Name: Mini Chicken Fajita Tacos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 servings
Cuisine: Tex-Mex
Ingredients: 5 large flour tortillas; 1/4 cup melted butter; 3 tbsp fajita spice, divided; 2 cups cooked chicken, shredded; 1/2 cup mixed bell peppers, cooked and diced; 1/2 cup onion, cooked and diced; 1 1/2 cups shredded cheddar cheese, divided; 1 cup cream cheese; Chopped fresh parsley, for garnish; Sour cream, for serving

1

Preheat your oven to 360°F (180°C).

2

Using a round cookie cutter, cut out small circles from the large flour tortillas.

3

In a small bowl, whisk together the melted butter and 1 1/2 tablespoons of the fajita spice.

4

Dip each tortilla circle into the butter mixture, ensuring both sides are coated.

5

Press the coated tortilla circles into a muffin tin, folding them to create small taco shell cups.

6

Bake the tortilla shells for 5-6 minutes until lightly golden and crisp.

7

While the shells are baking, prepare the filling. In a large bowl, combine the shredded chicken, cooked mixed peppers, cooked onion, 3/4 cup of the shredded cheddar, cream cheese, and the remaining 1 1/2 tablespoons of fajita spice.

8

Mix the filling ingredients thoroughly until everything is well combined.

9

Remove the baked tortilla shells from the oven and spoon the chicken filling into each one.

10

Top each filled taco with the remaining 3/4 cup of shredded cheddar cheese.

11

Arrange the filled tacos on a baking sheet and bake for another 5-6 minutes, until the cheese is melted and bubbly.

12

Garnish with chopped fresh parsley, if desired.

13

Serve warm, with sour cream for dipping.

Mini Chicken Fajita Tacos

Ingredients

10 Ingredients

Instructions

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