These Easy Gluten Free Baked Chicken Taquitos are stuffed with Mexican style chicken, cheese and salsa then are rolled up and baked until crispy. They make a delicious appetizer or family-friendly weeknight meal!
Chicken Taquito Ingredients
The ingredient list is simple! Here's what you'll need:
- Gluten-Free Tortillas. Mission GF wraps are easily found in most grocery stores. I also love Siete Foods for a grain-free option that are also found in most large stores.
- Shredded Chicken. Any cooked chicken will work. I often use rotisserie chicken for a shortcut (Costcoβs are labeled gluten-free and inexpensive too!) and I always use the leftover meat and bones to make homemade chicken broth.
- Cheddar cheese. If you need a dairy-free option, use your favorite kind, or you can leave it out completely.
- Cream cheese, softened. For a dairy-free option, Kite Hill is the best! Definitely don't skip out on the cream cheese since it helps create the creamy filling.
- Salsa. your favorite kind.
- Spices. chili powder, cumin, garlic powder, salt and pepper. These spices give the taquitos a classic mexican-insoired flavor.
Make sure you have lots of toppings for serving! Here are some suggestions:
- shredded lettuce
- fresh salsa
- gaucamole
- chopped cilantro
How to Make these Chicken Taquitos
- Mix filling. Add shredded chicken, cream cheese, salsa to a mixing bowl and mix well. Add seasonings and stir well to combine.
- Fill. Place a large spoonful of filling in a line along each tortilla and roll tightly. If the tortillas you are using seem to be cracking or breaking while rolling, prep them first by warming for about 15 β 30 seconds on each side until soft and pliable.
- Bake Taquitos. Preheat oven to 425.
Brush the taquitos lightly with oil. Bake for 20-25 minutes or until they are browned and crispy.
Let's Eat!
Have you tried this recipe? Be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Easy Gluten Free Baked Chicken Taquitos
These Easy Gluten Free Baked Chicken Taquitos are stuffed with mexican style chicken, cheese and salsa then are rolled up and baked until crispy. They make a delicious appetizer or meal!
Ingredients
- 6-8 Gluten Free Flour Tortillas depending on size.
- 2 cups Shredded Chicken Take a shortcut by using already cooked rotisserie chicken.
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- Β½ teaspoon Garlic Powder
- Β½ teaspoon Salt
- Β½ cup Salsa
- 1 cup Shredded Cheese
- 4-6 oz Cream Cheese softened
Optional Toppings for Serving
- Shredded lettuce
- Chopped Cilantro
- Fresh Salsa
- Gaucamole
Instructions
- Preheat oven to 425Β°.
- In a bowl, mix together the shredded chicken, spices, cream cheese, salsa and shredded cheese.
- Fill each tortilla with ΒΌ cup of the chicken mixture then roll up tightly. Lay each tortilla seam down on a baking sheet and brush each one lightly with oil. *If you find that the tortillas you are using are cracking or breaking, heat tortillas first according to package directions.Usually in a skillet over medium-high heat about 10 - 15 seconds per side until the tortillas become more pliable.
- Bake for about 20 minutes or until taquitos are browned and crispy.
- Serve with your favorite toppings-shredded lettuce, guacamole and/or salsa are great options!
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!
Looking for more Mexican-inspired recipes? I think you'll also love these!
- Crispy Crockpot Pork Carnitas
- One-Pan Taco Skillet
- Easy Burrito Bowls With Avocado Lime Dressing
- Easy Chicken Fajita Foil Packets
Sarah says
This recipe is delicious and tastes as good as a restaurant. It is easy and these are good leftover. My whole family loves them and we make them often. Thank you for this recipe!
ThrivingGlutenFree says
Thank you so much for taking the time to write a review! I'm so happy to hear you and your family are enjoy ing the taquitos π