I love taquitos. You know the ones. The ones in the freezer section that you bake at home and end up with a plate of several perfectly rolled crisp taquitos loaded with beef, chicken, or beans and cheese. My problem though has always been that they were almost impossible for me to get right at home. That is until now.
Did you know that there is a trick to making them? My problem in the past has always been that the tortillas split and crack down the sides while baking. And let’s face it, there isn’t much worse than a cracked taquito! Well, I’m happy to say that I’ve learned the trick and will share it with you.
The trick to perfect Crispy Baked Chicken Taquitos is… keeping the tortillas SUPER hot as you fill and roll them. They can’t cool off much or they will start to crack.
There it is. That’s all you need to know. There’s several ways to do this, but I’ve found that a steamer basket on the stove works best for me. I can take out a few tortillas at a time, stuff and roll them, then continue on without the stack of tortillas getting cold.
I left these taquitos super simple with just chicken, seasoning, and the tortillas. But, you can make them up however you want!
TheSkinnyFork.com Learn the trick to perfectly light and crisp baked taquitos that don't have to be deep fried to taste amazing! Great as a hot appetizer or part of a Tex-Mex meal. Prep Time: 10 Minutes • Cook Time: 10 Minutes
Servings: 10 • Serving Size: 2 Taquitos • Calories: 188 • Fat: 6 g • Saturated Fat: 1 g • Carb: 22 g • Fiber: 3 g • Protein: 12 g • Sugar: 1 g • Sodium: 173 mg
• 20 Corn Tortillas
• 2 C. Cooked & Shredded Chicken Breast
• 2 Tbsp. Taco Seasoning
• Salt & Pepper to Taste
Directions:
Get a pot of water going for your steamer basket and once boiling, place the tortillas into the steamer basket.
The WHOLE trick into the tortillas NOT busting is keeping them nice and HOT while being filled and then baked. If they cool off at all, they will start to break.
Cover the steam basket with a lid, reduce the heat to low, and allow to steam for a couple of minutes.
While steaming, mix together the 2 C. shredded chicken, 2 Tbsp. taco seasoning, and salt & pepper to taste together until well combined.
Preheat the oven to 400 degrees F. and line a baking sheet with foil or a silicone baking sheet.
Once the tortillas are good and hot, remove them a few at a time and lay them out.
Place about 2 heaping tbsp. of the chicken along the center of each tortilla and roll them up.
Pierce with a toothpick if needed to keep together, transfer to the prepared baking sheet, and give them a light spritz of non-stick cooking spray.
Rinse and repeat for the remaining tortillas and meat.
Place the baking sheet in the oven to bake for about 10-15 minutes or until the edges are browning and tortillas are nice and crisp.
Once done, remove from the oven and enjoy!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Kidney Friendly • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher