recipe for chicken taquitos
The Best recipe for chicken taquitos
I also love how adaptable they are. You can tweak the seasoning to suit what you’re in the mood for—spicy for a kick, mild for a crowd, or even a little extra garlic and cumin if you’re feeling fancy. Plus, they’re a great way to use up leftover chicken, so there’s no waste. And if you’re watching what you eat, they’re a lighter option compared to heavy fried snacks—just a balanced protein with a little healthy fat from the avocado or salsa you serve with them. It’s a dish that feels indulgent but actually makes sense for everyday eating.
Crispy Chicken Taquitos with Homemade Sauce
A simple, handheld snack featuring tender chicken rolled in a buttery tortilla dough, baked to golden perfection. Perfect for parties or a quick weeknight meal.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup cornstarch
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp olive oil
- 1 large egg
- ½ cup warm water
- 1 cup tomato sauce
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp onion powder
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Cut chicken breasts into 1-inch strips and season with salt, pepper, paprika, cumin, and garlic powder. -
2
In a separate bowl, mix flour, olive oil, and salt. Add the egg and stir until a thick, dough-like consistency forms. Gradually add warm water to adjust texture. -
3
Roll the dough out on a lightly floured surface to about ¼-inch thickness. Cut into 2-inch squares. -
4
Place a chicken strip in the center of each square. Roll tightly from the bottom up, sealing the edges with a pinch of flour. -
5
Place taquitos seam-side down on a parchment-lined baking sheet. Bake for 12–15 minutes until golden brown. -
6
While taquitos bake, heat tomato sauce with olive oil, oregano, and onion powder in a saucepan until warm. Season with salt and pepper. -
7
Serve taquitos warm with the homemade sauce, sliced avocado, or a sprinkle of shredded cheese.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Chicken Taquitos with Homemade Sauce Works
❓ Frequently Asked Questions About Crispy Chicken Taquitos with Sauce
How long do I need to cook chicken taquitos before wrapping them?
You can bake them fresh before wrapping, but for convenience, you can also wrap them up to two days ahead. Store wrapped taquitos in an airtight container in the fridge and reheat in a 350°F (175°C) oven for 8–10 minutes until crispy.
Can I substitute chicken breast for ground beef in this recipe?
Yes, you can use ground chicken breast instead of beef. Keep the same seasoning and cooking time, but adjust the texture slightly—it will be slightly more tender than beef.
What if my chicken isn’t perfectly shredded?
If the chicken isn’t fully shredded, let it cool for a few minutes after cooking, then gently pull apart with two forks or your hands. If it’s still too chunky, finely chop it by hand or use a fork to break it down further.
Can I make these taquitos gluten-free?
Yes! Use gluten-free taco seasoning and serve on corn tortillas instead of flour. If you’re concerned about cross-contamination, ensure your cooking tools and surfaces are clean.
How do I keep the filling from getting soggy in the tortillas?
To prevent sogginess, pat the chicken dry thoroughly before mixing with the seasoning. You can also add 1–2 tablespoons of cornstarch or flour to the filling to help it hold shape. Wrap tightly in foil while reheating to trap steam.
