20 Minute Mini Baked Chicken Tacos
These quick and delicious mini baked chicken tacos take just 20 minutes to prepare and are perfect for a quick meal.
Equipment
- oven
- baking sheet
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 street taco corn tortillas
- olive oil or cooking spray
Serving Suggestions
- 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. You may need a second baking sheet depending on the size of yours.
- 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!
Nutrition
Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg
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