Oven Baked Chicken Taquitos

Oven Baked Chicken Taquitos

This “Year of Less Food Waste” business is turning out to be a source of inspiration and creativity in the kitchen for me. Take these oven baked chicken taquitos, for example. With no dinner plan in mind, I scanned the contents of fridge and freezer and came up with the following to work with:

  • Half of a leftover chicken
  • A whole mess of corn tortillas stowed in the freezer
  • A few odds and ends of cheese

Oven Baked Chicken TaquitosI shredded the chicken, stirred  in cheese, and added a few spoonfuls of my favorite Mexican salsa. That was all the fuss required to make a tasty filling that I rolled into tortillas and put it in the oven until crispy. The result was a family-friendly supper that was a whole lot less caloric than typical deep-fried taquitos. Paired with a salad and a quick and dirty guacamole? Dinner was done.

Dinner Doesn't Get Much Easier Than This: Easy Oven Baked Chicken Taquitos http://www.momskitchenhandbook.com/uncategorized/sheet-pan-chicken-dinner/ #taquitos #chickendinner Click To Tweet

For another quick chicken dinner, check out my Loaded Chicken Quesadillas with Avocado Salsa.

Oven Baked Chicken Taquitos
4.88 from 8 votes
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Easy Oven 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 pieces of chicken at 350 degrees until cooked through. Feel free to substitute beef, pork, or turkey in place of the chicken. Alternatively, make these vegetarian, using equal parts black beans and chopped, cooked vegetables. Make a double batch and freeze the extras to use for future suppers or school lunches. Reheat in the oven or toaster oven.

Course Lunch, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 taquitos
Calories 137 kcal
Author katiemorford

Ingredients

  • 3 cups shredded cooked chicken
  • 1 1/2 cups coarsely grated sharp Cheddar cheese
  • 1/4 cup mild salsa
  • 12 six-inch corn tortillas
  • Olive oil or non-stick cooking spray
  • Guacamole for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix together the chicken, cheese, and salsa.
  3. Lay the tortillas over a baking sheet (overlapping is fine) and put in the oven to soften, about 1 minute. Remove from oven and lay a dish towel over the tortillas to keep them warm.
  4. Set a tortilla on your work surface and lay 1/4 cup of the chicken mixture in a line across the center. Roll the tortilla tightly around the chicken so it is snug in the center, like a big cigar. Lay it seam-side-down on the baking sheet.
  5. Continue with the remaining tortillas and chicken, lining the taquitos up right next to each other to keep them from unfurling.
  6. Use a pastry brush to lightly brush the surface of the taquitos with oil or lightly coat them with non-stick cooking spray.
  7. Bake until lightly brown and crispy, 18 to 20 minutes.
  8. Serve with guacamole on the side.

Baked Chicken Taquitos

Comments

02.05.2016 at 7:17 AM #

Anne Mullen

I find shredding chicken with two forks really tedious. Is there an easier way that I don’t know about? These look really good…. except for the shredding. Yes; I’m a really lazy cook.

02.05.2016 at 7:17 AM #

katiemorford

I’m a lazy cook too. So lazy, I just use my fingers. You can also pull out a knife and just chop the chicken.

02.05.2016 at 7:17 AM #

Jennifer H

You can put it in a stand mixer and use the paddle attachment! Quick and easy, but you have to wash the mixer bowl. 🙂

02.05.2016 at 11:37 AM #

Nicole S

Can’t wait to make this. Given my kids recent inspiration to cook because we love watching Master Chef Junior, this seems like a great recipe for the kids to try (while I sit back and have a glass of wine).

02.05.2016 at 11:37 AM #

katiemorford

Exactly!

06.21.2016 at 7:38 AM #

Krystal

How do you recommend reheating them if you choose to freeze them for future use?

06.21.2016 at 7:38 AM #

katiemorford

I put them straight into the toaster oven (or regular oven) at 400 until warm and crispy.

07.23.2016 at 9:50 PM #

C Stewart

You can purchase Costco pre shredded chicken breasts. They sell packages in the cheese and fresh prepared food area.

09.06.2016 at 3:44 AM #

Janet horton

Wish u had nutrition analysis. Would help for diabetics, Weight Watchers, etc. ?

09.06.2016 at 3:44 AM #

katiemorford

Yes, I’m sure that would be helpful, particularly for folks managing their diabetes. Occasionally I will include nutrition information, but to be honest,the work of developing recipes, writing, and photography that are involved with running this blog on my own is as much as I can carve out time for at the moment. I do my best to create food that fits into the context of a healthy diet (with some wiggle room for goodies), which makes nutrition analysis less pressing. I do know that there are free online nutrition analysis programs that are fairly user friendly if you’d like to run the numbers on your own.

01.07.2017 at 2:11 PM #

Kristie

I ran these through the Weight Watchers point calculator (newest smart points) recipe builder and it’s 7 points for 2. But I did only use 1 cup of regular cheddar cheese. And some corn tortillas are more caloric, I used some that were 1 point per tortilla. Hope that helps!

01.07.2017 at 2:11 PM #

katiemorford

Thanks Kristie. I’m sure that will be helpful for a lot of folks. Thanks for sharing.

03.03.2017 at 11:52 AM #

Jennifer P.

Thinking about making this for dinner. I have canned chicken breast. If I do a good job squeezing out the extra liquid, do you think the flavor will be ok? Anything I’m not thinking of?

03.03.2017 at 11:53 AM #

Jenny P.

Thinking about making this for dinner. I have canned chicken breast. If I do a good job squeezing out the extra liquid, do you think the flavor will be ok? Anything I’m not thinking of?

04.24.2017 at 12:40 PM #

Sarah

How do you avoid the tortillas breaking? I found your bog in search of a healthier version of a family favorite. Currently, I flash fry the tortillas making them pliable. But of course this adds lots of extra calories. Does simply warming them provide the same effect?

04.24.2017 at 12:40 PM #

katiemorford

You can briefly microwave them or gently warm them in a pan. That should keep them from cracking when you roll them.

12.25.2017 at 12:51 AM #

EasyRoasted5

Um This recipe is great Oven Baked Chicken Taquitos This is my spoonfuls of favorite Mexican salsa.I love how easy this sounds and this looks like something my family will love! Thank you for all the wonderful ideas!!!

01.08.2018 at 4:04 PM #

Carla S.

After over 50 years of cooking, I finally got a food processor. I definitely don’t mind washing the container. I stopped frying foods about 1990, and as never really liked to cook, you just were expected to in my day, I always look for a recipe that bakes versus fry. And with less steps. The only thing I changed from this recipe is, I stepped up the heat as we prefer spicy. I use hot Rotel instead of salsa. I usually wouldn’t even go to this much trouble as would just buy the commercial frozen ones. But, I happened to have all the ingredients and decided to give it a try. I had tons of everything, they turned out great and have some frozen for snacks, which is how my husband usually eats them. But, for this meal, I made Mexican rice, avocado salad and it made a very nice meal. Thanks for submitting it. To the poster that mentioned canned chicken, I have seen versions of this in recipes, but, my husband would not like it. I have been tempted to try it and not tell him as the spices would probably make it to where it would not be obvious. HMMMM, maybe, someday.

01.08.2018 at 4:39 PM #

Carla S.

PS- I forgot to say I used flour tortillas. I prefer them. I have made enchiladas with both and my husband swore he could not tell any difference, which is just nuts. So, since I prefer flour, I use flour. And to the person that said this was not an authentic Mexican recipe, who cares? I live in Texas, we have a lot of Tex-Mex here, California also has their style. I would never use a black bean in anything Tex-Mex, only pintos, but, a lot of American-Mex does use black beans. Again, who cares? If it tastes good, go with it. When I go to Mexico I surely don’t order tacos, taquitos, etc… I want something different that I can’t find at home. Like beef tongue or soups with, (can’t think of the word to save my life, I am old) intestines in it. It will come to me just as I log out.:(

01.08.2018 at 4:39 PM #

Alice Miller

Menudo is the soup.

01.15.2018 at 4:55 PM #

Sandy Madden

How do you make the guacamole, it looks delicious!

01.15.2018 at 4:55 PM #

katiemorford

I keep it really simple with guacamole. Here is a rough formula: mash together with a fork 1 ripe avocado, 1 tablespoon diced onion, 2 teaspoons lime juice, 1/4 teaspoon kosher salt, a little fresh black pepper.

02.14.2018 at 7:11 PM #

Briseida

I’m making this for my husband tonight. I wss lucky to have all ingredients as leftovers from taco night last night. 🤓

02.14.2018 at 7:11 PM #

katiemorford

Wonderful. It’s a perfect leftovers recipe!

10.18.2018 at 1:02 PM #

Shanna

This looks really good and I appreciate all the tweaks and comments people posted. A quick guac recipe from a friend of mine who didn’t cook much is, when you go to a Mexican fast food restaurant get some pico de gallo from their salsa bar and grab and avocado. Quick and easy. Also, you can cook your chicken in the crock pot, debone it, save the broth and freeze it and the chicken will already be falling apart so it’s easy to shred. You can also freeze the chicken after it’s cooked.

10.18.2018 at 1:02 PM #

katiemorford

Awesome tips. Love that simple guacamole recipe. Thanks for sharing!

11.20.2018 at 6:48 AM #

Maria Capalbo

Hi,.
Can you make these with sliced crispy chicken strips. My son wont eat chicken any other way.

11.20.2018 at 6:48 AM #

katiemorford

Sure. That would work, too.

02.17.2019 at 6:53 AM #

Leslie Caffey

I made these easy and wonderful taquitos yesterday. These will remain in my “go to” recipes and I can see how easy it would be to do variations on them, depending on what ingredients you have on hand. They are perfect to make up and store in the freezer for a quick dinner or after school snack. Very tasty!

02.17.2019 at 6:53 AM #

katiemorford

I’m so glad you like them, Leslie. And yes, they’re great for tailoring to whatever you have in the fridge!

06.05.2019 at 11:38 AM #

Karen

I bought soft corn tortillas that fell apart and ruined my first attempt at this recipe. Any recommendations? They tasted good anyway but were not pretty. A couple I just folded over with the filling inside.

06.05.2019 at 11:38 AM #

katiemorford

Hi Karen,

Did they fall apart as you were trying to roll then around the chicken? If that’s the case, it can help to warm the tortillas either in the microwave or on the stove so they are less likely to split when you roll them.

06.25.2019 at 6:11 PM #

hippie chick

i microwave them in a wet dish towel to keep them moist

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