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Using leftover chicken, these Oven-Baked Chicken Taquitos are an ideal dinner for busy weeknights! They are filled with spiced chicken, cheddar cheese, and can be topped with your favorite additions.
We often enjoy a Mexican-inspired meal at least once every week. My family truly loves the flavors of Mexican cuisine. Whenever I need something that is quick, simple, and suitable for kids, taquitos are always the right choice.
The kids appreciate taquitos because they are easy to enjoy; I appreciate them for their simple preparation. We all agree on how tasty they are. While you can prepare many different kinds of taquitos, in this recipe, we will focus on cheesy baked chicken taquitos that are guaranteed to please the entire family.
Now, let’s discuss what ingredients you’ll need to create these taquitos.
Ingredients for Oven-Baked Chicken Taquitos:
SHREDDED CHICKEN:
This dish works well with leftover chicken or a rotisserie chicken bought from the store.
CHEDDAR CHEESE:
I like to shred my cheese instead of using pre-shredded, as I find it tastes better and melts more pleasantly.
CHIPOTLE CHILI POWDER:
Initially, when I presented this recipe, I used chipotle pepper in adobo sauce, which could be a bit spicy. In this updated version, I’ve opted for chipotle chili powder instead. This adds a smoky chili flavor without significant heat, making it perfect for everyone!
CUMIN:
This ingredient provides a warm and slightly sweet smoky flavor.
GRANULATED GARLIC:
Garlic powder or garlic salt can be used as alternatives. If you choose garlic salt, you should skip adding any extra salt in the recipe.
CORN TORTILLAS:
Traditional taquitos are made using corn tortillas; using flour tortillas would result in flautas.
OIL:
A neutral oil is necessary for frying the tortillas, making them flexible.
TOPPINGS:
Feel free to use any toppings you like. Our favorites are shredded lettuce, cheese, pico de gallo, and guacamole.
Instructions:
Usually, taquitos are deep-fried, but I prefer to bake mine for convenience. However, I do fry the corn tortillas briefly in oil before rolling to ensure they stay pliable and become crispy when baked.
Mix chicken with cheese and spices.
Fry taco shells in oil until soft.
Fill taco shells and roll them up.
Bake.
STEP 1:
In a bowl, mix the shredded chicken, cheese, chili powder, cumin, garlic powder, and salt until the blend is even.
STEP 2:
In a small skillet over medium-high heat, warm 2 tablespoons of canola oil. When hot, fry each tortilla one at a time for about 30 seconds on each side until soft enough to roll. Add more oil if necessary. Use a paper towel to separate each fried tortilla on a plate.
STEP 3:
To assemble each taquito, place 2 tablespoons of the meat mixture onto a tortilla and roll it closed. Place rolled taquitos on the prepared baking sheet. Continue this process until all the taquitos are filled and rolled.
STEP 4:
Place in the oven and bake for 15 to 20 minutes or until the edges begin to turn brown. Take out of the oven and add your preferred toppings.
Storage and Leftovers:
The best time to enjoy these Baked Chicken Taquitos is immediately after preparing them. If you have any leftovers, they can be kept in the fridge and reheated in an oven set at 325 degrees until they are warmed through.
Baked Chicken Taquitos
Using leftover chicken, these Baked Chicken Taquitos make a fantastic meal for any weekday! They are filled with flavorful chicken, cheddar cheese, and topped with all your favorite garnishes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Mexican
Servings 4 Servings
Calories 636 kcal
Ingredients:
▢3 cups shredded cooked chicken
▢2 cups shredded cheddar cheese
▢1 teaspoon chipotle chili powder or regular chili powder
▢1/2 teaspoon ground cumin
▢1/2 teaspoon garlic powder
▢salt
▢16 corn tortillas
▢oil for frying
Instructions
▢ Start by preheating the oven to 425 degrees.
▢ In a bowl, mix together the chicken, cheddar cheese, chili powder, cumin, and garlic powder until well combined. Add salt to flavor.
▢ In a small skillet, heat 2 tablespoons of canola oil on medium-high. Fry each tortilla individually until they become soft, around 30 seconds on each side (this soft softness is important for rolling). If more oil is needed, add that. Use a paper towel to help separate each tortilla when moving them to a plate.
▢ For assembly, put 2 tablespoons of the meat mixture in the center of the tortilla and roll it up. Arrange on the baking sheet you prepared. Continue this until all are rolled up.
▢ Bake in the oven for 15 to 20 minutes or until the ends show a slight brown color. Take them out and add your preferred toppings.
Notes
Nutritional information provided for estimation only.
Nutrition
Calories: 636 kcal
Carbohydrates: 48 g
Protein: 46 g
Fat: 29 g
Saturated Fat: 13 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 8 g
Cholesterol: 135 mg
Sodium: 504 mg
Potassium: 496 mg
Fiber: 7 g
Sugar: 1 g
Vitamin A: 763 IU
Vitamin C: 1 mg
Calcium: 501 mg
Iron: 3 mg.
