Why Make This Recipe
Crunchy Oven Baked Chicken Taquitos are a fantastic option for a quick and delicious meal. They bring together flavorful chicken filling and crispy tortillas, making them perfect for lunch, dinner, or as party snacks. Not only are they baked and healthier than fried options, but they also allow you to customize the fillings and toppings to fit your taste. Plus, they are easy to make and fun to eat!
How to Make Crunchy Oven Baked Chicken Taquitos
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive or avocado oil (for sautéing)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, to taste
- ¼ tsp black pepper, to taste
- ½ cup chicken broth or reserved cooking liquid
- 1 cup shredded Monterey Jack cheese
- 2 tbsp fresh cilantro, chopped (optional)
- 24-30 corn tortillas
- 2-3 tbsp olive or avocado oil, for brushing
Directions:
Prepare Chicken Filling: Cook Chicken
Poach 1.5 lbs of chicken in water or broth with salt for 15-20 minutes until cooked (165°F/74°C). Reserve ½ cup of the cooking liquid. Shred the chicken using forks or a stand mixer.Prepare Chicken Filling: Sauté Aromatics & Spices
Heat 1 tbsp of oil in a large skillet. Sauté the diced onion for 5-7 minutes until translucent. Add the minced garlic, cumin, chili powder, smoked paprika, oregano, and optional cayenne; cook for 1 minute until fragrant.Prepare Chicken Filling: Combine & Simmer
Add the shredded chicken and the reserved cooking liquid/broth to the skillet. Simmer for 5 minutes, stirring, until flavors meld. Season with salt and pepper to taste.Prepare Chicken Filling: Add Cheese & Cilantro
Remove from heat. Stir in 1 cup of shredded Monterey Jack cheese and 2 tbsp of chopped cilantro (optional) until melted. Let the filling cool slightly before assembly.Prepare Tortillas for Rolling: Soften Tortillas
Microwave 5-6 corn tortillas wrapped in a damp paper towel for 30-45 seconds until warm and pliable. Keep the tortillas warm and covered as you work to prevent them from drying out.Assemble Taquitos: Preheat Oven & Prep Sheet
Preheat the oven to 400°F (200°C). Line one or two large baking sheets with parchment paper.Assemble Taquitos: Fill & Roll
Lay a softened tortilla flat. Spoon 1.5-2 tbsp of cooled chicken filling in a line just below the center. Roll tightly, starting from the side closest to the filling.Assemble Taquitos: Arrange & Brush with Oil
Place rolled taquitos seam-side down on the prepared baking sheet, leaving space between each. Lightly brush the tops and sides of all taquitos with 2-3 tbsp of olive or avocado oil.Bake Taquitos: Initial Bake
Bake for 12-15 minutes, until the tortillas start to dry and turn light golden.Bake Taquitos: Flip & Finish Baking
Carefully flip each taquito. Bake for another 10-15 minutes, or until golden brown, firm, and wonderfully crispy. For extra crispness, bake an additional 2-5 minutes, watching closely.Serve & Rest
Remove from the oven and let rest on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve hot with optional garnishes like sour cream, Greek yogurt, salsa, guacamole, fresh cilantro, and lime wedges.
How to Serve Crunchy Oven Baked Chicken Taquitos
These taquitos are best served hot, right out of the oven. Pair them with your favorite condiments like sour cream, guacamole, or a fresh salsa. You can also sprinkle some extra cilantro or lime juice for added flavor.
How to Store Crunchy Oven Baked Chicken Taquitos
To store leftover taquitos, let them cool completely, then place them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) until heated through.
Tips to Make Crunchy Oven Baked Chicken Taquitos
- Make sure to warm the tortillas so they are flexible and easy to roll.
- Don’t overfill the tortillas to ensure they roll easily and stay closed while baking.
- For extra crunch, you can bake them for a few additional minutes.
- Feel free to mix in other ingredients like black beans or corn for added flavor and texture.
Variation
You can change up the filling to include different types of cheese or spices. Try adding cooked beans, vegetables, or even swapping the chicken for shredded beef, pork, or a vegetarian option.
FAQs
1. Can I make taquitos ahead of time?
Yes! You can prepare the filling and assemble the taquitos ahead of time, then store them in the fridge and bake them right before serving.
2. Can I freeze taquitos?
Absolutely! Before baking, freeze the assembled taquitos on a baking sheet, then transfer them to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
3. Are these taquitos gluten-free?
If you use corn tortillas that are certified gluten-free, then yes! Just check the packaging to ensure they meet gluten-free standards.
Crunchy Oven Baked Chicken Taquitos
Ingredients
Chicken Filling
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive or avocado oil (for sautéing)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper (optional)
- 0.5 tsp salt, to taste
- 0.25 tsp black pepper, to taste
- 0.5 cup chicken broth or reserved cooking liquid
- 1 cup shredded Monterey Jack cheese
- 2 tbsp fresh cilantro, chopped (optional)
Tortillas
- 24-30 pieces corn tortillas
- 2-3 tbsp olive or avocado oil, for brushing
Instructions
Prepare Chicken Filling: Cook Chicken
- Poach the chicken in water or broth with salt for 15-20 minutes until cooked (165°F/74°C). Reserve ½ cup of the cooking liquid. Shred the chicken using forks or a stand mixer.
Prepare Chicken Filling: Sauté Aromatics & Spices
- Heat 1 tbsp of oil in a large skillet. Sauté the diced onion for 5-7 minutes until translucent. Add the minced garlic, cumin, chili powder, smoked paprika, oregano, and optional cayenne; cook for 1 minute until fragrant.
Prepare Chicken Filling: Combine & Simmer
- Add the shredded chicken and the reserved cooking liquid or broth to the skillet. Simmer for 5 minutes, stirring, until flavors meld. Season with salt and pepper to taste.
Prepare Chicken Filling: Add Cheese & Cilantro
- Remove from heat. Stir in 1 cup of shredded Monterey Jack cheese and 2 tbsp of chopped cilantro (optional) until melted. Let the filling cool slightly before assembly.
Prepare Tortillas for Rolling: Soften Tortillas
- Microwave 5-6 corn tortillas wrapped in a damp paper towel for 30-45 seconds until warm and pliable. Keep them warm and covered as you work.
Assemble Taquitos: Preheat Oven & Prep Sheet
- Preheat the oven to 400°F (200°C). Line one or two large baking sheets with parchment paper.
Assemble Taquitos: Fill & Roll
- Lay a softened tortilla flat. Spoon 1.5-2 tbsp of cooled chicken filling in a line just below the center. Roll tightly, starting from the side closest to the filling.
Assemble Taquitos: Arrange & Brush with Oil
- Place rolled taquitos seam-side down on the prepared baking sheet, leaving space between each. Lightly brush the tops and sides of all taquitos with 2-3 tbsp of olive or avocado oil.
Bake Taquitos: Initial Bake
- Bake for 12-15 minutes, until the tortillas start to dry and turn light golden.
Bake Taquitos: Flip & Finish Baking
- Carefully flip each taquito. Bake for another 10-15 minutes, or until golden brown, firm, and wonderfully crispy. For extra crispness, bake an additional 2-5 minutes, watching closely.
Serve & Rest
- Remove from the oven and let rest on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve hot with optional garnishes like sour cream, Greek yogurt, salsa, guacamole, fresh cilantro, and lime wedges.