Description
Crispy and savory gluten-free chicken taquitos stuffed with seasoned shredded chicken and cheese, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8–10 gluten-free corn tortillas
- 1 tablespoon olive oil
- 1 avocado, sliced, for serving
- Salsa, for serving
- Sour cream, for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, ground cumin, garlic powder, onion powder, chili powder, salt, pepper, and shredded cheese. Mix well.
- Warm the corn tortillas in the microwave or on a skillet for a few seconds to make them pliable.
- Take one tortilla and place a small amount of the chicken mixture along the center. Roll tightly into a taquito.
- Place the taquito seam side down on the prepared baking sheet.
- Repeat with remaining tortillas and chicken mixture.
- Lightly brush the tops of the taquitos with olive oil.
- Bake for 15-20 minutes or until golden brown and crispy.
- Let cool slightly before serving with sliced avocado, salsa, and sour cream.
Notes
For variety, try different spices or add chopped vegetables to the filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg