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Mini baked chicken tacos served on a plate with fresh toppings.

Mini Baked Chicken Tacos

Enjoy crispy corn tortillas filled with taco-seasoned chicken and melted cheese, perfect for casual gatherings or family dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 12 pieces Street taco corn tortillas Small, about 4–5 inches.
  • 2 cups Taco-seasoned chicken, cooked and shredded or diced Can use rotisserie chicken, roasted breasts, or ground chicken.
  • 1 cup Shredded cheese (cheddar, Monterey Jack, or a Mexican blend) Cheese choice affects melting and flavor.
  • 1 tablespoon Cooking oil, for brushing Optional, use olive or neutral oil.
For the Toppings
  • 1 cup Sour cream For serving.
  • 1 cup Salsa For serving.
  • 1 cup Pico de gallo For serving.
  • 1 each Diced avocado For serving.
  • 1 each Cilantro For serving.
  • 1 each Lime wedges For serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine cooked taco-seasoned chicken with shredded cheese.
  3. Place a spoonful of the chicken mixture into each street taco tortilla.
  4. Arrange the filled tortillas on a baking sheet seam-side down.
  5. Optionally, brush them with a little cooking oil for extra crispiness.
Baking
  1. Bake for about 10–12 minutes or until the tortillas are crispy and the cheese is melted.
Serving
  1. Serve with your favorite toppings like sour cream, salsa, pico de gallo, diced avocado, chopped cilantro, a squeeze of lime, and a dollop of crema.

Notes

To keep everything extra juicy, mix a little enchilada sauce or salsa into the chicken filling before stuffing. Store leftovers in an airtight container for up to 3 days. Freeze assembled tacos for up to 2 months.