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Muffin Tin Chicken Tacos Recipe

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This recipe for Muffin Tin Chicken Tacos, by , is from The Baker's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Samantha Clarke

Category:
Category:

Ingredients:  
Ingredients:  
- 6 Tortillas for Burritos (8 inch)
- 1 Cup Shredded Cooked Chicken Breast
- 1 Cup of your Favorite Salsa
- 1/2 Cup Shredded Cheddar Cheese
- Shredded Lettuce, if desired
- Sour Cream, if desired
- Extra Salsa, if desired

Directions:
Directions:
1. Heat over to 350 degrees. Spray 12 regular-size muffin cups with cooking spray.

2. Using 4-inch round cookie cutter (or top of mug/cup), cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on HIGH 15 seconds to soften. Place each in muffin cup using bottom of small juice glass to press into each cup.

3. In medium bowl, toss chicken with 1 cup of salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.

4. Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.

5. To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
15 minutes - post cooked chicken

 

 

 

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