Ingredients
Scale
- 12 small taco shells or mini taco shells
- 2 cups cooked and shredded chicken (can use rotisserie chicken)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onions
- 1 tablespoon taco seasoning
- 1/4 teaspoon chili powder (optional)
- 1 tablespoon olive oil
- Sour cream, salsa, and sliced jalapeños for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly brush mini taco shells with olive oil.
- In a bowl, mix shredded chicken with taco seasoning, chili powder, diced onions, and diced tomatoes to make the filling.
- Fill each shell with the chicken mixture, top with shredded cheeses and chopped cilantro.
- Arrange on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until cheese melts and shells are crispy.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a 350°F (175°C) oven for 10 minutes or microwave for 1-2 minutes.
- Customize spice levels or fillings to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Flexible, customizable
Nutrition
- Serving Size: 1 taco
- Calories: 150 kcal Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg