Can I use flour tortillas instead of corn?

A: Yes, you can. Flour tortillas are more flexible and less likely to crack. However, they tend to get less crunchy and more chewy when baked. Use the smallest size available and ensure you brush them lightly with oil.

Why are my corn tortillas cracking when I fold them?

A: This happens if they are too dry or cold. Always warm the tortillas (microwaving them wrapped in a damp paper towel or briefly heating them in a dry skillet) before filling and folding to make them pliable.

What is the best way to shred chicken?

A: You can use two forks, or for a faster method, place cooked chicken breasts into a stand mixer with the paddle attachment and mix on low speed for 30–60 seconds.

Can I prepare the chicken filling ahead of time?

A: Absolutely. The chicken filling can be mixed and stored in an airtight container in the refrigerator for up to 3 days. This makes assembly very quick on a weeknight.

Mini Baked Chicken Tacos: The Easiest, Crispiest Recipe

Name: The Best Crispy Mini Baked Chicken Tacos Recipe (Tested and Easy!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 8 ounces cream cheese, softened; 1/4 cup sour cream or Greek yogurt; 2 tablespoons chicken broth; 2 tablespoons taco seasoning mix (or blend of chili powder, cumin, paprika, garlic powder, and onion powder); 1 cup shredded Monterey Jack or cheddar cheese; 20 mini corn tortillas (street taco size); 2 tablespoons olive oil or cooking spray

The Best Crispy Mini Baked Chicken Tacos Recipe (Tested and Easy!)

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An easy, tested recipe for Mini Baked Chicken Tacos that delivers maximum crispiness without deep frying. Perfect for a weeknight dinner or game-day appetizer.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 20 tacos (Serves 4-5) 1x
Category: Main Dish, Appetizer
Method: Baked
Cuisine: Mexican

Ingredients

Scale

2 cups shredded cooked chicken

8 ounces cream cheese, softened

1/4 cup sour cream or Greek yogurt

2 tablespoons chicken broth

2 tablespoons taco seasoning mix (or blend of chili powder, cumin, paprika, garlic powder, and onion powder)

1 cup shredded Monterey Jack or cheddar cheese

20 mini corn tortillas (street taco size)

2 tablespoons olive oil or cooking spray

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Instructions

1. Prepare the Filling: In a large bowl, combine the softened cream cheese, sour cream/yogurt, shredded chicken, chicken broth, and taco seasoning. Mix until completely uniform and well-seasoned.

2. Soften Tortillas: Lightly brush both sides of the mini corn tortillas with oil or cooking spray. Wrap stacks of 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds to make them pliable.

3. Assemble the Tacos: Place about 1.5 tablespoons of the chicken filling down the center of each warm tortilla. Sprinkle with a small amount of cheese. Fold the tortilla over tightly and place seam-side down on a parchment-lined baking sheet.

4. Bake to Crispness: Bake the Mini Baked Chicken Tacos in a preheated 400°F (200°C) oven for 15-20 minutes, or until the tortillas are golden brown and perfectly crispy.

Notes

To restore crunch, reheat leftovers in a 350°F (175°C) oven or air fryer for 5–7 minutes.

Ensure tortillas are warmed before folding to prevent cracking.

Use fresh salsa and guacamole as toppings.

Nutrition

Serving Size: 4 tacos
Calories: 280
Sugar: 2g
Sodium: 350mg
Fat: 14g
Saturated Fat: NA
Unsaturated Fat: NA
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 20g
Cholesterol: NA

Find it online: https://www.flavourrecipe.com/mini-baked-chicken-tacos/