Baked Chicken Taquitos are a fantastic appetizer or meal by themselves. They’re a fun finger-food to serve on a bed of lettuce with salsa, guacamole, or sour cream for dipping. Made healthier by baking, (instead of frying in oil), these tasty rolled up chicken treats are crispy on the outside and deliciously munchable on the inside.
They’ve also been called Rolled Tacos, but taquitos are also a lot like flautas.
Flautas, however, are wrapped in flour tortillas, whereas taquitos use corn.
You can use the same filling though, I won’t tell.
What you need for Baked Chicken Taquitos
First, the chicken: you can make your own, use leftovers, or buy a rotisserie from the store. What you’ll need is about 2 small chicken breasts or about 2 cups shredded.
Next, the onions. I love the green onions in these, especially with the garlic. If you don’t have any green onions specifically, you can use a regular white or brown onion.
I don’t like having to go to the store for just one thing, do you?
Tomatoes: I had some small cherry tomatoes from the other day when I made a Pesto Tortellini Salad, which was scrumptious. Normally, I think I would have just grabbed a medium to large tomato for these taquitos, but I already had these little guys at home.
Last thing, the tortillas. I recommend 6-inch, but not to worry if they’re bigger or smaller. Just put more or less filling in them.
Also, if you use flour tortillas instead of corn, please call them flautas instead of taquitos. You never know when the Mexican Food Police are listening. Ha!
Let’s Make Taquitos
In a large fry pan, sauté the onion and garlic for just a minute or two.
Stir in the shredded chicken, chopped tomatoes, chicken broth, flour, and spices…pretty much everything but the tortillas and the kitchen sink. Let this simmer for 3 – 5 minutes stirring here and there.
At this point, the filling is ready. Let’s tackle the tortillas.
How to get your tortillas to NOT crack while rolling.
Many of you may already have your method that works great for getting your tortillas to not crack when you roll them.
The problem with that is we’re not using enchilada sauce in this recipe.
Some like to dip the tortillas into warm oil.
I know that works, and if that’s what works best for you, stick to it. I’m not trying to reinvent the wheel, but I did try this alternative way that worked great for me.
Using 2 paper towels (or 3 of those half sheets – don’t tear them) wet them just so they’re damp. Lay 2 tortillas side by side on the paper towels and very briefly spray with olive oil non-stick spray, just on the tops.
Cover with the paper towels and microwave for 20 seconds. Lay the warm tortilla sprayed-side down on the baking sheet (so flip it over). Fill with about a rounded tablespoon of filling and roll, seam-side down.
Work in batches until all the filling is gone, or you’ve run out of tortillas.
How to end up with the right amount of taquitos.
Most times I make these, I end up with a different quantity; sometimes 10, sometimes 13. I lucked out once and got 12. I either fill them more or less than the last time, but that’s ok.
If, however, you need a specific amount…a guaranteed quantity…here’s what I suggest. Measure out the filling before you fill.
In other words, if you want to end up with exactly 12 Baked Chicken Taquitos, first split the filling into four. Take 1/4 of the filling and fill 3 taquitos. Take another 1/4 and fill 3 more, you get the picture. You’ll end up with 12.
Bake your taquitos in a 425° oven for about 15 minutes. They should be golden brown.
What to serve Baked Chicken Taquitos with.
Nothing. They’re so good alone, you don’t really need anything else. Well…ok, maybe a margarita to wash them down.
But if you love dips, then guacamole, sour cream, and Almost Homemade Salsa (shown above) are wonderful.
If you’re going all out on a Mexican theme meal, Mexican Bruschetta is another great appetizer to pair the taquitos with.
For the main course, I mentioned 2 enchiladas further up the blog, but also want to recommend trying this fantastic Chicken Chilaquiles Casserole, Shredded Beef Wet Burritos, and you’ve got to try this easy recipe for Chicken Fajita Foil Packets. (shown above)
Baked Chicken Taquitos
- 1 Tbsp. olive oil
- 1/2 cup green onion, finely chopped
- 1 garlic clove, minced
- 2 cups chicken breast, shredded
- 1 cup tomato, finely chopped
- 1/3 cup chicken broth
- 2 tsp. flour
- 1/2 tsp. each: cumin, chili powder, oregano, and salt
- 12 6" corn tortillas
- olive oil cooking spray
- Preheat oven to 425°.
- Saute onion and garlic in olive oil over medium heat for 1- 2 minutes.
- Stir in chicken, tomatoes, broth, flour, and spices. Simmer 3 - 5 minutes.
- Working in batches and using 2 damp paper towels, lightly spray the tops of 2 tortillas at a time with olive oil spray. Cover with top paper towel and microwave 20 seconds.
- Place warmed tortilla on cooking sheet, fill with rounded tablespoon of chicken filling. Roll, place seam side down.
- Bake for 20 minutes.
- Serve with optional: shredded lettuce, cheddar cheese, sour cream, guacamole, salsa, queso fresco, or cilantro. Enjoy!
I hope you’ll follow me on Pinterest and post a picture of your taquitos…more importantly, I hope you like the taquitos.
We all want to see what you serve them with, especially what you like to dip them in.
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