Name: Mini Chicken and Corn Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Flour tortillas - 10 (7 inch); Butter-flavored cooking spray - 10 (7 inch); Cooked, shredded chicken - 2 ½ cups; Whole kernel corn, drained - 1 ¼ cups; Salsa - 1 ¼ cups; Shredded Mexican cheese blend - ¾ cup; Sour cream - ½ cup

Ingredients for - Mini Chicken and Corn Tacos

1. Flour tortillas 10 (7 inch)

2. Butter-flavored cooking spray 10 (7 inch)

3. Cooked, shredded chicken 2 ½ cups

4. Whole kernel corn, drained 1 ¼ cups

5. Salsa 1 ¼ cups

6. Shredded Mexican cheese blend ¾ cup

7. Sour cream ½ cup

How to cook deliciously - Mini Chicken and Corn Tacos

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.

3 . Stage

Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.

4 . Stage

Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.

5 . Stage

Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.

6 . Stage

Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.