Mini Baked Chicken Tacos
Fresh and crispy Mini Baked Chicken Tacos with a cheesy, shredded chicken filling, perfect for quick weeknight dinners or a fun Mini Mexican Food appetizer.
Equipment
- Baking sheet
- Parchment paper
- Pastry brush or spray bottle
Ingredients
- 1 lb cooked shredded seasoned chicken breast about 3–4 cups; rotisserie or homemade
- 8 oz shredded Colby Jack cheese or Mexican blend
- 20–24 street taco corn tortillas
- olive oil or cooking spray for brushing tortillas
- 1–2 tablespoons taco seasoning homemade or store‑bought
- 1/2 cup salsa or tomato sauce optional, for filling
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
- sour cream for serving
- salsa or pico de gallo for serving
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Brush or lightly spray both sides of each corn tortilla with olive oil or cooking spray, then arrange in a single layer on the baking sheet.
- Spoon a heaping tablespoon of shredded chicken onto one half of each tortilla, then top with a generous tablespoon of shredded cheese. If you like, mix a little taco seasoning or a spoonful of salsa into the chicken before adding it.
- Bake for about 2 minutes, just until the cheese starts to melt and bubble.
- Remove the tray from the oven and carefully fold each tortilla in half over the filling, pressing gently to seal the edges.
- Return the tray to the oven and bake for another 12–15 minutes, rotating the pan halfway through if needed, until the edges are golden and crisp and the filling is hot.
- Let the tacos cool for 1–2 minutes, then serve warm with fresh cilantro, lime wedges, sour cream, and salsa or pico de gallo on the side.
Notes
- For extra crispiness, use freshly shredded cheese instead of pre‑shredded.
- If the tortillas crack when folding, warm them briefly in a damp towel or microwave before baking.
- These Mini Baked Chicken Tacos work well for meal prep; store in the fridge and reheat in the oven for 5–8 minutes.