Description
Deliciously crispy taquitos filled with shredded chicken and cheese, perfect for dipping!
Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 1 cup shredded Mexican cheese blend
- 1/2 cup salsa (mild or medium)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 10 gluten free corn tortillas (6-inch)
- 2 tablespoons olive oil (for brushing or spraying)
Instructions
- In a large bowl, combine shredded chicken, shredded cheese, salsa, cumin, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until fully incorporated.
- Wrap the corn tortillas in a damp paper towel and microwave for 45-60 seconds until pliable. Keep them covered to prevent drying out.
- Working one at a time, spoon roughly 3 tablespoons of filling down the center of each warm tortilla. Roll tightly and place seam-side down on a greased or parchment-lined baking sheet.
- Preheat your oven to 425°F (220°C). Lightly brush or spray the rolled taquitos with olive oil for maximum crispiness.
- Bake for 20-25 minutes, or until the edges are golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving with salsa, guacamole, or your favorite dips.
Notes
- For extra flavor, consider adding chopped cilantro or jalapeños to the filling.
- These taquitos can be frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg