Crispy Mini Baked Chicken Tacos
These Crispy Mini Baked Chicken Tacos are the ultimate quick and crunchy weeknight meal! Made with shredded chicken, melty cheese, and corn tortillas, they bake up perfectly golden in just 20 minutes—no frying, no mess, all flavor.
Equipment
- Large baking sheet
- Pastry Brush or Cooking Spray
- Tongs
- Spatula
- Mixing bowl
Ingredients
- 1 lb Cooked Shredded Seasoned Chicken Breast (about 3–4 cups)
- 8 oz Shredded Colby Jack Cheese (or Monterey Jack/Cheddar)
- 20–24 Street Taco Corn Tortillas (small size)
- Olive Oil or Cooking Spray (for crisping)
- Optional Toppings: Salsa, Sour Cream, Cilantro, Diced Red Onion
Instructions
- Preheat oven to 425°F (220°C). Arrange the corn tortillas on a large baking sheet. Lightly brush or spray both sides of each tortilla with olive oil or cooking spray.
- Place a heaping tablespoon of the shredded chicken onto the center of each tortilla. Top with a generous tablespoon of shredded cheese.
- Bake the open-faced tacos for about 2 minutes, just until the cheese begins to melt.
- Remove the baking sheet from the oven. Quickly fold each tortilla in half and gently press to form a taco shape. Return to the oven and bake for 12–15 minutes, or until the tacos are golden brown and crispy.
- Serve the crispy mini tacos immediately with sour cream, salsa, and fresh cilantro.