Whether you're making them for dinner, snacks or appetizers, these Baked Chicken Taquitos are simply perfect! I made these using leftover rotisserie chicken so making them was quick and easy!
16 mini tortillascorn tortillas or flour tortillas
1 teaspoon cooking oil
Optional toppings:
additional shredded cheese
salsa
cilantro
lettuce, finely chopped
tomatoes, diced
queso fresco, crumbled
avocados, chopped
Instructions
Preheat oven to 425F and line a baking sheet with parchment paper.
In a medium sized bowl, combine shredded chicken with the seasonings, cheeses, and lime juice until well combined.
Spoon a heaping spoonful of the chicken mixture in the center of a mini tortilla and roll the tortilla (like a burrito but leave the ends open). Place the taquitos seam side down on the prepared baking sheet. If you find they are opening up, you can use toothpicks to prevent the taquitos.
Brush the taquitos with cooking oil and bake them for approximately 15 minutes or until they begin to turn golden brown on the edges and crisp up. Remove from oven and let sit for a few minutes. Remove the toothpicks if you used them.
Serve the taquitos on their own or top with your favorite toppings.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword baked chicken, cinco de mayo, game day, leftover chicken, rotisserie chicken, taco tuesday, tacos
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