• 7 flour tortillas – 10″ size
  • 1/2 C (1 stick) unsalted butter – melted
  • 1/4 C + 1/3 C hot sauce – divided – I use Louisiana’s Crystal brand
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika (smoked or regular)
  • 2 C rotisserie chicken – shredded (*see Notes below)
  • 1 green onion – finely chopped
  • 1/2 C (4 oz) cream cheese – softened to room temperature
  • 1/2 tsp salt
  • mozzarella cheese – grated
  • bleu cheese or ranch salad dressing
  • 2 Tbsp chives – finely chopped


  1. Preheat oven to 350 degrees
  2. Using a 2-1/4″ round cookie cutter, cut out circles of each flour tortilla – set aside – this will yield 35 circles, which you will only use 34 – so you get 1 extra in case you mess up! 
  3. In a medium sized bowl, mix melted butter, 1/4 C hot sauce, garlic powder and smoked paprika until well combined
  4. In a another medium sized bowl, mix together chicken, cream cheese, green onion, salt and the remaining 1/3 C of hot sauce until well combined – set aside
  5. Toss tortilla circles in the sauce mix, ensuring to coat both sides of each tortilla circle
  6. Using the backsides of two 12 count muffin tins, arrange 17 circles on each tin – in between the muffin cups, horizontal and vertical (tic-tac-toe pattern) to form mini taco shells
  7. Bake for about 10 minutes or until just crisp but not too dark
  8. Remove mini taco shells from the oven and allow them to cool on the tin
  9. Once cooled, spoon a tsp of chicken mix into each crispy taco
  10. Top with a pinch of mozzarella and arrange on a tray
  11. Bake for 5 minutes or until just melted
  12. Drizzle bleu cheese or ranch salad dressing on the top (*see Notes below)
  13. Sprinkle a few chives on top


  1. You can also use Premium Chicken Breast Chunks in a can – drained & shredded
  2. For the best homemade bleu cheese dressing, make my recipe, found here:  Bleu Cheese Salad Dressing