Description
These baked tacos are the perfect crispy, cheesy, and family-friendly meal made in just 20 minutes using shredded chicken and corn tortillas.
Ingredients
1 lb. cooked shredded seasoned chicken breast (3–4 cups)
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
1. Heat oven to 425°F.
2. Place tortillas on a baking sheet and brush both sides with olive oil.
3. Add a tablespoon of chicken and cheese to each tortilla.
4. Bake for 2 minutes until cheese melts.
5. Fold each tortilla in half to form tacos.
6. Bake another 12–15 minutes until crispy.
7. Serve with sour cream, salsa, and cilantro.
Notes
You can use rotisserie chicken for convenience.
Try swapping Colby Jack for Monterey Jack or cheddar.
Freeze unbaked tacos for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg
Keywords: baked tacos, mini chicken tacos, sheet pan dinner, crispy tacos, shredded chicken filling, easy oven recipe