Description
Oven-Baked Chicken Taquitos offer a crispy and flavorful meal, with seasoned chicken wrapped in corn tortillas and baked to golden perfection. The combination of tender chicken, melted cheese, and crispy, crunchy tortillas creates a satisfying balance of textures—crispy on the outside with a warm, juicy filling inside. These taquitos are easily customizable: swap the chicken for beef, turkey, or black beans, add sautéed peppers or onions, or experiment with different cheeses to suit your taste. For extra flavor, consider serving with a side of guacamole, salsa, or a drizzle of sour cream. Try making these Oven-Baked Chicken Taquitos for a fun and delicious meal, and don’t forget to share your creations on social media!
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup cream cheese, softened
- 1/4 cup green chilies, diced (optional for added flavor)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 12 small corn tortillas (flour tortillas can be used for a different texture)
- Cooking spray (or olive oil)
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream, guacamole, or salsa (for dipping)
Instructions
Prepare the Chicken Filling:
- Shred the Chicken: If you haven’t already, shred the cooked chicken into small pieces. You can use rotisserie chicken or cook and shred your own.
- Mix the Filling: In a large bowl, combine the shredded chicken, cream cheese, shredded cheese, green chilies (if using), chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to ensure everything is evenly mixed. The cream cheese will help bind the filling together, making it creamy and flavorful.
Assemble the Taquitos:
- Prepare the Tortillas: Heat the corn tortillas in a microwave for about 20-30 seconds to soften them. This will prevent them from cracking when rolling. You can wrap them in a damp towel and microwave for a few seconds or heat them in a skillet for a few seconds on each side.
- Fill the Tortillas: Place a heaping tablespoon of the chicken mixture in the center of each tortilla. Be careful not to overfill, or they may be difficult to roll.
- Roll the Taquitos: Carefully roll each tortilla tightly around the filling. If the tortilla cracks, gently warm it a little longer before trying again.
Bake the Taquitos:
- Place on a Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray. Arrange the rolled taquitos seam-side down to ensure they don’t unravel while baking.
- Spray with Oil: Lightly spray the taquitos with cooking spray or drizzle with olive oil. This helps them crisp up and turn golden during baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the taquitos are golden brown and crispy. You can flip them halfway through for an even crispiness.
Serve:
- Garnish and Serve: Remove the taquitos from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped cilantro, if desired, and serve with your favorite dipping sauces like sour cream, guacamole, or salsa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4-6 servings
- Calories: 300-350 calories
- Fat: 14g
- Carbohydrates: 28g
- Protein: 23g