20 Minute Mini Baked Chicken Tacos Recipe
Quick and delicious 20 Minute Mini Baked Chicken Tacos made with seasoned shredded chicken, melted colby jack cheese, and crispy street taco corn tortillas. Perfect for a speedy weeknight dinner or a fun appetizer to serve with your favorite toppings like sour cream, salsa, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20-24 mini tacos 1x
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
Main Ingredients
- 1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast, see notes for cooking options)
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
To Serve
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit to get it ready for baking the tacos.
- Prepare Tortillas: Place the street taco corn tortillas in a single layer on a baking sheet. Brush or spray both sides lightly with olive oil to ensure they crisp up nicely in the oven.
- Assemble Tacos: Spoon a heaping tablespoon of the shredded, seasoned chicken onto each tortilla, then top with a heaping tablespoon of shredded colby jack cheese. If needed, use a second baking sheet to fit all the tortillas without overcrowding.
- Initial Bake: Bake the assembled tacos in the oven for about 2 minutes or until the cheese begins to melt.
- Fold Tacos: Carefully remove the baking sheet and fold each tortilla in half, pressing gently so they hold their taco shape.
- Final Bake: Return the folded tacos to the oven and bake for another 12-15 minutes until the corn tortillas become crispy on the outside.
- Serve: Remove from oven and serve immediately with sour cream, salsa, and freshly chopped cilantro. Enjoy your mini baked chicken tacos!
Notes
- For the shredded chicken, you can use rotisserie chicken for convenience, or poach chicken breasts seasoned with salt, pepper, and your favorite taco spices such as cumin, chili powder, and garlic powder.
- Street taco corn tortillas are small and perfect for these mini tacos, but you can swap for small flour tortillas if preferred.
- If you want to add extra flavor, consider mixing taco seasoning or diced onions and peppers into the shredded chicken before assembling.
- Check tortillas halfway through baking to prevent burning depending on your oven’s performance.
Nutrition
- Serving Size: 3 mini tacos
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
Keywords: mini baked chicken tacos, quick chicken tacos, street taco recipe, baked tacos, easy chicken dinner
