Description
These Mini Baked Chicken Tacos are bite-sized, crispy, cheesy wonders that come together in just 20 minutes. Perfect for busy nights, parties, or snackable dinners, they’re made with seasoned shredded chicken and gooey Colby Jack cheese, baked until golden inside crispy corn tortillas. Quick, easy, and totally family-approved!
Ingredients
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1 lb cooked shredded seasoned chicken breast (about 3–4 cups)
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8 oz shredded Colby Jack cheese (about 2 cups)
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20–24 street taco corn tortillas
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Olive oil or cooking spray
For Serving (optional):
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Sour cream
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Salsa
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Fresh chopped cilantro
Instructions
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Preheat oven to 425°F (220°C).
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Lay tortillas in a single layer on a baking sheet. Lightly brush or spray both sides with olive oil.
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Add a heaping tablespoon of shredded chicken to each tortilla. Top with cheese.
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Bake open-faced for 2 minutes until the cheese starts melting.
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Remove from oven and carefully fold each tortilla in half.
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Return to oven for 12–15 minutes, until tacos are crispy and golden.
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Serve hot with sour cream, salsa, and chopped cilantro.
Notes
Pre-baking softens tortillas for easier folding.
Add taco seasoning or chili powder for extra spice.
For parties, keep warm at 200°F in the oven until ready to serve.
Skip the microwave when reheating—oven is best to keep crispiness.
You can air fry them at 375°F for 6–8 minutes.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Baking
- Cuisine: Mexican-American