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Baked Chicken Taquitos (Gluten Free + Easy!)

Baked Chicken Taquitos – Homemade taquitos are so easy! We love these crispy, crunchy chicken taquitos–the filling is so good! (gluten-free, dairy-free)

Baked Chicken Taquitos from One Lovely Life

Both of our kids still turn up their noses at dinner on a (VERY) regular basis. Sometimes it’s because they just don’t want to try something. Other times, it’s a texture thing. And still other times, it’s because they feel frustrated when something is too difficult to eat.

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!

Baked Chicken Taquitos from One Lovely Life

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.

Baked Chicken Taquitos from One Lovely Life

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!

Baked Chicken Taquitos from One Lovely Life

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.

Baked Chicken Taquitos from One Lovely Life

CRAVING MORE TEX-MEX FAVES? YOU MIGHT ALSO LOVE…

HELPFUL TOOLS FOR THESE TAQUITOS:

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Baked Chicken Taquitos from One Lovely Life

Baked Chicken Taquitos


  • Author: One Lovely Life
  • Total Time: About 35 minutes
  • Yield: about 12 taquitos 1x
  • Diet: Gluten Free

Description

Baked Chicken Taquitos – Homemade taquitos are so easy! We love these crispy, crunchy chicken taquitos. The filling is so good! (gluten free, dairy free)


Ingredients

Scale
  • 2 1/23 cups cooked shredded chicken (about 12 oz cooked, shredded chicken)
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/81/4 tsp chipotle chili powder, optional (this will give them some kick!)
  • 34 Tbsp cilantro, minced
  • 1 heaping tablespoon your favorite salsa (red or green)
  • about 12 corn tortillas, warmed
  • olive oil or cooking spray

Instructions

  1. Preheat the oven to 375 degrees F. Grease a baking sheet with spray olive oil or brush with olive oil.
  2. Make filling by stirring together chicken, spices, cilantro, and salsa. Stir to combine. The mixture should not be very wet (they’ll roll better and stay together better if the filling isn’t very wet).
  3. To assemble, warm tortillas slightly (I wrap 6 at a time in a damp paper towel or kitchen cloth and microwave about 30 seconds. Alternatively, you can wrap them in a damp towel and put them in a warm oven for about 5 minutes or so, or individually warm them in a pan on the stovetop.
  4. For each taquito, spoon about 3-4 Tbsp of the chicken mixture down the center of the tortilla. Gently roll up as tightly as you can and place seam side down on a greased baking sheet.
  5. When all taquitos are rolled, brush the tops with a little olive oil or mist lightly with spray olive oil.
  6. Bake at 375 degrees 12-15 minutes, or until the edges are just starting to brown. Serve with your favorite salsa, guacamole, or taco toppings!
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Tex-Mex

Keywords: baked chicken taquitos, chicken taquitos, gluten-free taquitos, gluten-free chicken taquitos, baked taquitos

Baked Chicken Taquitos from One Lovely Life Baked Chicken Taquitos from One Lovely Life Baked Chicken Taquitos from One Lovely Life Baked Chicken Taquitos from One Lovely Life

23 Comments

  1. I’m glad you posted this recipe. We’ve had the frozen type of taquitos, but they’re not fresh tasting. I’d much rather make them from scratch, and know what’s in them. I’ll be trying these soon.

  2. So easy, but yet I just stick with tacos (I started rolling mine a little to be more burrito like so less things fall out for the kids. I will def. be switching it up soon. I love taquitos!

  3. Delicious! Made these, and then added cheese and beans for those that preferred. Thanks for the recipe!

  4. We love this recipe. I’d like to freeze some. How do you recommend freezing?

    1. Nikita – If you scroll up a little bit from the recipe card, I’ve got a whole note about freezing in the FAQ section 🙂

  5. I just made these for dinner and 5 stars doesn’t do these justice! 10 stars from me!!!

  6. These are the only taquitos my 7 year old will eat. The store bought ones are too spicy for him and he doesn’t like all the cheese. Plus these are much healthier. Thank you!

    I just discovered that if I need something quick, a can of chicken is just right for the recipe. Maybe not quite as tasty as fresh, but it was still yummy and so quick.

  7. The end result is amazing! I loved the flavors in this dish. It was a hit with myself and my husband. This will become a staple in our household.

  8. Could you freeze these? I’ve got a different one with flour tortillas that I’ve frozen (precooked) just wondering if the corn would work well frozen precooked or if they should just be cooked immediately.

    1. Hi Jessica! Yes – In the FAQ above the recipe card I have freezing directions 🙂

      “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.”

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