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Mini baked chicken tacos arranged in a white baking dish with melted cheese and crispy corn tortilla edges

Mini Baked Chicken Tacos

Crispy on the edges, melty in the center, these oven-baked shredded chicken tacos are quick to assemble, cheesy, and perfect for an easy family dinner or taco night.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 20 mini tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shredded chicken
  • 1 tbsp taco seasoning store-bought or homemade
  • 20 small corn tortillas warmed until pliable
  • 1 cup shredded cheese Mexican blend recommended
  • 1 cup diced tomatoes
  • 0.5 cup chopped onions
  • 0.5 cup sour cream add after baking
  • 0.25 cup chopped fresh cilantro add after baking

Equipment

  • Oven
  • Baking dish
  • Skillet or microwave
  • Mixing bowl

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, combine the shredded chicken with the taco seasoning. Toss until every piece is evenly coated.
  3. Warm the corn tortillas in a skillet over medium heat for 20 to 30 seconds per side, or wrap in a damp paper towel and microwave for 30 to 45 seconds until soft and pliable.
  4. Spoon a small amount of seasoned chicken onto each tortilla. Add shredded cheese, diced tomato, and chopped onion. Do not overfill.
  5. Fold each tortilla in half and stand upright in a baking dish, packed snugly side by side. Bake for 15 minutes until cheese is fully melted and tortilla edges are lightly golden and crisp.
  6. Remove from the oven and top with sour cream and fresh cilantro right before serving.

Notes

Warm tortillas before filling to prevent cracking. Pack tacos snugly in the baking dish so they hold their folded shape. Add fresh toppings after baking for best flavor. Tacos are done when cheese is fully melted and edges are lightly crisp.