Baked Mini Chicken Taquitos

Rolled tacos, or taquitos, have always been one of my favorite Mexican foods.  But I’m always hesitant to order them because they aren’t always the healthiest option on the menu. Usually, they are dripping with grease and full of fat and calories.


Luckily, these Baked Chicken-Cheese Taquitos have all of the flavors and taste of the deep-fried variety, without the unwanted grease and fat. By baking them instead of placing them in the deep fryer, you have a lighter (but still delicious) appetizers. 

 

 

Bonus: These taquitos are super simple to make and take no time to put together. Simply place them in the oven to bake, and you have a delicious, crowd-pleasing snack in no time. 

Serve these up for your Super Bowl party for some delicious finger food. To make the recipe a little lighter, swap out the full-fat cheddar cheese for a low-fat version. 

 

 

Ingredients
  • 15 Tortillas (use gluten-free corn tortillas for a gluten-free option)
  • 1 Chicken Breast, Baked and Shredded
  • 2 cups Cheddar Cheese, Shredded
  • Olive Oil cooking Spray
  • Salt, for sprinkling
  • For Serving (optional)
  • Salsa
  • Sour Cream
  • Guacamole
Directions

Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside until ready to use.

Place the tortillas on a plate and place a warm, slightly damp towel on top. Warm the tortillas in the microwave for 15-30 seconds until they are warm and pliable.

Before assembling the taquitos, be sure you baked chicken is ready. For the chicken, all I do is place 1 chicken breast in the oven (prior to cooking the French fries) and bake the chicken until it is cooked throughout, about 20-25 minutes. Once the chicken is fully cooked, allow the chicken to cool slightly and then, using either your hands or a knife and fork, shred the chicken.

To assemble the taquitos, place a spoonful of shredded chicken in the center of each tortilla. Place 1-2 tablespoons of cheese on top, and then carefully roll up the taquitos into a tube-like shape. Place the rolled taquito on the prepared baking sheet, seam-side down. Repeat with the remaining tortillas.

One all the taquitos are assembled, spray the tops of the taquitos with the olive oil spray and sprinkle with salt.

Bake the taquitos until the turn golden brown and are nice and crispy, about 10-15 minutes. Once they are baked, allow them to slightly cool for a few minutes before serving. I like to cut the taquitos in half before serving, for easy eating. Serve with salsa, sour cream, and/or guacamole.

These can be assembled ahead of time and just baked right before serving. These last up to 4 days in a sealed container in the refrigerator.

Makes: 30 Taquitos

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