Baked Chicken Taquitos are baked crispy tortilla wraps with soft and creamy pulled chicken, spices, salsa, ranch dressing, cheese and corn filling. Drizzled with Sriracha mayonnaise to take this taquitos recipe to the next level!
I am so in love with our family’s Mexican-style dinner nights where we love to make all sorts of Mexican dishes like Taco Board, Vegetarian Enchiladas, Creamy Chicken Tacos and accompanied with lots of tortilla chips, Guacamole, Lime Cilantro Rice, and some delicious homemade iced teas and beers!
Personally, I like to have a mix of meat and vegetarian/vegan options at all times. Have you tried my Vegan Meat Tacos yet? Or the most fulfilling Sweet Potato Tacos with Vegan Parmesan?
Don’t miss all of my Mexican Recipes on this blog, enjoy!
Are taquitos healthy?
Homemade version for sure! But will depend on the filling though.
If you are eating in a Mexican restaurant/ordering takeaway, then most probably it may be unhealthy (but delicious too!).
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The thing with most places, you can’t be sure in how the food was prepared, control the amount of packaged sauce, salt, and other bad-for-you ingredients were used. But with homemade taquitos you can have a way healthier version + eat MORE because homemade will be less calories too! (will depend on the filling + sour cream and cheese amount obviously).
Taquitos calories tip – If you’re on a diet, make sure to use either homemade tortilla wraps, corn tortillas and go for low fat yogurt, sour cream or choose a milder cheese for your taquitos (if needed at all).
Which kind of tortillas can i use for taquitos?
For gluten-free options use gluten-free tortillas (but not sold everywhere). Also, another great choice is to use Corn tortillas. Any other tortillas of your choice will work too.
Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. There are two options that I recommend for this.
- First choice:
Wrap them in foil and bake in a 350°F oven for 10 minutes.
- Second choice:
Flash fry Tortillas: In a deeper skillet or saucepan, heat up some vegetable oil. Add enough oil so it will cover the tortilla entirely once you dip them in.
When the oil is heated, take one tortilla at a time (using cooking tongs) and dip in bubbly oil for 10 seconds. Don’t ‘’fry’’ them or cook, just dip and remove to a side plate lined with a kitchen towel/paper. The idea is to warm and soften tortillas to ease the rolling and prevent cracks/tearing.
Baked Taquitos Recipe
- 1 cup shredded/pulled chicken (rotisserie chicken is fine)
- 1 cup of Ranch dressing (see notes)
- 3 heaping tbsp Salsa (mild or spicy, your choice!)
- Salt and pepper to taste
- 8 small gluten-free tortillas, warmed (see notes in the recipe card or in the beginning of this blog post)
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp fajita spice mix
- 2 tbsp green onion, chopped
- ½ cup corn, canned or fresh
- ½ cheddar cheese, shredded (see notes)
This recipe makes about 12-13 chicken taquitos.
How to make Baked Chicken Taquitos
Prep. Preheat oven to 425 F.
Grease casserole (9 x 13) with oil.
In a medium bowl mix shredded chicken, spices, corn, cheese, salsa, and ranch dressing. Salt and pepper to taste.
Roll. Take one tortilla (warmed) and add 1 heaping tablespoon of the filling in the middle of the tortilla, roll it together, and set aside on a plate (seam side down).
Bake for 10 minutes until they start to change to golden brown color. Tortillas should be slightly crispy on the outside.
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How to store taquitos and reheating advice
Any leftover taquitos can be stored in an airtight container, preferrable glass and kept refrigerated for 2-3 days. 1-2 months in the freezer.
Frozen taquitos can be thawed slightly (optional and depending on your freezer settings) and then reheated in the oven for 10-15 minutes at 350 F degrees.
Hungry for more Mexican recipes?
Helpful Tips
- Ranch dressing – make your own ranch dressing or buy from the store. Don’t have or don’t want to use ranch dressing? Then mix sour cream or yogurt Italian herbs, garlic, and onion powder, and some salt and pepper to taste.
- Cream cheese taquitos – swap the ranch dressing for cream cheese and add few dried herbs to the mix. Or simply use the same filling from Creamy Chicken Tacos.
- Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. Wrap them in foil and bake in a 350°F oven for 10 minutes.
- Cheese – the more cheese the better! I always love my tortilla wraps, taquitos, tacos with lots of cheese and the best is to use two types of cheeses either varieties of Cheddar or Monterey Jack cheese. You can also use grated mozzarella which melts fantastically!
- Add some color – try different combinations of tortillas like corn, wheat, naturally colored tortillas with spinach/sun-dried tomatoes/beetroot/carrots/poblano peppers/curry/turmeric.
Topping ideas for Chicken Taquitos
Like any other Mexican style dish is NOT complete without TOPPINGS.
Let’s see what are the best options for this:
- Diced avocados
- Pico de gallo (authentic Mexican salsa)
- Chile con Queso – a cheesy dip that consists of melted cheese and chili peppers.
- Avocado crema – a mix of avocado, sour cream, and lime/lemon juice.
- Guacamole
- Hot sauce like Sriracha, Tabasco, or Sriracha Mayo that I’ve used for this recipe
- Jalapenos (fresh or marinated/pickled)
- Diced tomatoes
- Cilantro/Coriander chopped or whole leaves
- Lime wedges
- Cherry tomatoes cut in half
- Black olives (pitted & sliced)
- Corn (canned or fresh)
- Cotija cheese or feta cheese
- Sour cream or plain greek yogurt (also coconut yogurt will taste delish!)
- Pickled cabbage
Vegetarian Taquitos
Looking for a vegetarian taquitos? I’ve few options to choose from.
You can make a vegetarian version of these and swap chicken for black beans, pinto beans, and corn. I have similar recipe on my blog with my Vegetarian Enchiladas. You can use the same filling for these too.
- Kidney beans, black beans and lentils mix
- Add rice
- Sweet potatoes & kale or spinach (Also delicious combo, try my Vegan Sweet Potato, Chickpea and Kale Tacos)
- Vegan taco meat filling (Vegan Meat Tacos)
- Cheese & onion/garlic
- Mushrooms
I hope you enjoy these Creamy Chicken Taquitos, and please let me know what do you think.
Thank you for reading,
Julia
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Baked Chicken Taquitos
Ingredients
- 1 cup shredded/pulled chicken rotisserie chicken is fine
- 1 cup of Ranch dressing see notes
- 3 heaping tbsp Salsa mild or spicy, your choice!
- Salt and pepper to taste
- 8 small gluten-free tortillas warmed (see notes in the recipe card or in the beginning of this blog post)
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp fajita spice mix
- 2 tbsp green onion chopped
- ½ cup corn canned or fresh
- ½ cheddar cheese shredded (see notes)
Instructions
- Prep. Preheat oven to 425 F.
- Grease casserole (9 x 13) with oil.
- In a medium bowl mix shredded chicken, spices, corn, cheese, salsa, and ranch dressing. Salt and pepper to taste.
- Roll. Take one tortilla (warmed) and add 1 heaping tablespoon of the filling in the middle of the tortilla, roll it together, and set aside on a plate (seam side down).
- Bake for 10 minutes until they start to change to golden brown color. Tortillas should be slightly crispy on the outside.
Notes
- Ranch dressing – make your own ranch dressing or buy from the store. Don’t have or don’t want to use ranch dressing? Then mix sour cream or yogurt Italian herbs, garlic, and onion powder, and some salt and pepper to taste.
- Cream cheese taquitos – swap the ranch dressing for cream cheese and add few dried herbs to the mix. Or simply use the same filling from Creamy Chicken Tacos.
- Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. Wrap them in foil and bake in a 350°F oven for 10 minutes.
- Cheese – the more cheese the better! I always love my tortilla wraps, taquitos, tacos with lots of cheese and the best is to use two types of cheeses either varieties of Cheddar or Monterey Jack cheese. You can also use grated mozzarella which melts fantastically!
- Add some color – try different combinations of tortillas like corn, wheat, naturally colored tortillas with spinach/sun-dried tomatoes/beetroot/carrots/poblano peppers/curry/turmeric.
P.S. Don’t have time now? Click on the pink button below to pin the post to your Pinterest Board and save for later!
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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