Crispy Baked Chicken Taquitos Recipe
Introduction
Crispy baked chicken taquitos are a delicious and easy appetizer or snack perfect for any occasion. With a flavorful chicken filling wrapped in crunchy corn tortillas, they offer a satisfying bite without the guilt of frying. Plus, they’re simple to prepare and bake to perfection in your oven.
Ingredients
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp salt
- 16 small corn tortillas
- Cooking spray
Instructions
- Step 1: Preheat your oven to 425 degrees F. Line a baking sheet with a cooling rack or parchment paper and set it aside.
- Step 2: In a large bowl, combine the shredded chicken with chili powder, garlic powder, onion powder, cumin, and salt. Stir well to mix all the spices evenly.
- Step 3: Heat a non-stick skillet over medium heat. Warm each tortilla for 30 to 45 seconds on each side until they are heated through. Place the heated tortillas in a zip-close bag to steam and soften them.
- Step 4: Place about 2 tablespoons of the chicken mixture in a line on each tortilla. Roll the tortillas tightly around the filling and place each rolled taquito seam-side down on the prepared baking sheet, leaving space between them.
- Step 5: Spray the taquitos generously with cooking spray on all sides. Bake for 18 minutes, then carefully turn them over and bake for an additional 5 minutes until they are browned and crispy. Serve hot with guacamole, salsa, or sour cream. Enjoy!
Tips & Variations
- For extra crispiness, use a cooling rack on the baking sheet so heat circulates evenly around the taquitos.
- Feel free to add shredded cheese or chopped jalapeños to the chicken mixture for extra flavor.
- If you prefer a milder spice, reduce the chili powder or omit the cumin.
- Make sure to warm the tortillas well; this prevents cracking when rolling.
Storage
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375 degrees F for 8–10 minutes to maintain their crispiness. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas can be used. They will be softer but still delicious. Just warm them slightly before rolling to prevent cracks.
Can I prepare the taquitos ahead of time?
Absolutely! You can assemble the taquitos and keep them covered in the refrigerator for up to 24 hours before baking. They may need an extra minute or two in the oven if going in chilled.
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Crispy Baked Chicken Taquitos Recipe
- Total Time: 38 minutes
- Yield: 16 taquitos 1x
- Diet: Low Fat
Description
These Crispy Baked Chicken Taquitos are a delicious and healthier twist on traditional fried taquitos. Made with shredded chicken seasoned with flavorful spices and baked until golden and crunchy, these taquitos are perfect as a snack, appetizer, or meal. Using corn tortillas and baking instead of frying makes them lighter without compromising on the satisfying crispiness.
Ingredients
Chicken Filling
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp salt
Additional Ingredients
- 16 small corn tortillas
- cooking spray (such as non-stick cooking spray)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with a cooling rack or parchment paper to allow air circulation and make cleanup easier.
- Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken with chili powder, garlic powder, onion powder, cumin, and salt. Stir well to evenly distribute the spices throughout the chicken.
- Warm Tortillas: Heat a non-stick skillet over medium heat. Warm each corn tortilla for 30 to 45 seconds on each side until pliable and heated through. Place warmed tortillas into a zip-top plastic bag and seal it for a few minutes to steam and soften further, making rolling easier.
- Assemble Taquitos: Remove tortillas from the bag one at a time. Place about 2 tablespoons of the seasoned chicken mixture in a line along the tortilla’s edge. Tightly roll each tortilla, placing them seam side down on the prepared baking sheet lined with parchment or a cooling rack. Leave enough space between each for even baking.
- Spray and Bake: Lightly spritz all sides of the rolled taquitos with cooking spray to encourage crispiness. Bake in the preheated oven for 18 minutes. Carefully flip each taquito over and bake an additional 5 minutes, or until they are golden brown and crispy.
- Serve: Remove from oven and serve immediately with your favorite dips such as guacamole, salsa, or sour cream. Enjoy the crispy, flavorful taquitos hot!
Notes
- For extra crispiness, use a baking rack so air circulates around the taquitos.
- If you prefer, you can substitute shredded rotisserie chicken for convenience.
- To make the tortillas softer and easier to roll, don’t skip the steaming step in the plastic bag.
- Feel free to add cheese or finely chopped vegetables to the filling for variation.
- Store leftover taquitos in an airtight container in the fridge for up to 3 days; reheat in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: baked chicken taquitos, crispy taquitos, Mexican appetizer, healthy taquitos, baked chicken recipe
