Easy Gluten-Free Chicken Taquitos Recipe
If you’re searching for a crowd-pleasing dish that’s equal parts crispy, creamy, and bursting with flavor, this Easy Gluten-Free Chicken Taquitos Recipe is about to become your new go-to. Imagine tender shredded chicken wrapped in warm, golden corn tortillas, with melty cheese and a kick of salsa tucked inside each bite. Whether you need a quick weeknight dinner, a fun party appetizer, or just a snack that everyone can agree on, these taquitos deliver every single time. Plus, they’re wonderfully gluten-free, so everyone at the table can join in the fun!
Ingredients You’ll Need
Every ingredient in this Easy Gluten-Free Chicken Taquitos Recipe has a purpose: they come together to create a dish that’s full of flavor, texture, and color without any fuss. Here’s what you’ll need, along with a little insight into why each is essential.
- Cooked shredded chicken: The base of the filling, providing protein and a satisfying texture. Rotisserie chicken works great for convenience!
- Shredded Monterey Jack or cheddar cheese: Adds oozy, melty goodness and that crave-worthy cheesy flavor.
- Cream cheese (softened): Makes the filling ultra-creamy and helps everything stick together.
- Salsa: Brings tangy, zesty flavor and just the right amount of moisture.
- Chili powder: Gives the taquitos their classic warmth and gentle heat.
- Cumin: Adds earthy, smoky notes that make the filling extra savory.
- Garlic powder: Boosts flavor without overpowering the other ingredients.
- Salt: Enhances every bite and ties the whole filling together.
- Small gluten-free corn tortillas: Essential for that classic taquito crunch and naturally gluten-free!
- Olive oil: Brushed on top for a perfectly crisp, golden finish in the oven.
- Sour cream, guacamole, and extra salsa for serving: These are your must-have toppings for dipping and dolloping.
How to Make Easy Gluten-Free Chicken Taquitos Recipe
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep the taquitos from sticking and to make cleanup a breeze. This high heat is key for getting your taquitos nice and crispy without frying.
Step 2: Mix Up the Filling
In a large mixing bowl, combine your shredded chicken, shredded cheese, cream cheese, salsa, chili powder, cumin, garlic powder, and salt. Mix it all together until everything is evenly coated in that creamy, cheesy goodness. This is where all the flavor magic happens, so don’t skimp on mixing!
Step 3: Warm the Tortillas
To keep your tortillas from cracking, warm them up briefly. You can microwave them in a stack covered with a damp paper towel for about 30 seconds, or heat them individually in a skillet for a few seconds per side. Warm tortillas are much easier to roll and will make the assembly process a cinch.
Step 4: Fill and Roll
Spoon about 2–3 tablespoons of the chicken filling along one edge of each tortilla. Roll each one tightly, then place them seam side down on your prepared baking sheet. Don’t worry if they’re a little full—that just means more deliciousness in every bite!
Step 5: Brush and Bake
Brush the tops of the taquitos lightly with olive oil. This step is what gives you that irresistible golden crispness in the oven. Pop them into the oven and bake for 15–18 minutes, or until they’re beautifully golden and the edges are just starting to crisp up. Your kitchen will smell incredible!
Step 6: Serve and Enjoy
Let the taquitos cool for just a minute before serving—they’ll crisp up even more as they sit. Pile them onto a platter and serve hot with plenty of sour cream, guacamole, and extra salsa for dipping. Get ready for major compliments!
How to Serve Easy Gluten-Free Chicken Taquitos Recipe
Garnishes
Top your taquitos with a sprinkle of fresh cilantro, a handful of sliced green onions, or even a shower of crumbled queso fresco for a pop of color and added flavor. Don’t forget the lime wedges for a zesty squeeze right before eating!
Side Dishes
This Easy Gluten-Free Chicken Taquitos Recipe is right at home alongside classic sides like Mexican rice, refried beans, or a crisp, tangy slaw. If you’re hosting, lay out a big platter of chips and salsa, or add a fresh corn salad to complete the meal.
Creative Ways to Present
Turn these taquitos into a build-your-own taco bar by slicing them in half and serving with a variety of dips and toppings. Or, stand them upright in a glass jar for a fun and inviting appetizer spread at your next party. The possibilities are endless and always delicious!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover taquitos (a rare occurrence!), let them cool completely before storing in an airtight container in the fridge. They’ll keep well for up to 3 days and are just as tasty reheated.
Freezing
To freeze, assemble the taquitos but don’t bake them yet. Lay them out on a tray and freeze until solid, then transfer to a freezer bag. They’ll stay fresh for up to 2 months—whenever you’re ready, just bake straight from frozen and add a few extra minutes to the cook time.
Reheating
For the best texture, reheat taquitos in a 375°F oven for about 10 minutes, or until hot and crisp. The air fryer works wonders here, too! Microwaving is quick, but you’ll lose some of that irresistible crunch.
FAQs
Can I use flour tortillas instead of corn?
Absolutely, but keep in mind that the Easy Gluten-Free Chicken Taquitos Recipe is specifically made to be gluten-free, so stick to certified gluten-free flour tortillas if you make the swap. Corn tortillas are classic and crisp up beautifully!
What’s the best way to shred chicken quickly?
The easiest method is to use two forks or a stand mixer with the paddle attachment. Rotisserie chicken is a huge time-saver and shreds wonderfully for this recipe.
How do I keep the tortillas from breaking when rolling?
Warming the tortillas is crucial! Either microwave them with a damp paper towel or heat in a skillet. This makes them pliable and easy to roll without cracking.
Can I make these ahead for a party?
Definitely! Assemble the taquitos and keep them covered in the fridge until you’re ready to bake. You can even freeze them and bake straight from frozen for the ultimate party shortcut.
Is this recipe spicy?
The Easy Gluten-Free Chicken Taquitos Recipe has mild heat, but you can easily adjust the spice level by choosing a mild or hot salsa and adding more or less chili powder to suit your taste.
Final Thoughts
There’s just something magical about a platter of crispy, golden taquitos—especially when they’re homemade, gluten-free, and packed with flavor. I hope you’ll love this Easy Gluten-Free Chicken Taquitos Recipe as much as I do, and that it brings a little extra joy (and crunch) to your next meal. Don’t be surprised if it becomes a regular request at your table!
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Easy Gluten-Free Chicken Taquitos Recipe
- Total Time: 38 minutes
- Yield: 12 taquitos 1x
- Diet: Non-Vegetarian
Description
This Easy Gluten-Free Chicken Taquitos recipe offers a delicious, crispy Mexican-inspired appetizer or main course that’s perfect for anyone avoiding gluten. Filled with shredded chicken, cheese, and flavorful spices, these baked taquitos are a healthier alternative to fried versions and are perfect for entertaining or a satisfying meal.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Taquitos
- 12 small gluten-free corn tortillas
- 2 tablespoons olive oil
For Serving
- Sour cream
- Guacamole
- Extra salsa
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and to make clean up easier.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, shredded cheese, softened cream cheese, salsa, chili powder, cumin, garlic powder, and salt. Mix well until all ingredients are evenly incorporated.
- Warm the tortillas: Briefly warm the gluten-free corn tortillas in the microwave for about 20 seconds or on a skillet until they become pliable. This will make rolling easier and prevent cracking.
- Assemble the taquitos: Place 2 to 3 tablespoons of the chicken filling along one edge of each warmed tortilla. Roll the tortilla tightly around the filling to form a taquito shape.
- Arrange for baking: Place the rolled taquitos seam side down on the prepared baking sheet to prevent them from unrolling during baking.
- Brush with olive oil: Lightly brush the tops of the taquitos with olive oil. This helps them become golden and crispy during baking.
- Bake: Bake the taquitos in the preheated oven for 15 to 18 minutes, until they are golden brown and crispy.
- Serve: Remove from the oven and serve hot with sour cream, guacamole, and extra salsa for dipping.
Notes
- For an air fryer option, cook the taquitos at 400°F (200°C) for 8 to 10 minutes, flipping halfway through to ensure even crispiness.
- You can freeze unbaked taquitos by placing them on a tray until frozen solid, then transferring them to a freezer-safe bag for up to 2 months. Bake them straight from frozen, adding an additional 5 minutes to the baking time.
- Use gluten-free corn tortillas to keep the recipe gluten-free and kid-friendly.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 taquitos
- Calories: 280
- Sugar: 1g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
