Isn’t it the best when baked foods taste just as good as their fried counterparts? Let’s add these to the list. You will not believe how crispy these Baked Chicken Rolled Tacos get in the oven! There’s no frying required in this rolled tacos recipe, and the taste and texture will fool even the most critical foodies.
They’re crispy outside, cheesy and yummy inside, with all the good Tex Mex flavors. Perfect for Taco Tuesday, Cinco de Mayo or any time. Let’s make them!
What is a Taquito (i.e. Rolled Taco)?
A taquito is quite literally a “little taco” that’s been rolled and, traditionally, fried. Fillings can be seasoned beef or chicken and cheese. They’re also called rolled tacos or flautas (although flautas are typically made with flour tortillas instead of corn).
The only real difference between a taquito and a rolled taco is that taquitos are fried and rolled tacos can be baked or fried. Taquitos are usually served with dipping sauces like guacamole, salsa and sour cream.
What’s in these Homemade Chicken Taquitos
Here’s what you’ll need to make this crispy rolled tacos recipe:
- Lean chicken breast
- Corn tortillas
- Orange juice
- Lime juice
- Sharp cheddar cheese
- Kosher salt
- Black pepper
- Garlic cloves
- Olive oil
How to Make Baked Chicken Rolled Tacos
You won’t need a messy skillet with splattering hot oil to make these taquitos. It all happens in the oven!
First, marinate the chicken in a citrus-based sauce using orange juice and lime juice. We’re throwing the dry taco seasoning into the marinade as well. It’s super easy. Even just 30 minutes of marinating makes a difference, but let it sit as long as you can.
Then, just baked the chicken into the oven and shred with forks once it’s cooked.
Now, warm your tortillas in the microwave to keep them from breaking when you roll them. Brush them on both sides with cooking oil, and then fill them with a small amount of chicken and cheese. Don’t overfill! Now, pop them in the oven starting counting down to snack time!
How to Serve Rolled Tacos
These baked chicken taquitos make a great game day snack, or anytime snack, really. They’re also perfect as an appetizer for a night of Mexican food. Serve them with your main dish and a side of Mexican rice.
I like to sprinkle them with chili powder and load them up with garnishes like sour cream, fresh cilantro and chopped green onions.
And you’ll definitely want to dip them in your favorite homemade red or green salsa, guacamole or even a spicy ranch. We like to stir a few drops of hot sauce into regular ranch dressing. It makes such a yummy dip!
Variations to this Rolled Tacos Recipe
This is one of those great recipes that can be used with any kind of protein without making other modifications. Here are some ideas:
- Beef Taquitos using ground beef or shredded steak
- Pork Taquitos using crumbled chorizo
- Turkey Taquitos made with lean ground turkey
- Vegetarian Taquitos using your favorite plant-based protein crumbles
Can you freeze homemade taquitos?
Freezing these baked chicken rolled tacos is a great way to party prep in advance. Roll the taquitos as per the instructions in the recipe card. Then, pack them tightly together in plastic wrap. Place the wrapped taquitos into a freezer bag or airtight container and freeze.
When you’re ready to enjoy them, follow the baking instructions below. You may have to add a few minutes to the cook time.
Alternatively, freeze your leftover baked taquitos the same way. The next time you want to enjoy them, just reheat them in the oven for 15-20 minutes.
How to Keep the Tortillas from Breaking
If you’re new to making rolled tacos, the first few might be a little frustrating. Corn tortillas break really easily, especially when they are cold or at room temperature.
It’s important to work with warm (almost hot) tortillas. Microwave them for 30 seconds, and keep them covered with a damp paper towel while you’re working. Microwave them again, as needed, if they start to break on you.
Tips for Getting the Crispiest Baked Taquitos
Although flour tortillas are great, if you really want a crispy taco shell, you’ve got to go with corn tortillas. Brush the tortillas generously with olive oil on both sides. Trying to use cooking spray is not going to cut it. The oil is necessary if you want those golden crispy taquito shells. And those shells are the best part, right?
Fill and roll tortillas while they are warm in order to minimize any breakage and maximize the crispiness.
I hope you love this baked chicken rolled tacos recipe! And when you make them, I’d love to hear about it. Drop a rating or leave a comment below. Enjoy!
For more Tex Mex recipes, try these:
- Honey Lime Chicken & Corn Tacos
- Healthy Mexican Layer Dip
- Easy Black Bean & Corn Salad with Homemade Tortilla Chips
For more baked-not-fried recipes, try these:
Baked Chicken Rolled Tacos Recipe (Homemade Taquitos)
- 1 lb. boneless, skinless chicken breast
- 14-16 corn tortillas
- 1 cup orange juice
- 2 Tbsp. lime juice
- 2 cups sharp cheddar cheese grated
- 1 1/2 Tbsp. kosher salt
- 1 Tbsp. dried oregano
- 1 Tbsp. pepper
- 1 tsp. cumin
- 4 cloves garlic minced
- 1/4 cup extra virgin olive oil or vegetable oil
- Combine the orange juice, lime juice, salt, pepper, oregano, cumin and garlic in a shallow baking dish. Marinate the chicken in this mixture for at least 30 minutes.
- Preheat oven to 400 degrees. Bake the chicken for 30 minutes, until tender. Shred with forks.
- Increase the oven temperature to 450 degrees. Heat tortillas in the microwave for 30 seconds. Keep tortillas covered with damp paper towels while you're working. While still warm, brush both sides with oil. Place a thin line of shredded chicken and cheese in the center of each tortilla. Roll and place, seam side down, onto a baking sheet.
- Bake taquitos 12-14 minutes, until golden. Flip and bake 8-10 more minutes. Serve warm.
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