Description
These Mini Tacos are a quick and delicious appetizer or snack featuring seasoned shredded chicken and melted colby jack cheese inside crispy corn tortillas. Baked to perfection for a crunchy exterior, they are perfect for parties or casual gatherings, served with sour cream, salsa, and fresh cilantro.
Ingredients
Filling
- 1 lb. cooked shredded seasoned chicken breast (about 3-4 cups)
- 8 oz. shredded colby jack cheese
Tortillas
- 20-24 street taco corn tortillas
- Olive oil or cooking spray (for brushing/tossing)
To Serve
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit to prepare for baking the mini tacos.
- Prepare Tortillas: Arrange the corn tortillas evenly on a baking sheet to ensure they bake evenly.
- Oil Tortillas: Brush or spray both sides of each tortilla with olive oil to help achieve a crispy texture when baked.
- Add Filling and Cheese: Place a heaping tablespoon of the shredded seasoned chicken on each tortilla, then top with an equal amount of shredded colby jack cheese. If needed, use a second baking sheet to accommodate all tortillas without overcrowding.
- Initial Bake: Bake the loaded tortillas in the oven for about 2 minutes, or until the cheese just begins to melt.
- Fold Tacos: Carefully remove the tortillas and fold each in half, pressing gently to create the classic taco shape.
- Final Bake: Return the folded tacos to the oven and bake for an additional 12-15 minutes until the corn tortillas are crispy on the outside.
- Serve: Remove the mini tacos from the oven and serve warm topped with sour cream, salsa, and freshly chopped cilantro. Enjoy!
Notes
- For cooking the chicken breast, you can boil, bake, or use pre-cooked rotisserie chicken shredded for convenience.
- Make sure not to overcrowd the baking sheets to allow even crisping.
- Use fresh corn tortillas for best results, and brush them well with oil to get a crispy texture.
- Adjust baking time slightly if your oven runs hot or cool.
