Description
Quick and crispy mini baked chicken tacos made with shredded chicken, cheese, and corn tortillas—perfect for weeknight dinners or parties.
Ingredients
- 1 lb (3–4 cups) cooked shredded seasoned chicken breast
- 8 oz shredded Colby Jack cheese (or other melty cheese)
- 20–24 street-taco-sized corn tortillas
- Olive oil or cooking spray
- Optional toppings: sour cream, salsa, fresh cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Brush or spray both sides of each tortilla with olive oil and place them on a baking sheet.
- Add a heaping tablespoon of shredded chicken and a tablespoon of cheese to each tortilla.
- Bake for 2 minutes until cheese just melts.
- Carefully fold each tortilla in half and gently press.
- Bake for another 12–15 minutes until the tortillas are crispy and golden.
- Serve with sour cream, salsa, and cilantro.
Notes
- Try adding diced peppers, onions, beans, or corn for variety.
- Swap in different proteins like beef, shrimp, or vegetarian options.
- Air fryer method: 400°F, 2 minutes pre-fold, then 5–8 minutes post-fold.
- Make ahead and freeze for convenience; reheat in oven or air fryer.
Nutrition
- Serving Size: 2 mini tacos
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg
