Description
These Mini Baked Chicken Tacos are perfect bite-sized snacks or appetizers, combining flavorful shredded chicken seasoned with taco spices, melted cheese, fresh vegetables, and creamy sour cream in warm corn tortillas. Ready in just 30 minutes, they’re a delicious crowd-pleaser for any occasion.
Ingredients
Scale
Chicken Filling
- 1 lb cooked, shredded chicken
- 1 cup taco seasoning
Other Ingredients
- 20 small corn tortillas
- 1 cup shredded cheese
- 1 cup diced tomatoes
- 1/2 cup chopped onions
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the tacos later.
- Season the chicken: In a mixing bowl, thoroughly combine the cooked shredded chicken with the taco seasoning to evenly coat all the meat with flavorful spices.
- Warm the tortillas: Heat the small corn tortillas briefly in a pan until they are soft and pliable, making them easier to fold without cracking.
- Assemble the tacos: Spoon a portion of the seasoned chicken onto each tortilla. Then add shredded cheese, diced tomatoes, and chopped onions on top of the chicken for a balanced flavor and texture.
- Fold and arrange: Carefully fold each tortilla over the filling and place the tacos seam side down in a baking dish to keep them closed during baking.
- Bake the tacos: Place the baking dish in the preheated oven and bake for about 15 minutes, or until the cheese has fully melted and the tacos are warmed through.
- Garnish and serve: Remove the tacos from the oven, then top with sour cream and fresh chopped cilantro to add creaminess and a bright herbal note before serving.
Notes
- Warming the tortillas before filling prevents them from breaking when folded.
- Use leftover cooked chicken to save preparation time.
- Customize with additional toppings like avocado, salsa, or jalapeños as desired.
- For extra crispiness, broil the tacos for 1-2 minutes after baking but watch closely to avoid burning.
