Description
These Mini Baked Chicken Tacos are crispy, cheesy, and packed with flavor. Perfect for parties, game days, or a fun family dinner, they’re easy to make and come together quickly. Using shredded chicken, melted cheese, and your favorite taco toppings, these bite-sized treats are sure to be a crowd favorite!
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 packet taco seasoning (or homemade)
- 1/2 cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
- 12 mini flour or corn tortillas
- 1/4 cup diced red onion (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Cooking spray or a little olive oil
Toppings (optional):
- Sour cream
- Salsa or pico de gallo
- Diced avocado or guacamole
- Jalapeño slices
- Lime wedges
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the chicken filling: In a skillet over medium heat, combine the shredded chicken, taco seasoning, and water. Stir well and cook until the chicken is heated through and the sauce has thickened, about 3–5 minutes. Remove from heat.
- Warm the tortillas slightly in the microwave (about 20–30 seconds) to make them pliable.
- Assemble the tacos: Lightly grease a muffin tin. Place each tortilla into a muffin cup, folding to fit. Add a spoonful of the chicken mixture into each tortilla, then top with shredded cheese. Add diced onions if using.
- Bake in the preheated oven for 12–15 minutes, or until the cheese is melted and bubbly and the tortillas are crispy around the edges.
- Garnish and serve: Remove from the oven and let cool slightly. Top with cilantro and your favorite toppings. Serve with lime wedges on the side.
Notes
- Make it spicier: Add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Cheese swap: Try pepper jack for an extra kick.
- Freezer-friendly: Assemble and freeze before baking. When ready to eat, bake directly from frozen, adding a few extra minutes to the cook time.