Get ready to transform your dinner routine with these mouthwatering Baked Chicken Taquitos paired with zesty Mexican Street Corn! Imagine crispy, golden tortillas packed with succulent shredded chicken, melted cheese, and a tantalizing salsa blend, all baked to perfection. This recipe is not just a meal – it's a culinary adventure that brings the vibrant flavors of Mexico right to your kitchen in just 45 minutes. Whether you're hosting a family dinner or craving a quick and delicious meal, these taquitos are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup salsa
- 8 small flour tortillas
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, combine the cooked shredded chicken, shredded cheese, and salsa. Mix well until all ingredients are evenly distributed.
- Warm the flour tortillas in a microwave for about 30 seconds to make them pliable. This will help prevent them from cracking when you roll them.
- Take one tortilla and spoon about 2-3 tablespoons of the chicken mixture onto the lower third of the tortilla. Be careful not to overfill it to ensure easy rolling.
- Roll the tortilla tightly around the filling, tucking in the sides as you go to secure the filling inside. Place the rolled taquito seam-side down on the prepared baking sheet.
- Repeat the filling and rolling process with the remaining tortillas and chicken mixture until all are filled and placed on the baking sheet.
- Lightly spray the taquitos with cooking spray or brush them with a bit of oil to help them crisp up in the oven.
- Bake the taquitos in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Keep an eye on them to ensure they do not burn.
- While the taquitos are baking, prepare the Mexican street corn. In a medium bowl, combine the corn kernels, mayonnaise, lime juice, cotija cheese, and chopped cilantro. Mix well and season with salt and pepper to taste.
- Once the taquitos are done baking, remove them from the oven and let them cool slightly before serving.
- Serve the baked chicken taquitos warm, accompanied by the Mexican street corn on the side. Enjoy your delicious meal!
Tips
- Tortilla Technique: Warm your tortillas briefly in the microwave to prevent cracking when rolling. This simple trick ensures smooth, tight taquitos every time.
- Don't Overfill: Use 2-3 tablespoons of filling per tortilla to make rolling easier and prevent bursting during baking.
- Crispy Coating Secret: Lightly spray or brush the taquitos with oil before baking to achieve that irresistible golden-brown crunch.
- Cheese Flexibility: Feel free to swap between cheddar and Monterey Jack cheese based on your preference or what's in your fridge.
- Make-Ahead Magic: You can prepare the taquitos ahead of time and refrigerate before baking, making them perfect for meal prep or last-minute entertaining.
- Serving Suggestion: Serve immediately after baking for the ultimate crispy texture, and pair with the fresh Mexican street corn for a complete meal that's sure to impress!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
