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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.