Name: Oven Baked Chicken Taquitos: The Crispiest, Easiest Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 taquitos
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese; 1/2 cup salsa; 10-12 corn tortillas

Oven Baked Chicken Taquitos: Crispy, flavorful, and surprisingly easy to make, these aren't your average rolled tacos! Forget the greasy, deep-fried versions – we're taking a healthier, yet equally delicious, route with this recipe. Imagine biting into a perfectly golden-brown tortilla, filled with a savory, seasoned chicken mixture that practically melts in your mouth.

Taquitos, also known as flautas, have deep roots in Mexican cuisine. While their exact origins are debated, they've become a beloved staple, enjoyed as appetizers, snacks, or even a light meal. Traditionally, they were often made with leftover meat, showcasing the resourcefulness of Mexican cooking. Over time, they've evolved, with countless variations in fillings and cooking methods.

What makes Oven Baked Chicken Taquitos so irresistible? It's the perfect combination of textures – the satisfying crunch of the baked tortilla contrasting with the tender, flavorful chicken filling. Plus, baking them instead of frying significantly reduces the fat content, making them a guilt-free indulgence. People love them because they're incredibly versatile, customizable to your preferred spice level, and a guaranteed crowd-pleaser at any gathering. They're also incredibly convenient to prepare, making them a perfect weeknight dinner option. Get ready to experience taquitos in a whole new, healthier, and tastier way!

Ingredients:

For the Chicken Filling:

1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
1 packet (1 ounce) taco seasoning
1/2 cup chicken broth
1/4 cup chopped cilantro
Salt and pepper to taste

For the Taquitos:

20-24 corn tortillas (6-inch size)
1/2 cup shredded cheddar cheese (or Monterey Jack, or a blend)
Cooking spray

Optional Toppings:

Sour cream
Guacamole
Salsa
Shredded lettuce
Diced tomatoes
Chopped green onions

Preparing the Chicken Filling:

Cook the Chicken: I like to start by cooking the chicken. You have a few options here. You can poach the chicken breasts in simmering water until cooked through (about 15-20 minutes), or you can bake them in the oven at 375°F (190°C) for about 20-25 minutes. Another quick method is to cook them in a pressure cooker or Instant Pot. If using an Instant Pot, add 1 cup of water to the pot, place the chicken breasts on a trivet, and cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Once the chicken is cooked, let it cool slightly before shredding it with two forks.
Sauté the Vegetables: While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and chopped green bell pepper and cook for another 3-5 minutes, until the pepper is tender-crisp. Make sure you stir frequently to prevent the garlic from burning. Burnt garlic can ruin the whole flavor profile.
Combine and Simmer: Add the shredded chicken, black beans, diced tomatoes and green chilies (undrained), taco seasoning, and chicken broth to the skillet. Stir everything together well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully and the chicken to absorb all that delicious taco seasoning.
Adjust Seasoning and Add Cilantro: After simmering, taste the filling and adjust the seasoning as needed. Add salt and pepper to your liking. Remember that taco seasoning can sometimes be quite salty, so taste before adding more salt. Stir in the chopped cilantro just before removing the skillet from the heat. The cilantro adds a fresh, vibrant flavor to the filling.

Preparing the Tortillas:

Warm the Tortillas: This is a crucial step! Corn tortillas tend to crack and break easily if they're not warmed up first. There are several ways to warm them. My favorite method is to wrap a stack of tortillas in a damp paper towel and microwave them for about 30-60 seconds, or until they are pliable. You can also warm them in a dry skillet over medium heat for about 15-20 seconds per side, or wrap them in foil and warm them in the oven at 350°F (175°C) for about 10 minutes. The goal is to make them soft and flexible so they don't tear when you roll them.

Assembling the Taquitos:

Fill the Tortillas: Lay a warmed tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the chicken filling onto the center of the tortilla. Don't overfill them, or they will be difficult to roll and might burst open during baking. Sprinkle a small amount of shredded cheese over the chicken filling.
Roll the Taquitos: Tightly roll up the tortilla, starting from one edge and rolling towards the opposite edge. Try to keep the filling tucked inside as you roll. Secure the taquito with a toothpick if needed, although this is usually not necessary if the tortillas are warm and pliable.
Repeat: Repeat steps 1 and 2 with the remaining tortillas and chicken filling until you have used all the ingredients.

Baking the Taquitos:

Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray. This will help prevent the taquitos from sticking and will also encourage them to get nice and crispy.
Arrange the Taquitos: Place the rolled taquitos seam-side down on the prepared baking sheet. Make sure they are not touching each other, so they can bake evenly.
Spray with Cooking Spray: Lightly spray the tops of the taquitos with cooking spray. This will help them get golden brown and crispy in the oven.
Bake: Bake the taquitos for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them, as baking times may vary depending on your oven.
Cool Slightly: Remove the baking sheet from the oven and let the taquitos cool for a few minutes before serving. This will prevent you from burning your mouth!

Serving and Enjoying:

Serve with Toppings: Serve the oven-baked chicken taquitos immediately with your favorite toppings. Some popular choices include sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped green onions. I personally love a dollop of sour cream and a generous spoonful of fresh salsa.
Enjoy! These taquitos are best enjoyed fresh and warm. They make a great appetizer, snack, or even a light meal. Enjoy!

Tips and Variations:

Make Ahead: You can prepare the chicken filling ahead of time and store it in the refrigerator for up to 3 days. You can also assemble the taquitos ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
Freezing: These taquitos freeze well. To freeze, bake them as directed, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Spicy Kick: For a spicier filling, add a pinch of cayenne pepper or a chopped jalapeño pepper to the skillet along with the onion and garlic.
Cheese Options: Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
Vegetarian Option: To make these taquitos vegetarian, simply omit the chicken and add more black beans or other vegetables, such as corn, zucchini, or mushrooms.
Air Fryer Option: You can also cook these in an air fryer! Preheat your air fryer to 375°F (190°C). Place the taquitos in the air fryer basket in a single layer, making sure they are not touching. Cook for 8-10 minutes, or until golden brown and crispy, flipping halfway through.

Conclusion:

So there you have it! These Oven Baked Chicken Taquitos are truly a game-changer. They're crispy, flavorful, surprisingly easy to make, and a guaranteed crowd-pleaser. Forget greasy takeout – this recipe delivers all the satisfaction of your favorite taqueria treat without the guilt. I promise, once you try them, you'll be adding them to your regular meal rotation. But why are these taquitos a must-try? It's the perfect combination of textures and tastes. The filling is savory and comforting, packed with tender chicken and just the right amount of spice. Baking them instead of frying gives you that satisfying crunch without all the extra oil. Plus, they're incredibly versatile!

Serving Suggestions and Variations:

Think of this recipe as a starting point for your own taquito adventures! Here are a few ideas to get you inspired: * Dipping Sauces Galore: Don't limit yourself to just one! Offer a variety of dipping sauces like sour cream, guacamole, salsa verde, queso, or even a spicy chipotle mayo. A little ramekin of each allows everyone to customize their taquito experience. * Spice It Up (or Down): If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture. For a milder version, omit the chili powder or use a sweet paprika instead. * Vegetarian Option: Easily adapt this recipe for vegetarians by substituting the chicken with black beans, pinto beans, or even crumbled tofu. Add some roasted vegetables like corn, bell peppers, and zucchini for extra flavor and texture. * Cheese, Please!: Experiment with different types of cheese in the filling. Monterey Jack, cheddar, or even a blend of Mexican cheeses would all be delicious. * Make-Ahead Magic: These taquitos are perfect for meal prepping! Assemble them ahead of time and store them in the refrigerator for up to 24 hours before baking. You can even freeze them for longer storage. Just bake them straight from frozen, adding a few extra minutes to the cooking time. * Taquito Bowls: Deconstruct the taquito and create a delicious bowl! Layer rice, black beans, shredded lettuce, the chicken filling, and your favorite toppings in a bowl for a satisfying and healthy meal. * Party Platter Perfection: These taquitos are ideal for parties and gatherings. Arrange them on a platter with a variety of dipping sauces and toppings for a festive and fun appetizer. I truly believe that this Oven Baked Chicken Taquitos recipe is a winner. It's a simple, delicious, and customizable dish that's perfect for any occasion. Whether you're looking for a quick weeknight dinner, a fun party appetizer, or a satisfying snack, these taquitos are sure to hit the spot. So, what are you waiting for? Head to the kitchen, gather your ingredients, and give this recipe a try! I'm confident that you'll love them as much as I do. And don't forget to share your creations! I'd love to see your photos and hear about your variations in the comments below. Let me know what dipping sauces you tried, what cheeses you used, and any other creative twists you added. Happy cooking! I can't wait to hear about your taquito triumphs!