Crispy Baked Chicken Taquitos

These chicken taquitos are stuffed with a mixture of shredded rotisserie chicken, ricotta cheese, cheddar cheese, and green chilis and then baked until crispy and ready for dipping. 

I have always loved taquitos, but I've never made them at home because they typically require deep frying. 

Don't get me wrong, I love deep fried food, but I also love being able to make similar dishes without having to use so much oil that I might have to toss out. 

While these taquitos aren't "exactly" the same as the deep fried version, they come pretty darn close, and they were a huge hit with my taste testers. In fact, you can make a double batch of these, refrigerate them, and bake them in a 350 degree F oven to reheat and re-crisp them for up to three days later. 

You can also freeze the baked taquitos to reheat later at 350 degrees F for about 15 minutes straight from the freezer.

How to make oven baked taquitos:

First, you mix shredded rotisserie chicken with ricotta cheese, cheddar cheese, canned green chilis, and spices. 

Next, you lightly oil warmed corn tortillas and fill them with the chicken mixture. 

Finally, you bake the taquitos in a hot oven until they are browned and crispy. 

Be sure to use the freshest corn tortillas you can find to minimize cracking. If you can get tortillas from a Mexican grocery store that you know are hand made, even better. One of these days I’m going to try making my own. 

You will get some cracking, but don't worry. I've made these with various brands of packaged corn tortillas and some brands will crack sometimes, and won't other times. All you need is some guacamole and salsa for topping and the taquitos will still be delicious. 

Ingredients in the Filling:

Shredded rotisserie chicken: Rotisserie chicken is such a convenient ingredient and brings so much flavor. For example, you can use it for Barbecue Chicken French Bread Pizza, Chicken ala King, Maftoul - Palestinian Chicken and Couscous or White Chicken Enchiladas.

Cheeses: Ricotta cheese and cheddar cheese. 

Canned mild green chiles: I used Ortega mild jalapeño chopped chiles.

Spices: Cayenne powder, chili powder, ground cumin, granulated garlic, and salt. 

Once you've wrapped the fillings in the tortillas, brush them with oil and place them on an oiled baking sheet. Bake them in the oven, and then flip them over to make sure both sides are crisped. 

Serve the taquitos with a variety of condiments and fresh veggies. 

Suggested toppings for taquitos: 

I served these taquitos with salsa, a mixture of sour cream and sriracha, scallions. cilantro, pickled jalapeños, some veggies, and guacamole. 

More Mexican-style Recipes:

• Sopa de Albóndigas
• Mexican Street Corn Salad
• Pork Pozole Verde
• Crispy Shrimp Snack Shack Tacos
• Fish Tacos with Pineapple Slaw

Sunday Funday:

This week, the Sunday Funday theme is Tacos! 

• Carnitas Taco Salad by Amy's Cooking Adventures
• Chicken Tinga Tacos by A Day in the Life on the Farm
• Creamy Chicken Taco Soup by Food Lust People Love
• Crispy Baked Chicken Taquitos by Karen's Kitchen Stories
• Crispy Grilled Shrimp Tacos by Culinary Cam
• Easy Spicy Jackfruit Tacos by Cook with Renu
• Tacos with Meatballs by Sneha's Recipe
• Veggie Taquitos by Mayuri's Jikoni

Crispy Baked Chicken Taquitos

Yield: 18 taquitos

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

These chicken taquitos are stuffed with a mixture of shredded rotisserie chicken, ricotta cheese, cheddar cheese, and green chilis and then baked until crispy and ready for dipping.

Ingredients

• 2 cups shredded rotisserie chicken
• 4 ounces ricotta cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 4 ounce can of mild green chilis
• 1 teaspoon cayenne powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon salt
• 18 six inch corn tortillas (white or yellow)
• Neutral vegetable oil for coating the tortillas
• Fresh cilantro, salsa, guacamole, and sour cream (mixed with sriracha or hot sauce) for serving

Instructions

1. Heat your oven to 350 degrees F and lightly oil a baking sheet.
2. Prepare the filling mixture in a medium bowl (chicken, ricotta, cheddar, chilis, cayenne, chili powder, cumin, granulated garlic, and salt) by mixing thoroughly.
3. Stack the tortillas, two at a time, between damp paper towels and microwave for 20 seconds to soften.
4. Lightly oil a plate and place a tortilla on top of the oil. Add two tablespoons of filling and roll up the tortilla tightly. Place the taquito on the oiled pan, seam side down. Immediately brush or spray with more oil. This will help prevent cracking.
5. Repeat with the rest of the tortillas.
6. Bake the taquitos for 20 minutes. Remove from the oven, flip them over, and bake for an additional 10 to 15 minutes..
7. Serve with the salsa, sour cream and sriracha sauce, cilantro, and guacamole.

Nutrition Facts

Calories

152

Fat (grams)

7 g

Sat. Fat (grams)

3 g

Carbs (grams)

13 g

Fiber (grams)

2 g

Net carbs

11 g

Sugar (grams)

1 g

Protein (grams)

11 g

Cholesterol (grams)

35 mg

https://www.karenskitchenstories.com/2019/05/crispy-baked-chicken-taquitos.html

Karen's Kitchen Stories

taquitos, tacos

dinner

Mexican

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Updated post, originally published May, 2019. Adapted from Simply Recipes.