Description
These baked tacos use mini corn tortillas filled with taco-seasoned shredded chicken and cheese, then baked until crispy and golden. They come together quickly and work perfectly for weeknight dinners or feeding a crowd.
Ingredients
Scale
- 1 lb cooked shredded seasoned chicken breast
- 8 oz shredded Colby Jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
Instructions
- Preheat oven to 425°F
- Place tortillas on a baking sheet
- Brush or spray both sides of tortillas with olive oil
- Add a heaping tablespoon of shredded chicken to each tortilla
- Top each tortilla with a heaping tablespoon of shredded cheese
- Bake for 2 minutes until cheese melts
- Remove from oven and carefully fold tortillas in half
- Bake for 12–15 minutes until tortillas are crispy
- Serve with sour cream, salsa, and cilantro
Notes
- Use crock pot, instant pot, or rotisserie chicken
- Add salsa and taco seasoning if chicken is plain
- Street-size or regular corn tortillas both work
- Tacos are done when shells are crispy and filling is hot
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg