20 Minute Mini Baked Chicken Tacos
These 20 minute mini baked chicken tacos are perfect for an easy weeknight dinner and feeding a crowd.
Equipment
- baking sheet
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 pieces street taco corn tortillas
- olive oil or cooking spray
Serve with
- sour cream
- salsa
- fresh chopped cilantro
Instructions
- Heat oven to 425 degrees.
- Place tortillas on a baking sheet.
- Brush or spray both sides with olive oil.
- Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese.
- Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
- Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
For the shredded chicken I recommend using my super easy 3 ingredient crock pot shredded chicken breast or my simple instant pot shredded chicken. You can also use shredded rotisserie chicken and add ½ a cup of salsa and 2 tablespoons or so of chicken taco seasoning. This recipe works well with regular-size corn tortillas as well.
Nutrition
Serving: 1tacoCalories: 101kcalCarbohydrates: 7.3gProtein: 7.5gFat: 4.8gCholesterol: 23.8mgSodium: 131.6mgFiber: 1.1gSugar: 0.5g
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