Baked Chicken Taquitos – Homemade taquitos are so easy! We love these crispy, crunchy chicken taquitos–the filling is so good! (gluten-free, dairy-free)
I’ve been craving a taco night for ages, but both kids find tacos too frustrating to eat (everything falls out of the tortilla or taco shell!). My solution: taquitos!
These little mini rolled tacos are as easy as can be. Take your favorite taco filling, roll it up in a corn tortilla and then fry or bake them! To keep things lighter, I used a nice chicken filling and baked them.
I was BLOWN away by how easy and delicious they are!!! I loved the crispy exterior and flavorful filling. When they’re tightly rolled, the filling stays put (which means no frustration) and they’re so easy to dip. Try them with fresh salsa, guacamole, creamy ranch, or citrus avocado dip.
Whether you serve these at a party as an appetizer or make a dinner out of them, they’re sure to be a hit!
HERE’S WHAT I PUT IN MY BAKED CHICKEN TAQUITOS:
CORN TORTILLAS. White or yellow corn tortillas are my pick for chicken taquitos since they’re a perfect size (about 8″) and gluten-free. If you’re not gluten-free, you can totally use fajita-sized flour tortillas. (Regular flour tortillas will be too big.)
SHREDDED COOKED CHICKEN. This is a perfect way to use leftover cooked chicken or rotisserie chicken. I shred it instead of dice it, so it gets beautifully coated in the spice blend and lays flat in the tortilla.
A SIMPLE SPICE BLEND. Then, it’s time for the seasoning! I use pantry staples like chili powder, cumin, garlic & onion powder, and salt & pepper. Then, if you like a little kick (I usually do!), you can add a bit of chipotle chili powder.
CILANTRO. For some brightness and freshness, I love adding fresh cilantro. (Not a cilantro fan? You can do 1-2 Tbsp. finely sliced green onion or a little minced parsley instead!)
SALSA. Lastly, for binding power, I use about 1 Tbsp. of salsa. I almost always use green salsa (Sprouts’ tomatillo salsa is my favorite!), but red salsa absolutely works. Just use your favorite or what you have on hand! It won’t seem like much salsa, but don’t add more–otherwise, the filling will be too wet.
OLIVE OIL OR OLIVE OIL SPRAY. Then, to grease the pan and help crisp the tops of the taquitos (without them cracking), you’ll want to brush olive oil or mist a little olive oil spray (100% olive or avocado oil without propellants) on the pan and tops of the taquitos.
THAT’S IT! These baked chicken taquitos are SO easy to make, you can whip up the filling in just a few minutes. Then, it’s just a matter of rolling up the taquitos, putting them on a baking sheet, and popping them in the oven for 12-15 minutes.
YUMMY WAYS TO SERVE CHICKEN TAQUITOS + OUR FAVORITE DIPS:
Now that you have a pan of warm, crunchy chicken taquitos, you’re ready to enjoy them! They taste awesome (SO AWESOME!) on their own, but it’s also fun to dip them in something yummy. Here are a few of our favorite dips for chicken taquitos…
- OUR FAVORITE FRESH SALSA. Our favorite fresh salsa is simple, easy, straightforward, and DELICIOUS. Plus, you can make it as spicy or mild as you like.
- GUACAMOLE. My forever love language. Make the classic guacamole or try one of our many variations for a cool, refreshing pairing.
- PICO DE GALLO. If you want a salsa with a little more oomph, you might love our pico de gallo. This fresh salsa tastes amazing on chicken taquitos!
- AVOCADO SALSA. Avocado salsa is the perfect mash-up of guacamole and salsa verde. It’s absolutely DELICIOUS. (Recipe coming soon!)
- TOMATILLO RANCH OR CILANTRO LIME RANCH. Or, if you’re craving something creamy, our Tomatillo Ranch Dressing or Cilantro Lime Ranch Dressing makes a really delicious pairing with baked chicken taquitos. The creaminess offsets the heat a bit, and the flavors are a match made in heaven!
FAQ + TIPS & TRICKS FOR THE BEST BAKED CHICKEN TAQUITOS:
HOW TO KEEP YOUR TORTILLAS FROM TEARING – Warm them up first! I’ve written this into the instructions, but it’s a step worth taking. I wrap my tortillas (about 6 at a time) in a damp paper towel and microwave for about 30 seconds. If you prefer, you could probably heat them on the stovetop, but you’d need to work really quickly to fill and roll them right after heating.
DON’T BE TEMPTED TO ADD MORE SALSA. You ideally want the mixture just wet enough to stick together, but don’t want any excess liquid, as it can prevent the tortillas from crisping properly. If you need it, you can always add more salsa or dip later!
GUESS WHAT? YOU CAN FREEZE THESE! I’ve found they freeze best when they’re already cooked. That way, the tortillas don’t get as brittle and crack when thawing. I freeze them in a single layer on a baking sheet or plate (so they don’t all stick together in a giant clump). When they’re solid, I transfer them to an airtight container or freezer bag and use them within 2 months. To reheat, I prefer to pop them in the oven for a bit. Set the oven to 375 and bake for 10-12 minutes, or until heated through.
WHAT ABOUT OTHER FILLINGS? The method is as easy as it can be. If you prefer, you can do half chicken and half black beans. Or, you can use cooked ground or shredded beef (like the beef from these slow cooker beef carnitas) instead of the chicken. Feel free to mix in other veggies or meats, just be sure not to over-stuff them or they’ll tear.
CRAVING MORE TEX-MEX FAVES? YOU MIGHT ALSO LOVE…
- The BEST EVER Fish Tacos
- Instant Pot Black Beans
- Huevos Rancheros
- My Ultimate Guide to Guacamole
- Taco Cauliflower Rice Skillet
- Potato & Egg Breakfast Tacos
HELPFUL TOOLS FOR THESE TAQUITOS: