These crispy baked taquitos are packed with seasoned chicken and reduced-fat cheese, making them a lighter alternative to fried taquitos. Perfect for lunch, dinner, meal prep, or a party appetizer.
Servings: 8 (2 taquitos per serving)
Yield: 16 taquitos
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Ingredients
For the Filling
- 2 cups cooked chicken breast, shredded
- ½ cup reduced-fat shredded cheddar cheese
- ½ cup reduced-fat Monterey Jack cheese
- ⅓ cup nonfat plain Greek yogurt
- ¼ cup salsa
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the Taquitos
- 16 small corn tortillas (6-inch)
- Cooking spray
Optional Garnishes
- Chopped cilantro
- Diced tomatoes
- Sliced green onions
- Jalapeño slices
- Lime wedges
Optional Dipping Sauces
- Salsa
- Pico de gallo
- Nonfat Greek yogurt
- Light sour cream
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper or nonstick baking spray
- Pastry brush (optional)
Instructions
Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly coat with cooking spray.
Step 2: Prepare the Filling
- In a large bowl combine:
- Shredded chicken
- Cheddar cheese
- Monterey Jack cheese
- Greek yogurt
- Salsa
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
- Mix thoroughly until all ingredients are evenly distributed.
Step 3: Warm the Tortillas
Corn tortillas roll more easily when warm.
Microwave Method
- Wrap tortillas in a damp paper towel.
- Microwave for 30–45 seconds until soft and pliable.
Skillet Method
- Warm each tortilla for about 10–15 seconds per side in a dry skillet.
Keep tortillas covered with a clean towel while working.
Step 4: Fill and Roll
- Place approximately 2 tablespoons of filling in a line near one edge of each tortilla.
- Roll tightly into a cigar shape.
- Place seam-side down on the prepared baking sheet.
- Repeat with remaining tortillas and filling.
Step 5: Bake
- Lightly coat the tops of the taquitos with cooking spray.
- Bake for 20–25 minutes or until:
- Golden brown
- Crispy around the edges
- Heated through
For extra crispiness, rotate the pan halfway through baking.
Step 6: Cool Slightly
- Remove from oven.
- Let rest for 3–5 minutes before serving.
Serving Suggestions
Serve with:
- Salsa
- Pico de gallo
- Nonfat Greek yogurt
- Fresh guacamole (if Points allow)
- Mexican-style salad
- Cilantro-lime slaw
Make-Ahead Instructions
Refrigerator
- Assemble taquitos up to 24 hours ahead.
- Cover and refrigerate.
- Bake when ready to serve.
Freezer
- Assemble taquitos and place on a baking sheet.
- Freeze until solid.
- Transfer to a freezer-safe container or bag.
- Store for up to 3 months.
To Bake from Frozen
- Bake at 425°F (220°C) for 25–30 minutes.
Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Spray taquitos lightly with cooking spray.
- Arrange in a single layer.
- Air fry for 8–10 minutes until crisp and golden.
Approximate Nutrition (Per Serving – 2 Taquitos)
- Calories: 220–260
- Protein: 20–24 g
- Carbohydrates: 16–20 g
- Fat: 7–9 g
- Fiber: 2–3 g
