Gluten-Free Chicken Taquitos Recipe
These Gluten-Free Chicken Taquitos are a delicious and crispy Mexican-inspired snack or meal, made with tender shredded chicken, creamy cheeses, and a blend of flavorful spices. Wrapped in warm gluten-free corn tortillas and baked to golden perfection, these taquitos are an excellent gluten-free option perfect for parties, appetizers, or a tasty dinner served with your favorite toppings like salsa, guacamole, and sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12-14 taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Filling
- 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
Taquitos
- Gluten-free tortillas (corn tortillas recommended)
- Cooking spray
Optional Toppings
- Salsa
- Sour cream
- Guacamole
- Chopped cilantro
- Lime wedges
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Prepare the filling: In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheese, drained green chiles, garlic powder, onion powder, chili powder, cumin, and smoked paprika. Mix everything thoroughly until well combined and creamy.
- Warm the tortillas: To make the gluten-free corn tortillas pliable and easier to roll without cracking, warm them briefly in the microwave or on a skillet for 10-15 seconds.
- Assemble the taquitos: Place about 2 tablespoons of the chicken filling along one edge of each warmed tortilla. Roll the tortilla tightly around the filling and place each rolled taquito seam-side down onto the prepared baking sheet to prevent unrolling during baking.
- Coat with cooking spray: Lightly brush or spray the rolled taquitos with cooking spray or a thin layer of oil to help them crisp up nicely in the oven.
- Bake the taquitos: Bake in the preheated oven for 15-20 minutes, flipping the taquitos halfway through the cooking time to ensure even browning on all sides. The taquitos should be golden brown and crispy when done.
- Serve: Remove the taquitos from the oven and let them cool for 2-3 minutes. Serve warm with optional toppings such as salsa, sour cream, guacamole, chopped cilantro, and lime wedges for added flavor and presentation.
Notes
- Use corn tortillas for gluten-free taquitos; flour tortillas usually contain gluten.
- Warming the tortillas before rolling helps prevent cracking and makes rolling easier.
- You can substitute cooked rotisserie chicken or leftover chicken for convenience.
- Adjust spices to suit your desired heat level or flavor preference.
- For extra crispiness, spray with cooking oil before baking.
- Serve with fresh toppings to enhance flavor and texture.
Keywords: gluten-free chicken taquitos, baked chicken taquitos, Mexican appetizer, gluten-free snack, easy taquitos recipe, baked taquitos with chicken
Find it online: https://chefmilacook.com/gluten-free-chicken-taquitos-recipe/
