Frank's Baked Chicken Taquitos

Enjoy these delicious and easy Baked Chicken Taquitos as a snack or a meal. They are made with corn tortillas stuffed with cheesy chicken and green chiles and baked to crispy perfection.

5 from 1 vote

Print Pin

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: Mexican

Keyword: Baked, healthy, Taquito

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 394kcal

Equipment

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

5 minute Guacamole:

Mix everything together

1 ripe avocado, 3 Tbsp of Pico de Gallo , 1 tsp cilantro chopped, 1/2 tsp cumin, 1/2 tsp salt (to taste); 2 -3 tsp fresh lime juice

1 ripe avocado, 1/4 onion diced, 1/2 ripe tomato diced, 1 tsp cilantro chopped, 1/2 tsp cumin, 1/2 tsp salt (to taste), 2 -3 tsp fresh lime juice

Nutrition