Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 8 small corn or flour tortillas, cut into mini-sized circles
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, guacamole, sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C). Lightly brush the mini tortilla rounds with olive oil and place them on a baking sheet lined with parchment paper.
- Divide the shredded chicken evenly among the mini tortillas. Sprinkle shredded cheese generously over the chicken, then add diced tomatoes, onions, and cilantro for freshness.
- Sprinkle chili powder, cumin, salt, and pepper over the top for flavor.
- Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and shells are crispy.
- Remove from oven and let cool slightly. Serve with your favorite toppings such as sour cream, guacamole, or jalapeños. Enjoy your quick and flavorful mini baked chicken tacos!
Notes
- Ensure shredded chicken is cooked and seasoned for maximum flavor.
- Arrange mini tortillas carefully to prevent tearing.
- Baking time may vary slightly depending on oven and tortilla size.
- Customize fillings with additional vegetables or toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Easy, Quick, Kid-friendly
Nutrition
- Serving Size: 1 mini taco
- Calories: 140 Kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg