Tacos happen just about every week in our house. Sometimes they are traditional like a lettuce, tomato, ground beef taco in a hard taco shell. But other times I like to try something different. Taquitos are just rolled tacos so they still work for #TacoTuesdays and these Baked Chicken Taquitos are perfect for your next taco night.
The homemade enchilada sauce is what really makes these taquitos sing. It is such a simple recipe but so full of flavor. If you wanted to quicken up this recipe you could use your favorite canned enchilada sauce. To further make it quicker, you could use rotisserie chicken in place of the cooked chicken. Since you are baking the taquitos, you can use cold ingredients in the mixture if you need.
If you have an air fryer – you can totally make these in your air fryer. You still want to do at least 425degF and adjust the cook time to your machine. You also want to make sure you turn them at some point, to make sure they are crisp all the way around. When it comes to the garnish, you have a lot of options. I personally like the sour cream, Sriracha and green onions. My trick to get the sour cream on each is to put the sour cream in a short cup (like a highball glass) the dip the taquito in to get a nice coating.
These can be an appetizer or potluck item. If you are making it for dinner, like I did, it is great to have with the classic beans and rice sides. I make a quick Mexican rice – 2 cups long grain rice, 1 quart chicken broth, 4oz can Green Chilies, 9oz can Tomato Paste, 1 tsp each cumin and chili powder. Cover and cook for 17 minutes on medium heat. And then my cheesy refried beans – 2 cans refried beans, 1 can Pinto beans (drained), 1 cup Milk, 1 cup shredded cheddar cheese, 1 tsp cumin. Simmer over medium-low until ready to serve.
Now Let’s Get Cookin’!
Baked Chicken Taquitos
- 20 Flour Tortillas, fajita-size
- 2 cups Cheddar Cheese shredded
- 2 lbs Chicken Thighs boneless, skinless
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 qt Chicken Broth
For the Enchilada Sauce
- 1 tbsp Oil
- 1 6 oz can Tomato Paste
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1½ cups Chicken Broth
For Garnish, if desired
- Sour Cream
- Green Onions chopped
- Sriracha or Taco Sauce
- In a sauce pan over medium-high heat, add chicken broth, cumin, chili powder and chicken. Cook for 15 minutes. Remove from pan to cutting board. Chop chicken. Transfer to bowl.
- In a separate sauce pan over medium-high heat, add oil. Then add tomato paste and seasonings, stirring to combine. Whisk in chicken broth until sauce is smooth and creamy. Reduce heat and simmer for 10 minutes
- Preheat oven to 425degF
- Add enchilada sauce to chopped chicken. Add cheese and toss to mix.
- Put portion of chicken mixture to center of tortilla, fold one side over top, pull tight around mixture and roll tortilla up. Repeat with remaining tortillas
- Line out on rack on a parchment paper lined baking sheet. Back for 15 minutes then turn each and cook another 10 minutes.
- Serve with desired garnish (sour cream, salsa, hot sauce, green onions)
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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