Baked Chicken Taquitos Recipe

Introduction

Baked chicken taquitos are a crispy, flavorful twist on a classic Mexican favorite. These easy-to-make taquitos are filled with tender shredded chicken and melted cheddar cheese, then baked until perfectly golden. They make a great snack or main dish that the whole family will love.

Ingredients

• 1 1/2 pounds chicken breasts
• 1 packet taco seasoning
• 1 1/2 cups salsa
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 10 corn tortillas

Instructions

1. Step 1: Pour water into the bottom of the Instant Pot.
2. Step 2: Add chicken breasts and sprinkle taco seasoning over them.
3. Step 3: Pour salsa over the chicken, making sure some of it goes underneath to prevent burning.
4. Step 4: Set the Instant Pot to high pressure and cook for 12 minutes if using fresh or defrosted chicken, or 17 minutes if using frozen breasts.
5. Step 5: Perform a quick pressure release and remove the lid. Use two forks to shred the chicken inside the pot and mix thoroughly with the salsa.
6. Step 6: Preheat the oven to 425ºF (220ºC).
7. Step 7: Wrap the tortillas in a clean towel and microwave for 60 seconds to make them pliable.
8. Step 8: Lay tortillas flat, spoon about 1/4 cup of the chicken mixture onto each, add a little cheese, then roll tightly.
9. Step 9: Place rolled taquitos seam-side down on a baking sheet and brush lightly with vegetable oil or spray with non-stick cooking spray.
10. Step 10: Bake for about 20 minutes, or until the taquitos are crisp and golden brown.
11. Step 11: Serve warm with guacamole, salsa, or your favorite dipping sauce.

Tips & Variations

• For extra crispiness, broil the taquitos for 1-2 minutes at the end of baking, watching closely to avoid burning.
• Substitute corn tortillas with flour tortillas if you prefer a softer texture.
• Add a bit of chopped jalapeño or hot sauce to the chicken mix for a spicy kick.
• Try mixing different cheeses like Monterey Jack or pepper jack for varied flavor.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375ºF oven for 10-12 minutes to maintain crispiness. Alternatively, reheat in an air fryer for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos without an Instant Pot?

Yes, you can cook the chicken by simmering it in a pot with salsa and water on the stove until tender, then shred it before assembling the taquitos.

Can I freeze baked chicken taquitos?

Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Baked Chicken Taquitos Recipe

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4.5 from 121 reviews

These Baked Chicken Taquitos are a delicious, crispy, and flavorful Mexican-inspired dish made with tender shredded chicken cooked in an Instant Pot, rolled into corn tortillas, and baked to golden perfection. Perfect as an appetizer or main meal, they offer a healthier twist by baking instead of frying.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 10 taquitos 1x
• Category: Main Dish
• Method: Instant Pot and Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 1 1/2 pounds chicken breasts
• 1 packet taco seasoning
• 1 1/2 cups salsa
• 1/2 cup water
• 1 cup shredded cheddar cheese

Other

• 10 corn tortillas
• Vegetable oil or non-stick spray, for brushing

Instructions

1. Prepare Instant Pot and Add Ingredients: Pour 1/2 cup water into the bottom of the Instant Pot to create steam and prevent burning. Add the chicken breasts and evenly sprinkle with the taco seasoning. Pour the salsa over the chicken, ensuring some goes underneath the chicken for even cooking and to avoid burning.
2. Pressure Cook Chicken: Seal the Instant Pot lid and set it to cook under high pressure. If using fresh or defrosted chicken breasts, cook for 12 minutes; if using frozen breasts, set it for 17 minutes.
3. Release Pressure and Shred Chicken: Perform a quick pressure release once cooking is complete. Remove the lid, then use two forks to shred the chicken directly in the pot. Stir the shredded chicken thoroughly to combine it well with the salsa sauce.
4. Preheat Oven: Preheat your oven to 425ºF (220ºC) to prepare for baking the taquitos.
5. Prepare Tortillas: Wrap the corn tortillas in a clean kitchen towel and microwave for 60 seconds to soften and make them flexible for rolling.
6. Assemble Taquitos: Lay out each tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken mixture on each tortilla and sprinkle a little shredded cheddar cheese over it. Roll the tortillas tightly around the filling to form taquitos.
7. Prepare for Baking: Place each rolled taquito seam-side down on a baking sheet. Lightly brush the tops and sides with vegetable oil or spray with non-stick spray to help them crisp up during baking.
8. Bake Taquitos: Bake the taquitos in the preheated oven for about 20 minutes, or until they are golden brown and crispy.
9. Serve: Remove the baked taquitos from the oven and serve hot with guacamole, salsa, or your favorite dipping sauce.

Notes

• For extra crispiness, you may broil the taquitos for the last 2-3 minutes but watch carefully to avoid burning.
• Use corn tortillas for authentic flavor and better crispness; flour tortillas can be used but may be softer.
• If preferred, substitute cheddar cheese with Monterey Jack or a Mexican cheese blend.
• Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
• This recipe is easily doubled or halved depending on serving needs.

Keywords: baked chicken taquitos, instant pot chicken, Mexican taquitos, crispy chicken taquitos, healthy taquitos, baked Mexican appetizer