20 Minute Mini Baked Chicken Tacos Recipe
These 20 Minute Mini Baked Chicken Tacos are a quick and easy meal that combines seasoned shredded chicken, melty colby jack cheese, and crispy corn tortillas for a delicious handheld treat. Perfect for a weeknight dinner or appetizer, these tacos are baked to crispy perfection and served with classic toppings like sour cream, salsa, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 12-17 minutes
- Total Time: 22-27 minutes
- Yield: 20-24 mini tacos 1x
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
Main Ingredients
- 1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast, see notes for cooking options)
- 8 oz. shredded Colby Jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
For Serving
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Heat your oven to 425°F (220°C) to prepare for baking the tacos.
- Prepare Tortillas: Arrange the corn tortillas evenly on a baking sheet. Brush or spray both sides with olive oil to help them crisp nicely.
- Add Filling: Spoon a heaping tablespoon of the shredded seasoned chicken onto each tortilla, then top with a heaping tablespoon of shredded Colby Jack cheese. Depending on the size of your baking sheet, you may need to use a second one to fit all tacos.
- Melt Cheese: Bake the tortillas for about 2 minutes, or until the cheese just starts to melt.
- Form Tacos: Remove the baking sheet and carefully fold each tortilla in half, gently pressing to shape them like mini tacos.
- Crisp Tacos: Return the folded tacos to the oven and bake for another 12-15 minutes, until the corn tortillas are crispy on the outside.
- Serve: Serve the mini baked chicken tacos hot, accompanied by sour cream, salsa, and fresh chopped cilantro for garnish and extra flavor. Enjoy!
Notes
- For cooking the chicken breast: You can use leftover cooked chicken, rotisserie chicken, or quickly cook raw chicken breasts by poaching or grilling before shredding and seasoning.
- Ensure to brush or spray the tortillas evenly to achieve maximum crispiness.
- Adjust the amount of chicken and cheese based on your preference and tortilla size.
- Feel free to customize toppings with avocado slices, diced onions, or hot sauce for extra flavor.
- Use fresh corn tortillas for best texture; if using refrigerated/store-bought tortillas, warm slightly before assembling.
Nutrition
- Serving Size: 4 mini tacos
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Keywords: mini baked chicken tacos, quick chicken tacos, street taco recipe, easy baked tacos, dinner recipe, chicken taco appetizer
