Description
Perfect for any occasion, these mini tacos are packed with seasoned chicken and melted cheese, all crisped to perfection. Easy to make and great for sharing!
Ingredients
Scale
- 1 lb cooked shredded chicken (3–4 cups)
- 8 oz shredded Colby Jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
- To Serve:
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Heat to 425°F (220°C).
- Prepare Tortillas: Place tortillas on a baking sheet. Brush or spray both sides with olive oil.
- Fill Tacos: Spoon shredded chicken and cheese into the center of each tortilla.
- First Bake: Bake for 2 minutes until cheese starts to melt.
- Fold Tacos: Remove from oven, fold each tortilla in half, and press gently.
- Final Bake: Return to oven and bake for 12-15 minutes until crispy and golden.
- Serve: Enjoy hot with sour cream, salsa, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 17-20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 110
- Sugar: 0g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg