Crispy Baked Chicken Taquitos
These Crispy Baked Chicken Taquitos are a super quick and easy weeknight dinner. They also make a great snack or appetizer!
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 16 taquitos 1x
- Method: Appetizer, Main Dish
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 16 small corn tortillas
- cooking spray
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with a cooling rack or parchment paper and set aside.
- Combine the shredded chicken and spices in a large bowl and stir to combine.
- Heat a non-stick skillet over medium heat and cook tortillas for 30 – 45 seconds on each side, until heated through. Place tortillas in a zip close bag to steam and soften.
- Place a small amount (about 2 tbsp) of meat mixture in a line on each softened tortilla and tightly roll up. Place rolled taco, seam-side down, on the cooling rack or parchment paper (leave room on all sides of the rolled taco).
- Spritz all sides of the rolled tacos with the non-stick spray and bake for 18 minutes, then carefully flip the taquitos and continue baking an additional 5 minutes, until browned and crisp.
- Serve with your favorite dips like guacamole, salsa and sour cream. Enjoy!
Notes
For best results, use a cooling rack on the baking sheet to allow air circulation and crispiness. Serve with guacamole, salsa, or sour cream for added flavor.
Nutrition
- Calories: 87
- Sugar: 1
- Sodium: 250
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 30