Description
These Mini Baked Chicken Tacos are what appetizer dreams are made of crispy, cheesy, and guaranteed to disappear faster than you can say “seconds please.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts (or 3 cups cooked, shredded chicken)
- 24 small corn tortillas (street taco size, about 4.5 inches)
- 2 cups shredded Mexican cheese blend
- 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade taco seasoning)
- ½ cup chicken broth
- 2 tablespoons olive oil
- 1 small onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice (from about ½ lime)
- Cooking spray
- Sour cream, guacamole, salsa, diced tomatoes, shredded lettuce, and sliced jalapeños (optional, for serving)
Instructions
- If using raw chicken, place chicken breasts in a skillet, cover with water, and simmer for 15-20 minutes until internal temperature reaches 165°F. Let cool slightly, then shred with two forks.
- Heat olive oil in a large skillet over medium heat. Sauté onion for 2-3 minutes until translucent, add garlic and cook 30 seconds more.
- Add shredded chicken, taco seasoning, and chicken broth to the skillet. Simmer for 5-7 minutes until most liquid is absorbed. Remove from heat and stir in cilantro and lime juice.
- Preheat oven to 375°F (190°C). Lightly spray two 12-cup muffin tins with cooking spray.
- Warm tortillas in microwave between damp paper towels for 30 seconds or heat individually in a dry skillet.
- Spray both sides of each tortilla with cooking spray, then press into muffin cups to form a “V” shape.
- Add about 2 tablespoons of chicken mixture to each tortilla cup, then top with 1 tablespoon of shredded cheese.
- Bake for 13-15 minutes until cheese is melted and tortilla edges are golden brown and crispy.
- Let cool in muffin tin for 2-3 minutes before carefully removing with a spoon or small offset spatula.
- Serve with optional toppings like sour cream, guacamole, salsa, diced tomatoes, shredded lettuce, and sliced jalapeños.