Loaded Baked Chicken Taquitos
These Loaded Baked Chicken Taquitos are so easy to make and full of flavor. Chicken taquitos are a great choice for parties and large gatherings. Plus, it uses rotisserie chicken, so it's super easy.
Servings: 6 people
Ingredients
- 1 rotisserie chicken, shredded (about 4 to 5 cups)
- 1 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup your favorite salsa verde
- 1 cup Mexican blend cheese
- 18 to 20 white corn tortillas
- Cooking spray
Toppings
- Shredded iceberg lettuce
- Guacamole
- Avocado crema
- Diced tomatoes
- Sour cream
- Queso fresco, crumbled
- Chopped cilantro
Instructions
- Prepare your choice of toppings in advance.
- Preheat oven to 425 degrees F.
- In a large bowl, combine the shredded chicken, cumin, oregano, chili powder, paprika, garlic powder, red pepper flakes, salt, and pepper.
- Heat a large skillet to medium heat. Add some olive oil, the prepared chicken and salsa verde. Cook about 5 minutes until heated through and fragrant. This will help with flavors come together. Set aside and let cool slightly.
- Meanwhile, get the corn tortillas ready. Place 2 tortillas in between a damp paper towel. Then place 2 more tortillas and another damp paper towel on top, and repeat with the remaining tortillas, so that they are all stacked between damp paper towels. Microwave for 30-50 seconds, or until the tortillas are warm and easy to bend.
- Make the taquitos: for each taquito, add about 1 heaping tablespoons shredded Mexican blend cheese and 2 tablespoons of the prepared chicken. Roll them up, and place each one, seam side down, on a lightly oiled baking sheet. Repeat with remaining tortillas.
- Spray the taquitos with cooking spray. Bake for about 15-20 minutes, until crispy and lightly golden brown.
- To serve, arrange on a large platter and add toppings to your liking. Enjoy!