Description
A fun, oven-baked twist on classic chicken tacos, packed with seasoned chicken and melted cheese in crispy mini tortillas.
Ingredients
-
2 cups cooked chicken breast, shredded
-
1 tablespoon olive oil
-
1 small onion, finely diced
-
2 cloves garlic, minced
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
½ teaspoon smoked paprika
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
½ cup tomato sauce
-
1 ½ cups shredded cheddar cheese
-
1 cup shredded mozzarella or Monterey Jack cheese
-
16–18 mini corn or flour tortillas
Instructions
-
Preheat oven to 190°C (375°F) and lightly grease a baking dish.
-
Heat olive oil in a skillet over medium heat and cook onion until soft.
-
Add garlic and cook briefly until fragrant.
-
Stir in shredded chicken, spices, salt, and pepper.
-
Add tomato sauce and cook for 2–3 minutes.
-
Combine cheeses in a bowl.
-
Fill warmed tortillas with chicken mixture and cheese.
-
Stand tortillas upright in the baking dish.
-
Sprinkle remaining cheese on top.
-
Bake for 18–22 minutes until crisp and golden.
Notes
-
Warm tortillas before filling to prevent cracking.
-
Reheat leftovers in the oven for best texture.
-
Serve with fresh toppings for added contrast and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes