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Chicken and Cheese Mini Tacos

Rotisserie chicken and cheese inside crispy, oven-baked mini taco shells
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American, Mexican
Servings 24

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.
Keyword appetizers, game day, gluten free
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