These mini baked chicken tacos are a fun and tasty treat that you can whip up in just 20 minutes! Filled with juicy chicken and topped with melting cheese, they’re perfect for any day.
Can we talk about how adorable these tacos are? They’re the perfect size for snacking, and you can load them up with your favorite toppings. Quick, easy, and super delicious—what more could you want?
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star of this recipe. You can use rotisserie chicken for convenience or leftover chicken from previous meals. If you need a vegetarian option, sautéed mushrooms or jackfruit work well.
Cheese: Cheddar adds a great flavor. However, I love using a Mexican cheese blend for added taste. If you’re dairy-free, there are great plant-based cheese alternatives available.
Salsa/Taco Sauce: Use your favorite store-bought salsa for convenience, or make your own for a fresher taste. You can swap in pico de gallo for a chunkier texture or use hot sauce for extra heat.
Tortillas: Corn tortillas give that classic taste and crispness. If you prefer a softer taco, flour tortillas are fine too; just watch the baking time as they may cook faster.
How Do I Get My Tacos Crispy Without Burning Them?
Getting those deliciously crispy tacos is easier than you think! The trick is to ensure they are folded properly and greased lightly. Here’s how:
- Preheat your oven correctly so the heat helps crisp the tortillas.
- Brush or spray the outsides with olive oil before baking, which helps achieve that golden color without burning.
- Keep an eye on them while they bake—check around the 8-minute mark to gauge how quickly they are turning golden.
Let them cool slightly after baking. This allows the outside to firm up a bit more before you dig in!
Easy 20-Minute Mini Baked Chicken Tacos
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup salsa or taco sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Tacos:
- 12 small corn tortillas (about 4-5 inch size)
- 1 tablespoon olive oil or cooking spray
For Toppings (Optional):
- Sour cream
- Diced tomatoes
- Chopped cilantro
- Guacamole
How Much Time Will You Need?
This recipe is quick and easy! You’ll need about 10 minutes to prepare everything and another 10-12 minutes for baking, making the total time around 20 minutes. Perfect for a busy weeknight dinner or a snack for friends!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your tacos are ready to bake.
2. Prepare the Chicken Filling:
In a mixing bowl, combine the shredded chicken, salsa, ground cumin, chili powder, salt, and pepper. Using a spoon, mix it all up until the chicken is well coated with the spices and sauce. This will create a flavorful filling for your tacos!
3. Warm the Tortillas:
To make your tortillas pliable and easy to fold, warm them in the microwave for about 20 seconds or on a skillet for a few seconds until they are just soft enough. This step is really important!
4. Assemble the Tacos:
Now it’s time to fill the tacos! Fold each warmed tortilla in half and gently fill it with about 2 tablespoons of the chicken mixture. Be careful not to overfill, or they might burst while baking.
5. Prepare for Baking:
Line a baking sheet with parchment paper or lightly grease it. Place your filled mini tacos on the sheet. Then, sprinkle shredded cheese generously over the top of each taco.
6. Make Them Crispy:
To get those delightful crispy edges, lightly brush or spray the outsides of the tacos with olive oil. This will help them crunch up in the oven.
7. Bake the Tacos:
Place the baking sheet in the oven and bake for about 10-12 minutes, or until the tacos are golden brown and the cheese is melted and bubbly. It’s okay to keep an eye on them to avoid burning!
8. Cool and Serve:
Once baked, remove the tacos from the oven and let them cool for a few minutes. This also helps the cheese set a little!
9. Add Your Favorite Toppings:
Now comes the fun part! Top your mini tacos with sour cream, diced tomatoes, chopped cilantro, and guacamole as you like. Get creative!
10. Enjoy Your Delicious Tacos!
Grab a plate and dig into your warm, crispy, and cheesy mini baked chicken tacos. Enjoy every bite!
FAQ for Easy 20-Minute Mini Baked Chicken Tacos
Can I Use Leftover Chicken?
Absolutely! Leftover rotisserie chicken, grilled chicken, or any cooked chicken you have on hand will work perfectly in this recipe. Just shred it before mixing with the other ingredients.
What If I Don’t Have Corn Tortillas?
If you don’t have corn tortillas, you can use small flour tortillas instead. They will give a softer texture, so just keep an eye on them while baking to avoid overcooking.
Can I Make These Tacos Spicy?
Yes! You can easily add some heat by using spicy salsa or adding diced jalapeños to the chicken mixture. You could also include a sprinkle of cayenne pepper or crushed red pepper flakes for an extra kick.
How Do I Store Leftovers?
Store any leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes until warmed through, or heat in the microwave, though the texture may be softer.
