Baked Chicken Taquitos
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Updated March 8, 2017
lb boneless skinless chicken breast or thighs
whole jalapeños, seeded and diced (2 if you want it spicier)
can (15 oz) tomatoes with diced chilies
cup vegetable oil (approx)
teaspoon ground cumin (optional)
teaspoon cayenne powder (optional)
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.
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.
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.
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.
Continue rolling tortillas until you run out of filling. You should get close to 20 and fill two baking sheets.
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.
Serve with guacamole, salsa, and/or sour cream!
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.
Chicken &ndash You can use pre-cooked shredded or diced chicken for this recipe. A store-bough rotisserie chicken works great, or you can do your own whole chicken in the instant pot. Left over chicken breast is a great option as well.
Cheese &ndash I used a mix of cheddar and Monterey Jack, but you can really use whatever you like.
Prepared salsa &ndash Just regular store-bought salsa. You can really control the flavour here by choosing your favourite, anything from mild to spicy.
Taco seasoning &ndash I prefer to make my own taco seasoning because it has far less salt than store-bought, but packaged works just fine as well.
Tortillas &ndash I use 6-inch flour tortillas. You can really use any size you like depending on how big you want your taquitos to be.
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.
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I'm in love! Diagnosed diabetic last week. I've been trying new recipes and finding ways to cook fresh and fast at home. I chopped the chicken into small bits and cooked them on the stove with the seasonings. I also used 1 c whole black beans and 1 c leftover brown rice in the filling, along with a bit of parmesan for extra flavor. Increased cheddar to 1 cup, since I was making extra filling. I made fresh chunky guacamole and served with lettuce and salsa. Will definitely make these again. Thank you for a tasty recipe that doesn't take all day. I spent an hour on prep, including making guacamole. Next time will be quicker!