20 Minute Mini Baked Chicken (Print View)

Crispy mini tacos stuffed with seasoned chicken and melty cheese for a fast, delicious meal.

# What You'll Need:

→ Filling

01 - 450 g cooked shredded seasoned chicken breast
02 - 225 g shredded colby jack cheese

→ Tortillas

03 - 20-24 street taco-sized corn tortillas
04 - Olive oil or cooking spray, for brushing

→ To Serve

05 - Sour cream, to taste
06 - Salsa, to taste
07 - Fresh chopped cilantro, to taste

# Directions:

01 - Preheat the oven to 220°C.
02 - Arrange corn tortillas in a single layer on a baking sheet.
03 - Brush or spray both sides of each tortilla lightly with olive oil or cooking spray.
04 - Add a heaping tablespoon (about 20-25 g) of shredded chicken onto each tortilla, followed by an equal amount of shredded cheese.
05 - Bake the open tacos for 2 minutes or until the cheese just begins to melt.
06 - Remove from the oven and gently fold each tortilla in half to form taco shapes, pressing lightly to seal.
07 - Return to the oven and bake for 12-15 minutes, or until tortillas are golden and crisp.
08 - Serve immediately, accompanied by sour cream, salsa, and chopped fresh cilantro as desired.

# Notes:

01 - Ensure tortillas are warmed to room temperature before assembling to prevent cracking during folding.
02 - Rotating the baking sheet halfway through can promote even crisping.

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