Give taco night a new twist with these chicken and cheese mini tacos!
Using only 5 ingredients, you can whip up these bite-sized appetizers that the whole family will love.
We’re using rotisserie chicken and taco sauce to make things super simple, and you won’t believe how crispy the mini taco shells get in the oven. No deep fryer required!
Ingredients
Here’s what you’ll need to make mini chicken tacos:
- Rotisserie chicken breast. To make things easy, grab a rotisserie chicken from your grocery store and shred it up with forks.
- Taco sauce
- Cheddar cheese
- Mini corn tortillas. These smaller tortillas are sometimes labeled “street taco” size in the grocery store.
How to Make Chicken and Cheese Mini Tacos
Shred the Chicken
Using forks, pull the chicken into shreds. Then, combine the chicken with the taco sauce until it’s well coated.
Warm the Tortillas
Don’t skip this step or your tortillas will break! It’s important to warm the tortillas in the microwave so that they are pliable.
Keep them covered with a dish towel while you assemble the tacos, and if they start to break just pop them back into the microwave for a few more seconds.
Assemble the Tacos
Start by brushing both sides of the tortilla with vegetable oil. If you don’t have a pastry brush, you can use a spoon.
Then, place a small amount of chicken and cheese onto one half of the tortilla. Now, fold the other half over the filling and press down until it stays put.
Bake the Tacos
Arrange the mini tacos in a single layer on a large baking sheet and pop them into the oven.
I like to check on my mini tacos halfway through baking to make sure that none of the tortillas have started to open. If they have, simply press them back down with a spatula.
Then, let them continue to bake until the shells are golden brown and crispy.
Watch how to make Mini Tacos!
Serving Suggestions
These mini tacos are a great way to bring everyone together! They’re the perfect appetizer for a party and also make an easy weeknight dinner with a side of Mexican rice and refried beans.
Pile them onto a serving tray and enjoy them with your favorite dipping sauces. We love salsa, sour cream, ranch dressing and guacamole, just to name a few.
Variations
1. Vary the Protein: Try using ground beef to to create mini beef tacos. You could also make mini ground turkey tacos or even pulled pork tacos. Try ground chicken for an extra lean option, or make a vegetarian version by using plant-based crumbles.
2. Add Heat: If you like a little spice, considering adding diced jalapeño peppers or a small can of diced green chiles to the chicken mixture.
3. Try some Mix-Ins: For a flavor and textural variation, stir diced red onion, corn or black beans into the chicken mixture.
4. Vary the Cheese: Although I recommend cheddar, you could also try a Mexican cheese blend or Colby Jack cheese instead.
Storage and Reheating
Store leftover mini tacos in an airtight container or wrapped in aluminum foil. They will stay fresh in the refrigerator for up to 5 days.
For longer storage, place them in a freezer-safe container and freeze for up to 3 months.
Reheat them in a warm oven or air fryer. Avoid the microwave, which might make the shells soggy.
Tips for Success
1. Keep the tortillas warm. If you find that your tortillas are breaking when you try to fold them, it’s because they are not warm enough. An easy way to warm tortillas is in the microwave. Then, keep them covered with a dish towel while you assemble the tacos.
2. Flip the tacos before you bake them. During assembly, fold the tortilla over the filling and then flip it over. This way, the heavier part is on top and the tortilla is less likely to open up during baking.
3. Check the tacos halfway through baking. If any of the tortillas have opened up, press them back down or flip them over and let them continue baking until they’re done.
FAQs
Mini tacos are often called taquitos. Taquitos are rolled and traditionally fried and they make a great party appetizer. Try my recipe for chicken and cheese taquitos!
You can use flour tortillas, but a flour tortilla won’t get as crispy as an oven-baked corn tortilla.
Absolutely! Follow the same instructions in the recipe card for ground beef, ground chicken, ground turkey or even pulled pork.
Your tortillas are breaking because they are too cold. Warm them in the microwave in 30 second intervals until they are very pliable. Then, assembling your tacos will be simple!
When you try these chicken and cheese mini tacos, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more taco recipes, try these:
Chicken and Cheese Mini Tacos
Ingredients
- 5 cups rotisserie chicken shredded
- 2 cups cheddar cheese grated
- 1 cup taco sauce
- 24 street taco size tortillas
- vegetable oil for brushing the tortillas
Instructions
- Preheat oven to 450F degrees.
- In a large bowl, combine the shredded rotisserie chicken and taco sauce.
- Microwave the tortillas for 30 seconds. Keep them covered while you assemble the tacos.
- Using a pastry brush or spoon, apply a thin layer of vegetable oil to both sides of the tortilla. Place a small amount of the chicken mixture onto one half of the tortilla. Top with a little bit of cheese.
- Gently fold the other half of the tortilla over the filling and press down. Place tortillas on an ungreased baking sheet.
- Bake 12-15 minutes. Open the oven door and press down any tortillas that have started to open. Bake another 5 minutes. Serve warm.
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