If you’re looking for a quick, crowd-pleasing recipe that’s as easy to make as it is delicious, these 20 Minute Mini Baked Chicken Tacos are here to save the day.
With just a handful of simple ingredients and minimal prep time, you can whip up a batch of crispy, cheesy tacos that will delight your family or guests. Whether you’re planning a casual weeknight dinner or a fun party appetizer, these mini tacos are guaranteed to be a hit.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes from start to finish, this recipe is perfect for busy weeknights.
- Minimal Ingredients: With just shredded chicken, cheese, and tortillas, you can create a flavorful dish without breaking the bank.
- Customizable: Add your favorite toppings like sour cream, salsa, or fresh cilantro to make these tacos your own.
- Family-Friendly: The mini size makes them fun for kids and adults alike, and the crispy texture is irresistible.
Ingredients You’ll Need
To make these mini baked chicken tacos, you’ll need the following:
- 1 lb. cooked shredded seasoned chicken breast (3–4 cups; see notes for cooking options)
- 8 oz. shredded Colby Jack cheese
- 20–24 street taco-size corn tortillas
- Olive oil or cooking spray
Optional Toppings:
- Sour cream
- Salsa
- Fresh chopped cilantro
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 425°F (218°C). This temperature ensures the tacos come out crispy and perfectly golden.
2. Prep the Tortillas
Lay the corn tortillas on a baking sheet. Brush or spray both sides with olive oil to help them crisp up beautifully in the oven.
3. Assemble the Tacos
Add a heaping tablespoon of shredded chicken to each tortilla, followed by a heaping tablespoon of shredded cheese. If your baking sheet isn’t big enough to fit all the tacos, you can use a second one.
4. Start Baking
Bake the open-faced tacos in the oven for about 2 minutes, just until the cheese begins to melt.
5. Fold and Crisp
Carefully remove the baking sheet from the oven and fold each tortilla in half, gently pressing them into the shape of a taco. Return them to the oven and bake for an additional 12–15 minutes, or until the tortillas are crispy on the outside and the filling is warmed through.
6. Serve and Enjoy
Remove the tacos from the oven and serve them hot with sour cream, salsa, and fresh cilantro for garnish. Enjoy these crispy delights with your favorite sides or as a standalone snack!
Tips for Perfect Mini Baked Chicken Tacos
- Use Pre-Cooked Chicken: Save time by using shredded rotisserie chicken or leftover chicken breast. Toss it with some salsa and taco seasoning for added flavor.
- Choose Street Taco Tortillas: These smaller tortillas are perfect for handheld tacos, but regular-size corn tortillas can work too if that’s what you have on hand.
- Don’t Overfill: Avoid overloading the tortillas with too much filling, as this can make them harder to fold and less crispy.
- Keep an Eye on Them: Every oven is different, so check on your tacos periodically to ensure they don’t overcook or burn.
Frequently Asked Questions (FAQ)
1. Can I Make These Tacos Ahead of Time?
Yes! You can assemble the tacos ahead of time and store them in the refrigerator until you’re ready to bake. Just note that they may take a few extra minutes in the oven if they’re cold from the fridge.
2. What Can I Use Instead of Colby Jack Cheese?
Feel free to substitute Colby Jack with your favorite cheese, such as cheddar, Monterey Jack, or a Mexican cheese blend.
3. Are These Tacos Gluten-Free?
Yes! Corn tortillas are naturally gluten-free, making this recipe suitable for those with gluten sensitivities or allergies. Just double-check that your taco seasoning is gluten-free as well.
4. Can I Use Flour Tortillas Instead?
While this recipe is designed for corn tortillas, you can use small flour tortillas if you prefer. Keep in mind that they may not crisp up as much as corn tortillas do.
5. What Sides Go Well with Mini Baked Chicken Tacos?
These tacos pair wonderfully with Mexican rice, refried beans, guacamole, or a fresh green salad for a complete meal.
Nutrition Information
Here’s a quick breakdown of the nutrition per taco (based on 20 tacos):
- Calories: 101
- Protein: 7.5 g
- Carbohydrates: 7.3 g
- Fat: 4.8 g
- Sodium: 131.6 mg
Final Thoughts
These 20 Minute Mini Baked Chicken Tacos are proof that delicious meals don’t have to be complicated or time-consuming. With their crispy shells, cheesy chicken filling, and endless topping possibilities, they’re sure to become a staple in your recipe rotation. Whether you’re hosting a party or just need a quick dinner idea, these tacos are guaranteed to impress!
So grab your ingredients, preheat your oven, and get ready to enjoy a plate full of mini taco goodness in no time!
Print
Mini Baked Chicken Tacos
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 20–24 tacos 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Gluten Free
Description
These mini baked chicken tacos come together in about 20 minutes with just a handful of simple ingredients. They’re perfect for feeding a crowd and simple enough to throw together for an easy weeknight dinner! Street taco corn tortillas are filled with taco-seasoned chicken and shredded cheese then baked to perfection for a crispy chicken taco the whole family will love.
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
Serve with:
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Heat oven to 425°F (220°C).
- 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. You may need a second baking sheet depending on the size of yours.
- 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. If you prefer, you can also use shredded rotisserie chicken and add ½ cup of salsa and 2 tablespoons or so of chicken taco seasoning.
- This recipe works well with regular-size corn tortillas as well. I love to use the street taco size because they’re so cute and make the perfect handheld tacos, but regular-size corn tortillas will work too!
- You’ll know the tacos are done when they’re nice and crispy on the outside and the cheesy chicken filling is warmed through on the inside.
Nutrition
- Serving Size: 1 taco
- Calories: 101 kcal
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg
[…] tortillas are soft, flavorful, and perfect for wraps, tacos, or even as a snack on their own. The best part? They’re quick to make and require just a few […]