Mini Chicken Tacos

Name: Mini Chicken Tacos
Total time: 28 min
Yield: 1 serving
Ingredients: 0.14 flour tortilla; 0.04 tbsp butter; 0.02 rotisserie chicken; 2.6 g salsa; Sour cream sour cream; 3-cheese Mexican blend mexican blend cheese; Guacamole guacamole

28 min1 servings

Your daily targets

Per serving

Energy

34 kcal

Carbs

3 g

Fat

1 g

Protein

2 g

Watch it being made

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Ingredients

flour tortilla
7 flour tortillas
butter
0 tbsp
rotisserie chicken
1 rotisserie chicken, shredded
salsa
3 g
sour cream
Sour cream
mexican blend cheese
3-cheese Mexican blend
guacamole
Guacamole

Instructions

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!