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Mini baked chicken tacos served on a platter with toppings

Mini Baked Chicken Tacos

Deliciously crunchy and cheesy mini baked chicken tacos perfect for casual gatherings and weeknight dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Taco Filling
  • 2 cups Cooked chicken, shredded Use rotisserie chicken or leftovers for convenience.
  • 1 packet Taco seasoning Or make a mix of chili powder, cumin, and garlic powder.
  • 2 cups Shredded cheese Blend of cheddar and Monterey Jack recommended.
Taco Shells
  • 12 pieces Street taco corn tortillas Can swap for small flour tortillas.
For Baking
  • 1 tablespoon Olive oil or cooking spray Helps crisp the tortillas during baking.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the shredded chicken with taco seasoning.
  3. Lightly spray a baking dish with olive oil or cooking spray.
  4. Fill each corn tortilla with the seasoned chicken and top with shredded cheese.
  5. Arrange the filled tortillas in the baking dish.
Baking
  1. Bake for about 10-15 minutes or until the tortillas are crispy and the cheese is melted.
Serving
  1. Serve warm and enjoy!

Notes

For best results, warm tortillas before filling to prevent cracking. Avoid overstuffing to maintain crispy edges. Toppings can include lime wedges, chopped cilantro, and small bowls of salsa.