The Hispanic in me just calls them Flautas De Pollo because that is technically what rolled up tacos are, tomato tomahto. It is all the same and just as delicious. To keep these taquitos on the healthier side you are going to want to bake them verses frying them in the pan doused in oil. They get nice and crispy in the oven and you can choose how crispy you want them by adding more or less time in the oven, but I would bake them at a minimum for 12 minutes so they stay rolled up.
I personally use corn tortillas so I can indulge more without all the calories but you can totally use flour tortillas and eat them in moderation. I am also super excited because I attempted my first green salsa, which is Rob’s favorite salsa for tacos, and it came out a total success. I always post about my red salsa and a few of you have asked me to drop the recipe but my dad would literally disown me for sharing his secret recipe so I wanted to create my own to be able to share with you all. You will want this salsa to be stocked up in your fridge for BBQ nights for the chips and dip, breakfast tacos, taco Tuesday…if you are from Texas you know the need for chips and salsa or breakfast tacos.
Lastly, the toppings. If you want it real Mexican Style I would use shredded lettuce as a bedding then top it off with Mexican Cotija cheese, Mexican Crema, sliced avocados, chives, cilantro, side of jalapenos, and salsa on top to finish it off. YUMMM. These are quick to make because once the chicken is shredded, you simply have to roll them in slightly microwaved tortillas so they roll easier, and then toss them in the oven.
These also make great appetizers for the next house party you go to && if you have leftovers you can toss these bad boys in the microwave or in the oven to reheat.
Tag me on my Instagram @thenataliezastryzny when you make these Baked Chicken Taquitos or Green Salsa. I cannot wait to see how yours turn out.
Are you ready for the recipe? Here it is!
Xo Natalie Z
Baked Chicken Taquitos
- Instant Pot
- Crock Pot
- 1.5 LBS Boneless Skinless Chicken Breast 2-3 Chicken Breast
- 2 Cups Water
- 2 Tbsp Knorr Granulated Bouillon Chicken
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 Tbsp Cumin Powder
- 1/2 Tbsp Celery Salt
- 1 Tsp Salt
- 1 Tsp Pepper
- 12-20 Corn Tortillas
- 1 Tbsp Canola Oil
- 3 Tomatillos
- 2 Serrano Peppers
- 1 Garlic Clove
- 1/4 White Onion
- 1/2 Cup Cilantro Leaves
- 1/4 Avocado
- 1/2 Tbsp Knorr Granulated Bouillon Chicken To Taste
- 1 Tsp Salt To Taste
Baked Chicken Taquitos
- Mix together all seasonings in Instant Pot or Crock Pot with 2 cups of water.
- Add in chicken breast to pot.
- Instant Pot: Turn valve to sealed and select Pressure Cook or Manual, high pressure cook for 10 minutes. It will take about 10 minutes to come to pressure.
- Preheat oven to 425 degrees fahrenheit.
- Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes. You do this by carefully flipping the valve to “venting” to release whatever pressure is in the pot. THEN take the lid off, only AFTER the pressure releases.
- Crock Pot: Cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken and use two forks to shred the chicken.
- Once chicken is shredded I will either add a little bit of the remaining juices to add flavor or I will season chicken with Knorr, pepper, fajita seasoning.
- Line a baking sheet with foil and coat with 1/2 tbsp of canola oil. Set to the side.
- Microwave 12 tortillas for about 20-30 seconds to soften them for an easier roll. This will help them to not break or tear. You can do more taquitos depending on how many you are serving or want for leftovers.
- Place a tablespoon of the shredded chicken at the edge of the tortilla and roll it up tightly. Place the taquito, seam side down on the baking sheet. Repeat for remaining tortillas. TIP: I roll the taquitos on the sheet so the tortilla gets coated with oil.
- Once all of the taquitos are rolled up on baking sheet, I will coat the top with the remaining canola oil so the top gets a nice color when baking.
- Place in oven and cook for 12-15 minutes. Add more or less time depending on how crispy you want the taquitos.
- All done. Place on bed of shredded lettuce, top with cotija cheese, creama, avocado, cilantro, and salsa. Want some more spice? Add some jalapenos for your toppings.
- Boil your tomatillos and serrano peppers for about 5 minutes. You want them to get softened but not mushy.
- Throw your boiled tomatillos, serrano peppers, white onion, garlic clove, cilantro, avocado, and seasonings in to a blender. Blend it all up.
- All done. Add more salt or knorr if needed to your liking but make sure you blend it again if you add more seasoning.