Baked Chicken Taquitos that are crunchy, creamy, and a little punch of lime in the best way. These are simple and come together quickly for a weeknight, or any night meal!
Tips:
If you don’t have a rotisserie chicken you can also use a whole baked chicken. Just preheat oven to 375 degrees and place whole chicken in a 9x13 glass bakeware dish.
Dry with paper towels, drizzle olive oil (butter or avocado oil works too) on top, sprinkle with salt and pepper, then place in a preheated oven. Check after one hour and cook for additional time if juices are not clear. This may vary based on the size of your chicken.
Once the chicken has cooled, debone the chicken and shred or cut into small cubes. If you have extra chicken, put it in a freezer bag and place in the freezer for another meal.
DON’T throw that chicken carcass away! I like to use mine for chicken broth. I will share a recipe for this soon. If you don’t have time to make chicken stock, put chicken carcass in a freezer bag and place in freezer for later use.
FAQ:
Can you use flour tortillas?
Yes, you can but keep an eye on them as they will brown quicker than corn tortillas.
Can you freeze Baked Chicken Taquitos?
Yes, you can freeze them prior to baking. I would not try freezing these with corn tortillas, flour only, as the corn may split when freezing. Just place them on a baking sheet. Do not stack them. Once they are frozen, put in a freezer bag and place in freezer for up to two months.
How long will these stay fresh in the refrigerator?
Up to five days.
How to make Baked Chicken Taquitos:
Pull all of your ingredients out first and then preheat the oven.
Next, prep some of your ingredients so it comes together quickly. Shred or chop chicken, shred cheese, drain and rinse beans, and add spices to a small bowl and mix them (spices) together with a spoon.
Whip softened cream cheese with a mixer or in a large bowl with a hand mixer on medium speed. I like to soften the cream cheese at room temperature because it is easier to mix.
Next add pico de gallo and mix with cream cheese. Scrape down sides of bowl with a rubber spatula if necessary.
Add shredded cheese, black beans, spice mixture, salt and pepper, and mix together with a rubber spatula. Lastly, add the chicken to the mixture and stir together with the rubber spatula.
Line your baking sheets with parchment paper. Wrap your corn tortillas in a damp dish towel and microwave in 30 second increments until they are heated through and softened. Keep wrapped until you are ready to use. I like to heat mine up over a flame on the gas stove. If that’s not an option for you, just use the microwave.
I used slightly more than ⅓ of a cup of filling per tortilla and placed it in the center. Use a fork to spread it evenly the length of the tortilla while also keeping it in the center. Wrap tightly and place on sheet pan. Continue until all are filled.
Spray the tops of the wrapped tortillas with avocado spray. You can also use a pastry brush with some oil in a small bowl if you don’t have any spray.
Place in oven and bake 8-10 minutes until they are heated through and they are crispy on the outside.
While the taquitos are baking, toss all of your avocado crema ingredients (avocado, lime juice, pickled jalapeños, sour cream, cilantro, and salt and pepper) into a food processor and mix until smooth.
Serve with crema and additional pico de gallo if desired. Enjoy!
Print
Baked Chicken Taquitos
- Total Time: 30 minutes
Ingredients
- 5 cups of shredded (or chopped small) rotisserie chicken
- 4 ounces cream cheese softened
- 1 cup of shredded montery jack cheese (sharp or regular cheddar works as well)
- 1 cup pico de gallo + additional for serving
- 1 14.5 ounce can of black beans drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- 18 corn tortillas 6 inches in size
- Avocado oil spray
- 1 ½ medium avocados (about 1 cup packed)
- ½ large juicy lime (1 Tablespoon)
- 3-6 slices pickled jalapeño slices (more if not spicy)
- ½ cup sour cream
- ½ cup roughly chopped cilantro
- ½ teaspoon salt
- 2 pinches pepper
Instructions
Taquito Filling Instructions:
- Preheat oven to 425 or 400 if using the convection setting on your oven.
- Whip softened cream cheese in a large bowl with a hand held mixer. Next, add pico de gallo and mix on low with cream cheese until combined. Scrape down the sides of bowl with a rubber scraper. Add shredded cheese, black beans, chili powder, smoked paprika, oregano, cumin, salt, and pepper, and mix. Lastly, add chicken to bowl and mix everything together.
3. Line a large baking sheet with parchment paper.
4. Heat tortillas wrapped in a damp towel in microwave for approximately 60-75 seconds until heated through.
5. Scoop slightly more than ⅓ cup of filling into a tortilla distributing evenly in the center from the top to the bottom. Wrap tightly and place on baking sheet. Repeat until all tortillas are filled.
6. Spray the tops of the stuffed tortillas with avocado oil spray. Place baking sheet in the oven for 8-10 minutes until heated through and crispy.
7. Serve with avocado crema (see recipe below), additional pico de gallo, serve and enjoy!
Avocado Crema Instructions:
1. To the bowl of a food processor add avocados, lime juice, pickled jalapeños, sour cream, cilantro, salt, and pepper. Turn processor on and mix until mostly smooth.
Notes
I like to use fermented jalapeños but store bought will work just as well. I have fermented jalapeños in my fridge at all times because we use them on EVERYTHING (chili, burritos, enchiladas, hot sauce, soup….). If you want to give fermented jalapeños a try, give Cultured Guru a follow and try her recipe.
- Prep Time: 20 min.
- Cook Time: 10 min.
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