Mini Baked Chicken Tacos
Mini baked chicken tacos are crispy, cheesy, and packed with flavor. Perfect as a snack, appetizer, or weeknight meal, they come together in under 30 minutes with simple ingredients.
Ingredients
- 1 pound cooked shredded, and seasoned chicken breast
- 8 ounces shredded Colby Jack cheese
- 20 to 24 street taco size corn tortillas
- Olive oil or nonstick cooking spray as needed
- Sour cream for serving
- Salsa for serving
- Fresh chopped cilantro for garnishing
Instructions
- Preheat oven to 425°F. Arrange tortillas on a baking sheet and lightly coat both sides with olive oil or nonstick spray.
- Add a spoonful of chicken and cheese to each tortilla, using another sheet if needed.
- Bake for 2 minutes until the cheese begins to soften. Remove and fold tortillas in half, pressing gently to seal.
- Return to the oven for 12–15 minutes until golden and crisp.
- Transfer to a platter, garnish with cilantro, and serve warm with sour cream and salsa.