Name: Mini Baked Chicken Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 1 lb cooked, seasoned chicken breast (shredded); 20 street taco corn tortillas; 8 oz Colby Jack cheese, shredded; 1/4 cup salsa; 1 tablespoon olive oil or cooking spray; 1 tablespoon fresh cilantro, chopped; 1/4 cup sour cream (for serving)

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Mini baked chicken tacos are a delicious, quick, and easy meal that is sure to become a family favorite. These tacos feature seasoned chicken breast, melted cheese, and crispy tortillas, all baked to perfection. With minimal prep time and ingredients, this dish is perfect for busy weeknights or a casual gathering.

Why You’ll Love This Recipe

These mini baked chicken tacos are the perfect combination of savory and cheesy, with a satisfying crispy crunch from the tortillas. The seasoned chicken is paired with melted Colby Jack cheese and a hint of salsa for a flavorful filling. The convenience of using street taco-sized tortillas makes them easy to serve and perfect for individual portions. Whether you’re serving them for a family dinner or a party, they’re always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb cooked, seasoned chicken breast
1 tablespoon olive oil or cooking spray
20 street taco corn tortillas
8 oz Colby Jack cheese, shredded
1/4 cup salsa
1 tablespoon fresh cilantro, chopped
1/4 cup sour cream (for serving)

Directions

Preheat the oven to 400°F (200°C).
Lightly spray a baking sheet with olive oil or cooking spray.
Place the street taco tortillas on the baking sheet and warm them in the oven for about 2-3 minutes to soften slightly.
Shred the cooked chicken breast and mix with salsa.
Divide the chicken mixture evenly among the tortillas, then top with shredded Colby Jack cheese.
Fold the tortillas in half and bake in the oven for 10-12 minutes, or until crispy and golden.
Garnish with fresh cilantro and serve with sour cream on the side.

Servings and timing

This recipe serves 4 (5 tacos per serving).
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

Beef or Pork Tacos: Swap the chicken for ground beef or pulled pork for a different flavor.
Veggie Tacos: Use black beans, roasted vegetables, or a meat substitute for a vegetarian version.
Spicy Kick: Add some sliced jalapeños or a few dashes of hot sauce to the chicken mixture for a spicier taco.
Cheese Variety: Experiment with different cheeses like cheddar, Monterey Jack, or a spicy queso blend for added flavor.
Toppings: Serve with additional toppings like guacamole, diced tomatoes, or shredded lettuce for more texture and flavor.

Storage/Reheating

Store any leftover mini baked chicken tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until crispy and warmed through. You can also microwave them, but they may lose some of their crispiness.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer a softer texture. Keep in mind that corn tortillas offer a crispier result when baked.

How do I make these tacos spicier?

Add diced jalapeños, hot sauce, or even a spicy salsa to the chicken mixture to give these tacos a fiery kick.

Can I make these tacos ahead of time?

Yes, you can prepare the tacos up to the point of baking. Simply assemble them, cover them tightly, and refrigerate until you’re ready to bake. Add an extra minute or two to the baking time if they’re cold.

Can I freeze these tacos?

Yes, you can freeze these tacos before baking. Arrange the assembled tacos on a baking sheet in a single layer and freeze them. Once frozen, transfer them to a freezer bag or container. To bake, simply place the frozen tacos on a baking sheet and bake at 400°F (200°C) for 12-15 minutes.

Can I use store-bought rotisserie chicken?

Yes, using pre-cooked rotisserie chicken is a great time-saver. Just shred the chicken and mix it with salsa before assembling the tacos.

How do I prevent the tortillas from getting soggy?

Be sure to warm the tortillas in the oven before assembling them, as this helps them become more flexible without getting soggy during baking.

Can I add more cheese to the tacos?

Absolutely! Feel free to add more cheese for an extra cheesy taco experience.

Can I use other types of cheese?

Yes, any meltable cheese, such as cheddar, Monterey Jack, or queso blanco, will work perfectly in this recipe.

What’s the best way to serve these tacos?

Mini baked chicken tacos are delicious on their own, but they’re even better with toppings like sour cream, guacamole, salsa, or a sprinkle of fresh cilantro.

Can I make these tacos gluten-free?

Yes, simply use gluten-free corn tortillas to make these tacos gluten-free.

Conclusion

Mini baked chicken tacos are an easy and delicious way to enjoy a Mexican-inspired meal at home. With seasoned chicken, melted cheese, and crispy tortillas, these tacos are a crowd favorite for any occasion. Whether you’re preparing a quick weeknight dinner or a party snack, this recipe is guaranteed to satisfy everyone’s taco cravings.

Mini Baked Chicken Tacos

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Author: Mari
Total Time: 20 minutes
Yield: 4 servings (5 tacos per serving)
Diet: Gluten Free

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Description

These Mini Baked Chicken Tacos are the ultimate 20-minute meal! Made with seasoned chicken, melty Colby Jack cheese, and crispy street taco corn tortillas, they’re a quick and delicious dinner idea. Perfect for feeding a crowd, easy enough for busy weeknights, and a guaranteed family favorite.