Name: Gluten-Free Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 4 ounces (½ cup) cream cheese, softened; 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend); 1 small can green chiles, drained; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon chili powder; ½ teaspoon cumin; Pinch of smoked paprika; Gluten-free tortillas (corn tortillas recommended); Cooking spray; Salsa; Sour cream; Guacamole; Chopped cilantro; Lime wedges

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Introduction

These gluten-free chicken taquitos are a delicious and crispy snack or meal option perfect for any occasion. Made with tender shredded chicken and melted cheese wrapped in gluten-free tortillas, they offer a flavorful, handheld treat that everyone will love.

A close-up of four rolled enchiladas stacked on top of each other on a white plate, resting on a bed of shredded light green lettuce. The enchiladas are covered in melted cheese with a golden-brown, slightly crispy texture, sprinkled with small green herb pieces on top. One side of the plate has a small white speckled bowl filled with red salsa. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked shredded chicken
Gluten-free tortillas (corn tortillas recommended)
4 ounces (½ cup) cream cheese, softened
1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
1 small can green chiles, drained
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon cumin
Pinch of smoked paprika
Cooking spray
Optional toppings: salsa, sour cream, guacamole, chopped cilantro, lime wedges

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine shredded chicken, softened cream cheese, shredded cheese, green chiles, garlic powder, onion powder, chili powder, cumin, and smoked paprika. Mix until well combined.
Step 3: Warm the gluten-free tortillas in the microwave or on a skillet for 10-15 seconds to make them pliable.
Step 4: Place about 2 tablespoons of filling along one edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
Step 5: Use a pastry brush to lightly coat the rolled taquitos with cooking spray or a thin layer of oil.
Step 6: Bake the taquitos for 15-20 minutes, flipping them halfway through, until golden brown and crispy.
Step 7: Remove from the oven and allow them to cool for 2-3 minutes. Serve with salsa, sour cream, guacamole, and a sprinkle of fresh cilantro.

Tips & Variations

For extra crispiness, broil the taquitos for the last 1-2 minutes of baking, watching closely to avoid burning.
Swap the chicken for shredded beef or turkey for different flavor options.
Add finely chopped jalapeños to the filling for more heat.
If corn tortillas break easily, warm them well before rolling or briefly steam to increase flexibility.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 375°F (190°C) for 5-7 minutes or until warmed through and crispy. Avoid microwaving to maintain crispness.

How to Serve

Three golden-brown rolled enchiladas are stacked on top of each other on a bed of shredded lettuce on a white plate, each enchilada showing a slightly crisp and bubbly melted cheese layer on top, with some browned spots and green herb bits scattered over them. The inside of the front enchilada is slightly open, revealing a filling that looks soft and textured, possibly shredded meat or beans. To the back left of the plate, there is a small bowl of red salsa with a slightly chunky texture. The whole scene is set on a white marble surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can use gluten-free flour tortillas if you prefer. Just ensure they are pliable and suitable for rolling without tearing.

Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and stored in the refrigerator. Assemble and bake the taquitos just before serving for the best texture.