Name: Crispy Baked Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1 tsp chili powder; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp cumin; ¼ tsp salt; 16 small corn tortillas; Cooking spray

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Introduction

Crispy baked chicken taquitos are a delicious and healthy twist on a classic Mexican favorite. Filled with seasoned shredded chicken and baked to golden perfection, they make a perfect appetizer or snack. Serve them with your favorite dips for a crowd-pleasing treat.

The image shows a white marbled surface covered with a piece of light gray parchment paper holding a pile of golden brown taquitos, each rolled tightly in crisp shells with textured, slightly bubbled surfaces. At the back, two halves of a green lime reveal their juicy, bright green interiors, with fresh cilantro leaves placed nearby. Three small white bowls are visible: one filled with chunky red salsa with bits of tomato and spices, another with thick green guacamole with a creamy rough texture, and the third containing smooth white sour cream with a spoon inside. Some small cilantro leaves are scattered around, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
¼ tsp salt
16 small corn tortillas
cooking spray

Instructions

Step 1: Preheat your oven to 425 degrees F. Line a baking sheet with a cooling rack or parchment paper and set it aside.
Step 2: In a large bowl, combine the shredded chicken with chili powder, garlic powder, onion powder, cumin, and salt. Stir well to evenly mix the spices into the chicken.
Step 3: Heat a non-stick skillet over medium heat. Warm each tortilla for 30 to 45 seconds on each side until softened and heated through. Place the warm tortillas in a zip-top bag to steam and become pliable.
Step 4: Spoon about 2 tablespoons of the chicken mixture in a line on each tortilla. Roll each tortilla tightly around the filling, then place them seam-side down on the prepared baking sheet, leaving space between each taquito.
Step 5: Lightly spray all sides of the rolled taquitos with cooking spray. Bake for 18 minutes, then carefully flip each taquito and bake for an additional 5 minutes until they are golden brown and crispy.
Step 6: Remove from the oven and serve warm with dips like guacamole, salsa, or sour cream. Enjoy!

Tips & Variations

For extra crispiness, brush the taquitos lightly with a bit of oil before baking instead of using cooking spray.
Try adding shredded cheese to the chicken mixture for a cheesy filling.
Use flour tortillas if you prefer a softer taquito texture.
To heat tortillas evenly, cover them with a damp paper towel when microwaving instead of using a skillet.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375 degrees F for 8-10 minutes to maintain crispiness. Avoid microwaving to keep them crunchy.

How to Serve

A group of ten golden brown crispy rolled taquitos with rough, slightly bubbled texture are arranged on crumpled white parchment paper over a white marbled surface. At the top left are two lime halves showing fresh green and light yellow with visible pulp. Near the center right, a white bowl filled with chunky green guacamole is placed, and at the bottom left, another white bowl contains rich red salsa with visible seeds and herbs. On the bottom right, a white bowl holds smooth white sour cream with a spoon inside. Small cilantro leaves are scattered around for garnish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Yes, leftover rotisserie chicken works perfectly for this recipe and saves time in preparation.

Can I freeze the taquitos before or after baking?

You can freeze the rolled taquitos before baking by placing them on a baking sheet until firm, then transferring to a freezer-safe container. Bake them from frozen, adding extra baking time. Alternatively, bake first, then freeze and reheat in the oven when ready to serve.