Description
These mini baked chicken tacos come together in about 20 minutes with seasoned shredded chicken, Colby Jack cheese, and street taco corn tortillas. They bake until crispy on the outside with a warm, cheesy chicken filling inside.
Ingredients
Scale
- 1 lb cooked shredded seasoned chicken breast, about 3 to 4 cups
- 8 oz shredded Colby Jack cheese
- 20 to 24 street taco corn tortillas
- Olive oil or cooking spray
- Sour cream, for serving
- Salsa, for serving
- Fresh chopped cilantro, for serving
Instructions
- Heat oven to 425 degrees Fahrenheit.
- Place the corn tortillas in a single layer on a large baking sheet.
- Brush or spray both sides of each tortilla lightly with olive oil or cooking spray.
- Add a heaping tablespoon of shredded chicken to each tortilla.
- Top each tortilla with a heaping tablespoon of shredded Colby Jack cheese.
- Bake the open-faced tacos for 2 minutes, or until the cheese begins to melt.
- Remove the baking sheet from the oven and carefully fold each tortilla in half, gently pressing it into a taco shape.
- Return the tacos to the oven and bake for 12 to 15 minutes, or until the tortillas turn crisp on the outside and the filling heats through.
- Serve hot with sour cream, salsa, and fresh chopped cilantro.
Notes
- For a shortcut, use shredded rotisserie chicken mixed with 1/2 cup salsa and about 2 tablespoons chicken taco seasoning.
- Regular corn tortillas can replace street taco tortillas, although they may need slightly more filling and a few extra minutes of baking.
- Do not overfill the tacos, or they may be hard to fold and may not crisp evenly.
- Reheat leftovers in the oven or air fryer for the best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 390
- Sugar: 2
- Sodium: 520
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 29
- Cholesterol: 85