Ingredients
For the Tacos
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken)
- 8 oz. shredded Colby Jack cheese
- 20-24 street taco corn tortillas
- Olive oil or cooking spray, for brushing or spraying tortillas
For Serving
- Sour cream, to taste
- Salsa, to taste
- Fresh chopped cilantro, for garnish
Instructions
- Preheat the oven. Heat your oven to 425°F (220°C) to get it ready for baking the tacos.
- Prepare the tortillas. Lay the corn tortillas on a baking sheet in a single layer.
- Oil the tortillas. Brush or spray both sides of each tortilla lightly with olive oil or cooking spray to ensure crispiness.
- Add the filling. Place a heaping tablespoon of the shredded seasoned chicken on each tortilla, then top with a heaping tablespoon of shredded Colby Jack cheese. Use another baking sheet if needed to fit all the tacos.
- Initial bake and fold. Bake the tacos for 2 minutes or until the cheese begins to melt. Carefully remove from the oven and fold each tortilla in half, pressing gently to form a taco shape.
- Final bake. Return the folded tacos to the oven and bake for another 12-15 minutes until the corn tortillas become crispy on the outside.
- Serve and garnish. Remove from oven and serve the mini tacos hot with sour cream, salsa, and freshly chopped cilantro. Enjoy!
Notes
- For the shredded chicken, you can cook boneless, skinless chicken breasts by boiling, baking, or using a pressure cooker, then season with taco spices to your preference.
- If you prefer, the tacos can be made with store-bought pre-cooked shredded chicken seasoned with taco seasoning.
- Be sure to brush the tortillas with oil on both sides to ensure maximum crispiness during baking.
- If you don't have Colby Jack cheese, a blend of cheddar and Monterey Jack cheese can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
