introduction
If you’re looking for a fun, mouth-watering meal that everyone in your family will devour, these Mini Baked Chicken Tacos are just the ticket! Easy to prepare and bursting with flavor, they are perfect for busy weeknights or casual gatherings. Plus, who can resist a warm taco fresh from the oven?
Why You’ll Love This Mini Baked Chicken Tacos
- Flavorful: Each bite is a delightful combination of seasoned chicken and melted cheese.
- Quick and Easy: With minimal prep time, these tacos come together in just about 20 minutes.
- Family-Friendly: Kids love the fun size, and you can let them customize their toppings.
- Great for Meal Prep: Make a batch ahead of time and simply reheat for an easy dinner.
- Versatile: You can adapt ingredients based on your family’s preferences and favorite flavors.
Ingredients Needed
- Protein:
- 1 lb cooked shredded seasoned chicken breast (3-4 cups)
- Cheese:
- 8 oz shredded colby jack cheese (Mexican blend works too)
- Tortillas:
- 20-24 street taco corn tortillas (small size preferred)
- Cooking Spray:
- Olive oil or cooking spray (as needed for crispy texture)
- Toppings:
- Sour cream (for serving, optional)
- Salsa (for serving, your favorite variety)
- Fresh chopped cilantro (for serving, adds fresh flavor)
Step-by-Step Instructions
- Preheat your oven to 425°F.
- Lightly brush or spray each corn tortilla with olive oil on both sides. Arrange them on a large baking sheet in a single layer without overlapping.
- Spoon a heaping tablespoon of shredded chicken onto each tortilla. Top with a heaping tablespoon of shredded cheese.
- Bake for 2 minutes until the cheese starts melting and the tortillas become pliable.
- Remove from oven and quickly fold each tortilla in half to create a taco shape. Press gently so the edges stick together.
- Return to the oven and bake for another 12-15 minutes until the edges are golden and crispy and the filling is hot throughout.
- Transfer to a serving platter immediately and serve with sour cream, salsa, and fresh cilantro.
Serving Suggestions Mini Baked Chicken Tacos
These mini tacos pair beautifully with a variety of sides. Consider serving them with:
- Mexican rice or quinoa for a complete meal
- A fresh garden salad with lime vinaigrette
- Extra toppings on the side, like jalapeños or avocado slices
Tips for Success Mini Baked Chicken Tacos
- Choose Quality Tortillas: Opt for fresh, soft tortillas to ensure they hold well when baked.
- Don’t Overstuff: Ensure each taco has a manageable amount of filling to prevent tearing.
- Adjust Cooking Time: Keep an eye on the tacos as ovens vary; you want them golden and crisp without burning.
- Experiment with Meat: Swap chicken for ground beef or turkey for a different flavor profile.
- Add Veggies: Feel free to toss in some sautéed bell peppers or onions for added flavor and crunch.
Variation
Consider using other cheeses like pepper jack for a spicy kick, or fold in some black beans for added texture and protein. You can also replace the chicken with shredded beef or even make them vegetarian with roasted veggies.
FAQs
1. Can I make these tacos ahead of time?
Yes! You can assemble the tacos and keep them covered in the refrigerator. When you’re ready to serve, simply bake them as directed.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F until warm and crispy.
3. What can I use instead of corn tortillas?
Flour tortillas work well too! Just adjust the baking time slightly, as they may crisp up faster than corn.
Ingredients
Protein
- 1 lb cooked shredded seasoned chicken breast (3-4 cups)
Cheese
- 8 oz shredded colby jack cheese (Mexican blend works too)
Tortillas
- 20-24 pieces street taco corn tortillas (small size preferred)
Cooking Spray
- as needed Olive oil or cooking spray (for crispy texture)
Toppings
- Sour cream (for serving, optional)
- Salsa (for serving, your favorite variety)
- Fresh chopped cilantro (for serving, adds fresh flavor)
Instructions
Preparation
- Preheat your oven to 425°F.
- Lightly brush or spray each corn tortilla with olive oil on both sides. Arrange them on a large baking sheet in a single layer without overlapping.
- Spoon a heaping tablespoon of shredded chicken onto each tortilla. Top with a heaping tablespoon of shredded cheese.
Baking
- Bake for 2 minutes until the cheese starts melting and the tortillas become pliable.
- Remove from oven and quickly fold each tortilla in half to create a taco shape. Press gently so the edges stick together.
- Return to the oven and bake for another 12-15 minutes until the edges are golden and crispy and the filling is hot throughout.
- Transfer to a serving platter immediately and serve with sour cream, salsa, and fresh cilantro.
