Description

Quick, fun, and flavorful mini chicken tacos—juicy seasoned chicken, gooey cheese, and crispy tortillas baked to perfection in just 20 minutes. Perfect for weeknights or party snacks!

Ingredients

2 cups cooked shredded chicken (rotisserie or leftovers)
2 tsp taco seasoning (store-bought or homemade)
Mini corn tortillas (about 12–16)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 medium tomato, diced
2 green onions, chopped
Olive oil spray
Sour cream or Greek yogurt (optional topping)
Lime wedges (optional)

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Instructions

Preheat oven to 425°F (220°C). Toss shredded chicken with taco seasoning and a splash of water or salsa.
Microwave tortillas for 20–30 seconds under a damp paper towel to soften.
Spray a baking sheet with olive oil. Place tortillas, fill half of each with chicken, top with cheese, fold, and gently press to seal.
Spray tops with olive oil and bake 8–10 minutes until cheese melts and tortillas crisp.
Top with diced tomato, green onion, and sour cream if using. Serve with lime wedges.

Notes

Customize with jalapeños, guacamole, pickled onions, or chipotle crema.
Flour tortillas work too—just mini size.
Prep filling ahead and refrigerate for easy assembly later.
Flash-freeze assembled tacos for quick baking anytime.