Description
Savor these crispy and flavorful Chicken Taquitos made with lean ground chicken, a blend of spices, and melted Mexican cheese wrapped in warm tortillas. Baked to golden perfection, they’re perfect as a snack or a satisfying meal served with fresh lettuce, pico de gallo, and your choice of guacamole or sour cream.
Ingredients
Scale
Seasoning Blend
- 1 teaspoon garlic powder
- 1 ½ teaspoons cumin
- 1 ¼ teaspoons kosher salt
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
Chicken Filling
- 1 pound 93% lean ground chicken
- ½ small yellow onion, finely chopped
- ½ (8-ounce) can tomato sauce (4 ounces)
- ¼ cup water
Taquito Assembly
- 16 6-inch flour tortillas (or corn tortillas, check labels for gluten-free)
- 4 ounces Mexican cheese blend (about 1 cup shredded)
- Olive oil cooking spray
For Serving
- 4 cups shredded iceberg lettuce
- 1 cup pico de gallo, drained
- Guacamole or sour cream (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a sheet pan with aluminum foil and coat it lightly with cooking spray; set aside. This will help the taquitos bake evenly and prevent sticking.
- Mix the Seasoning: In a small bowl, combine garlic powder, cumin, kosher salt, chili powder, and dried oregano. This spice blend will add depth and warmth to the chicken filling.
- Cook the Ground Chicken: Heat a large skillet over medium heat and spray lightly with oil. Add the ground chicken, breaking it into small pieces with a spatula. Cook until no longer pink, about 5-7 minutes. Add the seasoning mix and stir well to coat the meat evenly.
- Add Vegetables and Simmer: Stir in the finely chopped onion, tomato sauce, and water. Reduce the heat to low and let the mixture simmer gently for about 20 minutes, allowing flavors to meld and excess liquid to reduce.
- Soften Tortillas: Working in batches, stack 3 tortillas between two paper towels and microwave for 30 seconds until they become warm and pliable, which makes them easier to roll without cracking.
- Assemble the Taquitos: Lay one warmed tortilla flat on a clean surface. Spoon about 2 tablespoons of the chicken filling onto the bottom third of the tortilla and sprinkle with 1 tablespoon of shredded cheese. Carefully roll the tortilla tightly around the filling into a tube shape, placing each rolled taquito seam side down on the prepared baking sheet.
- Bake until Crispy: After assembling all taquitos, spray the tops lightly with cooking spray to help them crisp up in the oven. Bake in the preheated oven for around 15 minutes or until they turn golden brown and crispy.
- Serve and Enjoy: Remove the baked taquitos from the oven. Serve immediately topped with shredded iceberg lettuce, drained pico de gallo, and optional guacamole or sour cream for added creaminess and flavor.
Notes
- For a gluten-free option, substitute flour tortillas with certified gluten-free corn tortillas.
- You can prepare the chicken filling ahead of time and refrigerate it for up to 2 days for convenience.
- If you prefer a spicier filling, add some chopped jalapeños or a pinch of cayenne pepper to the seasoning.
- Make sure not to overfill the tortillas to ensure easy rolling and even cooking.
- Using cooking spray on the baking sheet and tops of taquitos helps achieve a crispy texture without deep frying.
