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99% would make again

Mini Chicken Tacos

by Claire Nolanfeatured in 6 Fun-Size Snacks

Under 30 min

Under 30 min

Ingredients

for 50 mini tacos

  • 7 flour tortillas
  • 2 tablespoons butter, melted
  • 1 rotisserie chicken, shredded
  • 1 ½ cups salsa (130 g)

Garnish

  • sour cream
  • mexican blend cheese
  • guacamole

Nutrition Info

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    Calories 24
    Fat 0g
    Carbs 3g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. Generously brush butter onto both sides of the tortillas.
  3. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
  4. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
  5. Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
  6. Shred a rotisserie chicken, removing all bones and skin.
  7. Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
  8. Serve along with your favorite taco toppings.
  9. Enjoy!