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When it comes to easy-to-make, crowd-pleasing dishes, Crunchy Baked Chicken Taquitos rank high on the list. These flavorful rolled tortillas, filled with tender chicken and cheese, are not only simple to prepare but also versatile enough to suit any occasion—from family dinners to casual gatherings with friends. The best part? Unlike traditional taquitos that are often deep-fried, this baked version offers a healthier alternative without sacrificing that irresistible crunch. Paired with a zesty Salsa Verde, these taquitos deliver a burst of vibrant flavors that make them a must-try for any home cook.

Baked Chicken Taquitos with Salsa Verde

Discover a delicious twist on a classic favorite with these Crunchy Baked Chicken Taquitos, filled with shredded chicken, cheese, and wholesome black beans, all baked to perfection for a healthier alternative to frying. Paired with a zesty Salsa Verde that adds a burst of fresh flavor, these taquitos are perfect for any gathering or weeknight dinner. Easy to make and customizable, they promise a satisfying crunch and delightful taste that everyone will love.
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Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/2 cup black beans, drained and rinsed

1/2 cup corn (canned or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

10-12 small corn or flour tortillas

1-2 tablespoons olive oil (for brushing)

Fresh cilantro, for garnish (optional)

For Salsa Verde:

1 1/2 cups tomatillos, husked and chopped

1 small jalapeño, stemmed and chopped (adjust for spice preference)

1/4 cup onion, chopped

1/2 cup fresh cilantro, packed

Juice of 1 lime

Salt, to taste

1/4 cup water (more if needed for desired consistency)

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Instructions
 

Prepare the Salsa Verde:

    - In a medium saucepan, combine the chopped tomatillos, jalapeño, onion, and water. Bring to a boil and simmer for about 10 minutes until the tomatillos soften.

      - Drain the mixture and let it cool slightly in a bowl. Add the cooled mixture to a blender or food processor along with the cilantro, lime juice, and salt. Blend until smooth, adding more water if needed to achieve your desired consistency. Set aside.

        Make the Filling:

          - In a large mixing bowl, combine the shredded chicken, cheese, black beans, corn, ground cumin, chili powder, garlic powder, and salt and pepper to taste. Mix well until everything is combined.

            Prepare the Tortillas:

              - Preheat your oven to 400°F (200°C).

                - If using corn tortillas, warm them up in a dry skillet for about 30 seconds on each side to make them pliable. If using flour tortillas, they may not need warming.

                  - Spoon about 2-3 tablespoons of the filling onto one end of a tortilla, and roll it tightly. Place the taquito seam side down on a baking sheet lined with parchment paper. Repeat with the remaining tortillas and filling.

                    Bake the Taquitos:

                      - Lightly brush the tops of the taquitos with olive oil to help achieve a golden, crispy texture.

                        - Bake for 20-25 minutes, or until the taquitos are golden brown and crispy. Flip them halfway through for even browning.

                          Serve:

                            - Remove from the oven and let cool slightly. Serve hot with the fresh Salsa Verde drizzled over the top or on the side for dipping. Garnish with fresh cilantro if desired.

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                                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | Serves 4-6