Name: 20 Minute Mini Baked Chicken Tacos Recipe
Ingredients: Pre-Cooked Chicken: 1.5 lbs (about 3 cups) shredded or finely diced cooked chicken. Rotisserie chicken is the ultimate time-saver here! You can also use leftover baked or grilled chicken. If starting with raw chicken, factor in extra cooking time (see FAQ). Using pre-cooked, shredded chicken is the key to achieving the “20-minute” timeframe. It readily absorbs the taco seasoning and creates a tender, flavorful filling.; Taco Seasoning: 1 standard packet (approx. 1 oz or 2-3 tablespoons) of your favorite store-bought taco seasoning. Alternatively, use a homemade blend (typically chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper). The seasoning provides the signature savory, slightly spicy flavor profile essential for tacos. Choose mild, medium, or hot based on your preference.; Salsa or Chicken Broth: 1/4 cup mild or medium salsa OR low-sodium chicken broth. This adds necessary moisture to the chicken filling, preventing it from drying out during baking and helping the seasoning distribute evenly. Salsa adds an extra layer of flavor, while broth offers a more neutral moisture source. Water can be used in a pinch, but offers less flavor.; Mini Tortillas: 12-16 mini “street taco” size corn or flour tortillas (typically 4-4.5 inches in diameter). Corn tortillas offer a more traditional flavor and tend to get crispier when baked, but can be more prone to cracking if not warmed properly. Flour tortillas are softer and more pliable. Choose based on your preference! Ensure they are labeled “mini” or “street taco” size for the perfect handheld bite.; Shredded Cheese: 1.5 cups shredded Mexican blend cheese, cheddar cheese, Monterey Jack, or Colby Jack. Cheese melts beautifully inside the tacos, adding richness, flavor, and helping to bind the filling slightly. A Mexican blend often combines Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses for balanced meltiness and flavor.; Cooking Spray or Olive Oil: For lightly coating the baking sheet and potentially the tortillas. This prevents sticking and helps the tortillas achieve that desirable golden-brown crispiness during baking. A neutral-flavored cooking spray (like canola or vegetable oil) or a light brush of olive oil works perfectly.; Optional Filling Add-ins (Requires Pre-cooking or Draining): 1/4 cup canned black beans, rinsed and drained; 1/4 cup canned corn, drained; 1/4 cup finely diced onion, sautéed until softened; 1/4 cup finely diced bell pepper (any color), sautéed until softened; 1 small can (4 oz) diced green chiles, drained; Optional Toppings (For Serving): See “How to Serve” section below for a full list! Popular choices include shredded lettuce, diced tomatoes, sour cream or Greek yogurt, guacamole or diced avocado, extra salsa, chopped cilantro, lime wedges, pickled jalapeños.

Ingredients

Scale

Pre-Cooked Chicken: 1.5 lbs (about 3 cups) shredded or finely diced cooked chicken. Rotisserie chicken is the ultimate time-saver here! You can also use leftover baked or grilled chicken. If starting with raw chicken, factor in extra cooking time (see FAQ). Using pre-cooked, shredded chicken is the key to achieving the “20-minute” timeframe. It readily absorbs the taco seasoning and creates a tender, flavorful filling.

Taco Seasoning: 1 standard packet (approx. 1 oz or 2-3 tablespoons) of your favorite store-bought taco seasoning. Alternatively, use a homemade blend (typically chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper). The seasoning provides the signature savory, slightly spicy flavor profile essential for tacos. Choose mild, medium, or hot based on your preference.

Salsa or Chicken Broth: 1/4 cup mild or medium salsa OR low-sodium chicken broth. This adds necessary moisture to the chicken filling, preventing it from drying out during baking and helping the seasoning distribute evenly. Salsa adds an extra layer of flavor, while broth offers a more neutral moisture source. Water can be used in a pinch, but offers less flavor.

Mini Tortillas: 12-16 mini “street taco” size corn or flour tortillas (typically 4-4.5 inches in diameter). Corn tortillas offer a more traditional flavor and tend to get crispier when baked, but can be more prone to cracking if not warmed properly. Flour tortillas are softer and more pliable. Choose based on your preference! Ensure they are labeled “mini” or “street taco” size for the perfect handheld bite.

Shredded Cheese: 1.5 cups shredded Mexican blend cheese, cheddar cheese, Monterey Jack, or Colby Jack. Cheese melts beautifully inside the tacos, adding richness, flavor, and helping to bind the filling slightly. A Mexican blend often combines Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses for balanced meltiness and flavor.

Cooking Spray or Olive Oil: For lightly coating the baking sheet and potentially the tortillas. This prevents sticking and helps the tortillas achieve that desirable golden-brown crispiness during baking. A neutral-flavored cooking spray (like canola or vegetable oil) or a light brush of olive oil works perfectly.

Optional Filling Add-ins (Requires Pre-cooking or Draining):
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup canned corn, drained
- 1/4 cup finely diced onion, sautéed until softened
- 1/4 cup finely diced bell pepper (any color), sautéed until softened
- 1 small can (4 oz) diced green chiles, drained

Optional Toppings (For Serving): See “How to Serve” section below for a full list! Popular choices include shredded lettuce, diced tomatoes, sour cream or Greek yogurt, guacamole or diced avocado, extra salsa, chopped cilantro, lime wedges, pickled jalapeños.

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Instructions

Preheat Oven and Prepare Baking Sheet: First things first, get your oven preheating to 400°F (200°C). Proper preheating ensures the tacos start cooking immediately and bake evenly, helping the tortillas crisp up nicely. Lightly grease a large baking sheet with cooking spray or a thin layer of olive oil. If you have a non-stick sheet, a very light coating is still recommended for optimal crispiness and easy release. Set the prepared baking sheet aside.

Warm the Chicken Filling: In a medium-sized microwave-safe bowl, combine the pre-cooked shredded chicken, taco seasoning, and your chosen liquid (salsa or chicken broth). Stir everything together thoroughly until the chicken is evenly coated with the seasoning and moisture. If you’re including any optional pre-cooked add-ins like black beans, corn, sautéed onions, or green chiles, stir them in now. Microwave the mixture on high for 60-90 seconds, or until it’s heated through. Alternatively, you can warm the mixture in a small saucepan over medium heat for 3-4 minutes, stirring occasionally. Warming the filling serves two purposes: it ensures the inside of your tacos is hot when they come out of the oven (since the baking time is short), and it helps the flavors meld together.

Prepare the Tortillas (Optional but Recommended): To make the mini tortillas more pliable and less likely to crack when folded, you can warm them slightly. Wrap a stack of 4-5 tortillas in a damp paper towel and microwave for 20-30 seconds. Repeat with the remaining tortillas. Alternatively, quickly warm them one by one in a dry skillet over medium heat for about 10-15 seconds per side. This step is especially helpful for corn tortillas.

Assemble the Mini Tacos: Now for the fun part! Arrange the mini tortillas in a single layer on the prepared baking sheet. You might need two baking sheets depending on their size and how many tacos you’re making. Spoon approximately 2-3 tablespoons of the warm chicken filling onto one half of each tortilla. Be careful not to overfill, as this can make them difficult to fold and cause the filling to spill out during baking. Sprinkle a tablespoon or two of the shredded cheese over the chicken filling on each tortilla.

Fold and Arrange: Gently fold the empty half of each tortilla over the filling, creating a mini half-moon shape. Press down lightly to seal. Arrange the folded tacos on the baking sheet, ensuring they aren’t overlapping too much (a little overlap at the edges is usually fine). If you want them to stand up slightly for easier topping later, you can gently prop them against each other or use an upside-down muffin tin or a specialized taco rack (though simply laying them flat works perfectly well for baking). Optional Crispiness Boost: For extra crispy shells, lightly spray the tops of the folded tacos with cooking spray or brush with a tiny amount of olive oil.

Bake to Perfection: Place the baking sheet(s) into the preheated 400°F (200°C) oven. Bake for 8 to 12 minutes. The exact time will depend on your oven and how crispy you like your tacos. You’re looking for the cheese to be fully melted and bubbly, and the edges of the tortillas to be golden brown and crispy. Keep a close eye on them during the last few minutes, as the small tortillas can go from perfectly crispy to overly browned quickly.

Serve Immediately: Carefully remove the baking sheet from the oven using oven mitts. Let the mini baked chicken tacos cool for a minute or two – the filling will be very hot! Use a spatula to transfer them to a serving platter. Serve immediately while they are warm and crispy, accompanied by your favorite toppings (see suggestions below). The contrast between the hot, savory taco and cool, fresh toppings is key to the experience. Enjoy your delicious and speedy meal!

Nutrition

Serving Size: One Normal Portion
Calories: 350 - 480 kcal
Sugar: 1-4g
Sodium: 600-1000mg
Fat: 15-25g
Saturated Fat: 6-12g
Carbohydrates: 25-35g
Fiber: 2-5g
Protein: 25-35g