Mini Baked Shredded Chicken Tacos
Such a great appetizer for parties like Cinco de Mayo. These mini tacos are packed with chicken and cheese.
Servings: 18 tacos
Calories: 139kcal
Ingredients
- 18 street taco corn tortillas
- 1 pound shredded chicken
- 1 packet taco seasoning
- 1 cup Mexican blend cheese shredded
- ¼ cup vegetable oil
- 1 jalapeno sliced
- 1 large tomato chopped
- ½ cup sour cream in a squeeze bottle, preferably
Instructions
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
- Heat chicken in a skillet over medium heat. Add the seasoning and water, per the package instructions, and stir. Cook for another minute.
- Brush the top of each tortilla with oil. Place oil side down on prepared baking sheet.
- Add a tablespoon of meat and a pinch of cheese to the tortilla.
- Bake just until cheese starts to melt, about 1 minute.
- Fold tortillas in half with a spatula and press flat.
- Bake for 10 minutes or until golden brown, flipping halfway through.
Video
Nutrition
Calories: 139kcal | Carbohydrates: 14g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 228mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg