20 Minute Mini Baked Chicken Tacos
These mini baked chicken tacos are made with seasoned shredded chicken, Colby Jack cheese, and street taco corn tortillas. They come together quickly in the oven and bake until crisp on the outside with a warm, cheesy filling.
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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
Serve With
Sour cream
Salsa
Fresh chopped cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the corn tortillas on a baking sheet. Use a second baking sheet if needed so the tortillas are not overcrowded.
- Lightly brush or spray both sides of each tortilla with olive oil or cooking spray.
- Add a heaping tablespoon of the shredded chicken to each tortilla, then top with a heaping tablespoon of shredded Colby Jack cheese.
- Bake for about 2 minutes, or until the cheese begins to melt.
- Remove the baking sheet from the oven. Carefully fold each tortilla in half and gently press it into a taco shape.
- Return the tacos to the oven and bake for another 12–15 minutes, or until the tortillas are crisp on the outside and the chicken filling is heated through.
- Serve warm with sour cream, salsa, and fresh chopped cilantro.
Notes
- Cooked, seasoned shredded chicken breast works best for this recipe. Shredded rotisserie chicken can also be used with ½ cup salsa and about 2 tablespoons chicken taco seasoning.
- Regular-size corn tortillas can be used instead of street taco tortillas, although the finished tacos will be larger.
- Lightly coating both sides of the tortillas with oil or cooking spray helps them crisp evenly in the oven.
- Fold the tortillas after the cheese has started melting so they are easier to shape without cracking.
- The tacos are ready when the tortillas are crisp on the outside and the cheesy chicken filling is hot throughout.
- Avoid overcrowding the baking sheet so the tortillas have enough space to crisp rather than steam.
Recipe Information
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 20–24 tacos
Calories: 101 per taco
Course: Main Dish
Cuisine: Mexican
Serving Size: 1 taco
These tacos are baked at high heat so the tortillas become crisp while the cheese melts around the seasoned chicken filling.
Nutrition Information
Per taco:
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg
Nutritional values may vary depending on the tortillas, chicken seasoning, cheese, toppings, and serving size used.
Important Recipe Information
The first short bake softens the tortillas slightly and melts the cheese enough to help the tacos hold their folded shape. Fold them carefully after this step, then return them to the oven to finish crisping.
If the tortillas feel prone to cracking, avoid forcing them closed. Let the brief first bake soften them before gently folding.
Air Fryer Instructions
Set the air fryer to 400°F (205°C).
Prepare the tacos the same way as the oven version, then arrange them in a single layer in the air fryer basket.
Cook for 2 minutes, carefully fold each tortilla in half, then cook for another 5–8 minutes, flipping halfway through so both sides become crisp.
Work in batches if necessary so the tacos remain in a single layer.
Stovetop Instructions
Heat a large skillet over medium heat.
Add a small amount of oil to the pan, or lightly coat the tortillas with cooking spray. Add the cheese and chicken filling to each tortilla, fold in half, and cook for about 3–4 minutes per side, or until the tortillas are crisp and the filling is warmed through.
Variations
These mini tacos can be customized with additional fillings such as:
- Green chiles
- Diced red onion
- Diced red bell pepper
- Canned corn
- Black beans
- Refried beans
- A squeeze of lime juice
- Sliced green onion
- Diced tomatoes
Avoid overfilling the tortillas when adding extras, since too much filling can make the tacos harder to fold and crisp evenly.
Make-Ahead Instructions
The seasoned shredded chicken can be prepared up to 3 days ahead and stored in the refrigerator.
When ready to serve, fill the tortillas with the prepared chicken and cheese, then bake according to the recipe instructions.
Serving Suggestions
Serve the mini tacos with:
- Creamy avocado dip
- Chipotle sauce
- Creamy street corn dip
- Smoked queso dip
- Homemade blender salsa
- Quick corn salsa
- Cilantro lime rice
- Pico de Gallo
- Guacamole
For a simple serving setup, pair them with salsa, sour cream, cilantro, and guacamole.
