Description
These Chicken Taquitos are crispy, flavorful rolled tortillas filled with seasoned ground chicken and cheese, baked to golden perfection. Perfect as a tasty appetizer or a satisfying main dish, served with fresh shredded lettuce, pico de gallo, and optional guacamole or sour cream for dipping.
Ingredients
Scale
Seasoning Mix
- 1 teaspoon garlic powder
- 1 ½ teaspoons cumin
- 1 ¼ teaspoons kosher salt
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
Filling
- 1 pound 93% lean ground chicken
- ½ small yellow onion, finely chopped
- ½ (4 ounces) 8-ounce can tomato sauce
- ¼ cup water
Wraps and Toppings
- 16 6-inch flour tortillas or corn tortillas (check labels for gluten free)
- 4 ounces Mexican cheese blend (about 1 cup shredded)
- 4 cups shredded iceberg lettuce
- 1 cup pico de gallo (drained)
- Olive oil spray or cooking spray
- Guacamole or sour cream (optional, for serving)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil and spray it generously with cooking spray to prevent sticking. Set aside while you prepare the filling.
- Mix the seasoning: In a small bowl, combine garlic powder, cumin, kosher salt, chili powder, and dried oregano thoroughly. This spice blend will add bold flavor to the chicken.
- Cook the chicken: Heat a large skillet over medium heat and spray with olive oil or cooking spray. Add the ground chicken and cook, breaking it apart with a spatula, until fully cooked and no longer pink.
- Add seasonings and simmer: Stir in the prepared dry seasoning mix, chopped onion, tomato sauce, and water. Reduce the heat to low and let the mixture simmer gently for 20 minutes, allowing flavors to meld and the mixture to thicken slightly.
- Warm the tortillas: Working in batches, place 3 tortillas stacked between two paper towels and microwave for 30 seconds to warm and soften them, making them pliable for rolling.
- Assemble the taquitos: Lay one warm tortilla flat on a clean, dry surface. Spoon about 2 tablespoons of the chicken filling across the bottom third of the tortilla. Sprinkle 1 tablespoon of shredded cheese on top of the filling. Roll the tortilla tightly from the bottom to encase the filling, forming a tube. Place the rolled taquito seam side down on the prepared baking sheet. Repeat for all tortillas and filling.
- Bake to crisp: Spray the tops of the rolled taquitos lightly with olive oil spray. Bake in the preheated oven for approximately 15 minutes or until tortillas turn golden brown and crispy.
- Serve: Remove from oven and serve hot, accompanied by shredded iceberg lettuce, pico de gallo, and optional guacamole or sour cream for dipping.
Notes
- Use corn tortillas labeled gluten-free if you need a gluten-free version.
- Adjust the chili powder quantity for milder or spicier taquitos according to taste.
- Microwaving tortillas between paper towels helps prevent tearing and makes rolling easier.
- For extra crispiness, flip taquitos halfway through baking.
- Leftover taquitos can be refrigerated and reheated in the oven to maintain crispness.
