Description
Crispy mini baked chicken tacos deliver a flavor explosion that promises party-perfect appetizers with minimal effort. Zesty seasoned chicken nestled in crunchy tortilla shells creates a crowd-pleasing bite you can’t resist.
Ingredients
Scale
Main Ingredients
- 1 lb (453 g) cooked shredded seasoned chicken breast
- 8 oz (226 g) shredded Colby Jack cheese
- 24 street taco corn tortillas
Cooking/Preparation Ingredients
- Olive oil or cooking spray
Instructions
- Arrange the oven rack in the middle position and preheat to a high temperature of 425°F, ensuring even heat distribution for crisp tortillas.
- Select corn tortillas and lay them flat on a rimmed baking sheet, lightly coating both surfaces with olive oil to promote a golden, crunchy texture.
- Distribute the seasoned shredded chicken evenly across the center of each tortilla, creating a uniform base for the taco filling.
- Generously sprinkle Colby Jack cheese over the chicken, allowing for maximum coverage and melting potential.
- Slide the baking sheet into the preheated oven and bake for 2 minutes, watching the cheese begin to melt and the tortillas soften.
- Carefully remove the baking sheet and gently fold each tortilla into a classic half-moon taco shape, applying light pressure to maintain the curve.
- Return the folded tacos to the oven and continue baking for 12-15 minutes until the edges turn crisp and develop a rich golden-brown color.
- Transfer the mini baked chicken tacos to a serving platter, accompanied by cool sour cream, zesty salsa, and freshly chopped cilantro for garnishing.
Notes
- Choose corn tortillas with minimal cracks to prevent breaking during folding and baking.
- Pat chicken dry before shredding to prevent excess moisture that could make tortillas soggy.
- Experiment with different cheese varieties like pepper jack or Mexican blend for varied flavor profiles.
- Pre-warming tortillas slightly on a skillet before baking helps prevent cracking and makes them more pliable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 60 mg