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dipping mini tacos in salsa
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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.
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Servings 12
Calories 184kcal

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: 184kcal