Description
A cozy fall favorite, these Mini Baked Chicken Tacos are filled with tender chicken, savory spices, and gooey cheese, making them perfect for family weeknights.
Ingredients
- 1 pound of cooked chicken, shredded
- 1 packet of taco seasoning
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 12 small corn or flour tortillas
- 1 can of black beans, drained and rinsed
- 1 cup of pico de gallo or salsa
- Optional toppings: sour cream, sliced jalapeños, avocado, or chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the shredded chicken with the taco seasoning in a mixing bowl and mix well.
- Lay the tortillas flat and spoon in the chicken mixture, black beans, and cheese.
- Stand the filled tortillas upright in a baking dish and bake for 15-20 minutes until the cheese is melted and the tortillas are crispy.
- Remove from the oven and top with pico de gallo or salsa, and other desired toppings.
Notes
For best results, use a good melting cheese and lightly heat corn tortillas before filling them. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican