Description
These Crispy Mini Baked Chicken Tacos are a quick and crunchy weeknight meal.
Ingredients
Scale
- 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.
Notes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 210
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg