There's something so satisfying about enjoying a perfectly crisp, mouthwatering taquito straight from the oven. Originating from Mexico, this beloved street food snack, known as taquitos or rolled tacos, consists of a corn tortilla rolled around a filling of meat and cheese, then fried to golden perfection. Why settle for the store-bought frozen variety when you can envelop your kitchen in the aroma of homemade baked chicken taquitos? Not only are these healthier, as they are baked instead of fried, but you also get to control the quality of ingredients, ensuring a wholesome meal for your family or an impressive dish for your guests.
To complement your taquitos, consider serving them alongside a refreshing salsa verde or a creamy guacamole. A dollop of sour cream or a sprinkle of cotija cheese adds a delightful contrast to the crispness. For a more rounded meal, present your taquitos with sides of cilantro-lime rice, black or pinto beans, and a tangy Mexican slaw.
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Baked chicken taquitos
Servings: 4-6
Ingredients:
- 2 cups shredded cooked chicken (preferably breast or thigh meat)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 12-16 corn tortillas
- Cooking spray or oil, for coating
- Optional: chopped cilantro, diced onion, lime juice (for added flavor)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 12-16 corn tortillas
- Cooking spray or oil, for coating
- Optional: chopped cilantro, diced onion, lime juice (for added flavor)
Directions:
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. In a mixing bowl, combine the shredded chicken with the spices, cheese, and any optional ingredients you fancy, such as cilantro or onion. Give it a good mix until everything is well incorporated.
3. Warm the corn tortillas in the microwave for about 30 seconds, wrapped in a damp paper towel, to make them more pliable and avoid cracking while rolling.
4. Lay a tortilla flat on a clean surface, spoon about 2 tablespoons of the chicken mixture onto the lower third of the tortilla, and roll it tightly around the filling.
5. Place the rolled taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
6. Lightly coat the tops of the taquitos with cooking spray or brush them with oil to achieve a crisp exterior.
7. Bake in the preheated oven for about 15-20 minutes or until the taquitos are crisp and golden.
8. Let them cool slightly before serving, as they will be hot!
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Variations & Tips:
- For extra zest, incorporate some lime juice into the chicken mixture or serve with lime wedges on the side.
- If you don’t have cooked chicken on hand, a rotisserie chicken from your local market is an excellent time-saver. Just remove the skin and shred the meat.
- Get creative with the fillings: try adding some sautéed vegetables like bell peppers or corn. Black beans are another hearty addition.
- Don't skip warming the tortillas, as this step is crucial for avoiding cracks and breaks during rolling.
- Leftover taquitos are best reheated in the oven or air fryer to maintain their crispiness.
- If you don’t have cooked chicken on hand, a rotisserie chicken from your local market is an excellent time-saver. Just remove the skin and shred the meat.
- Get creative with the fillings: try adding some sautéed vegetables like bell peppers or corn. Black beans are another hearty addition.
- Don't skip warming the tortillas, as this step is crucial for avoiding cracks and breaks during rolling.
- Leftover taquitos are best reheated in the oven or air fryer to maintain their crispiness.