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Baked Chicken Rolled Tacos Recipe (Homemade Taquitos)

Golden, crispy corn tortillas filled with tender, citrus-marinated chicken and lots of cheese - baked, not fried!
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 16

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword appetizers, chicken, easy, gluten free
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