Baked Chicken Taquitos Recipe

Introduction

Baked chicken taquitos are a delicious and easy-to-make snack or meal that combines tender shredded chicken, flavorful seasoning, and crispy tortillas. This recipe uses an Instant Pot for juicy chicken and finishes in the oven for that perfect crunch.

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 the taco seasoning over them.
3. Step 3: Pour salsa over the chicken, mixing gently to ensure some salsa is beneath the chicken to prevent burning.
4. Step 4: Seal the Instant Pot and cook under high pressure for 12 minutes if using fresh or defrosted chicken, or 17 minutes for frozen breasts.
5. Step 5: Perform a quick pressure release and carefully remove the lid. Use two forks to shred the chicken, then stir it back into the salsa mixture.
6. Step 6: Preheat your oven to 425º F (220º C).
7. Step 7: Wrap the tortillas in a towel and microwave for 60 seconds to make them pliable.
8. Step 8: Lay the tortillas flat and fill each with about 1/4 cup of the shredded chicken mixture and a sprinkle of cheddar cheese. Roll each tortilla tightly.
9. Step 9: Place the rolled taquitos seam-side down on a baking sheet. Lightly brush them with vegetable oil or spray with non-stick spray.
10. Step 10: Bake for approximately 20 minutes, or until taquitos are golden brown and crispy.
11. Step 11: Serve warm with guacamole, salsa, or your favorite dipping sauce.

Tips & Variations

• For extra flavor, add a pinch of cumin or smoked paprika to the chicken before cooking.
• Use flour tortillas if you prefer a softer taquito.
• Try mixing in diced jalapeños or chopped green onions with the chicken for a spicy kick.
• Brush with melted butter instead of oil for a richer taste and golden color.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350º F (175º C) for 10–15 minutes to restore crispiness. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos without an Instant Pot?

Yes, you can poach the chicken on the stovetop in seasoned water or cook it in a slow cooker with salsa and seasoning until tender, then shred it before assembling.

Can I freeze baked taquitos?

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

Baked Chicken Taquitos Recipe

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★★★★★

4.7 from 132 reviews

• Author: Elara
• Total Time: 47 minutes
• Yield: 10 taquitos 1x
• Diet: Gluten Free

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Description

These Baked Chicken Taquitos are a delicious and easy-to-make Mexican-inspired dish featuring tender shredded chicken cooked in an Instant Pot with taco seasoning and salsa, rolled in corn tortillas with cheddar cheese, then baked until golden and crispy. Perfect for a flavorful appetizer or main course served with guacamole or salsa.

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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

Taquitos

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

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Instructions

1. Prepare Instant Pot: Pour 1/2 cup of water into the bottom of the Instant Pot to create steam and prevent burning.
2. Add Chicken and Seasoning: Place 1 1/2 pounds of chicken breasts in the Instant Pot and sprinkle with one packet of taco seasoning evenly.
3. Add Salsa: Pour 1 1/2 cups of salsa over the chicken, mixing slightly to ensure some salsa gets under the chicken to avoid burning during cooking.
4. Pressure Cook Chicken: Seal the Instant Pot lid and set it to cook under high pressure for 12 minutes if using fresh or defrosted chicken breasts, or 17 minutes if using frozen chicken breasts.
5. Shred Chicken: Perform a quick pressure release. Once the lid unlocks, remove it and use two forks to shred the chicken inside the pot. Stir the shredded chicken thoroughly into the salsa mixture.
6. Preheat Oven: Preheat your oven to 425ºF (220ºC) to prepare for baking the taquitos.
7. Warm Tortillas: Wrap 10 corn tortillas in a clean towel and microwave for 60 seconds to make them pliable and easy to roll.
8. Assemble Taquitos: Lay warmed tortillas flat. Spoon about 1/4 cup of the chicken mixture onto each tortilla and sprinkle with a bit of shredded cheddar cheese. Roll the tortillas tightly around the filling.
9. Prepare for Baking: Place the rolled taquitos seam-side down on a baking sheet. Brush each taquito lightly with vegetable oil or spray with non-stick spray to enhance crispness.
10. Bake Taquitos: Bake in the preheated oven for about 20 minutes, or until the taquitos turn golden brown and crispy on the outside.
11. Serve: Serve the baked chicken taquitos hot with guacamole, salsa, or your favorite dipping sauces.

Notes

• Microwaving tortillas wrapped in a towel prevents them from cracking and helps in easy rolling.
• If you don’t have an Instant Pot, you can cook the chicken in a slow cooker or stovetop with similar seasoning and salsa but cooking times will vary.
• For extra crispness, broil the taquitos for 1-2 minutes at the end of baking, watching carefully to avoid burning.
• Vegetable oil can be substituted with olive oil or avocado oil depending on preference.
• Use gluten-free corn tortillas to make this recipe gluten-free.

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Category: Main Course
• Method: Instant Pot and Baking
• Cuisine: Mexican

Keywords: baked chicken taquitos, instant pot taquitos, chicken taquitos recipe, easy Mexican appetizers, baked taquitos, taco chicken, healthy taquitos