Description
These Easy Gluten-Free Chicken Taquitos are a flavorful and crispy Mexican-inspired dish that is perfect for a delicious dinner. Filled with shredded chicken, cheeses, and spices, these baked taquitos are a crowd-pleaser!
Ingredients
For the Taquitos:
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 1/4 cup salsa or enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 10–12 gluten-free corn tortillas
- Avocado oil or olive oil spray for brushing or spraying
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, cheddar cheese, Monterey Jack cheese, cream cheese, salsa, cumin, garlic powder, chili powder, and salt. Mix until well combined.
- Prepare the Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30–60 seconds to make them pliable.
- Assemble the Taquitos: Spoon 2 tablespoons of the chicken mixture onto each tortilla, then roll tightly. Place seam-side down on the prepared baking sheet.
- Bake: Lightly brush or spray the tops of the taquitos with oil. Bake for 15–18 minutes, or until golden and crispy.
- Serve: Serve warm with guacamole, salsa, or sour cream.
Notes
- To make these dairy-free, use plant-based cheeses and dairy-free cream cheese.
- You can also air fry the taquitos at 400°F (200°C) for 8–10 minutes.
- Store leftovers in the fridge and reheat in the oven or air fryer to retain crispiness.
