Easy Baked Chicken Taquitos Recipe Is Like a Crispy Enchilada Mexican Recipes Gluten-free Dinner Poultry Budget-friendly

Isn't it fun to swap recipes with a friend? The other day, I was telling one of my friends about mi madre's rice and beans recipe that tastes like Puerto Rico on a plate. She responded by sharing her own latest obsession: chicken taquitos, which her family has been devouring on a weekly basis. As she described her easy, quick and delicious recipe to me, my mouth started watering – so I knew I had to recreate it myself.

What is a taquito? A taquito, translated as "little taco" and also known as a rolled taco, is a Mexican dish that's often confused with a taco, flauta or enchilada. Taquitos have characteristics of all of these Mexican dishes. The taquito actually reminds me of a super crunchy and delicious enchilada. It consists of a rolled-up tortilla that's typically filled with chicken, pork, beef, vegetables or cheese. The filled tortilla can be fried or baked. You then garnish the taquitos with your favorite toppings, such as salsa, pico de gallo, sour cream, shredded cheese or guacamole.

My friend filled her taquitos with shredded rotisserie chicken mixed with salsa. I decided to fill mine with ground chicken prepared as taco meat, using a taco seasoning packet (you also can make your own taco seasoning). I layered the tortillas with cheese and meat, then rolled them up and baked them until they were super crispy. Then, I served them with homemade guacamole, sour cream and shredded cheese, along with a side salad. So easy, delicious and budget-friendly, a true family favorite!

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Cuisine: Mexican 
Prep Time: 10 minutes 
Cook Time: 25 minutes 
Total Time: 35 minutes 
Servings: 8

Ingredients

• 8 tortillas (my friend used flour tortillas but I used almond flour tortillas) 
• 2 tablespoons olive oil 
• 1 pound ground chicken or turkey 
• 1/2 cup onion, diced 
• 1 cup yellow bell pepper, diced 
• 1 cup tomatoes, diced 
• 1 taco seasoning packet (or make your own taco seasoning) 
• 1 cup shredded cheddar or Mexican cheese blend

Optional Toppings

• sour cream
• guacamole
• salsa
• pico de gallo
• shredded cheese

Helpful Products

• Mixing Spoon
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Grater
• Nonstick Cooking Spray
• Aluminum Foil
• Airtight Containers
• 13x9-inch Baking Pan
• Box Grater

Recipe Notes

• I used ground chicken, but you can use ground turkey, rotisserie chicken or even leftover cooked chicken for this recipe.

• Because I wanted this recipe to be gluten-free, I used almond flour tortillas, but you can use flour or corn tortillas.

• I lined my baking pan with aluminum foil for easier cleanup, but you also can use a casserole dish sprayed with cooking spray.

• Refrigerate any leftovers and reheat in the oven to ensure they're crispy.

Here's how to make it:

1. In a large skillet or saucepan over medium heat, add the olive oil, onion, yellow pepper and ground chicken. Stir fry until meat is browned and vegetables are soft.
2. Add the taco seasoning mix and 3/4 cup water (or according to package directions) and stir to combine. Add the tomatoes and stir to combine. Allow to simmer until all is cooked through. Prepare a 13x9-inch baking pan by lining it with aluminum foil or spraying it with cooking spray.
3. Put the tortillas on a plate. To each tortilla, add a layer of cheese and the meat and vegetable mixture.
4. Roll up each tortilla and place it seam side down in the baking pan. (Depending on how big your taquitos are, you may need more than one baking pan.)
5. Bake in a preheated 375-degree F oven for about 10 to 15 minutes, or until your tortillas are crispy and golden.
6. Remove from oven and serve with your favorite toppings.

Nutrition Facts Per Serving

Calories: 376

Total Fat: 16.5g

Saturated Fat: 5.8g

Cholesterol: 65mg

Sodium: 1813mg

Total Carbohydrate: 30.8g

Dietary Fiber: 3.2g

Total Sugars: 4.9g

Protein: 25.6g

Vitamin D: 2mcg

Calcium: 196mg

Iron: 2mg

Potassium: 243mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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