Baked Chicken Taquitos

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A healthy spin-off of the Tex-Mex classic, these baked chicken taquitos are not fried! Packed with juicy chicken and topped with cotija cheese, these hand-held taquitos are crunchy, crispy, and oh-so-delicious.

Course Main Dish

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 630kcal

Author Liz Della Croce

Ingredients

12 corn tortillas white or yellow
2 tablespoons extra virgin olive oil

Filling

4 cups shredded cooked chicken breast such as rotisserie
2 cups salsa verde
8 ounces crumbled Cotija cheese

Optional Toppings

cilantro, minced red onion, Cotija cheese, salsa verde

Instructions

Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray; set aside.
Begin warming the tortillas by heading a griddle over high heat and drizzling with olive oil. Warm tortillas in the oil for about 90 seconds per side; keep warm on a plate with a covered towel.
Mix the filling together in a medium bowl by combining the shredded chicken, salsa verde and crumbled cheese. Working one by one, begin placing about 1/4 cup of filling in the towards the bottom of the tortilla. Carefully roll tight like a cigar, placing seam-side down on the baking sheet. Repeat until you've rolled each tortilla.
Bake until golden brown and crispy, about 20 minutes. Garnish with toppings of choice to serve.

Notes

These are great with shredded beef as well!

Nutrition