20 Minute Mini Baked Chicken Tacos: Easy and Flavorful Delight
Enjoy these 20 Minute Mini Baked Chicken Tacos, a quick and satisfying meal that's packed with flavor.
Equipment
- Baking Sheet
- Instant Pot
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 pieces street taco corn tortillas
- olive oil or cooking spray
Serve With
- sour cream
- salsa
- fresh chopped cilantro
Instructions
Cooking 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.
- 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 shredded chicken, use crock pot shredded chicken or instant pot shredded chicken. You can also use shredded rotisserie chicken with salsa and taco seasoning. The street taco size tortillas are recommended for handheld tacos.
Nutrition
Serving: 1tacoCalories: 101kcalCarbohydrates: 7.3gProtein: 7.5gFat: 4.8gCholesterol: 23.8mgSodium: 131.6mgFiber: 1.1gSugar: 0.5g
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