Baked Chicken Taco Appetizers
What makes these Mini Baked Chicken Tacos so irresistible is their perfect combination of crispy shells, melty cheese, and flavorful shredded chicken.
Ingredients
- 18 street taco corn tortillas
- 1 pound shredded chicken
- 1 packet taco seasoning
- 1 cup Mexican cheese blend 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.
Nutrition
Calories: 191kcalCarbohydrates: 14gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 27mgSodium: 321mgPotassium: 140mgFiber: 2gSugar: 1gVitamin A: 334IUVitamin C: 2mgCalcium: 39mgIron: 1mg
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