These Baked Chicken Taquitos are a super easy, family friendly dinner recipe.
Baked Chicken Taquitos
These are simply corn tortillas that have been stuffed with chicken, cheese and a few spices, and they’re baked until crispy. Most of the world calls these “taquitos,” but in San Diego, these are affectionately called, “Three Rolled Tacos with Guacamole.” We have a zillion of these little Mexican fast food shacks around town- and the ever popular favorite thing to order is the rolled tacos with guac. They’re deep fried and probably rather evil to consume, but this is a healthier, baked version of taquitos. Watch the video in the post below showing you how to make.
This recipe comes from my friend Catherine McCord’s (Weelicious.com) first cookbook: Weelicious- One Family. One Meal. 140 Fast, Fresh and Easy Recipes. It’s a fabulous, must-have book for families who have kids… picky kids… kids who like food… kids who are tough to please… any kids… and parents who need to FEED those kids! I love that Catherine focuses on getting kids involved in the kitchen from Day 1, introducing them to a variety of foods and including them in the cooking process. Recipes include first foods like baby purees and teething cookies, then moves on to include all meals of the day.
Here are some recipes in the book that have caught my eye:
- Blueberry-Lemon Whole Wheat Pancakes
- Oatmeal On-the-Go Bars
- Pumpkin Waffles
- Apple-Cinnamon Sticks
- Strawberry Fruit Leather
- Un-Fried Chicken Tenders
- Baked Shells
- Raspberry Cream Cheese Tarts
- Banana Bread Cake
- Banana-Oat Chocolate Chip Cookies.
🛒Ingredients needed:
- roasted chicken breast
- cumin
- salt
- garlic powder
- Mexican cheese blend
- tortillas
- optional toppings
✏️How to make Baked Chicken Taquitos:
*The complete, printable recipe with all ingredients and instructions is at the end of this post
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Preheat the oven to 400℉. Line a baking sheet with foil and spray with nonstick spray.
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Combine the chicken in a bowl with the cumin, salt and garlic powder- mix in the cheese.
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Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling).
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With 1 tortilla in front of you, place about ¼ cup of the chicken mixture in the center of the tortilla and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling.
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Spray the tops lightly with cooking spray, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole/sour cream/ salsa, as desired.
➡️Recipe Tips:
- Purchase a chicken already roasted from the market- or make your own- place 1 pound boneless skinless chicken breasts in a steamer pot over boiling water and steam for 10 to 15 minutes, until cooked through. Cool slightly and then use a fork to shred it apart.
- To make easy guacamole for dipping: Mash 1 large avocado with 2 tablespoons sour cream, 1 spoonful of salsa, 1 teaspoon freshly squeezed lime juice and salt and pepper, to taste.
- If you are preparing this recipe as gluten-free, just be sure to use a brand of corn tortillas that is known to be GF (and it’s probably safest if you cook and shred your own chicken).
✔️What to serve with Baked Chicken Taquitos:
- For the kiddos, this might be a meal in itself, especially with some carrot sticks or apple slices served on the side.
- For the grown ups, you might like serving this with Fiesta Rice.
- If corn is in season, a Fresh Corn Salad would make a perfect side.
★How to Store:
I like these taquitos best hot out of the oven, but leftovers can be stored in the refrigerator for a day or two. If you’d like to freeze some after step 4, the taquitos can be frozen in freezer zip bags for up to 3 months. I freeze them on the baking sheet, then take them out of the freezer and move them to zip bags. Prepare from step 5 when ready to bake them from the freezer.
❤️Why I love this recipe:
- These taquitos are a MAJOR MAJOR MAJOR hit with my family!
- I love that they are baked– and not deep fried! They are so much healthier.
- This is a fun, easy recipe to make and I love that parents can get their kids involved in getting dinner on the table.
Here are some taquitos recipes you might enjoy:
If you happen to be following the Weight Watchers WW plan, you will find a link to WW Points on the recipe card below.
Baked Chicken Taquitos
Ingredients
- 3 cups shredded, roasted chicken breast
- 1 teaspoon ground cumin
- ½ teaspoon Kosher salt
- ¼ teaspoon garlic powder
- 1 cup shredded Mexican cheese blend
- 12 corn tortillas
- cooking spray
- topping options: guacamole, sour cream, tomato, salsa (as desired)
Instructions
- Preheat the oven to 400℉. Line a baking sheet with foil and spray with nonstick spray.
- Combine the chicken in a bowl with the cumin, salt and garlic powder- mix in the cheese.
- Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling).
- With 1 tortilla in front of you, place about ¼ cup of the chicken mixture in the center of the tortilla and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling.
- Spray the tops lightly with cooking spray, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole/sour cream/ salsa, as desired.
Notes
- Note: toppings are not included in nutritional information.
- Purchase a chicken already roasted from the market- or make your own- place 1 pound boneless skinless chicken breasts in a steamer pot over boiling water and steam for 10 to 15 minutes, until cooked through. Cool slightly and then use a fork to shred it apart.
- To make easy guacamole for dipping: Mash 1 large avocado with 2 tablespoons sour cream, 1 spoonful of salsa, 1 teaspoon freshly squeezed lime juice and salt and pepper, to taste.
- *If you are preparing this recipe as gluten-free, just be sure to use a brand of corn tortillas that is known to be GF (and it's probably safest if you cook and shred your own chicken).
- Freezing instructions: After step 4, the taquitos can be frozen in freezer zip bags for up to 3 months. I freeze them on the baking sheet, then take them out of the freezer and move them to zip bags. Prepare from step 5 when ready to bake them from the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Taquitos look so good. Can you use cream cheese in the mix?
That sounds good!
This displaced San Diego girl asked for rolled tacos once and they had no clue what I wanted. Until I can get home for Mexican food I will use your recipe and make my own. I’m making these tonight using my leftover shredded meat from last night.
I made these last night & although mine fell apart in the oven, we called them “broke-itos” & devoured the whole pan 🙂 Great fun, thanks!
I made these tonight with a couple of different fillings. They were awesome. And so easy! They got a thumbs-up from every member of the family. Thanks for sharing the recipe. I need to check out the Weelicious cookbook for more!
Made these Chicken Taquitos tonight and they were awesome. I used a rotisserie chicken, They were so quick and easy. Will be making these again. Thanks!!
I have a whole bunch of corn tortillas that I need to use. I was thinking about making enchiladas, but these look a whole lot better to me right now. I will try these tomorrow since I know they’re something my kids will love.
A perfect use for some left over chicken n a easy lunch.
I made these for dinner tonight… prefect for a weeknight mexican meal. I used flour tortillas, and they turned out deliciously crispy. Thanks for another keeper.
Made these! Very, very yummy!
Tacos are usually a hit in my house! I’m definitely trying these taquitos! They’re a perfect alternative!