Mini Baked Chicken Tacos (Print Version)
Crispy mini tacos filled with chicken and cheese, served hot with fresh salsa and sour cream.
# Ingredients:
→ Filling
01 -
1 pound cooked, shredded, and seasoned chicken breast
02 -
8 ounces shredded Colby Jack cheese
→ Tortillas
03 -
20 to 24 street taco size corn tortillas
04 -
Olive oil or nonstick cooking spray, as needed
→ To Serve
05 -
Sour cream, for serving
06 -
Salsa, for serving
07 -
Fresh chopped cilantro, for garnishing
# Steps:
01 -
Set oven temperature to 425°F and allow to fully preheat.
02 -
Arrange tortillas in a single layer on a large baking sheet. Brush or spray both sides lightly with olive oil or nonstick cooking spray.
03 -
Spoon a heaping tablespoon of shredded chicken onto each tortilla. Top each with a heaping tablespoon of shredded Colby Jack cheese. Use an additional baking sheet if needed to accommodate all tortillas without overlap.
04 -
Place prepared tortillas in the oven and bake for 2 minutes, or until the cheese softens but has not fully melted.
05 -
Remove baking sheet from the oven. Carefully fold each tortilla in half over the filling, forming a taco shape, and press gently to adhere.
06 -
Return tacos to the oven and bake for an additional 12 to 15 minutes, or until tortillas are golden and crisp on the outside.
07 -
Transfer baked tacos to a serving platter. Garnish with fresh chopped cilantro and serve immediately with sour cream and salsa.
# Notes:
01 -
Keep tortillas covered until use to prevent drying out, which can cause cracking during folding.