Mini Baked Chicken Tacos

Why You’ll Love This Recipe

These tacos are a crowd-pleaser with minimal effort. They’re baked instead of fried, making them lighter without sacrificing crunch. The recipe is also highly customizable—perfect for picky eaters or varied tastes. Whether you're feeding a family or prepping snacks for a party, these mini tacos deliver on convenience and flavor every time.

Ingredients

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

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

• 8 oz. shredded colby jack cheese

• 20-24 street taco corn tortillas

• Olive oil or cooking spray
  To serve (optional):

• Sour cream

• Salsa

• Fresh chopped cilantro

Directions

1. Preheat your oven to 425°F.

2. Lay out the corn tortillas on a baking sheet.

3. Lightly brush or spray both sides of the tortillas with olive oil.

4. Spoon a heaping tablespoon of shredded chicken onto each tortilla, then top with a heaping tablespoon of shredded cheese.

5. Bake for 2 minutes, just until the cheese starts to melt.

6. Remove the baking sheet from the oven and carefully fold each tortilla in half, pressing gently to form taco shapes.

7. Return to the oven and bake for an additional 12-15 minutes, or until the tortillas are golden and crispy.

8. Serve warm with your favorite toppings like sour cream, salsa, and fresh cilantro.

Servings and timing

• Yield: 20–24 mini tacos

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Serving Size: 1 taco

• Calories per Serving: 101

Variations

• Spicy Kick: Add diced jalapeños or hot sauce to the chicken mixture before baking.

• Cheese Options: Swap colby jack for cheddar, Monterey Jack, or pepper jack for different flavor profiles.

• Veggie Boost: Add finely chopped bell peppers, onions, or spinach to the chicken filling.

• Tortilla Twist: Use flour tortillas if you prefer a softer texture or for gluten-free, try certified gluten-free corn tortillas.

Storage/Reheating

Store leftover mini tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for about 10 minutes to regain their crispiness. Avoid microwaving as it can make the tortillas soggy. You can also freeze the baked tacos in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven at 375°F for 15–18 minutes.

FAQs

What type of chicken is best for these tacos?

Shredded seasoned chicken breast works best. You can use crock pot, Instant Pot, or rotisserie chicken tossed with taco seasoning and salsa.

Can I make these mini tacos ahead of time?

Yes. Assemble and refrigerate them for a few hours before baking. Bake just before serving for best texture.

Are these tacos freezer-friendly?

Absolutely. Freeze after baking and reheat in the oven for a quick snack or meal.

Can I use regular-sized tortillas?

Yes, but baking time may vary slightly. You’ll get fewer, larger tacos.

What’s the best cheese to use?

Colby Jack melts well and adds great flavor, but cheddar, Monterey Jack, or a Mexican cheese blend also work nicely.

How do I keep the tortillas from tearing?

Warming the tortillas slightly before assembling helps them stay flexible and less likely to crack.

Can I make them vegetarian?

Yes. Substitute the chicken with black beans, pinto beans, or a veggie filling like sautéed mushrooms and peppers.

Do I need to flip the tacos while baking?

No, they crisp up on both sides without flipping. Just fold them gently after the initial melt.

What dips go best with these tacos?

Sour cream, salsa, guacamole, queso dip, or a creamy chipotle sauce are all great options.

Can I air-fry these instead of baking?

Yes. Air fry at 375°F for 6–8 minutes, flipping halfway for extra crispness.

Conclusion

Mini baked chicken tacos are the perfect combination of convenience and flavor. Whether you're serving them up for a weeknight dinner or passing them around at your next gathering, these crispy, cheesy tacos are sure to impress. With endless variations and make-ahead options, this recipe is a must-have in your kitchen rotation.

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Mini Baked Chicken Tacos

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These mini baked chicken tacos are crispy, cheesy, and full of bold flavor. Perfect for busy weeknights or casual gatherings, they're made with shredded chicken, melty cheese, and corn tortillas baked to perfection.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 20–24 mini tacos
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

1 lb. cooked shredded seasoned chicken breast (3–4 cups)

8 oz. shredded colby jack cheese

20–24 street taco corn tortillas

Olive oil or cooking spray

Optional: Sour cream

Optional: Salsa

Optional: Fresh chopped cilantro

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Instructions

1. Preheat your oven to 425°F.
2. Lay out the corn tortillas on a baking sheet.
3. Lightly brush or spray both sides of the tortillas with olive oil.
4. Spoon a heaping tablespoon of shredded chicken onto each tortilla, then top with a heaping tablespoon of shredded cheese.
5. Bake for 2 minutes, just until the cheese starts to melt.
6. Remove the baking sheet from the oven and carefully fold each tortilla in half, pressing gently to form taco shapes.
7. Return to the oven and bake for an additional 12–15 minutes, or until the tortillas are golden and crispy.
8. Serve warm with your favorite toppings like sour cream, salsa, and fresh cilantro.

Notes

• Add jalapeños or hot sauce for a spicy kick.
• Swap colby jack with cheddar, Monterey Jack, or pepper jack.
• Include chopped bell peppers, onions, or spinach for added veggies.
• Use ground beef, pulled pork, or black beans instead of chicken.
• Try flour tortillas or gluten-free corn tortillas for different dietary needs.
• Reheat in a 375°F oven to retain crispiness; avoid microwaving.
• Freeze baked tacos and reheat directly from frozen.
• Warm tortillas slightly before filling to prevent tearing.
• Can be assembled ahead and baked later for convenience.
• Air fry at 375°F for 6–8 minutes for a crisp alternative.

Nutrition

• Serving Size: 1 taco
• Calories: 101
• Sugar: 0g
• Sodium: 160mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 25mg