Baked Chicken Taquitos: Crispy, flavorful, and surprisingly easy to make, these aren't your average rolled tacos! Forget the greasy takeout – we're bringing the fiesta home with a healthier, oven-baked version that's guaranteed to be a crowd-pleaser. Have you ever wondered about the history of this delicious dish? Taquitos, meaning "little tacos," have deep roots in Mexican cuisine, evolving from simple street food to a beloved staple enjoyed worldwide.
What makes baked chicken taquitos so irresistible? It's the perfect combination of textures: a satisfying crunch from the baked tortilla, giving way to a savory, tender chicken filling bursting with flavor. Plus, they're incredibly versatile! Customize the filling with your favorite spices, cheeses, and toppings to create a truly personalized culinary experience. Whether you're looking for a quick weeknight dinner, a fun appetizer for your next party, or a kid-friendly meal that everyone will love, these baked taquitos are the answer. Get ready to ditch the deep fryer and embrace the deliciousness of this healthier, homemade alternative. Let's get cooking!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chopped cilantro
- 1 (10 ounce) can diced tomatoes and green chilies, drained (like Rotel)
- 16-20 corn tortillas (6-inch size)
- Cooking spray
Preparing the Chicken Filling:
- First, let's get our chicken cooked and seasoned. Preheat your oven to 375°F (190°C).
- In a medium bowl, toss the chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands for this, it's just easier!
- Place the seasoned chicken breasts in a baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). A meat thermometer is your best friend here!
- Once the chicken is cooked, let it cool slightly. Then, shred the chicken using two forks. You can also use a stand mixer with the paddle attachment on low speed to shred the chicken quickly. Just be careful not to over-shred it!
- In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, softened cream cheese, cilantro, and drained diced tomatoes and green chilies. Mix everything together until well combined. This is where the magic happens, so make sure all the ingredients are evenly distributed.
- Taste the filling and adjust the seasonings as needed. You might want to add a little more chili powder for extra heat, or a pinch of salt if it needs it. Don't be afraid to experiment!
Softening the Tortillas:
- Now, let's soften those tortillas so they don't crack when we roll them. There are a few ways to do this, and I'll share my favorite methods.
- Microwave Method: Wrap a stack of 5-6 tortillas in a damp paper towel. Microwave for 30-60 seconds, or until the tortillas are pliable. Be careful not to overheat them, or they'll become tough.
- Oven Method: Preheat your oven to 350°F (175°C). Wrap a stack of tortillas in foil and bake for 10-15 minutes, or until they are pliable.
- Skillet Method: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, or until they are pliable. Watch them closely so they don't burn.
- I usually go with the microwave method because it's the quickest and easiest. But feel free to use whichever method you prefer!
Assembling the Taquitos:
- Time to roll those taquitos! This is the fun part.
- Lay a softened tortilla on a flat surface. Spoon about 2-3 tablespoons of the chicken filling onto the center of the tortilla. Don't overfill them, or they'll be difficult to roll and might burst open during baking.
- Fold in the sides of the tortilla, then tightly roll it up from the bottom. Place the taquito seam-side down on a baking sheet that has been lightly coated with cooking spray.
- Repeat with the remaining tortillas and filling.
- Once all the taquitos are rolled, lightly spray the tops with cooking spray. This will help them get nice and crispy in the oven.
Baking the Taquitos:
- Let's get these taquitos baked to golden perfection!
- Preheat your oven to 400°F (200°C).
- Bake the taquitos for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them, as baking times may vary depending on your oven.
- If you want them extra crispy, you can broil them for the last 1-2 minutes, but watch them very carefully so they don't burn.
- Remove the taquitos from the oven and let them cool slightly before serving.
Serving Suggestions:
- Now for the best part: enjoying your delicious baked chicken taquitos!
- Serve the taquitos with your favorite toppings, such as sour cream, guacamole, salsa, pico de gallo, or a drizzle of hot sauce.
- I also like to serve them with a side of Mexican rice and refried beans for a complete meal.
- These taquitos are also great for parties and gatherings. You can make them ahead of time and bake them just before serving.
- Here are some other serving ideas:
- Taquito Platter: Arrange the taquitos on a platter with bowls of various toppings for a fun and interactive appetizer.
- Taquito Salad: Chop up the taquitos and toss them with lettuce, tomatoes, avocado, and a creamy dressing for a delicious salad.
- Taquito Bowls: Layer rice, beans, taquitos, and your favorite toppings in a bowl for a hearty and satisfying meal.
Tips and Variations:
- Want to customize your taquitos? Here are some tips and variations to try:
- Add some veggies: You can add chopped onions, bell peppers, or corn to the chicken filling for extra flavor and nutrients.
- Use different cheeses: Experiment with different types of cheese, such as pepper jack, queso fresco, or cotija.
- Make them spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken filling for extra heat.
- Use flour tortillas: If you prefer flour tortillas, you can use them instead of corn tortillas. Just be aware that they may not get as crispy.
- Air Fryer Taquitos: For an even quicker and crispier option, try air frying the taquitos. Preheat your air fryer to 400°F (200°C) and cook for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
- Freezing Taquitos: These taquitos freeze beautifully! Assemble them as directed, but don't bake them. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When you're ready to bake them, preheat your oven to 400°F (200°C) and bake for 20-25 minutes, or until golden brown and crispy. You may need to add a few extra minutes to the baking time since they are frozen.
- Make it Vegetarian: Substitute the chicken with black beans, pinto beans, or a vegetarian ground meat substitute. Add some extra vegetables like corn, bell peppers, and onions for a flavorful vegetarian filling.
- Cream Cheese Alternatives: If you don't have cream cheese, you can substitute it with sour cream, Greek yogurt, or even mashed avocado for a creamy texture.
- Spice it Up: Add a finely chopped jalapeño to the chicken mixture for a spicy kick. Remember to remove the seeds and membranes if you prefer a milder heat.
Nutritional Information (Approximate):
Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
- Calories: Approximately 250-300 per taquito
- Protein: 20-25g
- Fat: 12-15g
- Carbohydrates: 20-25g
Why This Recipe Works:
This baked chicken taquito recipe is a winner for several reasons:
- Healthier than fried: Baking the taquitos instead of frying them significantly reduces the fat content, making them a healthier option.
- Easy to customize: The recipe is very flexible, allowing you to easily adjust the ingredients and seasonings to your liking.
- Great for meal prep: These taquitos are perfect for meal prepping. You can make a big batch on the weekend and enjoy them throughout the week.
- Kid-friendly: Kids love these taquitos! They're a fun and easy way to get them to eat their protein and vegetables.
- Freezer-friendly: As mentioned earlier,
Conclusion:
And there you have it! These Baked Chicken Taquitos are truly a game-changer for weeknight dinners, party appetizers, or even a satisfying lunch. I know, I know, I might be biased, but trust me on this one. The combination of the crispy, golden-brown tortillas, the flavorful, juicy chicken filling, and the endless possibilities for toppings makes this recipe a guaranteed crowd-pleaser. What makes these taquitos a must-try? First, they're incredibly easy to make. Seriously, even if you're a beginner in the kitchen, you can totally nail this recipe. The steps are straightforward, and the ingredients are readily available at most grocery stores. Second, they're baked, not fried! This means you get all the deliciousness of a traditional taquito without the extra grease and calories. Plus, baking them is so much less messy than frying. Who wants to deal with splattering oil, right? Third, and perhaps most importantly, they're absolutely delicious! The chicken filling is packed with flavor, thanks to the blend of spices and the addition of your favorite salsa. And that crispy tortilla? Pure perfection. But the fun doesn't stop there! These Baked Chicken Taquitos are incredibly versatile. Feel free to get creative with your toppings. I personally love topping mine with shredded lettuce, diced tomatoes, sour cream, guacamole, and a sprinkle of cotija cheese. But you could also try adding some pickled onions, a drizzle of hot sauce, or even a dollop of your favorite salsa verde. Looking for serving suggestions? These taquitos are fantastic on their own as a snack or appetizer. But they also pair perfectly with a side of Mexican rice and refried beans for a complete and satisfying meal. You could even serve them with a simple salad for a lighter option. And if you're feeling adventurous, why not try some variations? You could swap out the chicken for shredded beef or pork. Or, for a vegetarian option, try using black beans, corn, and sweet potatoes. You could also experiment with different types of cheese. Monterey Jack, cheddar, or even pepper jack would all be delicious. Don't be afraid to get creative and make this recipe your own! I'm so confident that you're going to love these Baked Chicken Taquitos. They're easy, healthy(ish!), and incredibly delicious. They're the perfect solution for busy weeknights, potlucks, game day gatherings, or any time you're craving a little bit of Mexican-inspired comfort food. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to make some magic. I promise you won't be disappointed. And once you've tried them, I'd love to hear what you think! Share your photos and comments on social media using [Your Social Media Hashtag] and let me know how they turned out. What toppings did you use? What variations did you try? I can't wait to see your creations! Happy cooking! I hope you enjoy this recipe for Baked Chicken Taquitos as much as I do.
Baked Chicken Taquitos: Easy Recipe & Crispy Perfection
Crispy baked chicken taquitos filled with a flavorful mixture of shredded chicken, cheese, diced tomatoes, and green chilies. A healthier and customizable alternative to fried taquitos, perfect for a quick meal or party appetizer.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chopped cilantro
- 1 (10 ounce) can diced tomatoes and green chilies, drained (like Rotel)
- 16-20 corn tortillas (6-inch size)
- Cooking spray
Instructions
- Prepare Chicken: Preheat oven to 375°F (190°C). Toss chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Bake Chicken: Place seasoned chicken in a baking dish and bake for 25-30 minutes, or until internal temperature reaches 165°F (74°C).
- Shred Chicken: Let chicken cool slightly, then shred using two forks or a stand mixer with the paddle attachment on low speed.
- Make Filling: In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, softened cream cheese, cilantro, and drained diced tomatoes and green chilies. Mix well. Taste and adjust seasonings as needed.
- Soften Tortillas: Soften tortillas using your preferred method:
- Microwave: Wrap 5-6 tortillas in a damp paper towel and microwave for 30-60 seconds.
- Oven: Wrap tortillas in foil and bake at 350°F (175°C) for 10-15 minutes.
- Skillet: Warm each tortilla in a dry skillet over medium heat for 15-20 seconds per side.
- Assemble Taquitos: Lay a softened tortilla on a flat surface. Spoon 2-3 tablespoons of chicken filling onto the center. Fold in the sides, then tightly roll up from the bottom. Place seam-side down on a baking sheet lightly coated with cooking spray.
- Bake Taquitos: Preheat oven to 400°F (200°C). Lightly spray the tops of the taquitos with cooking spray. Bake for 15-20 minutes, or until golden brown and crispy. For extra crispiness, broil for the last 1-2 minutes, watching carefully.
- Serve: Let taquitos cool slightly before serving. Serve with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo.
Notes
- Spice Level: Adjust the amount of chili powder or add cayenne pepper for a spicier filling.
- Cheese Variations: Experiment with different cheeses like pepper jack or queso fresco.
- Vegetarian Option: Substitute chicken with black beans, pinto beans, or a vegetarian ground meat substitute.
- Freezing: Assemble taquitos, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 20-25 minutes.
- Air Fryer: Preheat air fryer to 400°F (200°C) and cook for 8-10 minutes, flipping halfway through.
- Cream Cheese Substitute: If you don't have cream cheese, you can substitute it with sour cream, Greek yogurt, or even mashed avocado for a creamy texture.
