Crunchy Oven-Baked Chicken Taquitos
A flavorful and crunchy appetizer or main dish, perfect for family dinners or gatherings.
Ingredients
Filling Ingredients
- 2 cups Cooked Shredded Chicken Use rotisserie chicken for quick prep.
- 1 cup Salsa Verde Substitute with homemade salsa or preferred green sauce.
- 1 cup Monterey Jack Cheese Swap for pepper jack for an extra kick.
- 1/4 cup Fresh Cilantro Can be omitted or replaced with parsley.
- 1 tablespoon Lime Zest Use lemon zest as an alternative if not available.
- 2 tablespoons Lime Juice Fresh juice is ideal.
- 1/4 teaspoon Salt Adjust to taste.
Taquito Assembly
- 8 pieces Corn Tortillas Use flour tortillas as a gluten-friendly substitute.
- 1 cup Panko Breadcrumbs Season with smoked paprika for extra flavor.
- 1/2 cup Sour Cream Greek yogurt is an excellent lighter substitute.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, salsa verde, Monterey Jack cheese, cilantro, lime zest, lime juice, and salt. Stir until well mixed.
- Take a corn tortilla and add a spoonful of the chicken mixture to the center. Roll it tightly and place it seam side down on a baking sheet.
- Repeat this process with the remaining tortillas and filling.
- Once all the taquitos are on the baking sheet, spray or brush them lightly with oil. Then, sprinkle the panko breadcrumbs evenly on top for that extra crunch.
- Bake in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy.
- Remove from the oven and let them cool slightly before serving.
Notes
Serve warm with a side of sour cream for dipping. Pair with guacamole, additional salsa verde, or chopped fresh veggies. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 4gSodium: 350mgFiber: 2gSugar: 1g
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