Crispy Baked Chicken Taquitos Recipe

Introduction

Crispy baked chicken taquitos are a delicious and easy-to-make snack or meal. Filled with seasoned shredded chicken and baked until golden and crisp, they pair perfectly with dips like guacamole and salsa. This recipe offers a healthier alternative to frying without sacrificing flavor or crunch.

Ingredients

• 2 cups shredded cooked chicken
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ¼ tsp salt
• 16 small corn tortillas
• Cooking spray

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with a cooling rack or parchment paper and set aside.
2. Step 2: In a large bowl, combine the shredded chicken with chili powder, garlic powder, onion powder, cumin, and salt. Stir well to evenly coat the chicken with the spices.
3. Step 3: Heat a non-stick skillet over medium heat. Warm each tortilla for 30 to 45 seconds on each side until heated through. Place the warmed tortillas in a resealable plastic bag to steam and soften while you prepare the filling.
4. Step 4: Remove tortillas from the bag. Place about 2 tablespoons of the chicken mixture in a line on each tortilla. Tightly roll up each tortilla and place them seam-side down on the prepared baking sheet, leaving space between each taquito.
5. Step 5: Lightly spray all sides of the rolled taquitos with cooking spray. Bake for 18 minutes, then carefully flip each taquito and bake an additional 5 minutes until they are golden brown and crispy. Serve warm with guacamole, salsa, or sour cream.

Tips & Variations

• For extra flavor, add shredded cheese or chopped green chilies to the chicken mixture before rolling.
• If you prefer flour tortillas, they can be used but may yield a softer texture.
• Use leftover rotisserie chicken to save time and enhance flavor.
• To keep taquitos from unrolling while baking, you can secure them with toothpicks if needed.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to restore their crispiness. Avoid microwaving if you want to maintain the crunchy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze baked chicken taquitos?

Yes, baked taquitos freeze well. Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 15–20 minutes.

Can I make these taquitos vegetarian?

Absolutely! Substitute the chicken with cooked beans, roasted vegetables, or a seasoned plant-based filling for a tasty vegetarian option.

Crispy Baked Chicken Taquitos Recipe

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★★★★★

4.9 from 127 reviews

• Author: Sarah
• Total Time: 38 minutes
• Yield: 16 taquitos 1x
• Diet: Low Fat

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Description

This recipe for Crispy Baked Chicken Taquitos offers a deliciously crunchy twist on traditional taquitos by baking them to golden perfection. Shredded cooked chicken is seasoned with chili powder, garlic, onion, and cumin, then rolled in soft corn tortillas. Baking instead of frying provides a healthier alternative without sacrificing flavor or texture. Served with guacamole, salsa, or sour cream, these taquitos are perfect for a satisfying appetizer or a fun dinner option.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups shredded cooked chicken
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ¼ tsp salt

For Assembly

• 16 small corn tortillas
• Cooking spray (non-stick spray)

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Instructions

1. Preheat oven: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with a cooling rack or parchment paper and set aside to prepare for baking the taquitos.
2. Prepare the filling: In a large bowl, combine the shredded cooked chicken with chili powder, garlic powder, onion powder, cumin, and salt. Stir thoroughly to ensure all spices are evenly mixed into the chicken.
3. Soften tortillas: Heat a non-stick skillet over medium heat and lightly warm each corn tortilla for 30 to 45 seconds per side until they are heated through and pliable. Once warmed, place the tortillas in a zip-close plastic bag to steam and soften which makes rolling easier.
4. Roll the taquitos: Place about 2 tablespoons of the chicken mixture in a line near one edge of each softened tortilla. Tightly roll the tortilla around the filling and place the rolled taquito seam-side down on the prepared baking sheet. Make sure to leave space between each taquito for even crisping.
5. Prepare for baking: Lightly spritz all sides of the rolled taquitos with cooking spray to encourage crispiness during baking.
6. Bake the taquitos: Bake the taquitos for 18 minutes. Then carefully flip them over and bake for an additional 5 minutes, or until the taquitos are browned and crisp on all sides.
7. Serve: Remove from the oven and serve hot with your favorite dips such as guacamole, salsa, and sour cream for a delicious party appetizer or meal.

Notes

• Warming the tortillas before rolling keeps them from cracking.
• Using a cooling rack on the baking sheet allows air circulation for crispier taquitos.
• Baking instead of frying reduces the fat content and makes the dish healthier.
• Customize the spice level by adjusting chili powder or adding hot sauce to the chicken mixture.
• Leftover taquitos can be reheated in the oven to restore crispiness.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Keywords: Baked chicken taquitos, crispy chicken taquitos, healthy taquitos, Mexican taquito recipe, oven-baked taquitos