Our baked chicken taquitos recipe will help you make a large batch of crispy treats for dinner in just 40 minutes.
If you love taquitos, things are about to get better. In this recipe, we’re showing you how to make fat, crunchy rolls of meat and cheese for dinner (completely healthy).
Plus, it’s served with guacamole, chips, and a glass of refreshing juice. This recipe makes 4 servings so you can share or freeze up and save for future meals.
So to make this quick and easy dinner, click here to get the ingredients and step-by-step instructions with pictures. Or, read on to see what interesting info we have for you about taquitos.
What Is a Taquito
Taquito is a Mexican staple of meat and cheese rolled up in corn tortillas and deep-fried to crispy perfection. It’s a snack everyone adores — crunchy on the outside, flavorful and oozing on the inside.
The dish is typically served with a dip, such as sour cream or guacamole. We’re serving ours with guacamole, because it’s full of healthy fats and ooh so creamy.
Flautas vs Taquitos
Flautas is almost identical to taquitos. It’s also deep-fried tortilla rolls, but it calls for flour tortillas instead and often comes in larger sizes.
If these two tick your boxes, enchilada probably does, too. It’s similar to flautas or taquitos, but instead of deep-fried, it’s baked with tomato sauce, topped with cheese — an awesome, healthy dinner.
Is Chicken Taquito Recipe Healthy
Taquitos are a deep-fried food, something nutritionists recommend us to have less of. We found a way around, and here’s how our baked chicken taquitos recipe is different from others.
First, it involves an oven instead of cups of vegetable oil. Deep-fried food is necessarily unhealthy, but it puts you at risk of consuming excess calories, which you might want to avoid.
Our recipe also complies with the USDA’s dietary guidelines — calories, saturated fat, and sodium levels are all within allowance. We make it possible by using less (but enough) cheese and going easy on salt.
For more details, here’s a comparison of what each serving contains and what the USDA recommends:
|Nutrients||Daily Allowance — USDA’s dietary guidelines||Whole Meal Allowance — Our guidelines||One Serving|
|Calories||2300-2700||750-950||425 (plus calories from side dishes)|
|Saturated Fat||23-30 g||6-12 g||8.7 g|
|Sodium||2300 mg||850 mg||358.3 mg|
Besides, we add a healthy twist to the filling: cooked zucchini. It not only keeps the interior more moist, but it also adds fibers and several micronutrients.
With all of these done, the taquitos are both healthy and tasty just like the traditional.
Main Chicken Taquitos Ingredients
But enough about the nutrients. Let’s get to what builds these flavorful, crispy rolls.
1. Corn Tortilla
Corn tortillas are a must for taquitos, by definition. It’s an awesome gluten-free carb option in the world of flour and bread.
But to make a healthy dish, we’ve found you a low-sodium option (link for purchase is available in the recipe card). It also comes in a right size that makes for indulging rolls.
The traditional version uses minced beef instead, but we just felt like trying something new. Chicken is a leaner, more-affordable protein option, and we’re glad it works out just fine.
Still prefer beef? We get it — nothing compares the flavor of ground beef browned by its own rendered fat. Simply opt for 85% lean ground beef instead of chicken for this recipe, and you still have a healthy, delicious meal.
If you don’t see yourself having zucchini in a separate dish, this is a smart way of sneaking it into your diet. It both helps the filling retain moisture and keeps us nurtured (as well as frequent!)
4. Aromatics and Spices
The key to flavorful rolls is the right amount of seasonings and aromatics.
The chicken-zucchini filling is stir-fried with onions until it all becomes translucent and browned a bit. Onion is a crucial element of sweetness and caramelization.
Then for the seasonings, we just add cumin and pepper powder — the basics. If you want to, go wild with adobo sauce, smoked paprika, cayenne, or anything that gives the filling a kick.
Cheese is crucial, because it’s life. And, we’re using both types of cheese: ched and mozz.
As said, we’ve kept the fat content in check, so you can rest assured and enjoy the stringy deliciousness.
With the ingredients gathered, let’s get cooking.
How to Make Homemade Baked Chicken Taquitos
Here’s a summary of what you’ll be doing to the ingredients. For a more detailed how-to, refer to the recipe card down below:
Preheat the oven to 425°F. Cook onions and spices with butter.
Cook chicken with seasonings, then add zucchini.
Roll tortillas with meat-zucchini filling and cheese. Place in a baking dish.
Brush olive oil on top and slide into the oven to bake.
Serve with guacamole and beverage
How to Roll Taquitos
If you’ve never rolled taquitos before, don’t be intimidated because it’s easy.
- Place a tortilla sheet on your cutting board;
- Scoop a good amount of the filling and place it in the middle of the tortilla;
- Use your spoon to spread the filling out (not the entire tortilla), but a horizontal line in the middle. Something like this image.
- Top the filling with cheese, then grab the tortilla half on your side, fold it over the filling pile (don’t squish the filling). Steadily roll the tortilla up like a cigar, then place it seam-side down in your baking dish.
Corn tortillas can get dry quick and become stiff, harder to work with if left in the open air. You can either place a damp kitchen towel on top of the tortillas stack, or heat in briefly in the oven.
What to Serve With Baked Chicken Taquitos
Your experience with taquitos will be greatly enhanced with the right side dishes:
|Chicken Taquitos||Main Course||425||8.7 g||358 mg|
|Guacamole||Side Dish||256||2.2 g||260 mg|
|Watermelon Juice||Beverage||79||0.0 g||11 mg|
|Total||760||10.9 g||629 mg|
Going with crunchy taquitos is everyone’s favorite dip: guacamole. You can either dip the rolls in it or whip out some crispy Doritos, or both, which is what we’re doing.
And to round the meal off, a glass of lightly sweet watermelon juice. It’s easy and tasty.
Since taquitos won’t be the same without the crunchy shell, we want to eat it all up when it’s freshly baked. That means, leaving no leftovers — it’s no longer crunchy when chilled and reheated.
But as promised, there is a way to keep taquitos in the freezer and have it whenever. Roll as many as you can, don’t bake, keep them in the freezer, and take them out to bake (or fried) when you need.
As the filling is frozen, we suggest thawing the rolls for at least 2 hours before baking. Then you only need to bake it at the same temperature for 5 minute longer (20 in total).
This section is dedicated to all of taquitos’ cousins.
1. Beef Taquitos
Ground beef is what the traditional taquitos recipe calls for, and it’s amazing. We love the balance of 85% lean ground beef — low on fat, high on excellent flavors.
2. Pork Taquitos
Pressure-cooked pull pork makes an awesome filling for taquitos. Unlike other versions, you’ll find an extra juicy filling as you break the shell open.
3. Vegan Taquitos
With the correct spices, cooked jackfruit meat tastes (and eats!) similar to well-seasoned chicken strips. They make a great vegan alternative for this taquitos recipe.
There’s also a great gluten meat alternative that’s been famous recently, which is made of gluten. It’s chewy in texture, and if well-seasoned, making for a chicken alternative.
Baked Chicken Taquitos RecipePrint RATE
- 2 tbsp unsalted butter
- 8 oz onions finely diced
- 2 tsp unsalted chili powder
- 1 tsp ground cumin
- 12 oz skinless boneless chicken breast ground, blended, or finely minced
- 1/4 tsp salt
- 5.3 oz zucchini grated
- 8 6- inch corn tortillas
- 2 oz cheddar cheese grated
- 1.5 oz mozzarella cheese whole milk
- 1 tbsp olive oil
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- Preheat the oven to 425°F. Heat up a large skillet over medium heat. Add 2 tbsp unsalted butter and 8 oz diced onions. Cook for 5 minutes, stirring occasionally. Add 2 tsp chili powder and 1 tsp ground cumin; mix in with the onions.
- Add 12 oz ground/minced/processed chicken breast and season with 1/4 tsp salt. Break down the chicken chunks into small pieces with a spoon or heat-proof spatula. Cook for 4 minutes. Add 5.3 oz grated zucchini and mix in with the chicken. Cook for 2 minutes. Turn off the heat and set aside.
- Warm 8 6-inch tortillas by baking them for 2 minutes in the oven (optional), then stack ‘em and place a damp kitchen towel over. Take one tortilla sheet and put it on the cutting board. Spread 3 heaping tablespoons of the filling on the tortilla horizontally in the middle. Sprinkle the 2 types of cheese on top. Roll the tortilla into a cigar shape and place it on the baking dish, seam side down. Repeat with the rest of the tortillas.
- Brush with 1 tbsp olive oil and bake for about 15 minutes.
- Transfer to a serving plate and sprinkle chopped parsley to garnish. Serve with guacamole and beverage.
- You may want to work quickly when you fold the taquitos because corn tortillas dry out very fast. A good tip to keep them from hardening is to cover them with a dampened kitchen towel.
- If they do dry out, however, you can sprinkle or spray a bit of water on them and bake for 1 minute to make them pliable again.
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