Baked Taquitos

5 from 1 vote

Baked Taquitos stuffed with juicy, seasoned chicken inside. These taquitos are a bit healthier than the fried ones but just as tasty. Enjoy these for your next weeknight meal.

Prep Time10

Cook Time40

Course: Main Course

Cuisine: American

Servings:

Author: Bailey Rhatigan

Ingredients

2-2½ cup chicken (about 2-3 pounds) *see notes
1 cup bell pepper, chopped *any color
¼ cup red onion, chopped
⅓ cup cream cheese *see notes for substitute
1 tbsp finely chopped cilantro
⅓ cup red enchilada sauce
¼ tsp salt * only if cooking your own chicken
¼ tsp pepper * only if cooking your own chicken
½ tsp garlic powder * only if cooking your own chicken
½ tsp paprika * only if cooking your own chicken
½ tsp chili powder * only if cooking your own chicken
2 garlic cloves, chopped
1 tbsp olive oil
20-25 corn tortillas *see notes
1 egg optional to seal tortillas
¼ cup salsa or green chilis for topping

Instructions

Bake your chicken breasts with salt, pepper, paprika, garlic seasonings. Bake anyway you typically bake chicken. If you are using a rotisserie, shred your chicken and skip this step and head to step four.
*My way to cook chicken breast: I typically wash, pat dry chicken, heat up olive oil in the skillet. Season the chicken well (1/4 tsp salt, pepper, garlic, paprika, chili powder). Pre-heat the oven to 400º. Place breasts in the hot skillet and brown all sides of the breast. Typically 4 min each side. Once oven has reached temperature, I place the skillet with the browned chicken in the oven for about 15- 18 minutes or until internal temp is 165º let the breasts rest. Shred the breasts once they have cooled slightly.
Pro Tip: place the breasts in a large bowl and use a stand or hand mixer to shred the breasts!
Chop green bell pepper, red onion, garlic, and cilantro. Next, add the chopped veggies and cilantro to the shredded chicken with enchilada sauce, cream cheese and seasonings. Mix well.
Set oven to 400º if it's not already on from baking chicken breasts. Grease a large baking dish, 9x9 or similar size. You can also bake them on a parchment lined cookie sheet with more space between.
Beat egg in a small bowl (if using, this is optional but it helps to keep the tortilla closed.) Place half (5-10) tortillas on a plate and wrap them in a damp paper towel. Microwave for 45 - 60 seconds, this prevents the tortillas from cracking! Cook them a few at a time, they get dry quickly.
Working quickly, take one tortilla out from the warm, damp, paper towel pile and fill it with 2-3 tbsp of chicken mix. Brush egg mix on one end of the tortilla and roll it up tightly, with the egg wash side last to stick to the outside of the tortilla.
Place the taquito in the greased baking dish and continue this process until the dish is filled tightly with rolled taquitos. Spay or drizzle the rolled tortillas with oil.
Bake for 25-35 minutes or until they are lightly browned. If you have the room, turn the taquitos in the middle of the bake times (12 minutes) to ensure an even crisp. Once they have cooled a little, sprinkle with salsa, extra cilantro and toppings of choice. Enjoy!

Notes

*Rotisserie chicken will work.

*Cream cheese can be subbed with shredded cheese, it give the filling a lush flavor

*Yellow or white will work

Nutrition