Crispy Baked Chicken Taquitos Recipe

Introduction

Crispy baked chicken taquitos are a delicious and easy-to-make snack or meal. Packed with flavorful shredded chicken and perfectly seasoned, these taquitos bake up crisp without the need for frying. Serve them with your favorite dips for a satisfying bite every time.

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 degrees F. 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. Cook each tortilla for 30 to 45 seconds on each side, just until warmed through. Place the warm tortillas in a zip-close bag to steam and soften.
4. Step 4: On each softened tortilla, place about 2 tablespoons of the chicken mixture in a line. Roll the tortilla tightly around the filling and place the taquito seam-side down on the prepared baking sheet, leaving space between each one.
5. Step 5: Spray the taquitos lightly with cooking spray on all sides. Bake for 18 minutes, then carefully flip each taquito and bake for an additional 5 minutes, or until golden brown and crispy. Serve warm with guacamole, salsa, or sour cream.

Tips & Variations

• For extra flavor, add a splash of lime juice or some chopped cilantro to the chicken mixture before rolling.
• Use flour tortillas if you prefer a softer taquito, but corn tortillas give the best crispiness when baked.
• If you like it spicy, add a pinch of cayenne pepper or chopped jalapeños to the filling.
• To make ahead, assemble the taquitos and store them covered in the refrigerator for up to 24 hours before baking.

Storage

Store leftover baked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375 degrees F for 8 to 10 minutes to restore crispiness. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, shredded rotisserie chicken works perfectly and saves preparation time.

Can I freeze baked taquitos?

Yes, freeze baked taquitos in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 2 months. Reheat in the oven until crispy.

Crispy Baked Chicken Taquitos Recipe

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★★★★★

4.6 from 111 reviews

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

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Description

These Crispy Baked Chicken Taquitos are a delicious and healthier alternative to fried taquitos, featuring shredded seasoned chicken rolled in soft corn tortillas and baked to golden perfection. Perfect as a snack, appetizer, or main dish served with your favorite dips like guacamole, salsa, or sour cream.

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Ingredients

Scale 1x2x3x

Chicken 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 Taquitos

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

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Instructions

1. Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with a cooling rack or parchment paper and set it aside for baking the taquitos.
2. Mix the Chicken Filling: In a large bowl, combine the shredded cooked chicken with chili powder, garlic powder, onion powder, cumin, and salt. Stir well until the spices are evenly distributed throughout the chicken.
3. Heat and Soften Tortillas: Warm a non-stick skillet over medium heat. Heat each corn tortilla for 30 to 45 seconds on each side until they are warm and pliable. Place the warmed tortillas in a zip-top bag and close it to steam and soften them further, which helps prevent cracking when rolling.
4. Assemble the Taquitos: Remove a tortilla from the bag and place about 2 tablespoons of the chicken mixture in a line along one edge. Tightly roll up the tortilla to enclose the filling, ensuring the seam side is down to seal. Arrange the rolled taquitos seam-side down on the prepared baking rack or parchment-lined baking sheet, leaving space between each.
5. Spray and Bake: Lightly spray all sides of the rolled taquitos with cooking spray to help them crisp during baking. Place the baking sheet in the preheated oven and bake for 18 minutes. After 18 minutes, carefully flip each taquito and bake for an additional 5 minutes until they are golden brown and crispy.
6. Serve: Remove the taquitos from the oven and let them cool slightly. Serve warm with your favorite dips such as guacamole, salsa, and sour cream for a flavorful appetizer or meal.

Notes

• Using a cooling rack on the baking sheet allows the heat to circulate evenly around the taquitos, making them crispier.
• Softening the tortillas by heating and steaming in a bag prevents cracking while rolling.
• You can substitute cooked chicken with leftovers, rotisserie chicken, or shredded turkey for variation.
• Adjust the seasoning amounts according to your spice preference.
• The taquitos can be baked ahead of time and reheated in the oven for a few minutes to retain crispiness.

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

Keywords: baked chicken taquitos, healthy taquitos, crispy taquitos, chicken appetizers, Mexican snacks