Description

These 20 Minute Mini Baked Chicken Tacos are perfect for busy weeknights, parties, or game day gatherings. Crunchy mini taco shells are filled with a flavorful shredded chicken and cheese mixture, baked until bubbly and golden, then topped with fresh toppings. They’re easy to assemble, kid-friendly, and packed with Tex-Mex flavor.

Ingredients

Units Scale

For the Chicken Filling

2 cups cooked shredded chicken (rotisserie or pre-cooked works great)
1/2 cup salsa
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon onion powder

For the Mini Tacos

12 mini corn tortillas
1 cup shredded cheddar or Mexican blend cheese
Cooking spray

For Topping & Serving

Chopped fresh cilantro
Diced red onion
Diced tomatoes
Sour cream or Greek yogurt
Lime wedges

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Instructions

Preheat the Oven – Preheat your oven to 425°F (220°C) and lightly grease a baking sheet or line it with parchment paper for easy cleanup.
Prepare the Chicken Filling – In a large bowl, combine the shredded chicken, salsa, chili powder, cumin, garlic powder, onion powder, and salt. Mix until the chicken is well coated with the seasoning and salsa.
Warm the Tortillas – Wrap the mini corn tortillas in a damp paper towel and microwave for 30 seconds. This makes them pliable and easier to fold without cracking.
Assemble the Tacos – Lay out the warm tortillas on the prepared baking sheet. Spoon about 2 tablespoons of the chicken mixture into the center of each tortilla, then sprinkle cheese over the top. Fold each tortilla gently in half, pressing down lightly so they keep their shape. Secure with a toothpick if needed.
Bake the Tacos – Lightly spray the tops of the tacos with cooking spray. Bake for 8–10 minutes, or until the tortillas are crisp and the cheese is melted and bubbly.
Garnish and Serve – Remove the baking sheet from the oven. Let the tacos cool slightly, then carefully remove any toothpicks. Top with chopped cilantro, diced onion, tomatoes, sour cream, and a squeeze of lime. Serve hot and enjoy!

Notes

You can use rotisserie chicken to save time, or cook and shred chicken breasts ahead of time.
Experiment with different cheeses or add black beans or corn for extra flavor and texture.
Double or triple the recipe for a crowd – these mini tacos are great for parties!
Leftovers can be stored in the fridge and reheated in the oven to crisp them up.
Make it spicier by adding a pinch of cayenne pepper or chopped jalapeños to the filling.

Nutrition

Serving Size: 2 mini tacos
Calories: 220
Sugar: 2g
Sodium: 410mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 15g
Cholesterol: 45mg