20 Minute Mini Baked Chicken Tacos: The Perfect Quick & Crispy Meal
If you’re looking for a delicious, easy-to-make meal that’s perfect for busy weeknights or entertaining a crowd, these 20 Minute Mini Baked Chicken Tacos are the answer! Packed with flavorful shredded chicken, melted cheese, and crispy corn tortillas, these mini tacos are a guaranteed hit. Whether you’re serving them as an appetizer, party snack, or main dish, they’re sure to disappear fast.
- Prep Time: 5 minutes
- Cook Time: 15 min
- Total Time: 20 minutes
Ingredients
Scale
To make these irresistible 20 Minute Mini Baked Chicken Tacos, you’ll need just a few simple ingredients:
- 1 lb. cooked shredded seasoned chicken breast (about 3–4 cups) – Use homemade (see notes) or rotisserie chicken.
- 8 oz. shredded Colby Jack cheese – Melts perfectly for gooey goodness.
- 20–24 street taco corn tortillas – The mini size makes them extra cute!
- Olive oil or cooking spray – Helps crisp up the tortillas.
Optional Toppings:
- Sour cream
- Salsa
- Fresh chopped cilantro
- Guacamole
- Lime wedges
Instructions
1. Preheat the Oven
- Heat your oven to 425°F (220°C).
2. Prep the Tortillas
- Lay the street taco corn tortillas on a baking sheet.
- Lightly brush or spray both sides with olive oil to help them crisp up.
3. Fill the Tacos
- Add a heaping tablespoon of shredded chicken to each tortilla.
- Top with a heaping tablespoon of shredded cheese.
4. Bake & Fold
- Bake for 2 minutes, just until the cheese melts.
- Remove from the oven and carefully fold each tortilla in half, pressing gently to form a taco shape.
5. Bake Until Crispy
- Return to the oven and bake for 12-15 minutes, until the tortillas are golden and crispy.
6. Serve & Enjoy!
- Serve warm with sour cream, salsa, cilantro, or your favorite toppings.
Nutrition
- Calories: 101 kcal per serving
- Fat: 4.8g
- Carbohydrates: 7.3g
- Fiber: 1.1g
- Protein: 7.5g