Chicken Taquitos
Chicken taquitos are a crispy, oven-baked favorite made with seasoned shredded chicken, sautéed onions and garlic, and melted cheese rolled into corn tortillas.
Ingredients
- 12 small corn tortillas
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 2 cups shredded chicken
- 2 tablespoons taco seasoning
- ¼ cup water
- 1 ½ cups mexican cheese, shredded
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with oil.
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Add shredded chicken, taco seasoning, and water. Stir to combine and cook for 2–3 minutes until warmed through. Remove from heat and mix in the shredded cheese.
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften.
- Spoon 2–3 tablespoons of filling onto each tortilla. Roll tightly and place seam side down on the baking sheet.
- Lightly brush or spray the tops of the taquitos with olive oil. Bake for 10–12 minutes, or until golden and crispy.
Nutrition
Notes
- Warm the tortillas first: Softening the corn tortillas before rolling helps prevent cracking and makes them easier to roll tightly.
- Don’t overfill: Using 2–3 tablespoons of filling per tortilla helps the taquitos stay rolled and cook evenly.
- Place seam-side down: This keeps the taquitos from unrolling as they bake and helps them crisp evenly.
- Brush with oil: Lightly brushing or spraying the tops with olive oil encourages browning and crunch.
- Serving Suggestions: Serve these chicken taquitos with sides like our Pico de Gallo or Guacamole for an easy, weeknight-friendly meal.
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