Mini Shredded Chicken Tacos #AppetizerWeek #Savorx

Servings 18 tacos


  • 9 corn tortillas or enough to create 18 small tortillas
  • 1 can chicken 12.5 ounces
  • About 1/2 cup Salsa Verde any variety
  • 1/2 cup Mexican blend shredded cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne optional


  • Preheat oven to 400 degrees.
  • Using a medium-sized cup, press firmly on one corn tortilla (as close to the edge as possible) and remove the tortilla around the cup, leaving a smaller tortilla (see pictures for tutorial). Repeat until you have 18 small tortillas.
  • In a bowl, mash the chicken so it's shredded. Add remaining ingredients and mix well.
  • Place tortillas on a paper towel and warm for one minute in the microwave.
  • Place about a spoonful of chicken mixture inside the tortilla, and shape into a tortilla.
  • Put a muffin tin upside down, and place the taco in between two muffin holders (see picture) to help keep its shape.
  • Repeat until all tacos are formed.
  • Cook for 10-15 minutes, or until tortillas and chicken start to crisp and are heated throughout.