Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Step
In a medium bowl, mix together the refried beans, green chiles, chicken, shredded cheese, lime juice, and salt.
3. Step
Place tortillas on a plate, cover with a wet paper towel, and microwave on high power for 20 seconds, or until the tortillas are warm and pliable. If the tortillas cool while assembling the tacos, rewarm in the microwave.
4. Step
Using a 4-inch round cookie cutter, cut out the centers of the tortillas.
5. Step
Scoop 1½–2 tablespoons of the chicken filling into the center of each mini tortilla and gently fold in half, pressing very lightly until the tortilla holds the folded position.
6. Step
Place the mini tacos on the prepared baking sheet, then bake for 10–15 minutes, or until the filling is hot and the shells are golden brown.
7. Step
Sprinkle the mini tacos with cilantro and serve with Heluva Good!® Nacho Queso Supreme Dip.
