Print

Mini Chicken Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Mini Baked Chicken Tacos are crispy, cheesy, and ready in just 20 minutes. Perfect for a weeknight dinner, party appetizer, or meal prep, they’re made with simple ingredients and are easy to customize for the whole family.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 20–24 mini tacos
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

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

Sour cream (for serving)

Salsa (for serving)

Fresh chopped cilantro (for serving)

Instructions

  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.

Notes

  • Use freshly warmed tortillas to prevent cracking when folding.
  • Colby jack cheese melts well but can be swapped with cheddar or Mexican blend.
  • Great for feeding a crowd or meal prepping—prep chicken and cheese ahead.
  • These tacos are best served fresh and crispy out of the oven.
  • Store leftovers in the fridge and reheat in the oven or air fryer for best results.

Nutrition

Find it online: https://cheftinaskitchen.com/mini-chicken-tacos/