Mini Tacos with Chicken (Print Version)
# Ingredients:
→ Taco Base
01 -
1 lb cooked shredded seasoned chicken breast (3-4 cups)
02 -
8 oz shredded colby jack cheese
03 -
20-24 street taco corn tortillas
04 -
Olive oil or cooking spray
→ For Serving
05 -
Sour cream
06 -
Salsa
07 -
Fresh chopped cilantro
# Instructions:
01 -
Preheat oven to 425°F (220°C).
02 -
Place corn tortillas in a single layer on a baking sheet.
03 -
Brush or spray both sides of each tortilla with olive oil for crispiness.
04 -
Add a heaping tablespoon of shredded chicken to each tortilla and top with a heaping tablespoon of shredded cheese. Use a second baking sheet if needed to avoid overcrowding.
05 -
Bake for 2 minutes or until cheese melts. Remove from oven.
06 -
Carefully fold each tortilla in half, gently pressing to maintain taco shape.
07 -
Return to oven and bake for another 12-15 minutes until the corn tortillas become crispy on the outside.
08 -
Serve immediately with sour cream, salsa, and fresh cilantro as garnishes.
# Notes:
01 -
For the shredded chicken, you can use rotisserie chicken, poach chicken breasts, or use leftover grilled chicken with taco seasoning.
02 -
The tacos can be assembled ahead of time and baked just before serving.