Healthy Baked Chicken Taquitos
Who else had those taquitos out of the frozen section as a kid that you just tossed in the oven? I sure did! Let me tell you, after you make your own from scratch you will never buy those again! Homemade taquitos are the ultimate game changer! These were so quick & easy to make (and extremely fresh too might I just add). I used pre-cooked rotisserie chicken to speed up the process even more! You can customize these in so many ways by changing your protein up, spice level of your salsa, etc.! I hope you give this recipe a try and love them as much as I do! Be sure to check out my Homemade Mexican Rice as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love These
- Delicious: Who doesn't love taquitos? I don't know a single soul.
- Macros/Nutritious: These taquitos are made with fresh, clean ingredients and are full of protein!
Ingredients
- Chicken - I used 2 pounds of cooked rotisserie chicken to make it easy, but you can bake/cook yours from scratch if you would like too!
- Bell Pepper - 1 large bell pepper, color of choice.
- Yellow Onion - 1/2 of a medium yellow onion, diced.
- Jalapeños - 2 jalapeños, seeds removed and diced.
- Garlic - 2 teaspoons of garlic, minced.
- Cumin - 2 teaspoons of ground cumin.
- Chili Powder - 2 teaspoons of chili powder.
- Paprika - 1/2 teaspoon of paprika.
- Salt & Pepper - To taste.
- Cheddar Cheese - 1 1/4 cup of shredded cheddar cheese, or cheese of choice!
- Salsa - 1/2 cup of salsa of choice. I used a classic mild salsa by the brand Taste Mi Rancho.
- Tortillas - 28 small corn tortillas - I used the Organic Corn THINcredibles corn tortillas by Mi Rancho. This is not sponsored at all. I just love these tortillas!
How To Make Them
- Preheat your oven to 400°F. Line a large baking sheet with foil & set aside.
- Heat up a drizzle of olive oil in a large wok/skillet. Add your bell pepper, onion, jalapeños. Sauté for 2-3 minutes out until fragrant.
- Add in the chicken, spices, salsa, and cheese. Mix well and allow flavors to soak into the chicken and for the cheese to melt.
- In the meantime, line your tortillas on your baking sheet and lightly spray the tops with nonstick spray. Bake for 5-6 minutes, or until fully heated through and soft. This is key to rolling up your taquitos without them breaking!
- Remove the tortillas from the oven, stack them up, and wrap them in foil to keep them warm.
- One at a time, fill your taquitos with the chicken mixture. Roll them up tightly and like them up on your baking sheet.
- Bake for 15 minutes and enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so!
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
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Who else had those taquitos out of the frozen section as a kid that you just tossed in the oven? I sure did! Let me tell you, after you make your own from scratch you will never buy those again! Homemade taquitos are the ultimate game changer! These were so quick & easy to make (and extremely fresh too might I just add). I used pre-cooked rotisserie chicken to speed up the process even more! You can customize these in so many ways by changing your protein up, spice level of your salsa, etc.! I hope you give this recipe a try and love them as much as I do! Be sure to check out my Homemade Mexican Rice as well!
- 2 lb chicken (I used pre-cooked rotisserie chicken but you can cook yours from scratch too!)
- 1 bell pepper (color of choice)
- 1/2 cup yellow onion (medium, diced)
- 2 jalapenos (seeds removed & diced)
- 2 tsp garlic (minced)
- 2 tsp cumin (ground)
- 2 tsp chili powder
- 1/2 tsp paprika
- salt (to taste)
- black pepper (to taste)
- 1 1/4 cup cheddar cheese (shredded)
- 1/2 cup salsa (not chunky, can be your desired spiciness)
- 28 corn tortillas (small)
Preheat your oven to 400°F. Line a large baking sheet with foil & set aside.
Heat up a drizzle of olive oil in a large wok/skillet. Add your bell pepper, onion, jalapeños. Sauté for 2-3 minutes out until fragrant.
Add in the chicken, spices, salsa, and cheese. Mix well and allow flavors to soak into the chicken and for the cheese to melt.
In the meantime, line your tortillas on your baking sheet and lightly spray the tops with nonstick spray. Bake for 5-6 minutes, or until fully heated through and soft. This is key to rolling up your taquitos without them breaking!
Remove the tortillas from the oven, stack them up, and wrap them in foil to keep them warm.
One at a time, fill your taquitos with the chicken mixture. Roll them up tightly and like them up on your baking sheet.
Bake for 15 minutes and enjoy!
Servings 28
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 1g5%
- Cholesterol 4.8mg2%
- Sodium 64.2mg3%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 1.3g6%
- Sugars 0.6g
- Protein 9.1g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.