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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.

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

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

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