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Mark Anthony

20 Minute Mini Baked Chicken Tacos

These 20 Minute Mini Baked Chicken Tacos are crispy, cheesy, and made for speed. Packed with shredded chicken, melty cheese, and bold Tex-Mex flavors, they bake up golden in just minutes — no frying required. Perfect for Taco Tuesday, game nights, family dinners, or make-ahead freezer meals. Customizable, kid-friendly, and irresistibly crunchy, this recipe turns your weeknight dinner into a flavor-packed fiesta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Dinner, Lunch, Party Appetizer
Cuisine: Mexican
Calories: 310
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 12 mini flour or corn tortillas
  • 2 cups cooked shredded chicken rotisserie works beautifully
  • 1 cup shredded Mexican blend cheese cheddar, Monterey Jack, or pepper jack work too
  • 1/2 cup salsa or taco sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil or cooking spray for baking
Optional Toppings
  • Sour cream
  • Diced tomatoes
  • Shredded lettuce
  • Pickled red onions
  • Guacamole
  • Chopped cilantro
  • Sliced jalapeños
  • Lime wedges

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil and lightly spray with oil.
  2. In a bowl, mix the shredded chicken, salsa, cumin, garlic powder, salt, and pepper until well combined.
  3. Warm tortillas in the microwave for 20–30 seconds to make them pliable.
  4. Spoon 1–2 tablespoons of chicken mixture onto one half of each tortilla. Sprinkle with cheese and fold in half.
  5. Place folded tacos seam-side down on the baking sheet. Lightly brush or spray the tops with oil.
  6. Bake for 10–12 minutes, flipping halfway through, until the shells are golden and crisp.
  7. Serve immediately with your choice of toppings.

Notes

20 Minute Mini Baked Chicken Tacos – Helpful Tips

Cooking Tips & Techniques
Use pre-cooked rotisserie chicken or leftover grilled chicken to save time—shred it finely for easy layering.
Warm your tortillas briefly in the microwave or skillet so they’re pliable and won’t crack when folded.
Use a muffin tin or fold tacos side-by-side in a baking dish to help them hold their shape while baking.
Add a small layer of cheese under the chicken to seal the tortilla and keep it crispy at the base.
Bake at 400°F for 10–12 minutes, or until the edges are golden and cheese is perfectly melted.
Serving Suggestions
Serve hot with salsa, guacamole, sour cream, or a drizzle of chipotle ranch on the side.
Top with fresh toppings like chopped tomatoes, lettuce, cilantro, green onions, or jalapeños.
Great for weeknight dinners, game day appetizers, after-school snacks, or Taco Tuesday in a flash.
Serve alongside rice, beans, or a fresh corn salad for a full meal.
Make a taco bar with all your favorite toppings so everyone can customize their mini bites.
Make-Ahead & Storage
Make-Ahead: Assemble tacos up to 1 day ahead—store in the fridge covered, then bake when ready to serve.
Refrigerator: Store baked tacos in an airtight container for up to 3 days.
Freezer: Freeze assembled but unbaked tacos for up to 1 month—bake straight from frozen at 400°F for 15–18 minutes.
Reheat: Warm in the oven or air fryer to bring back the crunch—avoid microwaving if you want crispy shells.
Tasty Variations to Try
Spicy Buffalo Chicken: Toss chicken in buffalo sauce and use blue cheese or ranch dressing.
BBQ Style: Use BBQ chicken and cheddar cheese, then top with crispy onions after baking.
Southwest Mix: Add black beans, corn, and pepper jack cheese to the filling.
Breakfast Tacos: Use scrambled eggs, cooked sausage or bacon, and cheese for a morning version.
Low-Carb Option: Use mini low-carb tortillas or bake inside bell pepper halves for a fun twist.