Mini Chicken Tacos

These Mini Baked Chicken Tacos are crispy, cheesy, and absolutely perfect for feeding a crowd or throwing together a quick weeknight dinner. With just a few ingredients and only 20 minutes from start to finish, these handheld tacos are a guaranteed family favorite.

Why You’ll Love This Recipe

• Quick 20-minute recipe
• Kid-friendly and crowd-pleasing
• Easy to customize with different meats or cheeses
• Perfect for meal prep or party appetizers
• Uses minimal ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb. cooked shredded seasoned chicken breast (about 3-4 cups)
• 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

Directions

1. Preheat oven to 425°F.
2. Place corn tortillas on a baking sheet.
3. Brush or spray both sides of the tortillas with olive oil.
4. Add a heaping tablespoon of shredded chicken to each tortilla.
5. Top each with a heaping tablespoon of shredded cheese.
6. Bake for 2 minutes until cheese begins to melt.
7. Remove from oven and fold each tortilla in half to form a taco.
8. Return to oven and bake an additional 12-15 minutes until tortillas are crispy.
9. Serve with sour cream, salsa, and chopped cilantro.

Servings and timing

• Yield: 20-24 tacos
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Variations

• Substitute chicken with ground beef or turkey taco meat
• Use shredded rotisserie chicken tossed in taco seasoning and salsa
• Try different cheeses like cheddar, pepper jack, or Mexican blend
• Add beans, onions, or diced jalapeños to the filling
• Use regular-size corn tortillas for larger tacos

storage/reheating

• Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 375°F for 8-10 minutes until crispy, or in an air fryer for 5-6 minutes.
• Freezing: These tacos are best fresh. Freezing may cause tortillas to break or become soggy.

FAQs

Can I use ground beef instead of chicken?

Yes! Ground beef with taco seasoning is a great alternative.

Do I need to warm the tortillas before folding?

Yes, baking briefly before folding helps them become pliable and prevents cracking.

Can I make these tacos ahead of time?

They’re best fresh, but you can prep the chicken and cheese in advance for quick assembly.

What if my tortillas rip?

Use fresh tortillas and warm them properly before folding. Slightly older tortillas tend to crack.

Are flour tortillas okay to use?

Yes, but the texture will differ. Flour tortillas get softer and less crisp.

Can I bake these in a muffin tin?

Yes, place tortillas in an inverted muffin tin for a taco shape and even crisping.

Can I make them spicier?

Add diced jalapeños, hot salsa, or spicy taco seasoning to the filling.

What cheese works best?

Colby jack melts well and adds mild flavor, but any meltable cheese works.

Are these gluten-free?

Yes, if using certified gluten-free corn tortillas.

How many tacos per person?

Plan for 2-3 mini tacos per person for a meal, or 1-2 as a snack or appetizer.

Conclusion

These Mini Baked Chicken Tacos are an easy, crispy, and cheesy delight that will quickly become a go-to dinner in your household. Whether you’re making them for a party, a weeknight meal, or meal prepping for the week, they deliver flavor and fun in every bite!

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