Family Style Dinners for Busy Families

Quick & Easy 20-Minute Mini Baked Chicken Tacos

November 13, 2024

These Quick & Easy 20-Minute Mini Baked Chicken Tacos are a game-changer for busy nights! With a few simple ingredients and just 20 minutes, you’ll have crispy, cheesy chicken tacos that are perfect for family dinners or serving a crowd. Bite-sized street taco corn tortillas are packed with seasoned shredded chicken and cheese, then baked until golden and crisp.

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Course: Main Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 20-24 mini tacos

Why You’ll Love These Mini Chicken Tacos

Fast and Flavorful: These tacos are ready in 20 minutes, with a blend of seasoned chicken and melted cheese for a tasty bite.
Perfect for Sharing: Mini-sized tacos are easy to serve and ideal for parties or gatherings.
Crispy and Cheesy: Baking these tacos gives them a satisfying crunch and gooey cheese filling.

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Ingredients

1 lb. cooked shredded chicken breast, seasoned (3-4 cups; see notes for preparation)
8 oz. Colby Jack cheese, shredded (or another favorite melting cheese)
20-24 street taco-sized corn tortillas
Olive oil or nonstick spray

Optional Toppings

Sour cream
Salsa
Fresh chopped cilantro

Instructions

Preheat and Prepare the Baking Sheet: Preheat your oven to 425°F (220°C). Place tortillas on a lined baking sheet and lightly brush or spray both sides with olive oil.
Assemble the Tacos: Spoon a generous tablespoon of shredded chicken onto each tortilla, followed by a heaping tablespoon of cheese.
Bake and Fold: Bake for 2 minutes or until the cheese begins to melt. Remove from the oven and gently fold each tortilla in half to form a taco.
Bake Until Crisp: Return the folded tacos to the oven and bake for 12-15 minutes, until the tortillas are crispy on the outside and the cheese is fully melted.
Serve and Enjoy: Top with your favorite garnishes like sour cream, salsa, and cilantro. Enjoy while warm!

Tips for the Best Mini Baked Tacos

Prepare Shredded Chicken in Advance: Use shredded rotisserie chicken with added taco seasoning, or try your own slow-cooked or Instant Pot chicken with salsa for even more flavor.
Corn Tortillas for Extra Crunch: Street taco corn tortillas create a delightful crunch and hold up well when baked.
Scale Up for Large Groups: Double or triple the recipe to make more tacos at once for parties and gatherings.

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Tasty Add-Ins and Variations

Customize your mini tacos with any of these add-ins:

Veggies: Diced bell peppers, green chiles, or red onions
Beans: Black beans or refried beans for extra heartiness
Extras: A squeeze of lime, diced tomatoes, or chopped green onions

FAQ

Can I season chicken with taco seasoning?
Yes! Taco seasoning adds a delicious kick to shredded chicken. Mix it with salsa for an easy, flavorful taco filling.

Can I use an air fryer to cook these mini tacos?
Absolutely! The air fryer works well for smaller batches. Set to 400°F, following the same steps, and flip halfway through cooking for even crisping.

Is it okay to use flour tortillas instead of corn?
Yes, you can swap in flour tortillas. They won’t be quite as crispy as corn, but they’ll still taste great!

Make-Ahead, Storage, and Reheating

Make-Ahead: Prepare the shredded chicken ahead of time, so all you have to do is assemble and bake when ready.
Storage: Store leftover tacos in an airtight container in the fridge for up to 5 days.
Reheating: To reheat, bake at 350°F for 5-10 minutes, or use an air fryer at the same temperature until warmed through.