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Baked Chicken Taquitos

Baked Chicken Taquitos

  • Author: Caitlin
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 18 taquitos 1x
  • Category: Main Course
  • Method: Pan-fried, Baked
  • Cuisine: Mexican
  • Diet: Low Calorie

Description

A flavorful, cheesy Mexican chicken blend stuffed into corn tortillas and baked until crispy perfection! Top these taquitos with your favorite Mexican toppings for a low calorie lunch or dinner! Only 129 calories per taquito!


Ingredients

Units Scale
  • 1 Tbsp oil
  • 2 chicken breasts
  • 1/3 C chicken broth (I used low sodium)
  • 8 oz cream cheese, softened (I used 1/3 less fat)
  • 1/3 C sour cream (I used light)
  • 1/2 C salsa
  • 1 C shredded cheddar cheese
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp paprika
  • Fresh ground black pepper to taste
  • 18 corn tortillas
  • Favorite Mexican toppings such as guacamole, sour cream, shredded lettuce, pico de gallo, jalapeños, or cilantro.

Instructions

  1. Heat a large non-stick skillet over medium-high heat and add in 1 Tbsp of olive oil and 2 chicken breasts. Cook for 5 minutes without touching, then flip.
  2. Add in 1/3 C of chicken broth (I used low sodium), lower the heat and cover. Continue to cook until internal temperature of chicken reads 165 with a meat thermometer. (About 8-10 minutes.) 
  3. Once the chicken is done, remove from pan and shred, using two forks, shredder claws, or the flat beater Kitchenmaid attachment
  4. In a large mixing bowl, soften 8 oz of cream cheese then add in the shredded chicken, 1/3 C sour cream, 1/2 C salsa, 1 C shredded cheddar cheese, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin, 1/4 tsp paprika and fresh black pepper to taste. Mix to combine all ingredients.
  5. Microwave 3-4 corn tortillas at a time, separated with a damp paper towel. Preheat your oven to 400 degrees so it is ready to go, then spoon the chicken mixture into each tortilla, spread to edges, and roll tight.
  6. Place the taquitos seam side down on a foil lined baking sheet that has been sprayed with cooking spray. Liberally spray the tops off the taquitos. Bake for about 25 minutes, or until crispy. If the tortillas begin to crack, spray with additional cooking spray.

Notes

  • Shopping:  The nutritional information for these baked chicken taquitos include low sodium and low fat options of chicken broth, cream cheese and sour cream. Also, taquitos call for corn tortillas but if you decide to use flour I'd recommend getting the street taco size. 
  • Substitutions: Other than swapping for flour tortillas, you can also use a different type of cheese (such as "Mexican" or Colby jack), or ground beef, ground turkey or beans instead of chicken. 
  • Prep: The two most important parts of the prep work is making sure you shred the chicken well (I find it easiest to use the flat beater Kitchenmaid attachment) and making sure you microwave the tortillas in a damp paper towel before filling. I recommend doing this in batches of 3-4 so you have time to fill and roll before they cool. If they are not warm enough, the corn tortillas will crack apart, making them pretty impossible to work with! 
  • Cooking: Be sure to check on your taquitos a few times during their 25 minute cook. If they begin to burn or crack, spray with additional cooking spray.
  • Storage: Leftover taquitos can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freezing: To freeze leftover taquitos, place them on a parchment lined plate and freeze then transfer to an airtight bag or container. Frozen chicken taquitos are good for up to 2 months in the freezer. 
  • Reheating: If fresh: Place your taquitos on a foil lined baking sheet and spray with cooking spray. Reheat at 350 degrees for about 10 minutes, flipping halfway. Alternatively, you can reheat the taquitos in an air fryer at 375 for about 8 minutes, flipping halfway. If you're short on time, place the taquitos on a plate, cover with a damp paper towel and microwave for 1 minute, flipping halfway. If frozen: You can reheat frozen taquitos in the oven just as if they were fresh but for an additional 5 minutes. You can also air fry frozen taquitos at 375 for about 10-12 minutes, flipping halfway. To microwave frozen taquitos, place on a plate and cover with a damp paper towel and microwave for 1.5 minutes, flipping every 30 seconds. 

Keywords: low calorie taquitos, cinco de mayo, low carb lunch, kid-friendly cooking

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