Baked Chicken Taquitos

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

A healthy spin-off of the Tex-Mex classic, these baked chicken taquitos are not fried! Packed with juicy chicken and topped with cotija cheese, these hand-held taquitos are crunchy, crispy, and oh-so-delicious.

breaking apart chicken taquitos hr

It probably goes without saying that fried foods are less healthy than their baked counterparts. The oil in which you are frying your food is high in calories and that definitely seeps into the food. Moreover, the foods we are often deep-frying are already high calorie, to begin with.

chicken taquitos with avocado and cojita cheese

Now I love me a good french fry and crispy falafel, but during my weight loss journey of over 15 years, I have discovered a few tricks to enjoy my favorite foods modified in a way that suits my lifestyle and eating habits.

dipping chicken taquitos

Enter this baked chicken taquitos recipe. Taquitos from a Tex-Mex restaurant are both crispy and gooey, crunchy and greasy. Even the baked store-bought version from your freezer is high in calories, oil, and preservatives. My version? Healthy, crisp, flavorful, and it’ll hit that Tex-Mex spot just right.

close up of chicken taquitos

Tex-Mex is a blended culinary tradition from the Tejano people in Texas that has made its way outside of the Southwestern United States all the way into Canada. It’s fully American and Texan, and while people like to discredit the cuisine it’s actually an important part of our history.

How to make Baked Chicken Taquitos

cutting chicken

One of my best-kept secrets is having a few rotisserie chickens from the grocery store on hand for quick weeknight dinners. Add them to these taquitos, chicken soup, for even simpler meal prep.

breaking up the cojita cheese into a bowl

Mix the chicken with salsa verde and Cotija cheese before adding to the tortillas for an even flavor throughout.

adding seasoning and salsa verde to chicken

Corn tortillas are not meant to be served or used cold, so be sure to cook them before filling, rolling, and adding to your foil-lined sheet for baking.

chicken taquitos lined up to bake

Frequently Asked Questions

What if I want to deep fry these taquitos instead?

I suppose you could, they’d be moist and crispy, but more calories, so please take that into consideration.

Can I substitute the chicken?

Definitely. A good carne asada or pork carnitas sound like great options as well. Beef is fattier than pork or chicken, so keep that in mind.

What should I serve with taquitos?

Chunky guacamole, fresh avocado, pico de gallo, lime, rice and beans, or a crispy Mexican slaw all sound delicious!

Can I switch to flour tortillas?

Yes, but it will change the nutrition facts and no longer be gluten-free.

Liz eating baked chicken taquitos

No fork necessary!

chicken taquitos with avocado 1

Baked Chicken Taquitos

A healthy spin-off of the Tex-Mex classic, these baked chicken taquitos are not fried! Packed with juicy chicken and topped with cotija cheese, these hand-held taquitos are crunchy, crispy, and oh-so-delicious.
PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Pin
Servings4

Ingredients
 

Filling

  • 4 cups shredded cooked chicken breast (such as rotisserie)
  • 2 cups salsa verde
  • 8 ounces crumbled Cotija cheese

Optional Toppings

  • cilantro, minced red onion, Cotija cheese, salsa verde

Instructions
 

  • Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray; set aside.
  • Begin warming the tortillas by heading a griddle over high heat and drizzling with olive oil. Warm tortillas in the oil for about 90 seconds per side; keep warm on a plate with a covered towel.
  • Mix the filling together in a medium bowl by combining the shredded chicken, salsa verde and crumbled cheese. Working one by one, begin placing about 1/4 cup of filling in the towards the bottom of the tortilla. Carefully roll tight like a cigar, placing seam-side down on the baking sheet. Repeat until you've rolled each tortilla.
  • Bake until golden brown and crispy, about 20 minutes. Garnish with toppings of choice to serve.

Nutrition

Serving: 3tacosCalories: 630kcalCarbohydrates: 44gProtein: 41gFat: 31gSaturated Fat: 11gTrans Fat: 1gCholesterol: 118mgSodium: 1352mgPotassium: 688mgFiber: 5gSugar: 9gVitamin A: 1208IUVitamin C: 4mgCalcium: 397mgIron: 2mg

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

Learn more about me →

Subscribe to my recipes ->


Rate and Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.




This site uses Akismet to reduce spam. Learn how your comment data is processed.


2 responses to “Baked Chicken Taquitos”

  1. Melody Arndt Avatar
    Melody Arndt

    What is the source of all of the sodium? I would have to cut it way back .

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It’s likely from the rotisserie chicken so just poach your own organic breasts!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.