Description
These Gluten-Free Chicken Taquitos are a delicious and easy-to-make Mexican-inspired dish perfect for a quick weeknight dinner or as a crowd-pleasing appetizer. Filled with shredded chicken, cheese, and flavorful spices, these taquitos are baked until crispy and golden brown.
Ingredients
Scale
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup cream cheese (softened)
- 1/4 cup salsa or enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Assembly:
- 10–12 gluten-free corn tortillas
- Olive oil or avocado oil spray
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a mixing bowl, combine the shredded chicken, cheese, cream cheese, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix until fully combined.
- Prepare the tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds until pliable.
- Assemble the taquitos: Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla and roll tightly into a taquito. Place seam-side down on the prepared baking sheet. Lightly spray the tops with olive or avocado oil.
- Bake: Bake for 15–20 minutes, or until the taquitos are golden brown and crispy.
- Serve: Serve warm with guacamole, salsa, or sour cream for dipping.
Notes
- To make ahead, roll and freeze the taquitos before baking. Bake from frozen at 425°F for 20–25 minutes.
- For dairy-free, use vegan cream cheese and dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 150
- Sugar: 1g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
