Baked Chicken Taquitos (Printer-Friendly)
Crispy baked taquitos filled with seasoned chicken and cheddar cheese for a flavorful snack or dinner.
# What You'll Need:
→ Protein and Seasoning
01 -
1.5 pounds boneless skinless chicken breasts
02 -
1 packet taco seasoning mix
03 -
1.5 cups salsa
04 -
0.5 cup water
→ Dairy
05 -
1 cup shredded cheddar cheese
→ Bread
06 -
10 corn tortillas
→ Fats and Oils
07 -
Vegetable oil for brushing
# Steps to Follow:
01 -
Pour 0.5 cup water into the bottom of an Instant Pot. Add chicken breasts and season with taco seasoning. Pour salsa over chicken, ensuring some salsa is underneath to prevent burning. Cook under high pressure for 12 minutes if using fresh or thawed chicken, or 17 minutes if frozen. Perform a quick release, shred the chicken with two forks, then mix it thoroughly with the salsa in the pot.
02 -
Wrap corn tortillas in a clean kitchen towel and microwave for 60 seconds to soften and prevent cracking when rolled.
03 -
Lay warmed tortillas flat. Place approximately 0.25 cup of the chicken mixture in the center of each tortilla and sprinkle with shredded cheddar cheese. Roll each tortilla tightly around the filling and place seam side down on a baking tray.
04 -
Lightly brush each rolled taquito with vegetable oil to promote crispness during baking.
05 -
Preheat oven to 425°F. Bake taquitos on the tray for 20 minutes or until golden brown and crispy.
06 -
Serve hot with guacamole or salsa for dipping.
# Extra Suggestions:
01 -
Warming corn tortillas before rolling prevents them from breaking and ensures a crispy texture after baking.
02 -
Air fryer alternative: brush taquitos with oil and cook at 400°F for 11-12 minutes, flipping halfway, for extra crispiness.