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chicken taquitos

Baked Chicken Taquitos Recipe

Crispy baked chicken taquitos made with rotisserie chicken and simple ingredients. Easy, cheesy, and ready in 30 minutes—perfect for weeknights or freezer meals.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 717kcal
Author: Ruth Truett

Equipment

  • insulated tortilla warmer
  • cast iron skillet
  • spatula
  • baking sheet
  • parchment paper

Ingredients

The Taquitos

  • 1-1½ lbs cooked chicken, shredded I used half of a rotisserie chicken
  • 1 tablespoon taco seasoning
  • 1 bunch green onions, whites separated and chopped reserve the green parts for the ranch
  • 4 oz cream cheese
  • ½ cup red enchilada sauce I used a mild one
  • 1 cup Monterey jack cheese, shredded
  • 16-20 white corn tortillas
  • avocado oil spray

The Avocado Jalapeño Ranch

  • 1 avocado, cut into chunks
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 2 teaspoon dried dill weed
  • 2 teaspoon granulated garlic
  • 1-2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 jalapeño, seeds and ribs removed optional
  • ¼-½ cup fresh cilantro, rough chopped optional
  • tops of the green onion, rough chopped
  • juice of 1 lime

Instructions

The Taquitos

  • Preheat the oven to 425°.
  • In a large skillet, sauté the chopped, white part of the green onions in a little avocado oil for a few minutes.
  • Add the chicken, taco seasoning, cream cheese, and enchilada sauce. Stir until combined and warmed through. Set aside.
  • Warm the corn tortillas to prevent cracking. Using a little avocado oil spray, coat each side of the tortilla. Add 1 tablespoon of the chicken mixture to the bottom third of the tortilla. Top with a little shredded cheese and carefully roll the tortilla.
  • Place the taquito seam side down on a baking sheet and into the oven. Bake for 10 minutes and carefully turn the taquitos over. Bake for an additional 10 minutes or until crispy.
  • Dip into that lovely ranch dressing and enjoy!

The Avocado Jalapeño Ranch

  • Put all of the ranch ingredients in a food processor and pulse until smooth.
  • Check for salt and pepper. Add any if necessary. Refrigerate until ready to use.
  • Dip away and enjoy!

Notes

For the air-fryer: Cook the taquitos 10-15 minutes on 400° or until crispy. Turn them halfway through the cooking process so all sides get crispy.
 
 

Nutrition

Serving: 1serving | Calories: 717kcal | Carbohydrates: 40g | Protein: 40g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 1023mg | Potassium: 671mg | Fiber: 7g | Sugar: 4g | Vitamin A: 877IU | Vitamin C: 5mg | Calcium: 276mg | Iron: 3mg
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