Go Back

Mini Baked Chicken Tacos

These mini baked chicken tacos feature crispy tortillas filled with well-seasoned chicken and gooey cheese, making them a family favorite for dinner or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Taco Ingredients
  • 12 pieces Street taco corn tortillas Soft and pliable; gluten-free option available.
  • 2 cups Cooked chicken, shredded Leftover rotisserie chicken works well.
  • 1 packet Taco seasoning For flavoring the chicken filling.
  • 1 cup Shredded cheese Use a mix of cheeses for depth of flavor.
Optional Toppings
  • Sour cream
  • Salsa
  • Lettuce

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the shredded chicken and taco seasoning. Mix until the chicken is fully coated.
  3. Spoon a small amount of the chicken mixture into each corn tortilla and top it with shredded cheese.
  4. Arrange the filled tortillas on a baking sheet in a single layer, without overlapping.
Baking
  1. Bake in the preheated oven for about 10-15 minutes, or until the tortillas are crispy and the cheese is melted.
  2. Remove from the oven and serve immediately with optional toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 5-10 minutes.