Description
Delicious mini tacos filled with shredded chicken, perfect for a quick meal or snack.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 tbsp olive oil
- 1 packet taco seasoning
- 0 cups diced tomatoes or salsa
- 0 cups chicken broth (or water)
- salt and pepper (to taste)
- 15 mini taco shells (or halved tortillas)
- 1 cup shredded cheese (Mexican blend or cheddar)
- nonstick spray (for greasing)
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Heat olive oil in a skillet, add shredded chicken and taco seasoning, then stir in diced tomatoes and broth. Simmer for 5 minutes.
- Arrange taco shells on baking sheet or in muffin tin. Spoon chicken filling into each shell and top with cheese.
- Bake for 10–12 minutes until cheese is melted and shells are crisp.
- Top with cilantro, tomatoes, or sour cream before serving.
Notes
- This recipe is perfect for using leftover rotisserie chicken.
- Feel free to customize the toppings as per your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg