Baked Not-Too-Spicy Chicken Taquitos

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If you’re looking for a dish that’s easy to prepare, packed with bold flavors, and guaranteed to impress, this Baked Not-Too-Spicy Chicken Taquitos recipe is your perfect match. With its golden, crispy shell and deliciously seasoned filling, these taquitos combine the comforting essence of home cooking with the irresistible zest of Mexican cuisine. They’re perfect for a quick weeknight meal, a crowd-pleasing appetizer, or even a fun family dinner where everyone can customize their toppings.

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From the smoky taco-seasoned chicken to the creamy cheddar cheese and the vibrant freshness of scallions, every element of this recipe delivers a taste explosion. Even better, these taquitos are baked, making them a healthier alternative to traditional fried versions. Let’s dive into the details of how you can create this masterpiece in your kitchen!

Ingredients Breakdown

For the Roasted Chicken:

• 16 ounces Chicken Breasts (boneless, skinless)
• 2 teaspoons Extra Virgin Olive Oil
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• 1 teaspoon Chili Powder

For the Filling and Taquitos:

• 1 tablespoon Chili Powder
• 1 tablespoon Cumin
• 1 teaspoon Garlic Powder
• 1 pinch Cayenne Pepper (adjust to your spice preference)
• 1 teaspoon Salt
• 3 Scallions (thinly sliced)
• ¾ cup Shredded Cheddar Cheese
• 24 Corn Tortillas (5-6 inches)

For Toppings:

• 1 cup Sour Cream
• 1 Tomato (diced)
• ¼ cup Cilantro (chopped)
• 4 ounces Cotija Cheese (optional)

Step-by-Step Instructions

Prep-Ahead Steps

1. Preheat the Oven: Set your oven to 400°F (200°C). For a hassle-free cleanup, line a sheet pan with aluminum foil and coat it with olive oil.
2. Season the Chicken: Rub chicken breasts with olive oil, salt, black pepper, and chili powder.
3. Roast the Chicken: Bake the chicken in the preheated oven for 25 minutes or until the internal temperature reaches 165°F (74°C).
4. Shred the Chicken: Once the chicken cools slightly, shred it using your fingers or a fork.

Prepare the Filling

1. Season the Chicken: In a medium pot, combine the shredded chicken with chili powder, cumin, garlic powder, cayenne pepper, and salt. Stir in the scallions.
2. Heat and Combine: Simmer the mixture lightly to blend the flavors, then stir in the shredded cheddar cheese until melted and well combined. Set aside.

Assemble the Taquitos

1. Soften the Tortillas: Wrap the tortillas in a damp paper towel and microwave for 10–15 seconds to make them pliable.
2. Fill and Roll: Place a small amount of the chicken mixture near the top of each tortilla. Roll tightly, starting from the filled end, and place seam-side down on a sheet pan.
3. Secure: If needed, secure the rolls with toothpicks to prevent them from unrolling.

Bake the Taquitos

1. Lower the Oven Temperature: Reduce the oven to 350°F (175°C).
2. Bake: Bake the taquitos on the center rack for 15 minutes or until they’re crisp and golden.

Prepare the Toppings

1. Prep the Garnishes: While the taquitos bake, dice the tomato, chop the cilantro, and crumble the Cotija cheese if using.
2. Serve: Arrange the baked taquitos on a platter and serve with sour cream, diced tomatoes, cilantro, and cheese. Let everyone customize their toppings for a fun and interactive dining experience!

Flavor Profile: What to Expect

Imagine biting into a perfectly crisp corn tortilla filled with juicy, smoky chicken and gooey melted cheese. The cheddar adds a creamy richness, while the scallions bring a mild, onion-like freshness. The chili powder and cumin give the filling a warm, earthy depth, complemented by a subtle heat from the cayenne. Each bite is balanced and satisfying, making these taquitos hard to resist!

Tips for Success

1. Tortilla Tips: Corn tortillas can crack if they’re too cold or dry. Warming them in the microwave or on a stovetop griddle will make them easier to roll.
2. Make It Spicier: If you enjoy extra heat, increase the cayenne pepper or add diced jalapeños to the filling.
3. Cheese Choices: While cheddar works wonderfully, feel free to experiment with Monterey Jack or a Mexican cheese blend.
4. Meal Prep: Prepare the filling ahead of time and store it in the refrigerator for up to four days. Assemble and bake the taquitos just before serving.

Variations to Try

1. Vegetarian Taquitos: Replace the chicken with black beans, sautéed bell peppers, and onions for a meat-free version.
2. Buffalo Chicken Twist: Use shredded chicken tossed in buffalo sauce and blue cheese crumbles for a tangy spin.
3. Breakfast Taquitos: Fill with scrambled eggs, sausage, and cheddar for a morning treat.

Serving Suggestions

• Pair these taquitos with a side of Mexican rice and refried beans for a complete meal.
• Serve with a trio of dipping sauces like guacamole, salsa, and queso for added flavor variety.
• Garnish with fresh lime wedges for a zesty finish.

Conclusion

Baked Not-Too-Spicy Chicken Taquitos are a testament to how simple ingredients can create an extraordinary dish. Whether you’re hosting a party, feeding a hungry family, or meal-prepping for the week, this recipe checks all the boxes: easy, delicious, and versatile. The warm, golden tortillas filled with seasoned chicken and cheese will have everyone asking for seconds.

So, grab your ingredients, preheat that oven, and let the fiesta begin in your kitchen. These taquitos are sure to become a favorite in your recipe repertoire!