20 Minute Mini Baked Chicken Tacos

When I discovered these Mini Baked Chicken Tacos, I knew I had found the ultimate weeknight dinner solution. These crispy, cheesy chicken tacos are ready in just 20 minutes, and the best part? They’re bite-sized, which means they’re perfect for family dinners, parties, or even as a fun snack. The street taco-sized corn tortillas are filled with flavorful, taco-seasoned chicken and melty cheese, then baked until they’re perfectly crispy. My family loved how the edges of the tortillas got so crunchy, and I loved how easy they were to make. It’s a total win-win. Whether you’re feeding a crowd or just want something quick and satisfying, these mini tacos will be an instant hit!

Ingredients

• 2 cups cooked, shredded chicken (use rotisserie or pre-cooked chicken for convenience)
• 1 tablespoon taco seasoning
• 1/4 cup salsa (optional, for extra flavor)
• 12 street taco-sized corn tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Cooking spray or oil, for greasing the tortillas
• Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, jalapeños

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Season the chicken: In a bowl, toss the shredded chicken with the taco seasoning and salsa (if using) until well combined.
3. Assemble the tacos: Lay the corn tortillas on the prepared baking sheet. Divide the chicken mixture evenly among the tortillas, placing it in the center of each. Top with a sprinkle of shredded cheese.
4. Fold and bake: Gently fold each tortilla in half over the chicken and cheese filling. Spray the tops of the tortillas lightly with cooking spray or brush with a little oil to help them crisp up in the oven. Bake for 10–12 minutes, or until the tortillas are crispy and golden, and the cheese is melted.
5. Serve: Remove the tacos from the oven and serve immediately with your favorite toppings like sour cream, guacamole, and chopped cilantro. Enjoy!

Nutrition Facts (Per Serving)

• Serving size: 2 mini tacos
• Calories: Approximately 230 calories
• Protein: 18g
• Carbohydrates: 18g
• Fiber: 3g
• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 50mg
• Sodium: 400mg
• Sugar: 2g

(Note: Nutrition values may vary based on the type of tortillas and cheese used.)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20 minutes

How to Serve

• Serve with a side of Mexican rice or black beans for a complete meal.
• Add a side of chips and salsa, guacamole, or queso for a fun, party-style setup.
• Pair with a simple green salad or a corn salad for a lighter side.
• Top with fresh salsa, pico de gallo, or chopped cilantro for a burst of freshness.
• Serve with a spicy margarita or ice-cold beer for the perfect casual meal.

Additional Tips

1. Use rotisserie chicken: For an even quicker meal, use pre-cooked rotisserie chicken. Just shred it, toss with taco seasoning, and you’re good to go!
2. Crisp the tortillas: Spray or lightly brush the tortillas with oil before baking. This helps them get extra crispy in the oven.
3. Customize the fillings: Add extras like black beans, corn, or chopped bell peppers to the chicken mixture for even more flavor and texture.
4. Cheese options: Use your favorite cheese, cheddar, Monterey Jack, or a Mexican blend all work great. You can also mix cheeses for added flavor.
5. Prevent burning: Keep an eye on the tacos while baking, as corn tortillas can crisp up quickly. If they start to brown too much, lower the oven temperature slightly.

Recipe Variations

• Spicy Chicken Tacos: Add a few dashes of hot sauce or chopped jalapeños to the chicken mixture for some heat.
• Beef or Turkey Tacos: Swap out the chicken for ground beef or turkey. Brown the meat in a skillet, season with taco seasoning, and then use it as the filling.
• Vegetarian Tacos: Skip the chicken and use black beans, sautéed mushrooms, or seasoned tofu as the filling for a delicious vegetarian option.
• Buffalo Chicken Tacos: Toss the shredded chicken in buffalo sauce before stuffing the tortillas for a spicy, tangy twist.
• Breakfast Tacos: Fill the mini tortillas with scrambled eggs, cheese, and breakfast sausage or bacon for a fun breakfast version of these mini tacos.

Serving Suggestions

• Serve with a side of cilantro-lime rice for a fresh, zesty complement to the tacos.
• Pair with Mexican street corn (elote) for an extra-special side dish.
• Add a fruit salad with pineapple, mango, and lime for a sweet contrast to the savory tacos.
• Serve alongside a bowl of tortilla soup for a cozy meal.
• Top with a dollop of sour cream and a sprinkle of cotija cheese for a rich, creamy finish.

Freezing and Storage

• Storage: Store any leftover mini tacos in an airtight container in the refrigerator for up to 3 days.
• Freezing: These tacos freeze well! Place the cooked tacos in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. Reheat directly from frozen in a 375°F oven until warmed through.
• Reheating: Reheat leftover tacos in the oven at 350°F for 5–7 minutes to regain their crispiness. You can also reheat in a skillet over medium heat for a few minutes on each side.

Special Equipment

• Baking sheet lined with parchment paper or foil for easy cleanup.
• Tongs to help fold and handle the tacos while baking.
• Brush for lightly oiling the tortillas if you prefer using oil instead of cooking spray.

FAQ

1. Can I use flour tortillas instead of corn? Yes! You can use street taco-sized flour tortillas instead of corn. They won’t get as crispy, but they’ll still taste great.
2. Can I make these tacos ahead of time? Yes, you can assemble the tacos ahead of time and refrigerate them for a few hours before baking. Just pop them in the oven when you’re ready to serve.
3. How do I keep the tacos crispy after baking? Serve the tacos immediately after baking for the crispiest results. If you need to keep them warm, place them on a wire rack over a baking sheet in a warm oven.
4. Can I add more toppings inside the tacos? Absolutely! Feel free to add diced onions, black beans, corn, or jalapeños inside the tacos before baking for more texture and flavor.
5. Can I make these gluten-free? Yes! As long as you’re using certified gluten-free corn tortillas and taco seasoning, this recipe is naturally gluten-free.

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