Can I use flour tortillas instead of corn tortillas?

Yes, but keep in mind that flour tortillas won’t crisp up as well as corn tortillas in the oven. If using flour tortillas, consider brushing them with a little olive oil to enhance crispiness.

How do I prevent my tacos from getting soggy?

Avoid overfilling them with too much chicken or cheese, and ensure the tortillas are lightly oiled before baking. Baking them at a high temperature (425°F) also helps create a crispier texture.

Can I make these tacos ahead of time?

Yes! You can assemble the tacos and store them in the fridge for up to 24 hours before baking. If you want to freeze them, do so before baking for the best texture.

20 Minute Mini Baked Chicken Tacos

Description

These crispy baked chicken tacos are a quick and easy dinner option that’s perfect for busy nights. With just a handful of ingredients, they come together in under 20 minutes, making them ideal for beginners. The combination of seasoned shredded chicken, melted cheese, and crispy corn tortillas creates a flavorful, satisfying meal that the whole family will love.

Ingredients

Scale

1 lb. cooked shredded seasoned chicken breast (about 3–4 cups)
8 oz. shredded Colby Jack cheese
20–24 street taco corn tortillas
Olive oil or cooking spray

Serve With

Sour cream
Salsa
Fresh chopped cilantro

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray or brush both sides of the tortillas with olive oil to help them crisp up in the oven.
Assemble the Tacos: Lay the tortillas flat on the baking sheet. Add a heaping tablespoon of shredded chicken to each tortilla, followed by a generous sprinkle of shredded cheese.
Melt the Cheese: Place the baking sheet in the oven and bake for 2 minutes, just until the cheese starts to melt. This makes the tortillas more pliable and easier to fold.
Fold and Bake Until Crispy: Carefully fold each tortilla in half, gently pressing them together in a taco shape. Return the tacos to the oven and bake for 12-15 minutes until the shells are crispy and golden brown.
Serve and Enjoy: Remove the tacos from the oven and let them cool slightly before serving. Garnish with sour cream, salsa, and fresh cilantro for extra flavor.

Notes

Shredded Chicken Options: Use store-bought rotisserie chicken, slow-cooked shredded chicken, or even canned chicken for convenience.
Alternative Fillings: Add black beans, diced tomatoes, green chiles, or bell peppers for extra flavor and texture.
Storage: Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture.
Freezing Tips: Assemble the tacos and freeze them unbaked for up to 3 months. When ready to eat, bake directly from frozen, adding 5 extra minutes to the cooking time.
Air Fryer Method: Cook at 400°F for 5-8 minutes, flipping halfway, for a quicker alternative.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Oven
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 101
Sugar: 0.5g
Sodium: 131.6mg
Fat: 4.8g
Saturated Fat: 1.9g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 7.3g
Fiber: 1.1g
Protein: 7.5g
Cholesterol: 23.8mg