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Chicken Taquitos

Chicken Taquitos 

4.86 from 21 votes
Homemade taquitos are like rolled-up quesadillas—perfect for dipping into salsa. You can make them with corn or flour tortillas (corn has more flavor, but flour is easier to roll). They’re freezer-friendly, so make an extra batch to enjoy later!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings
Course: Lunch, Meal Prep, Snack
Cuisine: Mexican, mexican inspired

Equipment

Ingredients

  • olive oil spray
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons cumin
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 pound 93% lean ground chicken
  • ½ small yellow onion
  • ½ 8-ounce can tomato sauce ((4 ounces) )
  • ¼ cup water
  • 16 6-inch flour tortillas ( or corn tortillas, check labels for GF)
  • 4 ounces Mexican cheese blend ((1 cup) )
  • 4 cups shredded iceberg lettuce
  • 1 cup pico de gallo (drained)
  • guacamole or sour cream (optional for serving)

Instructions

  • Preheat oven to 400°F. Line a sheet pan with foil and spray with cooking spray.  Set aside.
  • In a small bowl, combine the seasoning from garlic powder to oregano.
  • Heat a large skillet over medium heat.  Spray with oil and add the ground chicken and cook until no longer pink, breaking it into smaller pieces.  When cooked through, add dry seasoning and mix well.
  • Add the onion, tomato sauce and water then bring the heat down to a simmer and cook for 20 minutes.
  • Working in batches, place 3 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable.
  • Place a tortilla on a clean, dry work surface and then spread 2 tablespoons filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese.
  • Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining filling, spray the tops with oil, then bake until tortillas start to get golden and crispy, 15 minutes.

Notes

  • To serve immediately:  Place 1 cup shredded lettuce on each plate and top with 2 taquitos, ¼ cup pico de gallo and optional guacamole and sour cream on each.
  • To freeze: Allow taquitos to cool completely then place in an airtight container or Ziploc bag.  Transfer to freezer. Freeze for up to 3 months. 
  • To reheat in oven: Preheat oven to 400°F.  Place frozen taquitos on a sheet pan and cook 15 to 18 minutes, or until heated through. 
  • To reheat in air-fryer: Preheat for 3 minutes. Set air fryer to 380°F and cook frozen taquitos 8 minutes, flipping half way through.
Nutritional info calculated with corn tortillas.

Nutrition

Serving: 2taquitos, Calories: 254kcal, Carbohydrates: 26g, Protein: 17g, Fat: 9.5g, Saturated Fat: 3.5g, Cholesterol: 56.5mg, Sodium: 522mg, Fiber: 3g, Sugar: 4.5g
- WW Points: 5