Mini Baked Chicken Tacos
These Mini Baked Chicken Tacos are crispy, cheesy, and irresistibly fun to eat! Made with tender seasoned chicken, melted cheese, and your favorite toppings, they’re perfect for parties, game nights, or easy weeknight dinners. Baked, not fried — for all the crunch with less mess.
Ingredients
- 2 cups cooked shredded chicken rotisserie or leftover works great
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning store-bought or homemade
- 12 mini tortillas corn or flour
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- Optional toppings: shredded lettuce diced tomatoes, avocado, salsa, sour cream, cilantro, lime wedges
- Optional Add-ins:
- Black beans or corn for extra texture
- Sliced jalapeños for spice
- Dairy-free cheese or gluten-free tortillas for dietary needs
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a muffin tin or baking dish.
- In a skillet, heat olive oil and toss in shredded chicken with taco seasoning until warmed and well-coated.
- Warm tortillas slightly to make them flexible. Spoon chicken and cheese into each, fold gently, and place in the muffin tin or lined up in a baking dish to hold their shape.
- Lightly brush the tops with olive oil. Bake for 10–12 minutes, flipping once halfway through, until golden and crispy.
- Remove from oven and top with your favorite fresh ingredients — lettuce, tomatoes, avocado, salsa, or sour cream. Serve warm.
Notes
- Don’t overfill tacos too much filling can make them soggy.
- For extra crunch, broil for 1–2 minutes after baking.
- Keep warm in a low oven (200°F / 90°C) until ready to serve.
- Store leftovers in an airtight container up to 3 days; reheat in the oven for crispiness.