Taquitos, Taquitos, oh how I love Taquitos. I mean, what says I love you more than giving someone a delicious, crispy taquito? This Baked Chicken Taquitos recipe is so easy! The Taquitos are crispy on the outside, soft and delicious on the inside. Corn tortillas are filled with smoky taco seasoned shredded chicken, creamy cheddar cheese, and bright scallions. Roll and bake and you can make a ton in a short amount of time. They are great for family dinner, a party, or just to say…I love you, my little taquito!
Easy Make-Ahead Dinner, Snack, Appetizer
One of the reasons this Chicken Taquitos Recipe is so fantastic, is because it’s so versatile and convenient. You can make 2 dozen of these little babies ahead and freeze them before baking and then pull them out a few at a time to bake for an afterschool snack or easy dinner! Or make them ahead for a party. Another great make ahead dinner/snack/app is my Hanky Panky Cheesy Meat Canapes.
The other great thing about these Taquitos? They keep my obsession with Mexican food alive and kicking! Woo Hoo! Here are some of my favorite easy Mexican Dinner Recipes.
- Chicken Cheese Corn Tortilla Quesadillas
- Black Bean Taco Bowl Bar
- Slow Cooker Pork Tacos
- Chicken and Veggies Enchilada Casserole
- Taco Casserole with Ground Chicken Black Beans
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EQUIPMENT NEEDED
Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot to make the chicken mixture.
PREP-AHEAD STEPS FOR YOUR CHICKEN TAQUITOS RECIPE
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Prep-ahead for the Chicken Taquitos recipe is great because you can do it all but bake. You can roast the chicken, shred the chicken, mix the filling mixture, and roll the taquitos. You will then either need to immediately bake them or freeze them.
For roasting the chicken, its very simply rubbing each breast with salt, pepper, and chili powder. Then roast in the oven 400 F degrees for 25 minutes or until the internal temp reaches 165 F.
Once the chicken is cooked and cooled enough to handle, you can start to shred it using your fingers.
For the filling, place the shredded chicken in the pot with the seasonings, scallions, and water. Stir to combine and simmer so the flavors cook into the shredded chicken.
Turn off the heat. Rather than dirty another bowl, I simply mix the cheese right into the chicken in the pot.
Now the assembly!
For the corn tortillas, you can use either white or yellow corn 5 or 6 inch in diameter.
You may need to warm the tortillas so they are pliable. I do this by wrapping a stack of them in a damp paper towel and zapping them in the microwave for about 10-15 seconds.
Lay 1 tortilla on a flat surface and place a small amount of the chicken filling on the tortilla. Roll the top of the tortilla down over the filling and tightly until fully rolled. Do this gently so as not to break the tortillas.
If the tortilla starts to unravel, secure it with 1 or 2 toothpicks. Place each of the rolled taquitos on an oiled sheet pan. Use a second pan if needed.
At this point, you really need to bake them or freeze them. If you try to store them in the fridge, they will dry out and start to crack and break open.
BAKE YOUR CHICKEN TAQUITOS
Turn the oven down to 350 F degrees. Place the taquitos on the center rack (and top rack if you have 2 pans). Bake for 15 minutes until crisp.
While the taquitos are baking, prep your toppings. Get the sour cream out, dice a tomato, chop the cilantro, crumble the cotija cheese (if needed).
Serve the taquitos fully loaded or let everyone choose their own toppings. ENJOY! 😍 Carrie
Baked Crispy Chicken Taquitos Recipe
Baked Chicken Taquitos recipe is so easy! The Taquitos are crispy on the outside, soft and delicious on the inside. Corn tortillas are filled with smoky taco seasoned shredded chicken, creamy cheddar cheese, and bright scallions. #dinnerideas #familydinner #chickenrecipes #chickendinner #tacos #taquitos
Ingredients
Roasted Chicken
- 16 oz Chicken Breasts, boneless, skinless
- 2 tsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Chili Powder
Taquitos
- 24 5-6" Corn Tortillas
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Salt
- 3 Scallions
Toppings
- 1 cup Sour Cream
- 1 Tomato
- 1/4 cup Cilantro
- 4 oz Cotija Cheese optional)
Instructions
Prep-Ahead Steps
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Preheat the oven to 400 F degrees. Coat bottom of a sheet pan with olive oil. For easy clean up and to use the same sheet pan for the taquitos, line the pan with aluminum foil before adding the oil and roasting the chicken on that, then tossing it when done.
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Rub each breast with salt, pepper, and chili powder. Then roast in the oven 400 F degrees for 25 minutes or until the internal temp reaches 165 F.
-
Once the chicken is cooked and cooled enough to handle, you can start to shred it using your fingers.
-
Place the shredded chicken in a medium-size pot with the seasonings, scallions, and water. Stir to combine, then bring to a light simmer so the flavors cook into the shredded chicken.
-
Turn off the heat. Mix the cheese right into the chicken in the pot.
-
You may need to warm the tortillas so they are pliable. I do this by wrapping a stack of them in a damp paper towel and zapping them in the microwave for about 10-15 seconds.
-
Coat the bottom of the large sheet pan with olive oil.
-
Lay 1 tortilla on a flat surface and place a small amount of the chicken filling near the top of the tortilla. Roll the top of the tortilla down over the filling and tightly until fully rolled. Do this gently so as not to break the tortillas.
-
If the tortilla starts to unravel, secure it with 1 or 2 toothpicks. Place each of the rolled taquitos on the sheet pan. Use a second pan if needed.
-
At this point, you really need to bake them or freeze them. If you try to store them in the fridge, they will dry out and start to crack and break open.
Bake your Taquitos
-
Turn the oven down to 350 F degrees.
-
Place the taquitos on the center rack (and top rack if you have 2 pans). Bake for 15 minutes until crisp.
-
While the taquitos are baking, prep your toppings. Get the sour cream out, dice a tomato, chop the cilantro, crumble the cotija cheese (if needed).
-
Serve the taquitos fully loaded or let everyone choose their own toppings. Enjoy!
Recipe Notes
- To make this recipe even easier, you can use 2 tbsp of your favorite Taco Seasoning in place of the chili powder, cumin, garlic powder.
- You may need toothpicks to secure the taquitos so they do not unravel prior to baking.
