Description
These 20 Minute Mini Baked Chicken Tacos are a quick and delicious appetizer or meal, perfect for busy weeknights or entertaining guests. Filled with seasoned shredded chicken and melty cheese, they’re baked to crispy perfection in the oven.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1/2 cup salsa
- 1 tsp taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 mini taco shells
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup sour cream (for serving, optional)
- 1/4 cup diced tomatoes (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix shredded chicken, salsa, and taco seasoning until well combined.
- Arrange mini taco shells in a baking dish or on a baking sheet so they stand upright.
- Fill each shell with a spoonful of the chicken mixture.
- Top each taco with a mix of cheddar and Monterey Jack cheese.
- Bake for 10-12 minutes, or until the cheese is melted and the shells are crispy.
- Remove from the oven and top with optional cilantro, sour cream, and diced tomatoes.
- Serve warm and enjoy!
Notes
- Use rotisserie chicken to save time.
- Add jalapeños for extra spice.
- Swap mini taco shells with wonton wrappers for a twist.
Nutrition
- Serving Size: 2 mini tacos
- Calories: 220
- Sugar: 1g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg