Description
These Gluten-Free Chicken Taquitos are a crispy, flavorful Mexican-inspired appetizer or main course made with shredded chicken, cheese, and a blend of spices, all wrapped in gluten-free corn tortillas and baked to perfection. Perfect as a snack or dinner, they’re easy to prepare and ideal for those avoiding gluten.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 1/4 cup salsa or enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Tortillas
- 10–12 gluten-free corn tortillas
- Olive oil or avocado oil spray
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Filling: In a mixing bowl, combine shredded chicken, shredded cheese, softened cream cheese, salsa or enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Soften Tortillas: Wrap the gluten-free corn tortillas in a damp paper towel and microwave for 30–45 seconds to make them pliable and easier to roll without cracking.
- Assemble Taquitos: Spoon 2–3 tablespoons of the chicken filling onto the lower third of each tortilla. Roll the tortilla tightly around the filling for a compact taquito and place seam-side down on the prepared baking sheet to keep them from unraveling while baking.
- Prepare for Baking: Lightly spray the tops of the rolled taquitos with olive or avocado oil to help them crisp up beautifully in the oven.
- Bake: Bake the taquitos in the preheated oven for 15–20 minutes or until golden brown and crispy on the outside.
- Serve: Remove from oven and serve warm with your favorite sides such as guacamole, salsa, or sour cream for dipping.
Notes
- To make ahead, roll the taquitos and freeze them before baking. Bake from frozen at 425°F for 20–25 minutes until crispy.
- For a dairy-free version, substitute vegan cream cheese and dairy-free shredded cheese.
- Use gluten-free corn tortillas to keep the recipe gluten-free and maintain the authentic texture.
- Adjust seasonings according to your heat preference or dietary needs.
