These mini baked chicken tacos are crunchy, cheesy, and totally crowd-pleasing, plus they come together in just about 20 minutes! Whether you’re feeding a house full of hungry people or just need a quick, no-fuss weeknight dinner, these little handheld tacos are here to save the day.
We’re stuffing street taco-sized corn tortillas with juicy shredded chicken, melty cheese, and baking them until golden and crispy. Bonus: they’re super easy to customize, so everyone can build their own mini taco just the way they like it.
Why You’ll Love These
- Ready in 20 minutes with just a few ingredients
- Crispy on the outside, cheesy on the inside
- Great for weeknight dinners or easy party snacks
- Kid-friendly, crowd-friendly, and freezer-friendly
Ingredients You’ll Need
- Cooked Shredded Chicken: I love using my easy 3-ingredient slow cooker chicken, but rotisserie chicken works too! Just mix it with salsa and taco seasoning and you’re good to go.
- Taco Seasoning: Homemade or store-bought, whatever you’ve got on hand.
- Colby Jack Cheese: Melts beautifully and has great flavor, but feel free to sub in cheddar, Mexican blend, or whatever melty cheese you love.
- Street Taco Corn Tortillas: These crisp up perfectly in the oven. You can also use regular-size corn tortillas or street-size flour tortillas.
- Olive Oil Cooking Spray: For that crispy, golden finish. Optional, but highly recommended!
How to Make Mini Baked Chicken Tacos
1. Prep the Oven & Tortillas
Preheat your oven to 425°F. Brush or spray both sides of the tortillas with olive oil, then lay them flat on a large baking sheet or in a shallow baking dish.
2. Fill with Chicken & Cheese
Add a heaping tablespoon of seasoned, shredded chicken to each tortilla. Top with a generous sprinkle of shredded cheese.
3. Bake & Fold
Pop the tacos into the oven and bake for 2 minutes, just to melt the cheese. Then, carefully fold each tortilla in half and gently press to form that classic taco shape.
4. Crisp Them Up
Bake for another 12–15 minutes until the tortillas are golden brown and crisp.
5. Garnish & Serve
Serve hot with sour cream, salsa, chopped cilantro, avocado, or whatever your taco-loving heart desires!
Pro Tips
- Use what you’ve got: Ground beef, shrimp, or even beans work great if you’re out of chicken.
- Make them spicy: Add green chiles or a dash of hot sauce to the filling.
- Make a taco bar: Let everyone customize their own before baking, perfect for picky eaters!
Air Fryer Option
Making a small batch? The air fryer is your best friend!
- Set it to 400°F.
- Assemble tacos as usual, then air fry in a single layer for 2 minutes.
- Fold in half and cook for another 5–8 minutes, flipping halfway through.
Stovetop Option
No oven? No problem!
- Heat a skillet over medium heat and spray with oil.
- Add the chicken and cheese to the tortilla, fold, and cook 3–4 minutes per side until crispy and golden.
Fun Topping Ideas
Let’s be real, taco toppings are half the fun. Here are a few ideas to mix and match:
- Diced red onion or bell pepper
- Canned corn or black beans
- Refried beans or sliced avocado
- Queso fresco or Cotija
- Pickled jalapeños or green chiles
- A squeeze of lime, chopped cilantro, green onions
Make-Ahead + Storage Tips
- Make-Ahead: Prep all the components ahead of time and store in the fridge. Then just assemble and bake when you’re ready to eat.
- Storing Leftovers: Store cooled tacos in an airtight container in the fridge for up to 5 days.
- Freezing: Assemble the tacos, wrap in plastic wrap, and freeze for up to 3 months. Thaw overnight before baking or air frying.
- Reheating: Bake at 350°F for 5–7 minutes or air fry at 350°F until crispy and hot.
These mini baked chicken tacos are seriously addictive. Whether you’re serving them at a party or just tossing together a quick family dinner, they’re crunchy, customizable, and totally satisfying. Try them once and they’re bound to be on repeat!
FAQ
Crispy Mini Baked Chicken Tacos (20-Minute Win!)
These mini baked chicken tacos are crunchy, cheesy, and totally crowd-pleasing, plus they come together in just about 20 minutes! Whether you’re feeding a house full of hungry people or just need a quick, no-fuss weeknight dinner, these little handheld tacos are here to save the day.
- Total Time: 25 minutes
- Yield: 20 1x
Ingredients
1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast *see notes for cooking options*)
8 oz. shredded colby jack cheese
20–24 street taco corn tortillas
olive oil or cooking spray
GARNISH:
Salsa
fresh chopped cilantro
Instructions
Preheat your oven to 425°F and grab a large baking sheet (or two, if you’re making a big batch).
Lay the tortillas out in a single layer and brush or spray both sides with a little olive oil. This helps them get nice and crispy in the oven.
Spoon a heaping tablespoon of shredded chicken onto each tortilla, then top with a generous sprinkle of shredded cheese. Don’t be shy, the cheesy goodness is what makes these so irresistible!
Pop the tacos in the oven and bake for 2 minutes, just until the cheese melts. Take them out and carefully fold each tortilla in half to form that classic taco shape. Give them a gentle press to hold.
Slide them back into the oven and bake for another 12–15 minutes, or until the tortillas are golden and crisp on the outside.
Serve warm with sour cream, salsa, fresh cilantro, or whatever toppings you love. Then dig in and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
