Discover the ultimate guilt-free indulgence with these Baked Chicken Taquitos! Perfectly blending the satisfying warmth of classic comfort food with smart, diet-friendly choices, this recipe proves you don’t have to sacrifice flavor for health. By opting for high-fiber tortillas and lean, low-fat cheese, you can enjoy a hearty meal that leaves you feeling wonderfully full and completely satisfied, without any of the guilt often associated with traditional fried taquitos. This incredibly versatile dish offers multiple preparation methods—whether you prefer the convenience of your slow cooker, the speed of your stovetop, the classic crisp of the oven, or the efficiency of an air fryer, these taquitos are designed to fit seamlessly into your busy lifestyle.

In today’s culinary landscape, finding recipes that balance health and flavor can feel like a quest. However, these Baked Chicken Taquitos are a shining example of how wholesome eating can be utterly delicious. Over the years, I’ve seen countless taquito recipes circulating online, especially on platforms like Pinterest. What consistently draws me to the baked versions, like the delightful Baked Chicken Taquitos I’m thrilled to share with you today, is their inherent health benefits without compromising on taste. They offer a healthier alternative to their deep-fried counterparts, making them a perfect fit for a balanced diet.

Like many, I’ve embarked on a journey to prioritize my health and fitness, successfully losing a significant amount of weight. While maintaining progress can be challenging, particularly with shifts in routine—like having kids at home completing their school year online, leading to more relaxed eating habits—it reinforces the importance of smart meal choices. My goal is to find recipes that support continued weight management and can be easily integrated into a sustainable healthy lifestyle. This means creating dishes that are not only nutritious but also genuinely enjoyable for the whole family.

The daily dinner dilemma of satisfying a family that might not always be enthusiastic about a “salad night” is real. That’s why I dedicated myself to crafting a taquito recipe that aligns with my low-calorie, high-fiber dietary goals, yet tastes so good that my kids won’t suspect it’s healthy. The result is a family-favorite meal that answers the age-old question, “What’s for dinner?” with a resounding and delicious solution.

Diet-Conscious Baked Chicken Taquitos: A Flavorful Path to Wellness

It’s a common misconception that Mexican-style cuisine must be high in fat to be flavorful. However, these baked chicken taquitos elegantly challenge that notion, proving that diet-conscious eating can be incredibly satisfying. Far from being bland or restrictive, many classic Mexican dishes, including this taquito recipe, can be easily adapted to be both healthy and supremely nutritious.

The beauty of these taquitos lies in their ability to deliver that comforting, “full-belly” satisfaction without the usual caloric load. You know that feeling—the one that makes you want to pat your stomach and exclaim, “Wow, I’m so deliciously full!” This recipe provides exactly that experience, allowing you to indulge in a hearty meal and walk away feeling completely content and energized, not weighed down.

By choosing to bake rather than deep-fry, we significantly reduce the fat content, making these taquitos a much lighter option. The shredded chicken provides a generous amount of lean protein, essential for building and repairing tissues, and keeping you feeling full for longer. Furthermore, ingredients like tomatoes and green chiles don’t just add a vibrant burst of flavor; they are packed with fiber and beneficial nutrients, all while being low in fat. These humble components work together to create a robust and authentic Mexican taste profile that is both healthy and incredibly delicious.

Ultimately, baked chicken taquitos represent the best of both worlds: a truly diet-friendly meal that genuinely feels like decadent comfort food. This is a significant achievement, as typically, comfort food and diet food reside in entirely different culinary categories. But with this recipe, you can enjoy all the warmth, satisfaction, and flavor of your favorite comfort dishes, knowing you’re making a smart and healthy choice for yourself and your family.

Unpacking the Taquito: A Rolled Taco with Endless Possibilities

For those unfamiliar, a taquito is essentially a tightly rolled taco, often referred to as a “little taco” (the diminutive of “taco” in Spanish). Traditionally, taquitos are deep-fried until golden and crispy, offering a delightful crunch with every bite. The fillings are incredibly versatile, ranging from savory shredded beef or chicken to black beans, or even vegetarian options like seasoned squash or potatoes.

In this particular recipe, I’ve opted for shredded chicken as the primary filling. Chicken is an excellent choice for a healthier taquito because it’s a lean protein source, providing robust flavor and substance without adding excessive fat. It cooks up tender and shreds beautifully, making it an ideal base for absorbing all the delicious spices and aromatics.

When it comes to the tortilla, taquitos can be made with either corn or flour. Both have their merits, but for a baked taquito recipe, I find flour tortillas to be a superior choice. They are inherently more pliable and easier to roll tightly without tearing, which is crucial for achieving that characteristic taquito shape. Moreover, flour tortillas tend to hold up exceptionally well during the baking process, preventing them from becoming fragile or breaking apart when bitten into. Corn tortillas, while traditional for some taquitos, can sometimes be delicate, prone to cracking when rolled or becoming soggy if the filling is too moist. The sturdiness of flour tortillas ensures a consistent, satisfying texture every time, making your baking experience much smoother. For an even healthier twist, I specifically recommend high-fiber, low-calorie flour tortillas, which contribute to the diet-conscious nature of this recipe while still delivering great taste and texture.

Mastering the Art of Preparing Baked Chicken Taquitos

While this recipe emphasizes a fat-free, low-fat, and high-fiber approach to healthy eating, it’s worth noting that you can certainly adapt it to your preferences. Feel free to use full-fat cheese or any type of flour tortillas you enjoy, including homemade tortillas, if your dietary goals are different. But for today’s focus on a lighter, yet equally delicious, version, we’ll stick to our healthy ingredient lineup.

To create these delightful taquitos, you’ll need 12 taco-sized flour tortillas. I highly recommend the Mission Brand Carb Balance tortillas, as they are specifically designed to be low in calories and exceptionally high in fiber, contributing significantly to the health profile of this dish. For the rich and savory filling, gather a package of shredded Mexican cheese (ideally low-fat or nonfat), a 4 oz can of diced green chiles for a mild zesty kick, a can of Rotel tomatoes (I prefer the original blend, but a spicy version can add an extra layer of heat if you dare!), and a teaspoon of ground cumin to infuse that quintessential Tex-Mex aroma and flavor. Beyond the taquitos themselves, think about your favorite accompaniments. Essential toppings like creamy smashed avocado or homemade guacamole, fresh diced tomatoes, vibrant pico de gallo, crisp shredded lettuce, fragrant cilantro, and finely chopped onion are all fantastic choices to complete your meal.

Slow Cooker or Stovetop: Preparing Your Perfect Chicken Filling

The preparation of the flavorful chicken filling is incredibly flexible, allowing you to choose the method that best suits your schedule. Sometimes, when I need a quicker turnaround, I prepare the chicken on my stovetop in a large saucepan. However, for maximum convenience and minimal effort, I most often opt for my crockpot. This “set it and forget it” method allows the chicken to cook low and slow throughout the day, developing deep, rich flavors and becoming incredibly tender. By dinnertime, all that’s left to do is shred the chicken and assemble the taquitos.

Regardless of the method you choose, the process begins by combining the chicken breasts with the green chiles, Rotel tomatoes (and one can of water to create a cooking liquid), and ground cumin. Cook the mixture until the chicken is fork-tender and easily shreddable. Once cooked, remove the chicken and shred it, then return it to the sauce to ensure every piece is coated in that delicious, aromatic blend. This simple prep ensures a moist, flavorful filling that is ready to be rolled into your healthy taquitos.

Once your flavorful chicken filling is ready, it’s time for assembly. Start by dividing the succulent shredded chicken and the low-fat shredded cheese evenly among the 12 warm tortillas. Lay one tortilla flat on your work surface. Place a generous spoonful of the chicken and a sprinkle of cheese towards the bottom edge of the tortilla, spreading it out in a neat, even row, as demonstrated in the accompanying image. This ensures an even distribution of filling in every bite.

Love Them? Pin Them!

If you’re as enamored with this healthy comfort food recipe as I am, don’t let it slip away! Make sure to pin it to your favorite Pinterest recipe board before you leave. Sharing is caring, and this is one recipe worth sharing!

Storing Leftover Taquitos for Future Enjoyment

One of the many advantages of these baked chicken taquitos is how well they store, making them an excellent option for meal prepping or quick snacks. For optimal freshness and to maintain their delightful texture, I highly recommend storing any leftovers in the freezer rather than the refrigerator. This crucial step prevents the tortillas from absorbing excess moisture from the filling and turning mushy, which can often happen with refrigerated leftovers.

To properly freeze them, allow the taquitos to cool completely. Then, individually wrap each taquito tightly in foil or plastic wrap. Once wrapped, place them inside a freezer-safe plastic container or a heavy-duty freezer bag. Stored this way, they will keep beautifully for up to a month, allowing you to pull them out as needed for either a convenient snack, a quick lunch, or even a main course on a busy evening.

When you’re ready to enjoy them again, reheating is simple. For the best results and to restore that irresistible crispiness, I suggest reheating them in your oven or air fryer. A few minutes at a moderate temperature will bring them back to life, ensuring they are just as delicious and satisfying as when they were first made.

Elevate Your Taquitos with Perfect Condiments

Just like their taco cousins, taquitos are the perfect vehicle for a vibrant array of condiments. These delectable toppings are more than just an addition; they transform the taquito from a simple, delicious meal into an extraordinary culinary experience. The right condiments can add layers of flavor, texture, and freshness, complementing the savory chicken and crispy tortilla.

Unsurprisingly, classic Mexican staples like cool sour cream (or a lighter Greek yogurt alternative for an even healthier twist), zesty salsa, and creamy guacamole consistently top the charts as the most popular choices. Salsa, in particular, offers an endless spectrum of flavor combinations, allowing you to perfectly customize and enhance your baked taquito experience with anything from mild and smoky to fiery and fresh.

Exceptional Topping Ideas for Your Taquitos:

• Cucumber Salsa: Yes, you read that correctly! This refreshing salsa is a delightful surprise. It offers a wonderfully cool counterpoint to the warmth of the taquitos, with a subtle hint of spice that awakens the palate. Imagine a vibrant pico de gallo, but with the added crispness and refreshing bite of cucumber – truly unique and incredibly satisfying.
• Easy Dump Salsa: (Pictured above) For those busy days, this salsa is a lifesaver. You can whip up a batch in literally about a minute using your blender. Despite its quick preparation, it yields a wonderfully fresh, restaurant-quality salsa that tastes like it took hours to make. It’s perfect for dipping or generously topping your taquitos.
• Tropical Salsa: Infuse a touch of Caribbean flair into your meal with this exotic salsa. Featuring sweet pineapple, it offers a delicious fruity sweetness balanced by a hint of spice. This combination creates a delightful interplay of sweet, sour, and spicy notes that perfectly complement the savory taquitos, adding an unexpected and vibrant twist.
• Restaurant Quality Refried Beans (from a can!): This is one of my most popular recipes for a reason! It’s astonishing how two simple additional ingredients can transform a humble can of refried beans into a rich, savory side dish that rivals those found in your favorite Mexican restaurant. It’s a fantastic, easy way to elevate your meal.

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Baked Chicken Taquitos

Baked Chicken Taquitos are “diet food” that qualifies as comfort food. And we all know… Comfort food typically doesn’t really fall into the diet category. Using high fiber tortillas, and low-fat cheese, you can enjoy taquitos, and feel full and not guilty! This versatile recipe can be made on your stovetop or in your slow cooker, and baked in your oven or in your air fryer!

Prep Time5 minutes mins

Cook Time5 hours hrs 15 minutes mins

Total Time5 hours hrs 20 minutes mins

Course: Chicken

Cuisine: American/ Mexican

Keyword: air fryer taquitos, Baked Chicken Taquitos, Crock Pot, diet comfort food, easy, healthier, slow cooker, stovetop

Servings: 12 Taquitos

Calories: 808kcal

Author: Michaela Kenkel

Equipment

• 13×18 Half Sheet Pan
• Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
• Hamilton Beach Air Fryer Oven Digital and Programmable, Nonstick (35050), 2.5 Liters, Black

Cook ModePrevent your screen from going dark

Ingredients

• 4 chicken breasts
• 1 4 oz can of green chilies
• 1 can Rotel tomatoes I used original, you can use the spicy if you want to heat them up some + one can water
• 1 teaspoon ground cumin
• 12 taco sized flour Mission brand Carb Balance tortillas
• 2 cups Fat Free Shredded Mexican Cheese
• For serving: lettuce tomatoes guacamole, sour cream – or whatever you like

Instructions

• Slow Cooker Method: Place the chicken, chilies, cumin and Rotel and water in your crockpot. Cover and cook for 5 hours on low. Stovetop Method: Place chicken, chiles, Rotel, water and cumin in a saucepan, cover and cook over medium-high heat for about 20-30 minutes, or until chicken is able to be shredded.
• Place meat in your strainer and squeeze the excess juice out.
• Preheat oven to 400 degrees and spray a baking sheet with non-stick cooking spray.
• Warm your tortillas in a microwave for about 30 seconds so they are soft and easy to work with.
• Divide meat and cheese evenly for 12 rolled tacos. Lay one tortilla down and place meat and cheese toward the bottom and spread it out in a row.
• Roll them up tightly from the bottom, and place them seam side down on your baking dish.
• Continue with other tortillas.
• Spray the top of the taquitos with non-stick cooking spray.
• Oven Method: Place in oven. Bake for 15-20 minutes or until golden brown and crispy on the outside. Watch them so your edges don’t burn!!
• Air Fryer Method: Spray the basket of your air fryer with non-stick cooking spray. Place taquitos seam side down in the basket, taking care not to crowd them. Spray the tops with non-stick cooking spray. Set fryer to 400 degrees and cook for about 12 minutes or until the outsides are lightly brown and crispy. Note: All hairdryers differ. Check them to make sure they aren’t burning. If they aren’t brown and crispy, you may need to extend the cooking time a couple of minutes.
• Serve with your favorite condiments.

Notes

Nutrition isn’t guaranteed accurate. Recipes will vary based on products used. These can be made using your favorite tortillas and full-fat cheese if you like.

Nutrition

Serving: 2taquitos | Calories: 808kcal | Carbohydrates: 65g | Protein: 57g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1653mg | Fiber: 8g | Sugar: 5g

This recipe was originally posted on August 13, 2013. It was updated to improve user experience and re-shared on June 1, 2020.