It is 6pm on a busy Tuesday. You are tired from work. Dinner needs to happen fast. These baked chicken taquitos are your new best friend.
This recipe is perfect for the back-to-school season. It delivers a satisfying crunch without any deep frying. Your whole family will love this healthy, fresh meal.
Why You Will Love This Recipe
These taquitos are a total lifesaver for busy families. They are high in protein and very filling. You only need a few simple ingredients to start.
The oven does all the hard work for you. You get a perfectly crispy texture every single time. It is much healthier than the frozen store-bought versions.
Simple Cooking Method
Making these is a very simple process. You just mix, roll, and bake. Even beginner cooks can master this dish quickly. Using pre-cooked chicken makes it fast and effortless for you.
Ingredients You Will Need
Most of these items are likely in your pantry now. Fresh corn tortillas work best here.
- 2 cups cooked shredded chicken breast
- 1 cup shredded Mexican blend cheese
- 12 small corn tortillas
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Cooking oil spray
Step-by-Step Directions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine the shredded chicken, cheese, cumin, chili powder, garlic powder, and salt.
- Wrap tortillas in a damp paper towel and microwave for 30-45 seconds until soft and pliable.
- Place 2 tablespoons of the chicken mixture onto the center of each tortilla.
- Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
- Lightly spray the tops of the rolled tortillas with cooking oil spray.
- Bake for 15-20 minutes or until the edges are golden brown and the shells are crunchy.
- Allow to cool for 5 minutes before serving.
Best Ways to Enjoy It
Serve these warm with a side of fresh salsa. A scoop of Greek yogurt adds extra protein. Add some sliced avocado for a creamy and fresh finish.
Pack these into containers for easy weekday lunches. They stay firm and delicious all day. Set the table and enjoy a stress-free family dinner.
Storage and Reheating
Store any leftovers in an airtight container. They stay fresh in the fridge for four days. You can also freeze them for later. Reheat in the oven at 350°F for 10 minutes. This keeps the tortillas nice and crunchy for you.
Tips for Best Results
- Do not skip the damp paper towel step.
- Warm tortillas prevent cracking during the rolling process.
- Use a rotisserie chicken to save extra time.
- Place them seam-side down so they stay closed.
- Spray them generously with oil for maximum crunch.
- Add a pinch of extra salt before baking.
Ways to Switch It Up
- Use shredded beef or pork for a change.
- Add black beans for more fiber and texture.
- Try flour tortillas for a softer, chewier result.
- Mix in diced jalapeños for a spicy kick.
Common Questions
Can I use flour tortillas instead?
Yes, you certainly can use flour tortillas. They will be softer and less crunchy than corn. They are still very delicious and kid-friendly.
How do I keep them from unrolling?
Always place them seam-side down on the pan. The weight of the chicken keeps them shut. They will seal as the cheese melts.
I hope these baked chicken taquitos make your busy weeknights a little easier. They are so satisfying and fun to eat. Enjoy every crunchy bite with your family!
— Katie Wood
Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup shredded Mexican blend cheese
- 12 small corn tortillas
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sal t
- Cooking oil spray
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine the shredded chicken, cheese, cumin, chili powder, garlic powder, and salt.
- Wrap tortillas in a damp paper towel and microwave for 30-45 seconds until soft and pliable.
- Place 2 tablespoons of the chicken mixture onto the center of each tortilla.
- Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
- Lightly spray the tops of the rolled tortillas with cooking oil spray.
- Bake for 15-20 minutes or until the edges are golden brown and the shells are crunchy.
- Allow to cool for 5 minutes before serving.
