Name: Crispy Baked Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Mexican
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 (for coating)

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Introduction

Crispy baked chicken taquitos are a delicious and easy-to-make snack or meal. Packed with flavorful shredded chicken and warm spices, these taquitos are baked to golden perfection for a healthier twist on a classic favorite.

A white plate holds a stack of golden-brown rolled taquitos, each one crispy with a slightly bumpy texture and visible seams of the corn tortilla wrapped tightly around the filling. The taquitos lay on crumpled white parchment paper over a white marbled surface. To the top side of the plate, a small white bowl filled with chunky green guacamole shows varied textures from smooth to lumpy with small bits of ingredients visible. Nearby, a sliced lime, with its bright green rind and juicy pale center, rests on the surface. Toward the bottom left of the frame, another small white bowl contains deep red salsa with visible bits of tomato and herbs, looking thick and rich. A third small white bowl filled with creamy white sour cream is present at the bottom right, with a silver spoon resting in it. Scattered cilantro leaves add a fresh touch around the taquitos. photo taken with an iphone --ar 4:5 --v 7

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°F (220°C). Line a baking sheet with a cooling rack or parchment paper and set aside.
Step 2: In a large bowl, combine the shredded chicken with chili powder, garlic powder, onion powder, cumin, and salt. Stir until the spices are evenly mixed into the chicken.
Step 3: Heat a non-stick skillet over medium heat. Cook each tortilla for 30 to 45 seconds on each side until warm and pliable. Place the warmed tortillas in a zip-close bag to steam and soften.
Step 4: Lay a softened tortilla flat and place about 2 tablespoons of the chicken mixture in a line near the edge. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet with space between each roll.
Step 5: Lightly spray all sides of the rolled taquitos with cooking spray. Bake for 18 minutes, then carefully flip each taquito and bake for an additional 5 minutes, or until they are golden brown and crispy.
Step 6: Serve your crispy baked chicken taquitos with guacamole, salsa, sour cream, or your favorite dips. Enjoy!

Tips & Variations

For extra crispiness, use a wire rack on your baking sheet so air circulates around the taquitos.
Try adding shredded cheese or diced jalapeños to the filling for extra flavor.
If you prefer, substitute flour tortillas for corn, but warm them thoroughly to prevent cracking when rolling.
Use leftover rotisserie chicken or shredded turkey as a convenient alternative to fresh cooked chicken.

Storage

Store cooled taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for about 10 minutes to maintain their crispiness. Avoid microwaving if you want to keep them crunchy.

How to Serve

A close-up image shows a group of golden brown, crispy rolled taquitos arranged in the center on white crinkled parchment paper over a white marbled surface. Around the taquitos, there are three small white bowls placed near the edges; one is filled with chunky red salsa, another with creamy white sour cream, and the third with green guacamole that has a smooth but slightly textured surface. Near the top left of the taquitos, two lime halves are placed with their green and juicy interiors visible, and a few cilantro leaves are scattered around for garnish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze baked chicken taquitos?

Yes, bake the taquitos and let them cool completely. Then freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 375°F oven for 15–20 minutes until hot and crisp.

Can I make these taquitos with beef or beans instead of chicken?

Absolutely! Cooked seasoned ground beef or refried beans work well as fillings. Just adjust seasoning to taste and follow the same baking method for crispy results.