Ingredients
Scale
- 1 lb. cooked shredded seasoned chicken breast
- 8 oz. shredded colby jack cheese
- 20-24 street taco corn tortillas
- Olive oil or cooking spray
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat your oven to 425°F (220°C).
- Arrange corn tortillas on a baking sheet.
- Brush both sides of each tortilla with olive oil.
- Fill each tortilla with a tablespoon of shredded chicken and top with cheese.
- Bake for 2 minutes until cheese melts.
- Fold each tortilla in half and return to the oven for an additional 12-15 minutes until crispy.
- Serve hot with sour cream, salsa, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 mini tacos (100g)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg