Mini Baked Chicken Tacos
Mini baked chicken tacos are crispy, cheesy, and totally addictive! Perfect for game day, busy weeknights, or meal prep—baked to golden perfection and easy to customize.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course, Snack
Cuisine Mexican-Inspired, Tex-Mex
Servings 4
Calories 420 kcal
- 2 cups cooked shredded chicken e.g., rotisserie
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup salsa mild, medium, or hot
- 1 tsp taco seasoning
- 12 –14 mini corn tortillas
- Cooking spray or oil
Optional Add-ins:
- Diced onion
- Jalapeños
- Chopped cilantro
- Fresh lime juice
Preheat oven to 400°F (200°C).
Mix the filling: In a bowl, combine shredded chicken, cheese, salsa, and taco seasoning. Mix well.
Soften tortillas: Microwave tortillas for 30 seconds between two damp paper towels to make them pliable.
Assemble tacos: Add 1–2 tablespoons of filling into each tortilla. Fold and place seam-side down in a greased baking dish, snugly side by side.
Bake: Lightly spray or brush the tops with oil. Bake for 12–15 minutes or until crispy and golden.
Serve: Serve warm with your favorite toppings like guac, sour cream, or salsa.
Storage: Refrigerate leftovers for up to 3 days in an airtight container. Reheat in oven or air fryer for best crunch.
Freezing: Freeze unbaked assembled tacos in a single layer. Bake directly from frozen—just add 5 more minutes to cook time.
Customization: Swap chicken for ground beef, pork, beans, or jackfruit. Try different cheeses or add spice with chipotle or jalapeños. Keyword crispy chicken tacos, mini baked chicken tacos