Ingredients
Main Ingredients
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast; see notes for cooking options)
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
To Serve
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit to ensure it’s ready for baking the mini tacos.
- Prepare Tortillas: Arrange the street taco corn tortillas flat on a baking sheet. Brush or spray both sides with olive oil to help them crisp up in the oven.
- Add Filling: Place a heaping tablespoon of the shredded seasoned chicken onto each tortilla, then top with a heaping tablespoon of shredded colby jack cheese. Use an additional baking sheet if needed to accommodate all tortillas.
- Initial Bake: Bake the tacos for 2 minutes or until the cheese begins to melt.
- Fold Tacos: Remove the tray from the oven and carefully fold each tortilla in half, gently pressing them into the classic taco shape.
- Crisp Tacos: Return the folded tacos to the oven and bake for another 12-15 minutes until the tortillas are crispy on the outside.
- Serve: Remove from the oven and serve warm with sour cream, salsa, and fresh chopped cilantro. Enjoy your crispy mini chicken tacos!
Notes
- For cooking chicken, you can use pre-cooked rotisserie chicken or cook your own seasoned chicken breast by grilling, baking, or pan-searing.
- If you prefer spicier tacos, add a pinch of chili powder or cumin to the shredded chicken before assembling.
- To save time, tortillas can be brushed with olive oil and partially baked before adding the filling to improve crispness.
- The number of tacos yielded depends on how much filling and cheese you use, but expect approximately 20-24 tacos.
- For a dairy-free option, substitute shredded cheese with a dairy-free cheese alternative or omit it entirely.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
