Why Make This Recipe
Mini Baked Chicken Tacos are a fun and easy dish that everyone will love. They are perfect for a quick meal or a tasty snack. These bite-sized treats are packed with flavor and can be made in no time. Whether you are hosting a party or just need something tasty for dinner, these mini tacos are a great choice.
How to Make Mini Baked Chicken Tacos
Ingredients:
- Street taco corn tortillas
- Chicken (cooked and shredded)
- Taco seasoning
- Shredded cheese
- Oil (for greasing)
Directions:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with taco seasoning until well coated.
- Lightly grease a baking sheet.
- Fill each corn tortilla with the seasoned chicken and top with shredded cheese.
- Place the filled tortillas on the baking sheet.
- Bake in the preheated oven for about 10-12 minutes, or until the tortillas are crispy and the cheese is melted.
- Serve warm and enjoy!
How to Serve Mini Baked Chicken Tacos
These mini baked chicken tacos are best served warm. You can add some toppings like sour cream, salsa, or guacamole for extra flavor. They make great appetizers at a party or can be enjoyed as a simple dinner with a side salad.
How to Store Mini Baked Chicken Tacos
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to three days. When you are ready to eat them again, you can reheat them in the oven until warmed through.
Tips to Make Mini Baked Chicken Tacos
- Make sure to use cooked and shredded chicken for the best flavor.
- Don’t overload the tortillas; a little filling goes a long way.
- Experiment with different toppings to customize your tacos.
- If you want a spicier kick, add some jalapeños to the filling.
Variation
You can swap the chicken for ground beef or turkey if you prefer. Vegetarian options can include black beans or veggies for a tasty alternative.
FAQs
1. Can I use store-bought shredded chicken?
Yes, using store-bought shredded chicken is a great time-saver.
2. How long can I store leftovers?
Leftovers can be kept in the refrigerator for up to three days.
3. Can I freeze mini baked chicken tacos?
Yes, you can freeze them before baking. Just assemble and freeze in an airtight container. When ready to bake, add a few extra minutes to the cooking time.
Mini Baked Chicken Tacos
Ingredients
Main ingredients
- 10 pieces Street taco corn tortillas
- 2 cups Cooked and shredded chicken Make sure it's well shredded for even filling
- 1 packet Taco seasoning Adjust according to taste
- 1 cup Shredded cheese Cheddar or Mexican blend works great
- 1 tablespoon Oil For greasing baking sheet
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with taco seasoning until well coated.
- Lightly grease a baking sheet.
- Fill each corn tortilla with the seasoned chicken and top it with shredded cheese.
- Place the filled tortillas on the baking sheet.
Baking
- Bake in the preheated oven for about 10-12 minutes, or until the tortillas are crispy and the cheese is melted.
Serving
- Serve warm and enjoy with toppings like sour cream, salsa, or guacamole.