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
Scale
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
