Description
These Crispy Baked Chicken Taquitos are an easy, family-friendly meal that comes together quickly. Baked instead of fried, they’re crispy, flavorful, and perfect as a weeknight dinner, appetizer, or snack.
Ingredients
- 2 cups shredded cooked chicken
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 16 small corn tortillas
- Cooking spray
Instructions
- Preheat oven to 425°F. Line a baking sheet with a cooling rack or parchment paper.
- In a large bowl, combine the shredded chicken with chili powder, garlic powder, onion powder, cumin, and salt. Mix well.
- Heat a non-stick skillet over medium heat. Warm each tortilla for 30–45 seconds per side until pliable. Place warmed tortillas in a sealed zip-top bag to steam and soften further.
- Place about 2 tablespoons of the chicken mixture in a line on each softened tortilla, then roll tightly.
- Place rolled taquitos seam-side down on the prepared baking sheet, leaving space between each one.
- Spray all sides of the taquitos with cooking spray.
- Bake for 18 minutes, then flip each taquito and bake for an additional 5 minutes until golden and crispy.
- Serve hot with dips like guacamole, salsa, or sour cream.
Notes
- Warm tortillas properly to prevent cracking when rolling.
- You can use leftover rotisserie chicken for convenience.
- For extra crispiness, use a wire rack on the baking sheet to elevate the taquitos.
- Great for freezing—assemble and freeze before baking, then bake directly from frozen, adding a few extra minutes to the cook time.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 87
- Sugar: 0g
- Sodium: 105mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
