20 Minute Mini Baked Chicken Tacos - Easy Mexican Dinner for Family
Crunchy, cheesy, and packed with flavor—what’s not to love about these 20 Minute Mini Baked Chicken Tacos? Perfect for busy weeknights, these little handheld wonders are a total crowd-pleaser and a serious contender for your next easy dinner Mexican night. Imagine street taco-sized corn tortillas stuffed with taco-seasoned chicken, melty cheese, and baked just right so they’re crispy on the outside and gooey on the inside. Sounds like magic, right?
The best part? You can get these easy oven baked chicken tacos on the table in about 20 minutes with just a few simple ingredients. No fuss, no hours slaving over the stove, and no complicated prep. For the chicken, I personally love my super simple 3-ingredient crockpot shredded chicken or the instant pot version—but hey, leftover rotisserie chicken works too. Just toss it with some salsa and a sprinkle of taco seasoning, and boom—flavor city.
Don’t worry about the size of your tortillas. Street taco corn tortillas are perfect for mini bites and easy handling, but regular-size corn tortillas work just fine if that’s what you’ve got on hand. The key? Bake them until the shells are perfectly crispy and the cheesy chicken filling is piping hot. Trust me, that crunch is addictive.
These easy dinners to make with chicken are a total lifesaver for families craving a quick, budget-friendly meal. Whether it’s week day dinners easy healthy style or just a simple easy lunch with chicken, these chicken bake tacos hit all the right notes. They’re perfect for easy supper meals families will actually fight over, and bonus—they’re budget-friendly enough to keep your wallet happy.
So, why wait? Grab your tortillas, pile on that cheesy chicken goodness, and get ready for a taco night that’s fast, fun, and totally satisfying. FYI, your taste buds are about to throw a party.
20 Minute Mini Baked Chicken Tacos - Easy Mexican Dinner for Family
Total Time: 20 minutes | Servings: 20–24 mini tacos | Category: Dinner | Author: Aleda
These little baked chicken tacos are quick, easy, and irresistibly crispy. With just a few simple ingredients, you can have a batch ready in about 20 minutes—perfect for a busy weeknight or feeding a hungry crowd! Corn tortillas are loaded with seasoned shredded chicken and melty cheese, then baked until golden and crunchy.
Ingredients
- 1 lb cooked, shredded, seasoned chicken breast (about 3–4 cups; see notes for prep ideas)
- 8 oz shredded Colby Jack cheese
- 20–24 street taco-sized corn tortillas
- Olive oil or cooking spray
- Optional toppings: Sour cream, Salsa, Freshly chopped cilantro
Instructions
- Preheat your oven to 425°F (220°C).
- Arrange the tortillas on a baking sheet and lightly brush or spray both sides with olive oil.
- Spoon about a heaping tablespoon of shredded chicken onto each tortilla, then sprinkle with an equal amount of cheese. Depending on your oven, you might need to use two baking sheets.
- Bake for 2 minutes, just long enough for the cheese to start melting. Remove from the oven and carefully fold each tortilla in half, pressing gently to form a taco shape.
- Return the tacos to the oven and bake for another 12–15 minutes, until the tortillas turn crispy and golden.
- Serve warm with sour cream, salsa, and a sprinkle of fresh cilantro. Dig in and enjoy!
Tips
- For shredded chicken, try a simple 3-ingredient crockpot method, use an instant pot, or grab rotisserie chicken tossed with taco seasoning.
- Regular corn tortillas work too if you don’t have street taco size on hand.
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