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Mini Baked Chicken Tacos

Crispy mini baked chicken tacos are a quick and flavorful dish made with seasoned shredded chicken, melty cheese, and golden corn tortillas. Perfect for weeknight dinners, parties, or family gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the filling

  • 1 pound cooked shredded, and seasoned chicken breast
  • 8 ounces shredded Colby Jack cheese

For the tortillas

  • 20 –24 street taco size corn tortillas
  • Olive oil or nonstick cooking spray as needed

To serve

  • Sour cream
  • Salsa
  • Fresh chopped cilantro

Instructions

  • Preheat the oven to 425°F. Arrange tortillas in a single layer on a baking sheet and lightly coat both sides with olive oil or spray.
  • Add a spoonful of chicken and cheese to each, using another sheet if needed.
  • Bake for 2 minutes until the cheese softens. Remove, fold into taco shapes, and press gently to seal.
  • Return to the oven for 12–15 minutes until golden and crisp. Transfer to a platter, sprinkle with cilantro, and serve hot with sour cream and salsa.