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Mini Baked Chicken Tacos Recipe

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4.3 from 14 reviews

These mini baked chicken tacos are a quick and delicious meal that comes together in just 20 minutes. Featuring sizzling seasoned shredded chicken and melted colby jack cheese nestled in crispy street taco corn tortillas, they make a perfect appetizer or main dish. Easy to assemble and bake, these tacos are ideal for feeding a crowd or enjoying a simple weeknight dinner with a burst of authentic Mexican flavors.

  • Total Time: 20 minutes
  • Yield: 20-24 tacos

Ingredients

For the Tacos

  • 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast)
  • 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

  1. Preheat Oven: Heat your oven to 425 degrees Fahrenheit to prepare for baking the tacos.
  2. Prepare Tortillas: Place the street taco corn tortillas evenly on a baking sheet. Brush or spray both sides of the tortillas lightly with olive oil or cooking spray to ensure crispiness during baking.
  3. Assemble Tacos: Spoon a heaping tablespoon of the shredded seasoned chicken onto each tortilla, then top with a heaping tablespoon of shredded colby jack cheese. Use a second baking sheet if necessary to accommodate all tacos without overcrowding.
  4. Melt Cheese: Bake the tacos in the preheated oven for about 2 minutes or until the cheese starts to melt and become bubbly.
  5. Fold Tacos: Carefully remove the baking sheet from the oven and gently fold each tortilla in half to create the taco shape, pressing them lightly to hold together.
  6. Crisp Tacos: Return the folded tacos to the oven and bake for an additional 12-15 minutes, or until the corn tortillas are crispy on the outside and the filling is warmed through.
  7. Serve: Remove the tacos from the oven and serve immediately with sour cream, salsa, and fresh chopped cilantro. Enjoy your mini baked chicken tacos!

Notes

  • For shredded chicken, you can use my easy 3-ingredient crock pot shredded chicken breast or simple instant pot shredded chicken recipes. Alternatively, shredded rotisserie chicken combined with 1/2 cup salsa and 2 tablespoons chicken taco seasoning works well.
  • This recipe works with regular-size corn tortillas if street taco-sized corn tortillas are unavailable. Street tacos are preferred for their convenient handheld size.
  • The tacos are done when the tortillas are crispy on the outside and the cheesy chicken filling is hot and melted inside.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/mini-baked-chicken-tacos-recipe/