Baked Chicken Taquitos Recipe

Original Post: https://www.evolvingtable.com/?p=11935

A stack of baked chicken taquitos with refried beans and cheese on a white plate for a Cinco de Mayo party.

4.78 from 9 votes

Baked Chicken Taquitos Recipe

Baked Chicken Taquitos recipe is an easy and healthy appetizer to serve for a Cinco de Mayo party! Pre-cooked shredded chicken gets mixed together with diced onion, chunky salsa, refried black beans, and cheddar cheese for a quick Mexican food recipe.

Prep Time30

Cook Time25

Total Time55

Course: Appetizer

Cuisine: Mexican

Servings: servings

Ingredients

2 Tbsp. olive oil
1 sweet onion finely diced
1 red bell pepper finely diced
1 jalapeño finely diced
1 clove garlic crushed
3 ½ cups cooked chicken shredded
½ cup salsa medium
½ tsp. cumin
¼ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. salt
¼ tsp. black pepper
16 corn tortillas
3-4 Tbsp. coconut oil
8 oz. black beans refried
1 cup cheddar cheese* shredded, or Monterrey Jack cheese

Instructions

Preheat oven to 400 degrees.
In a large saucepan over medium heat add olive oil, diced onion, bell pepper, jalapeño, and crushed garlic. Sauté for 3-4 minutes, or until vegetables begin to soften.
Add shredded chicken, salsa, cumin, paprika, cayenne pepper, salt, and pepper to the skillet. Continue cooking over medium heat for 3-4 minutes.
While vegetables and chicken are cooking add 1 tablespoon coconut oil to a large saucepan or skillet. Cook 3 corn tortillas over medium heat for 45-60 seconds per side, or until they begin to brown slightly. Repeat with remaining corn tortillas and coconut oil. Place corn tortillas on a paper towel-lined plate to drain until ready to use.
Spread 1 tablespoon refried black beans down the center of each corn tortilla. Next, add 2-3 tablespoons chicken mixture and 1 tablespoon shredded cheese. Roll up the filled corn tortilla as tight as you can and place face-down on a parchment paper-lined baking sheet. Make sure it does not touch any of the other taquitos. Repeat with remaining tortillas and chicken filling.
Once all corn tortillas are filled, bake taquitos in the preheated oven for 24-26 minutes, or until edges are slightly browned and crispy.
Serve baked chicken taquitos with homemade salsa, guacamole, or sour cream and enjoy!

Notes

Nutritional information is based on 1 taquito per serving.
If dairy-free, use dairy-free cheese alternative or leave out cheese completely.

Meal Prep and Storage

- To Prep-Ahead: This recipe is best when prepared COMPLETELY and then reheated in the oven the day of serving. Assembling the taquitos and waiting to bake them is not recommended. They will most likely fall apart and not hold their shape.

- To Store: Once they are baked to crispy perfection, let them cool to room temperature and then transfer them to either a gallon-sized ziplock bag or a large Tupperware container. Refrigerate for up to 2 days before serving.

- To Freeze: Tightly wrap completely cooled taquitos and store in a freezer-safe container for up to 3 to 4 months.

- To Reheat: When ready to reheat, preheat oven to 325 °F and bake for 10-15 minutes, or until heated through. You can cover them in a damp paper towel and use the microwave, as well.

Nutrition