Baked Taquitos Recipes

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BAKED CHICKEN TAQUITOS

This baked version of taquitos is healthier and less mess in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. Leftover chicken or a rotisserie chicken is perfect for the filling.

Provided by Jamie and Jason

Categories     Mexican

Time 30m

Yield 3 taquitos, 4 serving(s)

Number Of Ingredients 11



Baked Chicken Taquitos image

Steps:

  • Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
  • Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

1 tablespoon olive oil, more for brushing tortillas
1 cup chopped onion
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro
2 cups shredded cooked chicken meat
2 cups low-sodium gluten-free chicken stock
12 (6 inch) corn tortillas
1 cup shredded monterey jack cheese

BAKED TAQUITOS

I got this recipe off of a blog (bigboldbeautifulfood.blogspot.com). I have made it once and the flavour was really good, but it looked funny! The instructions are long but it is actually very simple and quick to make. I am posting how the recipe is originally written (well almost) but you might want to add a bit more spice. I served it with a spicy salsa and it tasted great. The chicken broth is needed if you are using corn tortillas only.

Provided by flygirl 5

Categories     Lunch/Snacks

Time 30m

Yield 12 Taquitos, 2-4 serving(s)

Number Of Ingredients 11



Baked Taquitos image

Steps:

  • Preheat oven to 425F and oil a baking sheet.
  • Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes.
  • Add garlic, cumin, paprika, and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant.
  • Take from heat and stir in cilantro and chicken. Set aside.
  • IF YOU ARE USING FLOUR TORTILLAS:.
  • Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
  • Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
  • Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
  • IF YOU ARE USING CORN TORTILLAS.
  • Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
  • Dip tortillas one at a time, briefly, just to soften, 1-2 seconds (I find it might take 3-4).
  • Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
  • Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
  • Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.

1 tablespoon olive oil, plus more for brushing tortillas and oiling a baking sheet
1 cup onion, chopped
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon sea salt (I used regular salt)
1/4 cup cilantro, chopped
2 cups cooked chicken, shredded
2 cups low sodium chicken broth
12 tortillas (6inches)
1 cup monterey jack cheese or 1 cup cheddar cheese, shredded

BAKED BEEF TAQUITOS

A blend of hamburger, rice, red pepper and garlic in salsa-topped corn tortillas. Top with sour cream and black olives.

Provided by Fuzzi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 8



Baked Beef Taquitos image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
  • Bake in the preheated oven until bubbly, about 25 minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 44.1 g, Cholesterol 76.1 mg, Fat 22.9 g, Fiber 4.9 g, Protein 25.3 g, SaturatedFat 10.9 g, Sodium 761.5 mg, Sugar 3.4 g

1 pound ground beef
2 cups cooked white rice
2 tablespoons water
1 ½ tablespoons chopped red bell pepper
1 tablespoon chopped fresh garlic
12 (6 inch) corn tortillas, or more to taste
2 cups salsa
1 ½ cups shredded Cheddar cheese

BAKED CHICKEN TAQUITOS

These baked chicken taquitos are easier than frying and a little better for the family waistline.

Provided by Blue Buddha

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 12

Number Of Ingredients 19



Baked Chicken Taquitos image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
  • Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
  • Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
  • Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
  • Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 18.7 g, Fiber 4.5 g, Protein 24.5 g, SaturatedFat 9.5 g, Sodium 437.9 mg, Sugar 1.8 g

olive oil cooking spray
1 tablespoon olive oil, or more as needed
1 ½ cups finely chopped tomatoes
½ cup minced onion
5 cloves garlic, minced
3 jalapeno peppers, seeded and minced
⅓ cup chicken broth
¼ cup taco sauce
2 tablespoons all-purpose flour
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons chili powder
½ teaspoon salt
1 pound shredded, cooked rotisserie chicken
24 (6 inch) corn tortillas
3 cups shredded sharp Cheddar cheese
1 cup shredded lettuce, or to taste
½ cup sour cream
½ cup guacamole, or to taste

BAKED CREAMY BEEF TAQUITOS

Got a pound of ground beef? Add cheese, corn, sour cream and pickled jalapeño peppers to make these easy baked taquitos.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 6



Baked Creamy Beef Taquitos image

Steps:

  • Heat oven to 400°F.
  • Brown meat in large skillet; drain. Return meat to skillet. Add all remaining ingredients except tortillas; mix well.
  • Cover baking sheet with parchment; spray with cooking spray. Spread meat mixture onto tortillas; roll up. Place, seam sides down, on prepared baking sheet; spray with additional cooking spray.
  • Bake 10 to 15 min. or until heated through and golden brown.

Nutrition Facts : Calories 480, Fat 25 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

1 lb. ground beef
1-1/2 cups KRAFT Shredded Hot Habanero Cheese
1 cup frozen corn
1/2 cup sour cream
1/3 cup drained pickled jalapeño peppers, coarsely chopped
12 flour tortillas (6 inch)

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