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20 Minute Mini Baked Chicken Tacos

20 Minute Mini Baked Chicken Tacos

Quick and tasty 20 Minute Mini Baked Chicken Tacos perfect for a handheld meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 8 tacos
Calories 101 kcal

Equipment

  • Instant Pot
  • Baking Sheet

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 pieces street taco corn tortillas
  • olive oil or cooking spray

Serve with

  • sour cream
  • salsa
  • fresh chopped cilantro

Instructions
 

  • Heat oven to 425 degrees.
  • Place tortillas on a baking sheet.
  • Brush or spray both sides with olive oil.
  • Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.
  • Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
  • Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
  • Serve with sour cream, salsa, and cilantro. Enjoy!

Notes

For the shredded chicken, I recommend using my super easy 3 ingredient crock pot shredded chicken breast or my simple instant pot shredded chicken. If you prefer, you can also use shredded rotisserie chicken and add ½ a cup of salsa and 2 tablespoons or so of chicken taco seasoning. This recipe works well with regular-size corn tortillas as well.

Nutrition

Serving: 1tacoCalories: 101kcalCarbohydrates: 7.3gProtein: 7.5gFat: 4.8gCholesterol: 23.8mgSodium: 131.6mgFiber: 1.1gSugar: 0.5g
Keyword baked tacos, chicken tacos, Easy Recipes, healthy tacos, Quick Meals, tacos
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