What surprised me most about Healthy Baked Chicken Taquitos is how similar the texture is to deep fried taquitos, but there is almost not fat when you bake them.
Corn tortillas have a tiny amount, and rotisserie chicken is negligible, just the cheese. But they still have a nice “crunch”
Baked Chicken Taquitos are a delicious and easy dish that you can make in the oven. They are healthier and less messy than fried taquitos, and you can prepare the filling ahead of time and store it in the fridge.
Everyone loves Baked Chicken Taquitos. They have a crunchy texture and a cheesy filling that kids enjoy, and a savory flavor and simple preparation that adults appreciate.
You can serve them with different sides like rice, beans, or salad to complete the meal.
healthy Baked Chicken Taquitos Ingredients:
For the taquitos:
- Cooked shredded chicken
- Cream cheese
- Grated cheddar cheese
- Canned mild green chilis
- Chili powder
- Ground cumin
- Garlic powder
- Salt
- Corn tortillas
- Vegetable oil
Garnish and Sides:
- Fresh cilantro
- Sour cream
- Corn chips
- Lime wedges
- Refried beans
- Mexican rice
- Lettuce
- Diced Tomatoes
- Guacamole
- Salsa or PICO DE GALLO
- Pickled onions
- Sour cream
- Slices of jalapeño, fresh or pickled
- Sliced scallions
Making Baked Chicken Taquitos:
First “Mise en Place”, and gather your ingredients and tools
Combine the ingredients, and you will end with something that looks like this:
After you steam them, brush them lightly in oil with a pastry brush, and the scoop out about 1 heaping tablespoon of the filling and gently roll it up and pin it with a toothpick.
Making corn tortillas is easy, and they are more pliable, but it takes time.
If you live near a torterilla, I do suggest you swing by and pick up some freshly made tortillas. And if you are short on time, and don’t live near a torterilla… Use the pre-packaged store-bought corn tortillas. They taste ok, they are just difficult to work with, and degrade rapidly after opening.
I started with 10 tortillas, and managed to be able to use 6. Keep that in mind when deciding how many tortillas to buy.
I tried and failed yet again to warm up the tortillas in the microwave. Some people swear by it, but It does not work for me, with corn tortillas
The only 100% reliable way I know is to steam them 1 by 1, as you go
When they start to curl up, flip them over for another 30-40 seconds, and them stuff, pin, and brush with oil immediately.
Why Baked Chicken Taquitos Works:
- The cheese melts and oozes out of the tortillas, creating a gooey and cheesy filling.
The tortillas get crispy and crunchy in the oven, adding a nice contrast to the soft chicken and cheese.
- All you need is cooked chicken, cheese, tortillas, and some pantry staples.
You can use rotisserie chicken, leftover chicken, or even canned chicken, if you are in a pinch.
You can also use any kind of cheese you like, such as cheddar, Monterey jack, or pepper jack. You can use corn or flour tortillas, depending on your preference and availability.
- These taquitos are baked, not fried, which makes them lower in fat and calories than the traditional ones.
Baked Chicken Taquitos Tips and Tricks
To make the best baked chicken taquitos, follow these tips and tricks:
- PRO TIP: Use a toothpick to keep them from unrolling
- Skip the chicken and use refried beans for a vegetarian option.
- Shred the chicken with two forks, or chop it finely with a knife. You want the chicken to be small enough to fit in the tortillas.
- Warm the tortillas in the microwave, wrapped in a damp paper towel, for a few seconds, before filling and rolling them. This will make them more pliable and prevent them from cracking or tearing less.
- Spray the taquitos with cooking spray, or brush them with oil, before baking them. This will help them brown and crisp up in the oven.
- Bake the taquitos in a single layer on a baking sheet, leaving some space between them. This will ensure even cooking and prevent them from sticking together.
How to store your Baked Chicken Taquitos?
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating in Oven:
- Preheat your oven to 350°F.
- Place taquitos on a baking sheet.
- Lightly spray with cooking oil.
- Bake for about 15 minutes or until warm and crispy.
Reheating in Air Fryer: Alternatively, reheat in an air fryer for a couple of minutes until heated through.
Freezing:
- For freezing before baking, arrange taquitos on a baking sheet and freeze.
- Once frozen, transfer them to a freezer bag and store for up to one month.
Baking from Frozen:
- Preheat the oven to 425°F.
- Place frozen taquitos on a large baking sheet.
- Lightly spray with nonstick cooking spray.
- Bake for 15-20 minutes until golden and heated through.
Frank's Baked Chicken Taquitos
Ingredients
- For the taquitos:
- 1 cup cooked shredded chicken
- 2-3 oz cream cheese plain or herb flavored, light or normal
- 1 cup grated cheddar cheese or Monterey Jack
- 1/2 can mild green chilis the small 4 oz can (drained)
- 2/3 tsp cayenne chili powder or red chili flakes ***to taste
- 1/2 - 3/4 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt to taste
- 8 6-inch corn tortillas
- Vegetable oil or spray for brushing
Instructions
Preheat the oven to 350°F or 175C
- Apply a thin layer of oil to a baking sheet with raised edges.
Make the taquito filling mixture:
- Combine the shredded chicken, cream cheese, cheddar cheese, green chilis, and seasonings in a medium bowl. Mash the mixture well until it is evenly blended.
- You can adjust the seasonings to suit your taste. This simple recipe is not very spicy and should appeal to kids.
Prepare the tortillas:
- To make the corn tortillas more flexible, wrap them in damp paper towels in pairs. Then, microwave them on high for 20 seconds.
Rolling the taquitos:
- Fill each tortilla with two heaping tablespoons of the chicken mixture and roll them up firmly. They should look like long cigars. Avoid overfilling them. You are making taquitos, not burritos. They will not become crispy if they are too large.
- Brush the corn tortillas with vegetable oil right away to keep them from cracking. Then, put them on a lightly oiled baking sheet with the seam side facing down.
- Keep making taquitos until you have used up all the filling. You should end up with 18 to 20 of them.
Baking the taquitos:
- For best results, bake the taquitos right away to prevent the tortillas from cracking too much. They will need 20 minutes in a convection oven or 25 minutes in a regular oven to get crispy and golden brown.Note 1: It is normal for some cracks and breaks to occur - don't stress over it. A few cracks won't affect the taquitos' taste or texture - they are still yummy and easy to pick up and eat!Note 2: They may look done after 15 minutes, but they won't be crunchy enough. Crunchiness is a sign of proper cooking. If your taquitos are soft, they are undercooked.
- Enjoy the dish right away. You can store them in the fridge for 3 days, or freezer for 3 months, but they will never be crispy again.
Notes
Nutrition
HEALTHY BAKED CHICKEN TAQUITOS Pairs well with:
I made these with leftover chicken. I was surprised how crispy and tasty they were.