Mexican food is just food for my soul, and taquitos definitely have a special place in my heart. If you haven't tried baking taquitos instead of frying them, then this recipe is definitely a must! You might know these as flautas, as they have many tasty names. These baked ones have less grease which makes for a healthier meal! The nice crunch of the taco is only the beginning, as you are followed by a rich and creamy cheese and chicken filling. Pair them with my homemade guacamole and pico de gallo recipes and you'll thank me later!
The taquitos can be served as an appetizer alone, or you can make a spiced Mexican rice to go along with it for a complete dinner!
Each piece of this dish gives such vibrant flavors, and together it all tastes amazing. The citrus, spicy, and creamy flavors work wonders!
Because of my South American background, experimenting with Hispanic dishes is one of my favorite things to do. There are so many different flavors and spices to work with to create various unique recipes. Mexican food, specifically, really packs in the flavor and heat and that's why I love it so much.
Although you can find a recipe to fry taquitos, these baked ones save the mess and the grease! They are a much healthier alternative without having to change any of the ingredients. The taquitos still come out just as crispy and just as delicious!
I have also attached mini recipes to my homemade guacamole and pico de gallo. I felt that the meal wasn't complete until I topped the taquitos with both delicious dips! Give them a try and even use them for other recipes or just to snack on with some salty tortilla chips.
Prep Time: 25 minutes Serves: 4 People
Cook Time: 20 minutes
Total Time: 45 minutes
INGREDIENTS
2 1/2 cups Chicken breast, cooked and shredded
12 small Corn tortillas
2 Tbsp Canola oil, divided
1/2 cup Yellow onion, finely chopped
1 clove garlic , minced
1/3 cup salsa verde or guacamole salsa (this is different than the guacamole dip that I have provided in the recipe. It comes in a jar pre-made from the grocery store)
3 oz cream cheese , diced into 1-inch pieces
3/4 tsp Chili powder
1/2 tsp Paprika
1/2 tsp ground Cumin
Juice of 1 lime
Salt and freshly ground black pepper, to taste
2 Tbsp Cilantro, chopped
1 cup Shredded monterey jack cheese
1 Tbsp. Olive oil
1/4 cup Tomatoes, diced
2 Tbsp. Sour cream
For the Guacamole
1 Avocado
1 Roma tomato, diced
1/3 of Red onion, diced
1 tsp Pickled jalapeños, diced
Juice of 1 lime
2 tsp Salt
1 tsp Black pepper
1/2 tsp Garlic powder
1/2 tsp. Chili Powder
Handful of Cilantro, chopped
For the Pico de Gallo
2 Roma tomatoes, chopped
1/2 Red onion, chopped
Juice of 1 lime
2 Tbsp. Cilantro, chopped
Salt and Black Pepper
1 tsp. White vinegar
INSTRUCTIONS
Clean and slice 2 boneless, skinless chicken breasts into strips. Season them lightly with salt and black pepper.
In a large skillet over medium heat, heat up about 1 Tbsp of cooking oil.
Once it has heated up, place the strips of chicken breast in the skillet and cook until well done, about 8-10 minutes.
Shred the chicken.
Set aside in a plate after it has cooked.
Preheat oven to 425 degrees.
Heat a medium non-stick skillet on medium high. Once it is hot, place one tortilla at a time and cook for 10 seconds on each side. After each tortilla is finished, set it in a covered plate to seal in the moisture, which helps the tortillas not crack while filling them. Repeat with the rest of the tortillas.
In the same skillet used to cook the chicken, heat 1/2 Tbsp of canola oil over medium-high heat. Add the onions and saute for about 4 minutes, until soft and slightly golden.
Add in the garlic and cook for about 30 seconds, enough time to release its flavors. Remove from heat.
Pour in the salsa verde or guacamole salsa and diced cream cheese. Turn the heat down to medium-low and return back on heat.
Continue to stir until the cream cheese has melted. Once it has melted, add chili powder, cumin, lime, juice, and salt and pepper. Reduce heat to medium-low, and return skillet to heat.
Remove the skillet from heat and add shredded chicken, cilantro and monterey jack cheese, and continue to stir until everything is incorporated.
To fill the tortillas, spread about 3 Tbsp. of the chicken mix on one side of the tortilla. Tightly roll the tortilla to the opposite side of the mix. Place on a lined baking tray, and place the filled tortillas at least an inch apart from each other (This helps get an even toast).
Using the olive oil, brush the rolled tortillas lightly on the tops, bottoms, and sides. Bake for about 18-20 minutes, or until the taquitos are a light golden brown and are crisp.
Top with fresh tomatoes, more shredded cheese, sour cream, pico de gallo, and guacamole.
Enjoy!
*To make the guacamole, mix all of the ingredients together. (It is better to mash the avocado first to get that creamy consistency). To keep from browning, keep the avocado pit in the bowl of guacamole until serving.*
*To make the pico de gallo, combine all of the ingredients together. Serve.*
TIP:
- Make sure you use the authentic corn tortillas to ensure a crispy texture
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