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Chicken taquitos - Image 3

Crispy Baked Chicken Taquitos

These baked chicken taquitos are crispy, flavorful, and surprisingly easy to make. Filled with seasoned shredded chicken and cheese, they bake to golden perfection without deep frying.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs Thighs yield a more moist, flavorful filling
  • 1 tbsp neutral oil like avocado or canola
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 4 oz can diced green chiles mild or hot, drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 cup chicken broth low-sodium preferred
  • 2 tbsp fresh lime juice about 1 lime
  • 0.25 cup fresh cilantro chopped, plus more for garnish
  • 1.5 cups shredded cheese a blend of Monterey Jack and cheddar works well
  • 12 6-inch corn or flour tortillas see notes in post for best results
  • 2 tbsp melted butter or oil for brushing
  • kosher salt and black pepper to taste

Equipment

  • Large oven-safe skillet with lid
  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Pastry brush
  • Two forks or stand mixer for shredding chicken

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Pat the chicken dry and season generously with salt and pepper on both sides.
  2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown (it won't be cooked through). Remove to a plate. In the same skillet, add the onion and cook for 4-5 minutes until softened. Add the garlic, cumin, chili powder, and smoked paprika, cooking for 30 seconds until fragrant.
  3. Pour in the chicken broth and lime juice, scraping up any browned bits from the pan. Add the diced green chiles and return the chicken to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 15-18 minutes until the chicken is cooked through and tender.
  4. Transfer the chicken to a cutting board. Increase the heat on the skillet to medium-high and simmer the sauce for 5-7 minutes until reduced and thickened. Shred the chicken using two forks, then return it to the skillet. Stir in the cilantro and shredded cheese until the cheese is just melted. Taste and adjust seasoning.
  5. Warm the tortillas according to package directions (this is crucial for flexibility). Place 2-3 tablespoons of filling down the center of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Brush the tops lightly with melted butter or oil.
  6. Bake for 18-22 minutes, rotating the pan halfway through, until the taquitos are golden brown and crispy. Let them cool for 5 minutes on the pan before serving with your favorite toppings.

Notes

Chef's Tips:
• For the crispiest results, don't overcrowd the baking sheet. The taquitos need space for air circulation.
• The most common mistake is using cold tortillas. Warm them until pliable to prevent cracking.
• Serve immediately with guacamole, pico de gallo, sour cream, and a squeeze of fresh lime.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before shredding
• Store leftovers within 2 hours of cooking