Crispy Baked Chicken Taquitos
Dinner doesn’t get much easier than these Crispy Baked Chicken Taquitos, which are just as easy to make with turkey as chicken. The recipe calls for just four ingredients and will take you under 20 minutes to make. Add a plate of crunchy vegetables, heat up a dish of black beans, and you have a thoroughly nourishing and very tasty dinner that’s a family favorite in our house.
Healthy and Easy to Make
The fact that these taquitos are baked rather than fried has two distinct upsides. First, you don’t have to bother with a deep fryer or skillet full of oil. That means a whole lot less mess. And because they aren’t deep fried, the finished taquitos are neither greasy nor high in fat.
These taquitos call for just four little ingredients: chicken, cheese, salsa, and corn tortillas. It’s a great dish to make when you have leftover chicken to use up. Alternatively, pick up a rotisserie chicken or make a couple of these baked chicken breasts (swap a few teaspoons of taco seasoning or several generous shakes of chili powder for the “everything” seasoning in the recipe).
A Few Tips for Baked Chicken Taquitos
Easy as this recipe is, it may be helpful to know a thing or two before you start.
- Be sure to soften the tortillas in the oven (or microwave) before you roll them up. If not warmed, corn tortillas will tear.
- Don’t stuff the taquitos too full or they won’t roll properly.
- Arranged the taquitos with the seam of the tortillas down on the baking sheet and nuzzle them snug, one against the next. This will keep them in place as they bake. Once baked, they won’t unfurl.
Can you Freeze Homemade Taquitos?
These taquitos freeze well. Bake them as instructed and let them cool completely. Then, wrap in foil followed by a sealable bag or plastic wrap, and freeze. To reheat, put them straight from the freezer into a 400 degree often. Cook until crispy on the outside and warm inside, 15 to 20 minutes.
What to Serve with Taquitos
Taquitos are tailor-made for a side of guacamole. It doesn’t need to be complicated. Just mash together one to two ripe avocados with the juice of one to two limes and several pinches of salt. Taquitos are also tasty served with
- Sour cream
- A drizzle of taco sauce
- Pickled jalapeños
- A squeeze of fresh lime juice.
- Warm canned or homemade black beans
- This Crunchy Slaw
If you like Crispy Baked Chicken Taquitos, check out:
Crispy Baked Chicken Taquitos
If you don't have leftover chicken on hand, pick up a rotisserie one at the market, or bake a couple of boneless chicken breasts at 350 degrees until cooked through (about 30 minutes). You can shred the chicken using your hands, chop with a knife, use two forks, or put the chicken in a bowl and use an electric mixer to shred. Make these vegetarian by using equal parts black beans and chopped, cooked vegetables. Freeze the extras for future suppers or school lunches. Reheat in the oven or toaster oven.
- 3 cups shredded cooked chicken
- 1 1/2 cups coarsely grated sharp Cheddar cheese (3 to 4 ounces)
- 1/3 cup mild salsa
- 1 bunch fresh cilantro (optional)
- 12 six-inch corn tortillas
- Olive oil or non-stick cooking spray
- Optional garnishes: guacamole, pickled jalapeños, taco sauce, sour cream, sliced radishes, extra salsa, sliced avocado, lime wedges
Preheat oven to 400 degrees F.
In a medium bowl, mix together the chicken, cheese, and salsa.
Lay the tortillas on a baking sheet (overlapping is fine) and put in the oven to soften, about 1 minute. Remove from oven and lay a slightly moist dish towel over the tortillas to keep them pliable.
Set a tortilla on your work surface and arrange 1/4 cup of the chicken mixture in a line down the center. Add 1 to 2 sprigs of cilantro, if desired. Roll the tortilla tightly around the chicken so it is snug in the center, like a big cigar. Set it seam-side-down on the baking sheet.
Continue with the remaining tortillas and chicken, lining the taquitos up right next to each other to keep them from unfurling.
Use a pastry brush to lightly brush the surface of the taquitos with oil or lightly coat them with non-stick cooking spray.
Bake until lightly brown and crispy, 18 to 20 minutes.
Serve with any of the optional garnishes.