These baked chicken taquitos are perfect for dinner or as an appetizer. In this recipe, chicken breasts are cooked in a tomato sauce that’s seasoned with a homemade taco seasoning. Then the chicken is shredded and added back to absorb the delicious sauce. We use flour tortillas to wrap the chicken with a little cheddar jack cheese. Then we bake them until they’re hot and crispy.
In this recipe we’re going with flour tortillas instead of corn and we’re baking instead of frying. The chicken taquitos are still delicious and a little bit lighter.
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Ingredients
- 1 tablespoon Chili Powder
- 1 teaspoon Salt, we used kosher salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Canola Oil, or use your favorite oil with a high smoke-point
- 1 – 1¼ pound Chicken Breast, boneless and skinless (2 breasts)
- 1 (8 ounce) can Tomato Sauce
- 8 ounces Water
- 18 Small Flour Tortillas – we used 6 inch tortillas
- 1½ cups Cheddar Jack Cheese, shredded (try to shred your own cheese, if possible, instead of using packaged pre-shredded – it melts better)
- You will also need:
- Large baking sheet – to bake the taquitos
- Parchment paper – to line the baking sheet to prevent sticking and for easy cleanup
Suggested sides and toppings
- Sour Cream or Crema
- Hot Sauce
- Yellow Rice
- Shredded Lettuce
- Diced Tomatoes
- Refried Black Beans
Prep Work
The prep work for these taquitos is quick and easy.
- Make the homemade taco seasoning – Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
- Shred the cheddar jack cheese – use the large holes from a box shredder
- Gather the remaining ingredients
Brown the chicken
Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
We just want to get the chicken going and brown it a bit on the outside. Don’t worry that it’s not cooked all the way through, it will finish cooking in the sauce. Take the skillet off the heat. Remove the chicken from the skillet and set on a plate or pan.
Make the taco sauce
Do not wash the skillet. We want to make the sauce with the oil and delicious bits the chicken left in the pan. Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine. Here’s a tip: I like to add some of the water to the empty can of tomato sauce and give it a swirl. That way I get every last drop out.
When the sauce comes to a simmer return the chicken to the skillet, along with any juices collected on the plate. Lower the heat to medium-low, cover and cook for 15-20 minutes.
Keep the sauce at a simmer; adjust the heat as necessary. Stir the sauce and move the chicken around occasionally. Turn the chicken halfway through the cooking time.
After 15 minutes, use an instant read thermometer to take the internal temperature of the chicken breast. Make sure it’s at least 165°F at the thickest part of the largest piece. The cooking time will depend on the thickness of the chicken breast. If it’s not up to temperature continue cooking for another 5 minutes and check again.
Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should barely be at a simmer. Stir occasionally.
Shred the chicken
Place the chicken on a cutting board or pan and allow it to cool. Use two forks to shred the chicken. Hold a piece down with one fork and use the other fork to pull into shreds.
Return the shredded chicken to the skillet and stir well until most of the sauce is absorbed.
Allow the chicken mixture to cool. Preheat the oven to 350°F
Build the taquitos
- Place a tortilla wrap on a flat surface. Add roughly 1½ – 2 tablespoons of the shredded chicken mixture a little off center towards the side closest to you. Arrange the filling in a line so that it’s not mounded.
- Add about 1 tablespoon of the cheddar jack cheese over the chicken.
- Roll the tortilla tightly away from you. Some liquid may come out of the taquito during the rolling process, keep a paper towel handy.
Place the taquito seam side down on a baking sheet that’s lined with parchment paper. Repeat until all of the shredded chicken filling is used up.
Bake the taquitos for about 20-25 minutes until the tortillas are nice and crispy on the outside. Keep an eye on them, check them after 15 minutes or so, just in case.
You may also like these recipes:
- Shredded Chicken Tacos
- Beef Taquitos
- Chicken Enchiladas
- Loaded Sheet Pan Nachos
- Chorizo Cheese Dip
- Shredded Pork Tacos
Chicken Taquitos
Ingredients
- 1 tablespoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Canola Oil or use your favorite oil with a high smoke-point
- 1 – 1¼ pound Chicken Breast boneless and skinless (2 breasts)
- 8 ounce can Tomato Sauce
- 8 ounces Water
- 18 Small Flour Tortillas – we used 6 inch tortillas
- 1½ cups Cheddar Jack Cheese shredded
Instructions
- You will also need: Large baking sheet and Parchment paper
- Make the homemade taco seasoning - Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
Brown the chicken
- Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
- Take the skillet off the heat. Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.
Make the taco sauce
- Do not wash the skillet. Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
- When the sauce comes to a simmer return the chicken to the skillet, along with any juices collected on the plate. Lower the heat to medium-low, cover and cook for 15-20 minutes.
- Keep the sauce at a simmer; adjust the heat as necessary. Stir the sauce and move the chicken around occasionally. Turn the chicken halfway through the cooking time.
- Make sure the chicken is at least 165°F at the thickest part of the largest piece.
- Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. Stir occasionally.
Shred the chicken
- Place the chicken on a cutting board or pan and allow it to cool. Use two forks to shred the chicken.
- Return the shredded chicken to the skillet and stir well until most of the sauce is absorbed. Allow the chicken mixture to cool.
- Preheat the oven to 350°F
Build the taquitos
- Place a tortilla wrap on a flat surface. Add roughly 1½ - 2 tablespoons of the shredded chicken mixture a little off center towards the side closest to you. Arrange the filling in a line so that it’s not mounded.
- Add about 1 tablespoon of the cheddar jack cheese over the chicken.
- Roll the tortilla tightly away from you. Some liquid may come out of the taquito during the rolling process, keep a paper towel handy.
- Place the taquito seam side down on a baking sheet that’s lined with parchment paper. Repeat until all of the shredded chicken filling is used up.
- Bake the taquitos for about 20-25 minutes until the tortillas are nice and crispy on the outside. Keep an eye on the taquitos, check them after 15 minutes or so, just in case.
- Makes about 18 Taquitos
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