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Mini Baked Chicken Tacos


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 20-24 mini tacos 1x
  • Diet: Gluten Free

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 (34 cups)
  • 8 oz shredded Colby Jack cheese
  • 2024 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