Description
Baked Chicken Taquitos are a healthier, crispy alternative to fried taquitos. Filled with seasoned shredded chicken, melted cheese, and spices, these bite-sized snacks are perfect for parties, Taco Tuesday, or a quick dinner. Serve them with your favorite toppings like guacamole, salsa, or sour cream for an irresistible treat.
Ingredients
2 cups shredded cooked chicken (rotisserie or leftover)
1 cup shredded cheddar or Monterey Jack cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup salsa or enchilada sauce
2 tablespoons cream cheese or sour cream
12 small corn or flour tortillas
2 tablespoons olive oil (for brushing or spraying)
For Serving:
Salsa
Guacamole
Sour cream
Instructions
Preheat & Prep:
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Make the Chicken Filling:
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In a bowl, mix the shredded chicken, cheese, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Stir in the salsa and cream cheese (or sour cream) until well combined.
Assemble the Taquitos:
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Warm the tortillas in the microwave for 15-20 seconds to make them pliable. Spoon 2 tablespoons of the chicken filling onto each tortilla and roll tightly. Place the rolled taquitos seam-side down on the prepared baking sheet.
Bake Until Crispy:
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Brush or spray the taquitos with olive oil. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Serve & Enjoy:
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Serve the taquitos hot with salsa, guacamole, or sour cream on the side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Freezer: Freeze unbaked taquitos on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen at 400°F (200°C) for about 20-25 minutes.
Make Ahead: Assemble the taquitos and refrigerate for up to 1 day before baking.
