Imagine biting into a perfectly crispy shell, giving way to a flavorful, savory chicken filling bursting with Mexican spices. These Oven-Baked Chicken Taquitos deliver all the satisfying crunch and taste of the fried version, but without the extra grease and hassle. Get ready to make a batch of these – they’re so good, they’ll disappear fast, I promise!
Ingredients for the Best Oven-Baked Chicken Taquitos
Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/2 cup chicken broth
- 1/4 cup salsa
- 1/4 cup shredded cheddar cheese, plus more for topping
Taquitos:
- 16-20 small corn tortillas (6-inch)
- 2 tbsp olive oil, for brushing
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Why Bake, Not Fry? The Benefits of Oven-Baked Taquitos
Let’s be honest, frying can be a pain. All that oil splattering, the extra cleanup, and the added calories – it’s just not always worth it. That’s why I adore this oven-baked method. You get all the delicious crispiness you crave without any of the greasy guilt! Plus, it’s so much easier to manage a whole batch in the oven, especially when you’re cooking for a crowd or trying to whip up some easy Chicken Wraps Recipe.
When considering easy Family Dinner Favorites, these taquitos definitely make the list. It’s a versatile dish that everyone can customize with their preferred toppings, making it a win-win for busy weeknights.
Step-by-Step Instructions for Perfect Oven-Baked Chicken Taquitos
Preparing the Chicken Filling:
- Preheat oven to 375°F (190°C).
- Cook the chicken: You can either boil the chicken breasts until cooked through (about 15-20 minutes), shredding it afterwards or dice it and cook it in a skillet with 1 tbsp of olive oil until browned. If boiling, reserve ½ cup of the broth for later.
- Sauté the aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and simmer: Add the cooked and shredded or diced chicken to the skillet. Sprinkle with the taco seasoning, pour in the chicken broth and salsa. Stir well to combine. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced slightly and the mixture has thickened.
- Stir in cheese: Remove from heat and stir in ¼ cup of shredded cheddar cheese.
Assembling the Taquitos:
- Warm the tortillas: This is KEY! Warm tortillas are pliable and won’t crack when rolled. You can wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap them in foil and heat them in the oven for a few minutes. I prefer the microwave method for speed.
- Fill and roll: Working with one tortilla at a time, place about 2-3 tablespoons of the chicken filling down the center of the tortilla. Roll it up tightly and place it seam-side down on a baking sheet lined with parchment paper.
- Brush with oil: Brush each taquito with olive oil. This is what helps them get beautifully golden and crispy in the oven.
- Bake: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
- Cool slightly: Let the taquitos cool for a few minutes before serving.
Troubleshooting and Tips for Crispy Taquito Success
Sometimes things don’t go exactly as planned in the kitchen, and that’s okay! Here are a few tips to help you avoid common taquito pitfalls:
- Tortillas cracking? They’re not warm enough! Seriously, don’t skip the warming step. If they’re still cracking, try warming them for a few more seconds.
- Taquitos not crispy enough? Make sure you’re brushing them generously with olive oil. Also, don’t overcrowd the baking sheet. If needed, bake in batches. You can also broil them for the last minute or two, but watch them closely so they don’t burn!
- Filling too dry? Add a tablespoon or two more of chicken broth.
- Filling too wet? Simmer for a few more minutes to reduce the liquid.
And remember, practice makes perfect! Don’t be discouraged if your first batch isn’t flawless. You’ll get the hang of it, I promise.
Variations and Customization: Make These Taquitos Your Own
The beauty of taquitos is how customizable they are! Here are a few ideas to get your creative juices flowing:
- Spice it up: Add a pinch of cayenne pepper to the chicken filling, or use a spicier salsa.
- Add veggies: Mix in some diced bell peppers, corn, or black beans to the filling.
- Cheese lover’s delight: Use a different type of cheese, like Monterey Jack or pepper jack. You can even add a little cream cheese for extra creaminess (like in these delightful Cream Cheese Chicken Taquitos!).
- Different protein: Use shredded pork or ground beef instead of chicken.
- Go vegetarian: Fill the taquitos with seasoned black beans and corn.
These are perfect as Tortilla Wrap Dinner Ideas for a fun twist! Consider pairing them with a simple salad or some Mexican rice for a complete and satisfying meal.
For a Dinner For Two Mexican experience, these taquitos are easy to halve and enjoy a romantic evening. Don’t forget the margaritas!
Serving Suggestions and Topping Ideas
Taquitos are delicious on their own, but they’re even better with toppings! Here are some of my favorites:
- Sour cream
- Guacamole
- Salsa (pico de gallo, roasted tomato salsa, salsa verde – the possibilities are endless!)
- Chopped cilantro
- Shredded lettuce
- Diced tomatoes
- Queso fresco
Arrange the taquitos on a platter with small bowls of different toppings, and let everyone customize their own. It’s a fun and interactive way to enjoy them, especially if you’re having a party!
Making Ahead and Storing Tips
These Oven-Baked Chicken Taquitos are perfect for making ahead of time! You can assemble them up to a day in advance and store them in the refrigerator. Just add a few minutes to the baking time when you’re ready to cook them. They are great for Easy Dinner Recipes For Group too!
Leftovers can be stored in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) until heated through and crispy, or microwave them for a quick and easy snack (though they won’t be as crispy). You could even try making up a large batch of Mexican Chicken Heavenly to use as the filling and make your life even easier!
You can also freeze assembled, unbaked taquitos. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. To bake, bake from frozen at 375°F (190°C) for about 25-30 minutes, or until golden brown and crispy.
You might also be interested in using a great Mexican Chicken Marinade to add more flavor!
Final Thoughts: Enjoy Your Homemade Taquitos!
And there you have it – my go-to recipe for Oven-Baked Chicken Taquitos! I hope you enjoy making and eating them as much as I do. They’re a crowd-pleasing, easy-to-make meal that’s perfect for any occasion. Don’t forget to experiment with different variations and toppings to find your perfect combination. Happy cooking!
Why are oven-baked taquitos preferred over fried taquitos according to the article?
Oven-baked taquitos offer the same crispy texture and delicious taste as fried taquitos, but without the added grease, extra cleanup, and higher calorie count. Baking is also easier to manage for a large batch.
What is the key to preventing the tortillas from cracking when rolling the taquitos?
Warming the tortillas is crucial. You can warm them in a damp paper towel in the microwave or wrap them in foil and heat them in the oven. Warm tortillas are more pliable and less likely to crack.
Can I prepare the taquitos ahead of time?
Yes, you can assemble the taquitos up to a day in advance and store them in the refrigerator. Add a few minutes to the baking time when you’re ready to cook them. You can also freeze assembled, unbaked taquitos.
What are some topping suggestions for the taquitos?
The article suggests sour cream, guacamole, various salsas (like pico de gallo or salsa verde), chopped cilantro, shredded lettuce, diced tomatoes, and queso fresco.
Oven-Baked Chicken Taquitos
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Large skillet
- Spoon
- Measuring cups
- Measuring spoons
- Microwave or Oven (for warming tortillas)
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil for cooking chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup salsa
- ¼ cup shredded cheddar cheese, plus more for topping
- 16-20 small corn tortillas 6-inch
- 2 tbsp olive oil for brushing taquitos
- Optional toppings: sour cream
- Optional toppings: guacamole
- Optional toppings: salsa
- Optional toppings: chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Cook the chicken: Boil the chicken breasts until cooked through (about 15-20 minutes), then shred. Alternatively, dice the chicken and cook it in a skillet with 1 tbsp of olive oil until browned. If boiling, reserve ½ cup of the broth for later.
- Sauté the aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and simmer: Add the cooked and shredded or diced chicken to the skillet. Sprinkle with the taco seasoning, pour in the chicken broth and salsa. Stir well to combine. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced slightly and the mixture has thickened.
- Stir in cheese: Remove from heat and stir in ¼ cup of shredded cheddar cheese.
- Warm the tortillas: Wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap them in foil and heat them in the oven for a few minutes. This makes them pliable and prevents cracking.
- Fill and roll: Working with one tortilla at a time, place about 2-3 tablespoons of the chicken filling down the center of the tortilla. Roll it up tightly and place it seam-side down on a baking sheet lined with parchment paper.
- Brush with oil: Brush each taquito with olive oil. This helps them get beautifully golden and crispy in the oven.
- Bake: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
- Cool slightly: Let the taquitos cool for a few minutes before serving.
