Baked Chicken Taquitos
This oven baked chicken taquitos recipe is super cheesy, part jalapeño popper, part chicken flauta and 100% delicious. Using precooked or rotisserie chicken is a huge timesaver.
Taquitos are easy to assemble. Simply fill the tortillas, roll them tightly (no special skills needed) and bake them. Within 15-20 minutes, you'll have several gooey, cheesy, rolled up crispy delights that the whole family will love!
Equipment
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- sturdy mixing spoon
- food processor
- large mixing bowl
- parchment paper
- large, rimmed cookie sheet or jelly roll pan
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Ingredients
- 2-3 cups precooked chicken shredded
- 8 ounces cream cheese I used reduced fat Philadelphia brand
- 1 cup chopped jalapeño about 3 peppers
- 1 cup diced green onions about half a bunch
- 1 teaspoon garlic powder
- 8 ounces finely shredded Mexican cheese blend I use reduced fat
- 12 (8 in.) flour tortillas taco size
- olive oil or cooking spray
Instructions
- Preheat oven to 400℉.
- Add softened cream cheese, diced jalapeño, scallions and garlic powder to a food processor. Blend until smooth.
- Add the shredded cheese; blend. Then transfer cheese mixture to a large mixing bowl.
- Mix in the shredded, precooked chicken. Blend well with a sturdy mixing spoon.
- Arrange 3-4 tablespoons of mixture close to one edge of an 8 in. flour tortilla. Roll the tortilla up tightly.
- Place the taquito, seam side down, on baking sheet lined with parchment paper. Lightly brush with olive oil or spray with cooking spray.
- Assemble remaining taquitos; then bake at 400 degrees for 15-20 minutes or until tops of taquitos are lightly golden brown and crispy.
- Let stand a few minutes; then serve with your favorite dips and Tex-Mex fixings.
- Store in an airtight container and refrigerate. Enjoy within five days. Reheating instructions: Bake, covered, at 350 degrees for 15 minutes. Uncover and bake an additional 5-10 minutes or until taquitos are heated through.
- You may also freeze taquitos (already brushed with oil) for up to 3 months. If never cooked, bake from frozen at 400 degrees for 20-25 minutes or until crispy and heated through. If cooked and then frozen, bake from frozen, covered, at 350 degrees for 20 minutes, then uncover and bake an additional 5-10 minutes or until crispy and heated through.
Notes
- Taquitos are a great make ahead recipe. Follow the instructions for making the filling; cover and refrigerate for up to 1 day. When ready to bake, assemble and brush tortillas with oil (do not store fully assembled taquitos in the fridge or they will get soggy and won't bake right).
- The size and type of tortilla you use affects the number you'll yield, amount of filling you'll use in each and baking time. This recipe uses taco size, 8 inch flour tortillas as a point of reference.
- You'll know the chicken taquitos are done baking when they're golden brown and crisp on the edges, but slightly soft in the middle. It's okay if some of the filling oozes out before this, just push it back in when they're done baking.
Nutrition
Calories: 246kcalCarbohydrates: 18gProtein: 14gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 47mgSodium: 458mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 501IUVitamin C: 12mgCalcium: 288mgIron: 1mg
Tried this recipe?Let us know how it was!