Description
These Mini Tacos are a delicious and easy-to-make appetizer or snack featuring shredded seasoned chicken breast and melty colby jack cheese wrapped in crispy street taco corn tortillas. Baked to perfection, they’re served with tangy sour cream, fresh salsa, and vibrant cilantro, perfect for parties, game days, or casual gatherings.
Ingredients
Scale
Chicken Filling
- 1 lb. cooked shredded seasoned chicken breast (about 3–4 cups, see notes for cooking options)
Cheese
- 8 oz. shredded colby jack cheese
Base
- 20–24 street taco corn tortillas
Other
- Olive oil or cooking spray for brushing or spraying tortillas
- Sour cream, for serving
- Salsa, for serving
- Fresh chopped cilantro, for garnish
Instructions
- Preheat the Oven: Heat your oven to 425 degrees Fahrenheit to ensure it’s hot enough to melt the cheese quickly and crisp the tortillas in the next steps.
- Prepare Tortillas: Arrange the corn tortillas evenly on a baking sheet. If needed, use a second baking sheet to avoid overcrowding and ensure even crisping.
- Oil the Tortillas: Brush or spray both sides of each tortilla lightly with olive oil or cooking spray. This step helps the tortillas become golden and crispy during baking.
- Add Filling and Cheese: Place a heaping tablespoon of the shredded seasoned chicken mixture onto each tortilla, then top with a heaping tablespoon of shredded colby jack cheese. Be generous to get flavorful, cheesy mini tacos.
- Initial Bake: Bake the prepared tortillas for about 2 minutes until the cheese just starts melting. Keep a close watch to prevent overcooking.
- Fold the Tacos: Remove the tortillas from the oven carefully and fold each in half, gently pressing them to form traditional taco shapes without cracking the tortillas.
- Crisp the Tacos: Return the folded tacos to the baking sheet and bake for another 12-15 minutes, or until the corn tortillas turn crispy on the outside, giving a satisfying crunch.
- Serve: Remove the mini tacos from the oven and serve immediately with sour cream, salsa, and a sprinkle of fresh chopped cilantro for extra flavor and freshness. Enjoy!
Notes
- To cook the shredded chicken breast, you can boil, bake, or use rotisserie chicken, then season accordingly to your taste before shredding.
- Using street taco-sized corn tortillas is key because their small size suits mini tacos perfectly and crisps evenly.
- Brush tortillas lightly with oil to avoid sogginess and ensure a crunchy texture.
- Monitor baking closely during melting to avoid burning cheese or tortillas.
