Name: 20 Minute Mini Baked Chicken Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
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

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I whipped up these bite-sized chicken tacos in about 20 minutes, using just shredded seasoned chicken, cheese, and small corn tortillas. They bake until crispy, making a perfect crowd-pleaser or weeknight dinner.

Why You’ll Love This Recipe

I love how quickly this comes together—just prep the tortillas, add chicken and cheese, then bake. The result is crispy-on-the-outside, tender-on-the-inside tacos that everyone can customize. They’re ideal for parties or busy evenings, and I always appreciate the flexibility to swap proteins or add fillings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded seasoned chicken breast (about 1 lb / 3–4 cups)
8 oz shredded Colby Jack cheese (or your favorite melty cheese)
20–24 street-taco-sized corn tortillas
Olive oil or cooking spray for crisping
Optional toppings: sour cream, salsa, fresh cilantro

Directions

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.

Servings and timing

Yields 20–24 mini tacos.

Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

Add diced peppers, red onion, black beans, or corn for extra texture.
Swap chicken for ground beef, fish, shrimp, or vegetarian options.
Fold in green chiles, bell pepper, or tomatoes before baking.
Try air-fryer method: air fry at 400°F—2 minutes before folding, then another 5–8 minutes.

Storage/reheating

Make‑ahead: Prep chicken and tortillas in advance; assemble when ready.
Storage: Keep leftovers or prepped components in airtight containers in the fridge.
Freezing: Freeze either cooked or uncooked assembled tacos for up to 3 months. Prep tortillas warm, wrap tacos, and thaw overnight before cooking.
Reheating:
- Oven: 350°F for ~5 minutes until warmed and crisp.
- Air fryer: 350°F for ~5 minutes until hot and crunchy.

FAQs

What's the best way to season the chicken?

I often make a slow-cooker or Instant Pot shredded chicken with homemade taco seasoning. Store-bought seasoning works fine in a pinch.

Can I use flour tortillas instead?

Yes, street‑taco wheat tortillas work, but they won’t crisp as much as corn ones.

Will the tacos stay folded during baking?

They do! After a brief initial bake, folding helps them hold shape. Air‑fryer or pressing them gently during bake also helps.

Can I make these in an air fryer?

Absolutely! I often do. Set to 400°F, cook 2 minutes, fold, then air fry 5–8 more minutes, flipping halfway for even crispness.

How can I prevent soggy tacos?

Using corn tortillas, spraying them with oil, not overfilling, and ensuring cheese melts seals everything up and keeps them crisp.

Conclusion

I’ve enjoyed making these mini baked chicken tacos for simple weeknight dinners and gatherings—they're fast, fun, and endlessly adaptable. With a few straightforward ingredients and minimal effort, they deliver maximum flavor and crunch. I can't wait for you to try them!

20 Minute Mini Baked Chicken Tacos

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Author: Sue
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 20–24 mini tacos
Category: Appetizer
Method: Baking
Cuisine: Mexican
Diet: Low Calorie

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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

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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.