Name: Mini Baked Chicken Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheddar or Mexican blend cheese; ½ cup salsa or taco sauce; 1 teaspoon taco seasoning; 12 mini flour or corn tortillas; 2 tablespoons olive oil; Chopped lettuce; Diced tomatoes; Sour cream; Chopped cilantro

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Mini Baked Chicken Tacos are the definition of a crowd-pleaser: bite-sized, bursting with cheesy, spicy, and savory flavors, and baked to golden crispiness right in your muffin tin! Whether you’re hosting a game night, prepping a fun dinner for the family, or just need a new twist on taco night, these little guys pack all the goodness of traditional tacos into a party-ready package. With minimal prep, loads of customization options, and seriously addictive crunch, your guests (and you!) will be reaching for seconds before you know it.

Mini Baked Chicken Tacos Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these Mini Baked Chicken Tacos plays a starring role—from the juicy chicken and gooey melted cheese to the bright finish from fresh toppings. The list is refreshingly simple, yet every item adds either flavor, texture, or that signature taco flair. Here’s what you’ll need (plus a handy tip for each one!):

Shredded chicken (2 cups): Go for rotisserie chicken for a speedy shortcut or use leftovers from a roasted chicken for big, bold flavor.
Shredded cheddar or Mexican blend cheese (1 cup): This is what gives your taco filling the perfect gooey, melty pull in every bite.
Salsa or taco sauce (½ cup): Pick your favorite brand and heat level—this brings in all the zest and moisture, while letting you customize the spice factor.
Taco seasoning (1 teaspoon): Your trusty blend of spices transforms simple chicken and cheese into true taco territory.
Mini flour or corn tortillas (12): Mini tortillas create the signature size; flour gives a soft base while corn adds that gorgeous toasty flavor and makes the recipe gluten-free.
Olive oil (2 tablespoons): A light brush ensures your tortillas crisp up beautifully in the oven, so don’t skip this step!
Chopped lettuce, diced tomatoes, sour cream, and chopped cilantro (for serving): Fresh garnishes add crunch, creaminess, and a pop of color that makes each bite irresistible.

How to Make Mini Baked Chicken Tacos

Step 1: Preheat Your Oven and Gather Gear

Let’s get those Mini Baked Chicken Tacos started right! Crank your oven up to 375°F (190°C) so it’s hot and ready. Grab a standard muffin tin and lightly grease it—this helps the tacos pop out without sticking and creates perfectly crisp edges that everyone will love.

Step 2: Mix Up the Chicken Filling

In a large bowl, combine your cooked, shredded chicken with the shredded cheese, salsa or taco sauce, and the taco seasoning. Give it a good mix so every single piece of chicken gets coated in that cheesy, saucy, and spice-packed goodness. It should smell amazing already!

Step 3: Prep and Shape the Mini Tortillas

Brush both sides of each mini tortilla lightly with olive oil—it’ll help them turn deeply golden and crispy in the oven. To make them pliable, pop the tortillas in the microwave for about 20–30 seconds; this prevents them from tearing when you press them into the muffin tin.

Step 4: Assemble and Fill Each Taco

Gently press a warm tortilla into each muffin cup to create a little shell. Spoon a generous mound of the chicken filling into each one, dividing the mixture evenly among all 12 cups. You want them pretty full—the cheese will melt beautifully over everything.

Step 5: Bake to Crispy, Golden Perfection

Slide the muffin tin into your preheated oven and bake those Mini Baked Chicken Tacos for 12 to 15 minutes. The tortillas should crisp up and brown around the edges, while the cheese melts and bubbles. Let them cool for a couple minutes in the tin before removing; this helps them hold their adorable shape.

How to Serve Mini Baked Chicken Tacos

Garnishes

The right toppings make every Mini Baked Chicken Taco sing! Freshly chopped lettuce, juicy diced tomatoes, a dollop of cool sour cream, and a sprinkle of bright cilantro will add layers of color, texture, and flavor. Set up a little topping bar and let everyone customize their own—instant taco joy!

Side Dishes

Round out your taco night by serving these minis with sides like refried beans, Spanish rice, or crunchy tortilla chips and guacamole. A fresh corn salad or a citrusy slaw will keep things light and bright, balancing the cheesy, savory goodness of the tacos.

Creative Ways to Present

Mini Baked Chicken Tacos instantly become conversation starters when presented on a big platter, lined up taco-truck style, or arranged on a wood board with all your favorite dips and salsas. Individually wrap them in parchment cones for grab-and-go fun at a party, or set out rainbow-colored picks and let guests spear their taco of choice!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Pop your Mini Baked Chicken Tacos in an airtight container and store them in the refrigerator for up to three days. The shells stay crisp if you cool them completely before packing, and the flavors meld even more overnight—making leftover tacos a delicious lunch treat.

Freezing

Yes, you can freeze these! Arrange cooled, un-garnished tacos in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re craving a quick snack or appetizer, pull a few out—mini tacos straight from your freezer whenever you want!

Reheating

To re-crisp, simply warm the Mini Baked Chicken Tacos in a 350°F oven for about 8–10 minutes, or until heated through and the shells regain their crunch. Microwaving works in a pinch, but the oven (or toaster oven) is your best bet for bringing them back to just-baked glory.

FAQs

Can I use rotisserie chicken for Mini Baked Chicken Tacos?

Absolutely! Rotisserie chicken is one of my favorite time savers for this recipe. Just shred it up and proceed with the rest of the filling steps. It brings plenty of flavor and cuts down on prep work significantly.

What kind of tortillas work best?

Both mini flour and mini corn tortillas deliver great results. Flour tortillas turn extra soft and golden, while corn tortillas give a more toasty, authentic flavor (and are gluten-free!). It all boils down to your preference or dietary needs.

How do I keep the taco shells from getting soggy?

Lightly brushing the tortillas with oil and baking them in the muffin tin ensures they crisp up beautifully. Avoid adding too much salsa to the filling as well; stick to the suggested amount for the perfect balance of saucy and crisp.

Can Mini Baked Chicken Tacos be made vegetarian?

Definitely! Swap the chicken for black beans, pinto beans, seasoned quinoa, or sautéed veggies. Everything else remains the same, so you get all the flavor without the meat (and it’s just as easy to assemble and bake).

Are these good for meal prep?

Mini Baked Chicken Tacos are wonderful for meal prep! You can make the filling ahead, assemble and bake the tacos, and store them in the fridge for quick lunches or snacks all week. Just add fresh toppings right before serving for the best texture.

Final Thoughts

If you’re looking for a new go-to party bite or a fun, fuss-free dinner idea, give these Mini Baked Chicken Tacos a try. They’re endlessly customizable, seriously satisfying, and destined to become everyone’s favorite finger food. Don’t be surprised if they disappear faster than you can bake a second batch!

Mini Baked Chicken Tacos Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 mini tacos 1x
Diet: Non-Vegetarian

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Description

These Mini Baked Chicken Tacos are a delicious and fun twist on traditional tacos. Perfect for parties or a family-friendly dinner, these crispy taco cups are filled with flavorful shredded chicken, gooey cheese, and your favorite toppings.

Ingredients

Scale

For the Chicken Filling:

2 cups cooked shredded chicken
1 cup shredded cheddar or Mexican blend cheese
½ cup salsa or taco sauce
1 teaspoon taco seasoning

For the Taco Shells:

12 mini flour or corn tortillas
2 tablespoons olive oil

For Serving:

Chopped lettuce
Diced tomatoes
Sour cream
Chopped cilantro

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the chicken filling: In a large bowl, combine the shredded chicken, cheese, salsa, and taco seasoning.
Prepare the taco shells: Brush both sides of the mini tortillas with olive oil and warm them in the microwave. Press each tortilla into the cups of a greased muffin tin to form a taco shell shape.
Fill the taco cups: Spoon the chicken mixture into each tortilla cup.
Bake: Bake for 12–15 minutes until crispy and the cheese is melted.
Serve: Remove from the oven, top with lettuce, tomatoes, sour cream, and cilantro, and serve warm.