Delicious Mini Baked Chicken Tacos Ready in 30 Minutes

These Mini Baked Chicken Tacos are easy to make and customizable, perfect for busy weeknights or gatherings.

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Prep Time 15

Cook Time 15

Cooling Time 1

Total Time 30

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1.5 lbs cooked chicken (shredded) Substitute with rotisserie chicken for convenience.
3 cups shredded Mexican cheese Feel free to swap in cheddar or Monterey Jack for a twist.

For the Taco Shells

10 small corn tortillas Use flour tortillas with a baking time adjustment if desired.
1 tablespoon olive oil Use a light touch to avoid sogginess.

For the Optional Toppings

Sour cream Adds a creamy richness.
Salsa A fresh and zesty contrast.
Chopped fresh cilantro Brightens up the dish.
Lime wedges Brings a refreshing zing.

Equipment

Oven
Sheet Pan
Parchment Paper
Pastry Brush

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
Lightly coat both sides of each tortilla with olive oil using a pastry brush and arrange them in a baking dish.
Fill the tortillas by placing shredded chicken on one side and top with cheese.
Fold each filled tortilla in half, place them on the sheet pan, and bake for 8-12 minutes until golden brown.
Allow the tacos to cool slightly before gently folding them back to maintain structure.
Serve the tacos on a platter with optional toppings in separate bowls.

Nutrition

Serving: 2tacosCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 20IUVitamin C: 5mgCalcium: 25mgIron: 10mg

Notes

Enjoy customizing these Mini Baked Chicken Tacos with various fillings and toppings for a personalized meal experience.

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