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
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.
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.
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!