Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

Cinco de Mayo may still be a month away, but that’s not stopping me from sharing a few of my go-to Mexican recipes, from The Ultimate Chipotle Pork Nachos to Easy Homemade Churros with Chocolate Sauce, and now, a lighter take on a childhood favorite, taquitos!

Growing up in San Diego, taquitos (a.k.a. flautas) made many an appearance on our family dinner table. And while I’m all for the classic deep-fried variety (of onion rings and arancini and ravioli and…) , I’ve lightened the caloric load with this healthy, baked take on traditional taquitos.

Store-bought rotisserie chicken is shredded and tossed with sautéed onions and spices before being mixed with cheddar cheese and rolled into corn tortillas. A quick bake in the oven yields an extra-crispy taquito that’s ready and waiting for a dive into chunky homemade guacamole and fresh salsa. All that’s missing is a Strawberry Margarita Popsicle for dessert!

Healthy Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

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Baked Chicken and Cheese Taquitos

Yield: 12 (6-inch) taquitos

Prep Time: 30 min

Cook Time: 25 min

Ingredients:

3 Tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
2 Tablespoons fresh lime juice
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
3 cups shredded rotisserie chicken
1 cup shredded cheddar or Mexican blend cheese
1 1/2 cups chicken broth
12 (6-inch) corn tortillas (See Kelly's Notes)
Homemade guacamole, for serving
Homemade salsa, for serving

Directions:

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.

Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.

Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.

In a medium saucepan over medium heat, bring the chicken broth to a simmer. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it's pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa.

Kelly's Notes:

Taquitos are traditionally made with corn tortillas, however you can use flour tortillas, which are much more pliable, and thus easier to roll. The key to successfully rolling the corn tortillas (without them cracking), is to rely on the quick dip in the simmering (it must be warm!) chicken broth to loosen them up. Don't skip that step, or your corn tortillas will crack during the rolling process.


Comments

  1. 4
    #

    Stephanie B says

    These sound wonderful. I live in San Diego and love that we have Mexican food at our disposal, but it’s nice to have a lighter version I can make at home.

    I never thought to dip the tortillas in broth. I’ve always used oil for my enchiladas. Looks like I can lighten those up too! I’ll be trying this recipe this weekend!

  2. 11
    #

    says

    We are crazy Mexican food FIENDS at my apartment! I love flautas but they typcially leave me feeling rather….heavy. Lovelovelove that you are oven baking. Helllllllo, Cinco de Mayo. And NCAA game watch. And Tuesday night.

  3. 13
    #

    says

    Never thought to do this, and I am not sure why. I grew up in Ca too, and I am Mexican/Spanish, so taquitos and flautas are a regular thing. But this is genius. Freezer meals much! Thank you.

  4. 14
    #

    says

    Mmmmm these look so good! I’m currently in Mexico and enjoying all of the local food, but flautas and taquitos have always been a favourite, so looking to try them at home.

    • Kelly Senyei replied: — April 3rd, 2013 @ 8:24 pm

      Get your fill of authentic guac, Julia! I’m so jealous!

  5. 19
    #

    says

    Kelly, your Baked Chicken & Cheese Taquitos look SOOOOOO good! I make some mean Flautas (I think The Big Lug married me because of them!), and your recipe for Taquitos is a must-make-asap!! Mmmmm! We have Southwestern fare at least twice a week at our house, LOL! A great recipe for Cinco de Mayo! Thank you! xo

  6. 24
    #

    says

    I feel slightly ashamed to say that I’ve never had a single taquito in my life! you make them look so tasty that I definitely need to change that ASAP.

  7. 25
    #

    says

    Well. I know what I’m having for dinner!!
    I have baked them with flour tortillas but never corn– and I actually like the corn tortillas better but my other half whines about them. These are beautiful!!

  8. 28
    #

    says

    The photos are beautiful, as always. They totally make anyone reading this post crave Mexican food. You are great with the camera, and an excellent teacher in photography in Food Blogging For Dummies. I have learned so much more than I ever knew..and still learning through the book. I especially found the photography reference helpful, which is an area I need to keep practicing.

  9. 30
    #

    Stephanie B says

    Made them for dinner and they were wonderful. Got my Mexican kick with out all the grease.

    A few modifications: I added a little chipotle salsa in the mixture and I didn’t dip the tortillas in broth, instead, I wet two paper towels and heated about 4-5 tortillas at a time for 45-60 seconds. It worked great.

    • Kelly Senyei replied: — January 2nd, 2014 @ 12:22 pm

      So glad you enjoyed the recipe, Stephanie! Love your tip about heating the tortillas.

  10. 37
    #

    Frances H. says

    Kelly – thanks for this dinner idea and recipe. It was so easy and absolutely yummy! I’ve always wanted to make taquitos that didn’t require frying and were still crispy and yummy. These were awesome and the kids LOVED them. Great job!

    • Kelly Senyei replied: — January 2nd, 2014 @ 12:23 pm

      Thanks so much, Frances!

  11. 38
    #

    Becky K. says

    AWESOME! My older son loves those store bought taquitos, but I can NEVER bring myself to buy them~all loaded with STUFF, uck! I will be trying these. Thanks!

  12. 41
    #

    Debbie says

    My kids (teens & young adults) beg me to make these! They are easy to prepare and super delicious. I made mine with flour tortillas, which makes them more like a flauta. Awesome!!

    • Kelly Senyei replied: — January 2nd, 2014 @ 12:24 pm

      Thanks so much, Debbie!

  13. 42
    #

    Margaret says

    these lacked flavour big time. I did not enjoy them. perhaps with some sauce and corn tortillas they would be better.

    • Kelly Senyei replied: — January 2nd, 2014 @ 11:37 am

      Hi Margaret – I’m sorry you didn’t enjoy the recipe, however the recipe does call for corn tortillas, as well as guacamole and salsa for serving.

  14. 43
    #

    Megan says

    Made these for dinner tonight, and they were FANTASTIC! My family couldn’t stop talking about them. Love the tip about dipping the tortillas in the chicken broth, it made for a tasty and crispy roll. Keeping this recipe for sure :)

    • Kelly Senyei replied: — January 28th, 2014 @ 10:31 pm

      So glad to hear it, Megan!

  15. 44
    #

    Nancy says

    I just made these, and it was a disaster trying to roll the tortilla :( They got so soft and cracked either way. They are in the oven right now, so a long as they taste good, the state of the tortilla doesn’t matter to me. The flour tortilla ideas sounds good, but the caloric value will go up :/. I suggested getting thick corn tortillas that won’t soak up the broth so easily.

    • Kelly Senyei replied: — February 18th, 2014 @ 3:48 pm

      Hi Nancy – How long did you keep the tortillas in the broth? And was the broth warm?

  16. 45
    #

    Brittney says

    I just put the chicken in the crock pot for these! They look so good! Can’t wait to give them a try tonight! Thanks Kelly!

    • Kelly Senyei replied: — March 20th, 2014 @ 12:57 pm

      Great idea, Brittney!

  17. 47
    #

    Maggie says

    Hey there! Just wanted to mention that the broth turned my tortillas to mush, regardless if they were in there for 5 seconds or 10. We always hat our tortillas on the gas stove burner for a few seconds, flipping usually twice. Just turn the burner on, throw that tortilla right on there, the flip it when it starts to get warm and “bend” towards the flame. You must watch these carefully though, so they don’t start to char. Did this for the taquitos and they turned out famously. 15 minutes in the oven and they were perfectly crisp. Placed them on a sprayed baking sheet.

    Thanks for the idea!

    • Kelly Senyei replied: — April 21st, 2014 @ 9:39 pm

      Great tip, Maggie! Thanks!

  18. 48
    #

    says

    Hello Kelly..

    I have a question..if i wanted to make several of these and freeze them, would you be so kind as to how they should be stored, etc? Thesevwould be wonderful tobhave on hand for an anytime meal! Thank you..

    Valerie

    • Kelly Senyei replied: — April 23rd, 2014 @ 3:27 pm

      Hi Valerie! I’ve never tried freezing these, so I can’t say for certainty what the best method would be. However, if I were to try to freeze them, I’d make sure they were securely wrapped in plastic wrap and stored in an airtight container. Hope that helps!

  19. 50
    #

    moonbeamgrl says

    These look like heaven! My husband and two sons will have these ate in thirty seconds!!! Can’t wait to cook them. I will post again to let you know how it goes. Thanks for sharing!

  20. 51
    #

    moonbeamgrl says

    I cooked these tonight. The chicken was seasoned perfectly. But I will not use the chicken broth again. 10sec is wayyy to long or even a second for that matter. The tortillas were too soggy and cracked anyway. I will steam them with a damp paper towel in the microwave for a few mins nxt time. Otherwise, chicken had a great taste. To those who care, I made no changes to the recipe. Hate it when people say they loved a recipe that they made a zillion changes to.

  21. 53
    #

    whitney says

    made these for dinner tonight and they’re all gone now! SO amazing. thank you for the recipe :D

  22. 54
    #

    sri says

    hi
    kelly
    i want to make them for kids lunch box,will they be good if i cook in the morning and pack for afternoon and if i use flour tortilla do i have to dip them in broth too! .

    • Kelly Senyei replied: — August 26th, 2014 @ 10:35 pm

      Hi there! Yes, the taquitos will last if stored in an airtight container. I haven’t made this recipe for flour tortillas, so I can’t say with certainty if you’d need to still dip them in the broth or not.

  23. 55
    #

    Kat says

    I made these last night, using flour tortillas (no broth needed). They turned out great!!
    FYI- I was watching an episode of Steve Harvey with only kids as his guests, and a kid made this exact recipe on the show!

  24. 56
    #

    Casey says

    The corn tortillas I bought became really mushy in the broth, regardless of whether I just dipped them quickly or let them sit for 10 seconds. I used Mission’s “Super Thin” corn tortillas, so I think that was probably the problem as they were already kind of crumbly in the package.

    Anyways, I decided to just heat each tortilla in the microwave for 9 seconds to warm it slightly, and that made them perfect, so that might be something to try for those of you who are having difficulties with getting the recipe to work out. :)

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