Our Baked Chicken Taquitos are the ultimate snack food for any day of the week!
These crispy oven-Baked Chicken Taquitos are also a great way to use up leftover chicken. But let’s face it – the star of this easy and delicious snack is the Southwestern Red Chile Sauce we used to make the super flavorful filling. (You can see that sauce recipe here.)
Simply sauté some red peppers, scallions, garlic and jalapeños in a little extra virgin olive oil until tender, then add shredded chicken, the Southwestern Red Chile Sauce (or other favorite enchilada sauce), and some chicken stock. Cook until the sauce has thickened. Then roll the taquitos mixture in corn tortillas along with a generous sprinkle of shredded cheese and fresh cilantro. Place the rolls on a sheet pan and bake until crispy and heated through.
With football season just around the corner – these Baked Chicken Taquitos are definitely going to make a regular appearance on our game day menu. But you can also make these ahead and bake them anytime the craving for a delicious snack hits.
No dipping sauce is needed – but if you’d like – feel free to serve these with some of that Southwestern Red Chile Sauce on the side. Enjoy!
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2 tablespoons olive oil
½ large red bell pepper sliced into thin strips
1 small bunch scallion bottoms, sliced
½ tablespoon garlic, minced
1 small jalapeno chili, seeds and stems removed, diced fine
½ cup chicken stock
¾ pound cooked chicken, shredded
¼ cup peanut oil
16 corn tortillas
½ cup fresh cilantro, chopped
2 ½ cups cheddar cheese, shredded (you could also use jack cheese or pepper jack cheese)
In a large sauté pan, heat olive oil over medium high heat and add red pepper strips, scallions, garlic and jalapeno and cook 3-4 minutes until vegetables are tender.
Add red chile sauce, chicken stock and cooked chicken and reduce to a simmer.
Simmer for 15 – 20 minutes until the mixture has thickened. Remove from heat.
Preheat oven to 375 degrees F.
In a small sauté pan over medium high heat, place peanut oil and once hot, using tongs, place one tortilla at a time into oil and cook for about 5 seconds per side. Remove to paper towels. This process will soften up the tortilla so it can be rolled.
Brush a sheet tray with a little peanut oil.
Lay out the 16 tortillas and divide the cheese and cilantro between them, running it down the center.
Divided the filling over the cheese and cilantro. Roll each one tight and place seam side down on the prepared sheet tray, (two rows of eight) making sure to leave space as you set each down.
After all of the taquitos have been rolled and placed on the prepared sheet tray, seam side down, brush each with a little more peanut oil.
Bake for 30 minutes and enjoy hot right out of the oven.
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