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Baked Chicken Taquitos

Baked Chicken Taquitos


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A spicy chicken filling stuffed inside of corn tortillas and baked! Great for a meal or a snack.MORE+LESS-

Updated March 8, 2017

1

lb boneless skinless chicken breast or thighs

1

whole jalapeños, seeded and diced (2 if you want it spicier)

1

can (15 oz) tomatoes with diced chilies

1

cup vegetable oil (approx)

1

teaspoon ground cumin (optional)

1/4

teaspoon cayenne powder (optional)

Hide Images

  • 1

    Slice your chicken into chunks and add it to a pan with a drizzle of oil. Cook on medium-high heat until the chicken is cooked through. Remove chicken from the pan and shred it evenly. You can either use two forks to shred it evenly or just chop it up.

  • 2

    Add diced onions and jalapenos to pan that you cooked the chicken in. If pan is dry, add another Tablespoon of oil. Add a pinch of salt and cook for a few minutes until veggies are soft.

  • 3

    Add shredded chicken back to pan along with canned drained canned tomatoes. Add spices if you are using them and adjust for your tastes. Once filling tastes good to you, stir in shredded cheese and set aside for taquito making.

  • 4

    To make a taquito, add a tablespoon of oil to a small non-stick pan over medium-high heat. Add a corn tortilla to the pan and heat it for about 10 seconds on both sides. It should really soften up. Remove tortilla to a clean surface. Add a few tablespoons of filling to the bottom third of the tortilla and roll it away from you. Place the taquito on a lightly oiled baking sheet, seam side down.

  • 5

    Continue rolling tortillas until you run out of filling. You should get close to 20 and fill two baking sheets.

  • 6

    Bake taquitos at 350°F for 25-30 minutes until they are nicely browned and really crispy. Check on them every 5-10 minutes and turn them once or twice during the cooking process.

  • 7

    Serve with guacamole, salsa, and/or sour cream!

No nutrition information available for this recipe

More About This Recipe

  • As a child, one of my staple meals were those frozen taquitos that you can buy in sacks of, like, 100. I distinctly remember running home from school, slamming down half a dozen taquitos, and immediately running off to soccer practice.You might think that taquitos and two hours of soccer don't mix, but I made it work somehow. These days, taquitos are still a pretty frequent staple in my dinner line-up. The only difference now is I can make them myself, customizing the fillings to my liking!You could easily substitute the chicken in this recipe for beef or mushrooms – and feel free to adjust the spices to your liking. The filling for my version is pretty easy and only takes about 20 minutes to throw together. It would be equally good in tacos.Making the taquitos might take you one or two tries to get right. The thing about corn tortillas is they aren't that flexible when they're cool, so to make them easier to work with, I fry them quickly in a small bit of oil. That makes them flexible – you can roll without a care!So get a small skillet and add a tablespoon of oil to it over medium heat. When it's hot, add a single tortilla and cook it in the oil for about 10 seconds a side, until it's flexible. Beware: if you cook it too long, you'll make one big tortilla chip!You should be able to cook two or three tortillas in a small amount of oil, but when your skillet is dry, add more oil and keep going.Traditionally, you would fry these bad boys, but since the tortillas have some oil on them from cooking earlier, and the pan is oiled also, baking them works just fine. You still end up with a really crispy shell.If you notice that your taquitos aren't staying rolled, you can secure them with a toothpick. This batch my taquitos held together pretty well, so I didn't need toothpicks.
  • I recommend serving these with salsa, sour cream, and maybe some guacamole!These might seem like a bit of work, but the learning curve for them is pretty quick. After you get the hang of it, you'll be making taquitos for every party you host!

Oven Baked Chicken Taquitos

This “Year of Less Food Waste” business is turning out to be a source of inspiration and creativity in the kitchen for me. Take these oven baked chicken taquitos, for example. With no dinner plan in mind, I scanned the contents of fridge and freezer and came up with the following to work with:

  • Half of a leftover chicken
  • A whole mess of corn tortillas stowed in the freezer
  • A few odds and ends of cheese

I shredded the chicken, stirred in cheese, and added a few spoonfuls of my favorite Mexican salsa. That was all the fuss required to make a tasty filling that I rolled into tortillas and put it in the oven until crispy. The result was a family-friendly supper that was a whole lot less caloric than typical deep-fried taquitos. Paired with a salad and a quick and dirty guacamole? Dinner was done.

For another quick chicken dinner, check out my Loaded Chicken Quesadillas with Avocado Salsa.


Baked Chicken Taquitos

A simple and healthy way to enjoy classic frozen food is this Baked Chicken Taquitos recipe! For a fast and tasty homemade taquito filling, pre-cooked shredded chicken is combined with diced onion, chunky salsa, refried black beans, and cheddar cheese.

CHICKEN TAQUITOS RECIPE TO THE PARTY!
Yes, and every other event in which you have a lot of people who are hungry and will need a hearty snack. (Birthday parties, dinner parties, or holidays, just like the Super Bowl!)
The answer to your starving people’s problem is these homemade chicken taquitos. Not only can taquitos be made easily in advance, but they only pack plenty to tide your ravenous guests over before the main dish comes out.

Baked Chicken Taquitos Recipe

A simple and healthy way to enjoy classic frozen food is this Baked Chicken Taquitos recipe! For a fast and tasty homemade taquito filling, pre-cooked shredded chicken is combined with diced onion, chunky salsa, refried black beans, and cheddar cheese.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 16 servings

Ingredients

2 Tbsp. of olive oil
1 sweet of onion finely diced
1 red of bell pepper finely diced
1 jalapeño finely diced
1 clove of garlic crushed
3 ½ cups of cooked chicken shredded
½ cup of salsa medium
½ tsp. of cumin
¼ tsp. of paprika
? tsp. of cayenne pepper
½ tsp. of salt
¼ tsp. of black pepper
16 corn tortillas
3-4 Tbsp. coconut oil
8 oz. of black beans refried
1 cup of cheddar cheese shredded, or Monterrey Jack cheese


How to Make Chicken Taquitos &ndash the Cooking Method

Poach the Chicken. First, cook the chicken breast by adding it to a pot. Cover it just enough with water along with a tablespoon of salt.

Bring it to a boil, then reduce heat to a simmer. Lightly poach the chicken about 20 minutes, or until it is cooked through fully. Remove from heat and set into a large bowl. Shred the chicken with forks.

Cook the Vegetables. Heat the olive oil in a pan and cook the onion and jalapeno about 5 minutes to soften. Add the garlic and cook another minute, until fragrant.

Mix the Stuffing. Add the onion, jalapeno and garlic to the chicken, along with a bit of salt and pepper. Mix it all together. Make sure the chicken is nice and shredded.

Seasonings and Cheese. Next, stir in the seasoning blend and the shredded cheese.

Stuff and Roll the Taquitos. Add a spoonful of chicken-cheese mixture to each softened tortilla and roll them up tightly.

Fasten. Fasten with toothpick to hold them together. See the NOTES section on how to best soften corn tortillas.

Also, check out the recipe video at the end of the recipe that more fully details the steps above, as well as both cooking methods.


Spicy Chicken Taquitos

You don't need an excuse to have a party to make taquitos. They make a great anytime meal and bring the party themselves. A taquito is essentially a rolled taco with many of the topping like quac and sour cream on the outside. They are also traditionally shallow fried to get that beautifully crisp exterior. Our version, however, is baked with an option to make them in the air fryer! The air fryer makes them even crispier in less time than baking! However you make them, be sure to load them up with homemade salsa and the avocado cream sauce.

We prefer corn tortillas for our taquitos, but if you like flour tortillas you can totally use them. They usually need a few extra minutes in the oven than corn tortillas do to get crispy!

Have you made these yet? Let us know how it went in the comments below!

Editor's Note: The introduction to this recipe was updated on September 22, 2020 to include more information about the dish.


How to Make Homemade Baked Chicken Taquitos

Here’s a summary of what you’ll be doing to the ingredients. For a more detailed how-to, refer to the recipe card down below:

Preheat the oven to 425°F. Cook onions and spices with butter.

Cook chicken with seasonings, then add zucchini.

Roll tortillas with meat-zucchini filling and cheese. Place in a baking dish.

Brush olive oil on top and slide into the oven to bake.

Serve with guacamole and beverage

How to Roll Chicken Taquitos

If you’ve never rolled taquitos before, don’t be intimidated because it’s easy.

  • Place a tortilla sheet on your cutting board
  • Scoop a good amount of the filling and place it in the middle of the tortilla
  • Use your spoon to spread the filling out (not the entire tortilla), but a horizontal line in the middle. Something like this image.
  • Top the filling with cheese, then grab the tortilla half on your side, fold it over the filling pile (don’t squish the filling). Steadily roll the tortilla up like a cigar, then place it seam-side down in your baking dish.

Corn tortillas can get dry quick and become stiff, harder to work with if left in the open air. You can either place a damp kitchen towel on top of the tortillas stack, or heat in briefly in the oven.


  • nonstick cooking spray 1 1
  • cumin 1/2 tsp 1/2 tsp
  • chili powder 1 tsp 1 tsp
  • garlic powder 1 tsp 1 tsp
  • black pepper 1/2 tsp 1/2 tsp
  • boneless, skinless chicken breast 8 oz 227 g
  • 2% Mexican-style cheese blend (shredded) 1/2 cup 1/2 cup
  • fat-free refried beans 1/2 cup 1/2 cup
  • corn tortillas (6-inch) 8 8
  • lettuce (shredded) 1 cup 1 cup
  • prepared guacamole 1/2 cup 1/2 cup
  • tomatoes (diced) 1 cup 1 cup

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Baked Creamy Chicken Taquitos

These taquitos are filled with a combination of zesty Mexican spices, lean cooked chicken, flavorful seasonings — not to mention gooey, melted cheese and their hallmark savory cream cheese base, which gives the filling an unbelievably creamy taste. Depending on how full you fill your tortillas, should yield about 12 to 16 taquitos, if using 6-inch tortillas. The dish takes about an hour to complete.

Ingredients:

  • ⅓ cup (3 ounces) cream cheese
  • ¼ cup green salsa
  • 1 tablespoon fresh lime juice
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon granulated garlic, or garlic powder
  • 3 tablespoons chopped cilantro
  • 2 tablespoons sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cups grated pepperjack or plain jack cheese
  • small flour or corn tortillas
  • kosher salt
  • cooking spray or olive oil
  1. Heat oven to 425 degrees Fahrenheit.
  2. Line a baking sheet with foil and lightly coat with cooking spray.
  3. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
  4. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
  5. Stir to combine and then add cilantro and green onions.
  6. Add chicken and cheese and combine well.
  7. You can prepare up to this step ahead of time.
  8. Just keep the mixture in the fridge.

Note: If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

  1. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.
  2. Roll up tortillas and place seam down on a baking sheet, not touching one another.
  3. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.
  4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
  5. Remove from oven and let cool slightly before serving. Dip in sour cream.

Baked Creamy Chicken Taquitos


How to make Baked Chicken Taquitos

One of my best-kept secrets is having a few rotisserie chickens from the grocery store on hand for quick weeknight dinners. Add them to these taquitos, chicken soup, or Pineapple Chicken Lettuce Cups for even simpler meal prep.

Mix the chicken with salsa verde and Cotija cheese before adding to the tortillas for an even flavor throughout.

Corn tortillas are not meant to be served or used cold, so be sure to cook them before filling, rolling, and adding to your foil-lined sheet for baking.


Comments & Reviews

This sounds super yummy to me. I crave Mexican food all of the time. What size tortillas do you use?

I am in love with so many of your recipes! They all look so amazing, my only complaint is not having an idea of how many servings something will make, that way I can decided if I need to double or triple it. I have a family of 6 with a couple big eaters!

Thanks. I have a family of 7 and I double it. They keep well in the refrigerator if there are too many.

I’ve made these several times now! SO good! We use a medium size tortilla shell and add more meat filling – making one “taquito” more of a serving in and of itself. One batch of meat equals makes about 5 this way, give or take a little.

Side note: We happen to have a NuWave oven and these are great to make in that. We brush lightly with oil resulting in a “fried” taste/texture without the deep frying! And if we are feeling really indulgent we’ll melt a little extra cheese on top at the end too.

And finally, just for fun, during my last freezer cooking session I tried one batch of this recipe with shredded beef subbed for the chicken. It is still in the freezer for now but I do not anticipate we will be anything but pleased when the time comes to make that batch up!



Comments:

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