Ingredients
Scale
- 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
- 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.
- Season the chicken: In a bowl, toss the shredded chicken with the taco seasoning and salsa (if using) until well combined.
- 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.
- 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.
- Serve: Remove the tacos from the oven and serve immediately with your favorite toppings like sour cream, guacamole, and chopped cilantro. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2 mini tacos
- Calories: 230 calories
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg