0 from 3 votes
Baked Chicken Taquitos
This crispy baked chicken taquito recipe is loaded with shredded chicken, gooey cheeses and simple spices. They are easy to make and always a big hit.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 taquitos
Calories: 217 kcal
Course:
Lunch , Dinner
Cuisine:
American , Mexican
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 pound cooked chicken shredded (approx. 3 cups)
- 8 ounces cream cheese softened to room temperature
- ⅔ cup cheddar cheese shredded
- 3 tablespoon picante sauce or salsa
- 3 tablespoon fresh cilantro chopped
- 2 tablespoons lime juice juice of one lime
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 12 small flour tortillas 6 inch diameter size
Instructions
- Preheat the oven to 400° F and line a baking sheet with parchment paper or aluminum foil.
- In a skillet, add the olive oil and heat over medium heat.
- Add the diced onion and cook for about 5-7 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute.
- In a large bowl, add the sautéd onion mixture with all of the other filling ingredients and stir to combine well.
- Warm the tortillas in the microwave between 2 damp paper towels so they don't crack. Then divide the filling between each tortilla, approximately ⅓ cup in each. Filling should be well compacted so the taquitos stay put after bake.
- Then, roll each tortilla as tight as possible and place them on the lined baking sheet in a single layer with at least an inch between them so they will get crispy. (rolling them tight keeps them together best.
- Bake for 8-10 minutes or until crispy and golden brown.
- Serve with any Mexican toppings like salsa, guacamole, sour cream, fresh tomatoes, scallions, etc.
Cup of Yum
Notes
- Use 2 teaspoons of taco seasoning instead of individual spices. (add the cayenne if you'd like the spiciness)
- Use smaller tortillas for an appetizer size.
- Swap the cheddar cheese for another like Monterey Jack, Colby, Pepper Jack, a blend of any or even Mexican cheese like cojito or queso fresco.
- Mix in diced jalapeño peppers instead of cayenne pepper.
- Use fresh lime juice if possible. Bottled is fine if that's all you have.
- Tips
- Shred cheese off of a block for the best melty cheese.
- Cooking time will vary depending thickness of the taquitos and ovens. Start checking them at 7-8 minutes to be sure they are not overcooking.
- Prepare the filling ahead of time and store in an airtight container in the refrigerator. Then assemble the taquitos when ready to bake.
- Freeze before or after baking. If freezing before cooking, place them on the baking sheet and freeze completely before placing them in a freezer bag. They can be baked straight from the freezer at 400° F and just add a 2-3 extra minutes to the cooking time.
Nutrition Information
Serving
1taquito
Calories
217kcal
(11%)
Carbohydrates
18g
(6%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.004g
Cholesterol
41mg
(14%)
Sodium
595mg
(25%)
Potassium
266mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
284IU
(6%)
Vitamin C
2mg
(2%)
Calcium
125mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12taquitos
Amount Per Serving
Calories 217
% Daily Value*
| Serving | 1taquito | |
| Calories | 217kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 595mg | 25% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.