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.
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.
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.
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.
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
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.
Mix the chicken with salsa verde and Cotija cheese before adding to the tortillas for an even flavor throughout.
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.
Frequently Asked Questions
I suppose you could, they’d be moist and crispy, but more calories, so please take that into consideration.
Yes, but it will change the nutrition facts and no longer be gluten-free.
No fork necessary!
Baked Chicken Taquitos
- 12 corn tortillas white or yellow
- 2 tablespoons olive oil
- 4 cups shredded cooked chicken breast such as rotisserie
- 2 cups salsa verde
- 8 ounces crumbled Cotija cheese
- cilantro, minced red onion, Cotija cheese, salsa verde
- 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 ¼ 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.