Mini Tacos
These Mini Tacos are a terrific and easy appetizer for a crowd. They are gluten-free and have a creamy chicken and green chile filling.
Servings 12
Calories 168kcal
Ingredients
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 4 oz fire roasted green chiles drained
- 3/4 cup shredded cheddar cheese
- 1 cup shredded rotisserie chicken
- 2 tsp fresh lime juice
- 1/2 tsp salt
- 36 mini corn tortillas
Instructions
- Preheat oven to 450 degrees F.
- With a hand or stand mixer, blend together the cream cheese, mayonnaise, green chiles, cheddar cheese, rotisserie chicken, lime juice and salt.
- Place about 2 teaspoons of the cream cheese filling into the center of each tortilla. Fold to make a taco.
- Place the mini tacos on a parchment lined baking sheet.
- Bake until cheese is melting and tortillas are starting to get crispy and browned, 10 - 15 minutes.
- Serve the tacos with salsa to dip.
Nutrition
Calories: 168kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 269mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 279IU | Calcium: 52mg | Iron: 0.2mg