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.
Ingredients
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1 lb cooked, seasoned chicken breast (shredded)
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20 street taco corn tortillas
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8 oz Colby Jack cheese, shredded
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1/4 cup salsa
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1 tablespoon olive oil or cooking spray
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1 tablespoon fresh cilantro, chopped
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1/4 cup sour cream (for serving)
Instructions
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Preheat the oven to 400°F (200°C).
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Lightly spray a baking sheet with olive oil or cooking spray.
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Warm the tortillas in the oven for 2–3 minutes to soften.
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In a bowl, mix the shredded chicken with salsa.
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Fill each tortilla with chicken mixture and top with shredded cheese.
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Fold tortillas in half and place them on the baking sheet.
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Bake for 10–12 minutes, or until tortillas are crispy and cheese is melted.
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Garnish with chopped cilantro and serve with sour cream on the side.
Notes
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Use rotisserie chicken for an even quicker prep.
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Add jalapeños, diced onions, or avocado for extra flavor.
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Great as an appetizer, snack, or main dish!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican-American
