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stacked creamy baked chicken taquitos

Baked Chicken Taquitos

Julia | The Yummy Bowl
Baked Chicken Taquitos are baked crispy tortilla wraps with soft and creamy shredded chicken, spices, salsa, ranch dressing, cheese and corn filling. Drizzled with Sriracha mayonnaise to take this taquitos recipe to the next level!
5 from 7 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 8 taquitos
Calories 283 kcal

INGREDIENTS
  

  • 1 ½ cup shredded/pulled chicken, rotisserie chicken is fine
  • 1 cup of Ranch dressing, see notes
  • 3 tablespoons Salsa, mild or spicy, your choice!
  • salt and pepper to taste
  • 8 small gluten-free tortillas or corn, warmed (see notes in the recipe card or in the beginning of this blog post)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon fajita spice mix, or my homemade taco seasoning, see notes
  • 2 tablespoon green onion, chopped
  • ½ cup corn, canned or fresh
  • ¾ cup cheddar cheese, shredded (see notes)

INSTRUCTIONS
 

  • Prep. Preheat oven to 425 degrees Fahrenheit.
  • Grease casserole (9 x 13) with oil.
  • Warm the tortillas in the microwave or oven for a few seconds to make them pliable and easier to roll. Wrap the tortillas with aluminium foil or keep in warm oven whie you make them chicken mixture.
  • In a medium bowl mix the filling ingredients: shredded chicken, spices, corn, cheese, salsa, and ranch dressing. Salt and pepper to taste.
  • Roll. Take one tortilla (warmed) and add 2 tablespoons of the filling in the middle of the tortilla, roll it together, and set aside on a plate (seam side down). Spray each tortilla with cooking oil. Quick tip to secure the taquitos: use toothpicks or cooking twine to secure them so that they do not unravel during cooking.
  • Place in casserole dish and bake for 20-25 minutes or until crispy exterior and golden brown color. You can turn the broiler setting towards the last 5-10 minutes. Tortillas should be slightly crispy on the outside.

VIDEO

NOTES

  • You can use my Taco Seasoning here instead of fajita seasoning.
  • Tortillas - corn or flour tortillas. Choose fresh tortillas that are pliable and free from cracks or dry spots. Gluten-free tortillas can also be used, but these need to be of the best quality as they often break easily. For easy handling and to avoid cracking, warm the tortillas before rolling.
  • Chicken - cooked chicken breasts, rotisserie chicken (check for ingredients as store-bought options often contain gluten in the seasonings), leftover chicken dinner, whatever you have will work and make this recipe faster. We also like to use beef, pork, shrimp, or crumbled tofu.
  • Cheese - Colby, Monterey Jack, Cheddar cheese, or Mexican blend cheese. Grate the cheese from a block so it can melt better.
  • Salsa - we like to serve creamy taquitos with a hot salsa or enchilada sauce but feel free to use your favorite store-bought version.
  • Why are my taquitos not crispy? To achieve crispy taquitos, use fresh tortillas or lightly toast them beforehand. Apply a thin coat of oil or butter before baking. Use a wire rack for even heat circulation. And check your oven temperature as per the recipe instructions.

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NUTRITION

Calories: 283kcalCarbohydrates: 16gProtein: 11gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 374mgPotassium: 165mgFiber: 2gSugar: 2gVitamin A: 172IUVitamin C: 1mgCalcium: 110mgIron: 1mg
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