20 Minute Mini Baked Chicken Tacos
Quick and delicious 20 Minute Mini Baked Chicken Tacos, perfect for a weeknight meal.
Equipment
- Instant Pot
- Baking sheet
Ingredients
Main Ingredients
- 1 lb. cooked shredded seasoned chicken breast 3-4 cups shredded chicken breast
- 8 oz. shredded colby jack cheese
- 20-24 street taco corn tortillas
- olive oil or cooking spray
Serve with
- sour cream
- salsa
- fresh chopped cilantro
Instructions
Preparation Steps
- Heat oven to 425 degrees.
- Place tortillas on a baking sheet.
- Brush or spray both sides with olive oil.
- Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.
- Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
- Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
For the shredded chicken, use easy crock pot shredded chicken or instant pot shredded chicken. You can also use shredded rotisserie chicken with salsa and taco seasoning. Recipe works well with regular-size corn tortillas.
Nutrition
Serving: 1tacoCalories: 101kcalCarbohydrates: 7.3gProtein: 7.5gFat: 4.8gCholesterol: 23.8mgSodium: 131.6mgFiber: 1.1gSugar: 0.5g
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