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Crunchy Oven-Baked Chicken Taquitos

Crunchy Oven-Baked Chicken Taquitos: Guilt-Free Crispy Bliss

Enjoy the satisfying crunch of Crunchy Oven-Baked Chicken Taquitos, a healthier twist on a classic favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 taquitos
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked, Shredded Chicken Substitute with shredded pork or black-bean mash for vegetarian option.
  • 1 cup Salsa Verde Use store-bought for convenience or make your own.
  • 1 cup Monterey Jack Cheese Substitute with pepper jack for spice or omit for dairy-free.
  • 1 4 Fresh Cilantro Use parsley if not a cilantro fan.
  • 1 teaspoon Lime Zest Fresh lime juice can be used instead.
For the Tortillas
  • 8 pieces Corn Tortillas Use gluten-free tortillas for gluten-sensitive diets.
For the Crunchy Coating
  • 1 cup Panko Breadcrumbs Opt for gluten-free panko if required.
  • 2 tablespoons Cooking Spray or Olive Oil Use a light hand to avoid sogginess.
For the Seasoning
  • 1 teaspoon Smoked Paprika Regular paprika can be used if unavailable.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a more robust taste.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the cooked, shredded chicken, salsa verde, Monterey Jack cheese, chopped cilantro, and lime zest. Stir until well mixed and evenly coated.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Spoon a generous amount of the chicken filling onto the center of a corn tortilla. Fold it tightly and place seam-side down on the prepared baking sheet.
  4. Lightly spray or brush the rolled taquitos with cooking spray or olive oil.
  5. Bake in the preheated oven for 12-15 minutes. Flip gently and bake for an additional 5-7 minutes until golden and crispy.
  6. While baking, prepare the crema by whisking together sour cream, a splash of lime juice, chopped cilantro, and a pinch of salt.
  7. Remove from the oven, let them rest for a few minutes, and serve with crema, cilantro, and lime wedges.

Nutrition

Serving: 2taquitosCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat frozen taquitos at 375°F (190°C) for 15-20 minutes.

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