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Mini Baked Chicken Tacos

Ready in just 20 minutes, these Mini Baked Chicken Tacos are crispy, cheesy, and full of flavor—perfect for busy weeknights, game day gatherings, or casual entertaining! Made with simple ingredients like shredded chicken, cheese, and corn tortillas, this easy baked taco recipe is one your whole family will request on repeat.

Why You’ll Love These Mini Chicken Tacos

  • Quick & Easy – Just 5 minutes of prep and 15 minutes in the oven.
  • Family-Friendly – Mild flavors with lots of room for customization.
  • Party-Perfect – Made with street taco-size tortillas, these tacos are easy to eat and fun to serve.
  • Versatile – Switch up the fillings with beef, seafood, beans, or veggies.

Ingredients & Substitutions

  • Shredded Seasoned Chicken: Use homemade slow cooker or Instant Pot shredded chicken. Store-bought rotisserie chicken works too—just mix it with salsa and taco seasoning for extra flavor.
  • Colby Jack Cheese: Melts beautifully and pairs well with seasoned chicken. Cheddar, Mexican blend, or Monterey Jack are great alternatives.
  • Street Taco Corn Tortillas: These mini tortillas crisp up perfectly. Flour tortillas work too, but won’t be quite as crispy.
  • Olive Oil Cooking Spray: Helps achieve that golden, crispy texture. Optional, but recommended.

How to Make Mini Baked Chicken Tacos

1. Preheat oven to 425°F.
Spray or brush both sides of the tortillas with olive oil. Arrange them flat on a large baking sheet.

2. Add filling.
Spoon about 1 heaping tablespoon each of shredded chicken and cheese onto the center of each tortilla.

3. Bake briefly to melt cheese.
Place in the oven and bake for 2 minutes, just until the cheese starts to melt.

4. Fold the tacos.
Carefully fold each tortilla in half to form a taco shape. Press gently to hold.

5. Bake until crispy.
Return to the oven and bake for another 12–15 minutes or until the tortillas are golden and crisp.

6. Serve and enjoy!
Top with sour cream, salsa, and fresh cilantro. Serve warm with your favorite dips or sides.

Tips for Success

  • Use pre-cooked chicken: Save time by prepping shredded chicken in advance using the crock pot or Instant Pot.
  • Crispiness check: Tacos are done when they’re crisp outside and gooey inside.
  • Double the batch: These reheat well, so make extras for lunch the next day.

Variations & Add-Ins

Want to switch things up? Mix and match fillings like:

  • Green chiles
  • Diced red onion or bell pepper
  • Corn or black beans
  • Refried beans
  • Chopped tomatoes
  • Lime juice
  • Sliced green onion

Air Fryer Instructions

Prefer to skip the oven? Try these in the air fryer:

  1. Preheat air fryer to 400°F.
  2. Fill tortillas with chicken and cheese. Air fry flat for 2 minutes.
  3. Fold into taco shape and cook for 5–8 minutes, flipping halfway through.

Stovetop Instructions

You can also cook these tacos in a skillet:

  1. Heat a large skillet over medium heat with a bit of oil or cooking spray.
  2. Add filled tortillas, fold in half, and cook 3–4 minutes per side until crispy.

Make-Ahead, Storage & Reheating

  • Make-Ahead: Prep chicken and cheese ahead of time. Assemble and bake when ready to serve.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze cooked or uncooked tacos for up to 3 months. Thaw before baking or reheating.
  • Reheating: Reheat in a 350°F oven or air fryer for 5–7 minutes until hot and crispy.

What to Serve with Mini Tacos

Pair these with any of your favorite Tex-Mex or party sides:

  • Cilantro lime rice
  • Guacamole or creamy avocado dip
  • Pico de gallo or corn salsa
  • Refried beans or black bean soup
  • Street corn dip or street corn soup
  • Chipotle sauce or smoked queso dip
  • Tater tot nachos
  • Easy southwest salad

More Easy Taco-Inspired Recipes

Mini Baked Chicken Tacos Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 20–24 tacos
Category: Main Dish
Cuisine: Mexican-Inspired

Ingredients

  • 1 lb. cooked shredded seasoned chicken (about 3–4 cups)
  • 8 oz. shredded Colby Jack cheese
  • 20–24 street taco-size corn tortillas
  • Olive oil or nonstick spray
  • Optional toppings: sour cream, salsa, chopped cilantro

Instructions

  1. Preheat oven to 425°F.
  2. Place tortillas on a baking sheet and brush or spray both sides with olive oil.
  3. Add 1 heaping tablespoon of chicken and 1 heaping tablespoon of cheese to each tortilla.
  4. Bake for 2 minutes or until cheese begins to melt.
  5. Carefully fold each tortilla in half.
  6. Bake another 12–15 minutes until crispy and golden.
  7. Serve warm with your favorite toppings!

Nutrition (Per Taco)

  • Calories: 101
  • Protein: 7.5g
  • Carbs: 7.3g
  • Fat: 4.8g
  • Fiber: 1.1g
  • Sodium: 132mg
  • Cholesterol: 24mg