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Mini Baked Chicken Tacos

Crispy, cheesy, and full of flavor — these mini baked chicken tacos are perfect for parties, weeknights, or easy appetizers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 15 mini tacos
Course: Appetizer, Dinner
Cuisine: American, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cups shredded cooked chicken rotisserie works great
  • 1 tbsp olive oil
  • 1 packet taco seasoning
  • 0.5 cup diced tomatoes or salsa
  • 0.5 cup chicken broth or water
  • salt and pepper to taste
Tacos
  • 15 mini taco shells or halved tortillas
  • 1.5 cups shredded cheese Mexican blend or cheddar
  • nonstick spray for greasing

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Heat olive oil in a skillet, add shredded chicken and taco seasoning, then stir in diced tomatoes and broth. Simmer for 5 minutes.
  3. Arrange taco shells on baking sheet or in muffin tin. Spoon chicken filling into each shell and top with cheese.
  4. Bake for 10–12 minutes until cheese is melted and shells are crisp.
  5. Top with cilantro, tomatoes, or sour cream before serving.

Notes

Cool filling slightly before assembling to prevent soggy shells.