Oven-Baked Chicken Taquitos
Enjoy the satisfying crunch of taquitos without the extra grease by baking them in the oven. These Oven-Baked Chicken Taquitos are filled with a flavorful, savory chicken mixture and are perfect for a quick and easy meal or a party appetizer. Customize with your favorite toppings for a delicious and customizable dish.
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.
Notes
For extra crispy taquitos, brush generously with olive oil and don't overcrowd the baking sheet. Warm tortillas thoroughly to prevent cracking. Customize the filling with different cheeses, vegetables, or proteins. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven for best results. To spice it up, add cayenne pepper to the chicken filling or use a spicier salsa.