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–+ servings

20 Minute Mini Baked Chicken Tacos

These Mini Baked Chicken Tacos are quick, crispy, and perfect for busy weeknights or as a fun party appetizer. Filled with seasoned shredded chicken, melted cheese, and topped with your favorite toppings, they are baked to golden perfection in just 20 minutes. These bite-sized delights are a crowd-pleaser that’s easy to customize with various toppings and sauces!
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Prep Time 8 minutes
Cook Time 12 minutes
0 minutes
Total Time 20 minutes
Course Appetizer, Main Dish
Cuisine Mexican, Tex-Mex
Servings 4

Ingredients
  

  • 2 cups 0.8 lb cooked and shredded chicken
  • 1 tablespoon 0.03 lb olive oil
  • 1 packet 1 oz taco seasoning mix
  • ¼ cup 0.1 lb water
  • 12 mini corn tortillas
  • 1 cup 0.25 lb shredded cheddar or Mexican blend cheese
  • Cooking spray

Instructions
 

  • Step 1: Prepare the Chicken Filling
  • In a skillet over medium heat, add the olive oil and shredded chicken.
  • Sprinkle in the taco seasoning and pour in ¼ cup of water. Stir well to coat the chicken evenly. Simmer for 2–3 minutes until the mixture thickens. Remove from heat and set aside.
  • Step 2: Assemble the Tacos
  • Preheat the oven to 400°F (200°C).
  • Lightly spray a muffin tin with cooking spray to prevent sticking.
  • Warm the mini tortillas slightly (either in the microwave or in a pan) to make them pliable.
  • Place each tortilla into a muffin cup, gently pressing to form a taco shell shape.
  • Step 3: Fill and Bake the Tacos
  • Spoon the seasoned chicken mixture into each tortilla, filling it halfway.
  • Top with a generous sprinkle of shredded cheese.
  • Bake in the preheated oven for 10–12 minutes, or until the tortillas are crisp and the cheese is melted and bubbly.
  • Step 4: Garnish and Serve
  • Remove the tacos from the oven and let them cool slightly.
  • Add your desired toppings, such as sour cream, diced tomatoes, jalapeños, or cilantro, and serve warm.

Notes

  • Substitutions: Use ground beef, turkey, or a plant-based meat alternative for variety.
  • Make it Spicy: Add hot sauce or diced chilies to the chicken filling.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
  • Serving Tip: Serve with guacamole, salsa, or queso for dipping.
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