These Mini Baked Chicken Tacos are the perfect easy weeknight dinner or party appetizer. Made with crispy corn tortillas, seasoned shredded chicken, and melted cheese, they’re a crowd-pleaser for any occasion. Ready in just 20 minutes, these handheld tacos are ideal for meal prepping, game day snacks, or family dinners. Serve with your favorite toppings like salsa, sour cream, and cilantro for an extra burst of flavor.

Ingredients:
- 1 lb. cooked shredded chicken breast (about 3-4 cups, see notes for cooking options)
- 8 oz. shredded Colby Jack cheese
- 20-24 street taco-sized corn tortillas
- Olive oil or cooking spray
Instructions:
- Preheat the Oven:
Preheat your oven to 425°F (220°C). - Prepare the Tortillas:
Arrange the corn tortillas on a baking sheet. Lightly brush or spray both sides of each tortilla with olive oil. - Assemble the Tacos:
Add a heaping tablespoon of shredded chicken to each tortilla, followed by a generous tablespoon of shredded cheese. Depending on the size of your baking sheet, you may need to use a second one. - Initial Bake:
Place the tacos in the oven and bake for about 2 minutes, or until the cheese has melted. - Shape the Tacos:
Remove the baking sheet from the oven and carefully fold each tortilla in half, gently pressing to form a taco shape. - Final Bake:
Return the folded tacos to the oven and bake for another 12-15 minutes, or until the tortillas are crispy on the outside. - Serve and Enjoy:
Serve the mini tacos warm, with sour cream, salsa, and freshly chopped cilantro for garnish.
Notes:
- For the shredded chicken, you can use my easy 3-ingredient crock pot shredded chicken or my instant pot shredded chicken. Alternatively, you can use shredded rotisserie chicken mixed with ½ cup of salsa and 2 tablespoons of chicken taco seasoning.
- This recipe works well with regular-sized corn tortillas, but the street taco size is perfect for handheld mini tacos.
- You’ll know the tacos are done when the tortillas are crisp on the outside and the cheesy chicken filling is heated through.
Serve with:
- Sour cream
- Salsa
- Fresh chopped cilantro
Ingredients and Substitutions:
- Shredded Chicken: You can use homemade shredded chicken (crock pot or instant pot) or store-bought rotisserie chicken. If using rotisserie chicken, add ½ cup salsa and 2 tablespoons of chicken taco seasoning for extra flavor.
- Colby Jack Cheese: Any melty cheese like cheddar, Monterey Jack, or a Mexican blend can be used as a substitute.
- Corn Tortillas: Street taco-sized corn tortillas are ideal, but regular-sized corn tortillas or even small flour tortillas work as well.
- Olive Oil or Cooking Spray: Use either olive oil, avocado oil, or a neutral oil to brush the tortillas for crispiness.
Tips:
- Prevent Soggy Tacos: To avoid soggy tacos, make sure the tortillas are lightly brushed with oil and baked long enough to get crispy.
- Melting the Cheese: A quick 2-minute bake after adding the chicken and cheese ensures the cheese melts before folding the tacos, preventing mess and making them easier to shape.
- Folding Tortillas: Fold the tortillas gently after the first bake to avoid tearing. The tortillas should be flexible enough to fold without breaking.
Variations:
- Protein Swap: Try ground beef, turkey, or even beans for a vegetarian option. Season them with taco seasoning and salsa for flavor.
- Add Veggies: Include diced bell peppers, onions, or corn for extra texture and flavor.
- Spicy Kick: Add jalapeños, hot sauce, or a sprinkle of cayenne pepper for a spicier version of the tacos.
You Will Love These Baked Chicken Tacos Because:
- They’re quick and easy to prepare, making them perfect for busy weeknights.
- The mini size is great for parties, family dinners, or meal prepping.
- The crispy corn tortillas paired with the cheesy, flavorful chicken filling create a delicious balance of textures and flavors.
- They’re customizable, so you can easily adapt the recipe to your taste preferences.
Make-Ahead, Storage, Freezing, and Reheating:
- Make-Ahead: You can assemble the tacos up to the point of the final bake, then cover and refrigerate for up to 24 hours. When ready to serve, just pop them in the oven to finish baking.
- Storage: Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, assemble the tacos without baking. Freeze them flat on a baking sheet, then transfer to a freezer-safe bag. They can be frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cook time.
- Reheating: To reheat, place the tacos in a 350°F oven for 5-10 minutes, or until warmed through and crispy. You can also reheat them in an air fryer for an extra crispy texture.
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