20 Minute Mini Baked Chicken Tacos

Why You’ll Love This Recipe

Not only are these mini baked chicken tacos incredibly easy to prepare, but they’re also bursting with flavor. The seasoned shredded chicken is perfectly paired with gooey melted cheese, all wrapped up in a warm, crispy tortilla. These tacos are versatile, allowing you to customize them with your favorite toppings like sour cream, salsa, or fresh cilantro. They’re baked, not fried, making them a slightly healthier option without sacrificing flavor. Plus, they’re ready in just 20 minutes, making them a go-to choice for busy weeknights.

Ingredients

• 1 lb. cooked shredded seasoned chicken breast (about 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
• Sour cream (for serving)
• Salsa (for serving)
• Fresh chopped cilantro (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven and prepare tortillas: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or cooking spray to prevent sticking.
2. Fill the tortillas: Heat the corn tortillas in the microwave for 10-15 seconds to make them more pliable. Then, spoon about 2 tablespoons of the shredded seasoned chicken onto each tortilla, followed by a sprinkle of shredded Colby Jack cheese.
3. Fold and bake: Carefully fold each tortilla in half, placing the filled tortillas onto the prepared baking sheet. Make sure the open side is facing up so the cheese can melt inside. Arrange the tacos in a single layer, leaving a little space between each one.
4. Bake the tacos: Spray the tops of the tacos lightly with olive oil or cooking spray. Bake for about 8-10 minutes, or until the tortillas are crispy and golden, and the cheese has melted.
5. Serve: Remove the tacos from the oven and allow them to cool slightly. Serve immediately with your favorite toppings like sour cream, salsa, and fresh chopped cilantro.

Servings and Timing

• Servings: 4-6
• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes

Variations

• Add veggies: For extra flavor and texture, add sautéed onions, bell peppers, or avocado slices inside the tacos before baking.
• Spicy: Add a sprinkle of jalapeños or a drizzle of hot sauce to give your tacos a spicy kick.
• Vegetarian option: Use seasoned black beans or roasted vegetables as a filling instead of chicken for a vegetarian version of these tacos.
• Cheese variety: You can swap the Colby Jack cheese for cheddar, Monterey Jack, or even a blend of Mexican cheeses for a different flavor profile.

Storage/Reheating

• Storage: Leftover tacos can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place the tacos in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they’re warmed through and the tortillas crisp up again. You can also reheat them in the microwave, but they will be less crispy.

FAQs

1. How can I make the chicken for these tacos?

You can cook chicken breast in several ways:

• Shred your own chicken: Cook chicken breasts in a slow cooker or Instant Pot with your favorite seasoning (such as taco seasoning) until the chicken is tender, then shred it with a fork.
• Store-bought rotisserie chicken: For a quicker option, use store-bought rotisserie chicken and shred it.
• Pan-cooked chicken: Pan-sear chicken breasts, season them, then shred the cooked chicken.

2. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas instead of corn tortillas, but they will have a slightly different texture. Corn tortillas are more traditional for tacos and tend to hold their shape better when baked.

3. Can I freeze these tacos?

Yes, you can freeze the assembled, unbaked tacos for later use. Simply place them on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer bag. To bake, just place them straight from the freezer into a preheated oven at 400°F (200°C) and bake for an additional 5-8 minutes.

4. Can I add more cheese?

Absolutely! Feel free to add extra cheese or use a mix of cheeses for more flavor. Adding cheese on top before baking will create a golden, melty topping.

5. Can I make these tacos ahead of time?

You can prepare the filling and assemble the tacos ahead of time. Keep them in the refrigerator for up to 24 hours, then bake when you’re ready to eat.

6. How can I make these tacos spicier?

Add diced jalapeños, a dash of hot sauce, or sprinkle chili powder inside the tacos before baking to give them an extra heat boost.

7. What can I serve with these mini tacos?

These tacos pair well with a side of Mexican rice, guacamole, or a simple salad. You can also serve them with a fresh salsa or a zesty lime wedge.

8. Can I use other types of protein in these tacos?

Yes, you can substitute the chicken with ground beef, turkey, or even shrimp for a different protein option. The method for preparing the tacos remains the same.

9. Can I bake these tacos in a different pan?

Yes, if you don’t have a baking sheet, you can use a casserole dish or any oven-safe pan that fits your tacos comfortably.

10. Can I make a larger batch of these tacos?

Absolutely! You can double or triple the ingredients and bake multiple batches if you’re feeding a crowd.

Conclusion

These 20-minute mini baked chicken tacos are a perfect balance of ease, flavor, and fun. With a savory chicken filling, melted cheese, and a crispy exterior, they are the perfect snack, dinner, or party appetizer. Plus, the toppings of sour cream, salsa, and fresh cilantro take them to the next level. Whether you’re looking for a quick meal or a dish to impress your guests, these mini tacos are sure to be a hit every time!

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