Description
These crispy Chicken Taquitos are a flavorful Mexican-inspired appetizer or main dish that’s easy to prepare and perfect for a crowd. Ground chicken is seasoned with a blend of spices, cooked with tomato sauce and onions, then wrapped in warm tortillas, sprinkled with cheese, and baked until golden and crispy. Serve with fresh shredded lettuce, pico de gallo, and optional guacamole or sour cream for a deliciously satisfying meal.
Ingredients
Scale
Seasoning
- 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 (8-ounce) can tomato sauce (4 ounces)
- ¼ cup water
Taquitos
- 16 6-inch flour tortillas (or corn tortillas; check labels for gluten-free)
- 4 ounces Mexican cheese blend (about 1 cup)
For Serving
- 4 cups shredded iceberg lettuce
- 1 cup drained pico de gallo
- Guacamole or sour cream (optional)
- Olive oil spray or cooking spray
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a sheet pan with foil and spray it generously with cooking spray or olive oil spray. Set aside to prepare the filling and taquitos.
- Mix the seasoning: In a small bowl, combine the garlic powder, cumin, kosher salt, chili powder, and dried oregano. This spice blend will infuse the chicken with classic Mexican flavors.
- Cook the chicken: Heat a large skillet over medium heat and spray it with olive oil or cooking spray. Add the ground chicken and cook, stirring and breaking it into small pieces with a spatula, until no longer pink and fully cooked through.
- Add seasoning and simmer: Sprinkle the spice mixture over the cooked chicken and stir well to combine. Add the finely chopped yellow onion, tomato sauce, and water. Reduce the heat to low and let the mixture simmer gently for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Warm tortillas: Working in batches, stack 3 tortillas between two paper towels and microwave for about 30 seconds until they are warm and flexible. This prevents cracking when rolling.
- Assemble the taquitos: Lay one warm tortilla flat on a clean surface. Spoon about 2 tablespoons of the chicken filling onto the bottom third of the tortilla and sprinkle 1 tablespoon of Mexican cheese on top.
- Roll and place on baking sheet: Roll the tortilla tightly from the bottom up to encase the filling in a tube. Place the rolled taquito seam side down on the prepared baking sheet. Repeat until all filling is used.
- Add oil and bake: Spray the tops of the taquitos lightly with olive oil spray for crispness. Bake in the preheated oven for approximately 15 minutes or until the tortillas are golden brown and crispy.
- Serve: Remove the taquitos from the oven and serve hot alongside shredded iceberg lettuce, pico de gallo, and optional guacamole or sour cream for dipping.
Notes
- For a gluten-free option, use corn tortillas labeled gluten-free instead of flour tortillas.
- Microwaving tortillas ensures they roll without cracking; alternatively, warm tortillas on a skillet over low heat.
- The filling can be made ahead and refrigerated for up to 2 days before assembling.
- Spraying the taquitos with oil before baking helps achieve the crispy texture without deep frying.
- Adjust spices to your taste for more or less heat.
