I love a taquito. They make a great tailgate or party snack, but also just a fun way to mix up dinner instead of the usual taco night. Since taquitos are typically fried, I wanted to see if I could bake them and still get a nice crispy shell. By spraying the tortillas with olive oil, they crisp up nicely in the oven! The leftovers hold well, and are especially good reheated in the air fryer.
I make these with rotisserie chicken because it’s easy, but you could also just bake up some chicken breasts and shred them yourself. Pro tip – use your stand mixer to shred chicken, it’s so easy! I also use greek yogurt and low carb tortillas for healthy swaps you don’t even notice. I ate them with my healthier version of Chuy’s Jalapeño Ranch Dip. Also just a note, I would by no means consider this an authentic Mexican recipe, just sharing my appreciation for a taquito 🙂
Baked Chicken Taquitos
Ingredients
- 20 6 in flour tortillas
- 4 cups shredded rotisserie chicken
- 1/2 cup plain greek yogurt
- 2 cups shredded Mexican cheese blend
- 1/2 cup hot sauce or salsa
- 2 tsp salt (to taste)
Directions
- Preheat oven to 425.
- Add chicken, yogurt, cheese, hot sauce and salt to a bowl and stir to combine.
- Spray a baking sheet with olive oil. Place tortilla on pan and spread chicken about 1 in thick on one side.
- Roll tortilla over filling, tucking it in to form a tight roll seam side down.
- Repeat with all tortillas and spray with olive oil.
- Bake for 10 minutes. Flip taquitos and bake for 2 more minutes.
Give them a try and let me know what you think! Check out my other favorite tailgate recipes here.
Biscuits & blessings,
Leels
