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Crispy, crunchy, baked chicken taquitos are ready to eat in just 30 minutes with the help of yummy rotisserie chicken! Spice things up next Taco Tuesday with these quick and easy taquitos!
Why you’re going to love these taquitos:
- They are SO easy! Shredded rotisserie chicken makes this recipes simple, quick and something you won’t mind throwing together on a busy weeknight. And if you’re lucky like me, your grocery store will sell pre-shredded rotisserie chicken. Does it get any easier than that? Nope. Rotisserie chicken is my go-to kitchen hack for getting an easy dinner on the table when I’m short on time.
- They are crispy and crunchy – but they are BAKED. That’s right friends! The secret is to warm the corn tortilla in a very small amount of hot vegetable oil before filling it and rolling it. The hot oil is going to make the tortilla very pliable and easy to roll. And it’s also going to give you that signature crunch you’re looking for in a taquito without submerging it in oil.
- They’re better than tacos. There I said it. Tacos are great but they’ve had their day in the sun. Imagine if you could get all that filling all wrapped up into an easy to hold, non-messy little package that you can easily dip into a creamy, spicy chipotle sauce. I mean it’s just better. Tacos are messy. Taquitos are not!
How to make chicken and black bean taquitos:
Add chicken, black beans, pepperjack, cilantro, cumin, garlic powder, chiles in adobo and a large pinch of salt and pepper to a medium sized bowl.
Mix until well combined.
Heat 2-3 tablespoons olive oil in a saute pan over medium heat and cook for 2-3 seconds on each side.
Fill tortilla with about two tablespoons filling.
Tightly roll tortilla away from you sealing the filling inside.
It should look like a fat little cigar. Continue with remaining tortillas until they are filled. Add more oil to the pan as necessary. You want a thin layer of oil in the pan at all times.
Place seam side down on a cooling rack on top of a baking sheet.
Bake taquitos for 16-18 minutes or until they are crispy and the edges start to get dark golden brown.
While the taquitos are baking, add sour cream and chiles in adobo to a small bowl along with a pinch of salt and pepper.
Stir until well combined.
Garnish taquitos with pico de gallo, queso fresco and fresh chopped cilantro. Serve with chipotle sour cream dipping sauce and enjoy!
Tips for making the best oven baked taquitos:
- Don’t overstuff the taquitos. It’s tempting (as with any Mexican dish for me) to try to stuff as much of that cheesy chicken and bean deliciousness into the corn tortilla. But resist the urge in this case. If they are stuffed too full, the outside of the corn tortilla is going to end up being burned before the inside of the filling has had a chance to full warm up.
- Check the taquitos after about 10 minutes to make sure they aren’t getting to dark on the outside. All ovens are not created equal. So give the taquitos about 10 minutes and then check theme very couple minutes after that. You want the outside to be nice and crispy, but you don’t want the ends to burn too much.
- Make a double batch. You’ll thank yourself next week when you have no energy to make dinner and want something, cheesy, crispy and crunchy. You can make the taquitos and refrigerate them in an airtight container for up to 7 days. See directions below for freezing!
Frequently asked questions:
- Can I use flour tortillas instead of corn tortillas for these taquitos?
- Sure! I would use the small fajita size or street taco size flour tortillas if you’re going to sub them for the corn. You can follow the same instructions as below using flour tortillas instead of corn tortillas.
- Also if you’re more of a flour tortilla person, you should definitely check out my easy Ground Beef Flautas recipe! It does use the shallow frying method as opposed to baking but they’re crispy, crunchy and DELICIOUS!
- Can I make these vegetarian and leave out the chicken?
- Of course! I’d add a second can of beans in place of the shredded chicken if you’d prefer to make this vegetarian. I’m not going to lie, I actually almost made this a vegetarian dish but my husband always asks me to make chicken so I decided to meet him in the middle and add some pre-shredded rotisserie chicken into these taquitos.
- Can I make these ahead of time?
- Yes – AND YOU SHOULD! These freeze really well and you can just cook them right from frozen! They take only a few extra minutes when baked from frozen and they taste just as great! See directions below on how to freeze.
How to freeze taquitos:
- Follow instructions on the recipe below but before baking, place taquitos in the freezer for an hour.
- Transfer to an airtight container and store in the freezer for up to 3 months.
- When you’re ready to bake, the taquitos can go right from the freezer to the oven – no thawing required.
- Just place them on a cooling rack on a backing sheet and bake at 425 for about 14-16 minutes or until heated through and golden brown and crispy on the outside.
Other Mexican favorites your family will love:
- Easy Ground Beef Flautas
- Simple Vegan Tacos
- Mexican Breakfast Tostadas
- Vegetarian Stuffed Peppers
- Mexican Beef & Chorizo Burgers
- Sheet Pan Chicken Fajitas
- Sheet Pan Quesadillas
- 2 cups shredded chicken
- 1 (15 oz.) can black beans
- 8 oz. shredded pepperjack cheese
- 1/4 cup fresh chopped cilantro
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 2–3 teaspoons diced chiles in adobo
- Kosher salt
- fresh cracked pepper
- 20 small yellow corn tortillas
- 4–6 tablespoons vegetable oil
- 1 cup sour cream
- 2–3 teaspoons diced chiles in adobo
- Preheat oven to 425 degrees.
- Add chicken, black beans, pepperjack, cilantro, cumin, garlic powder, chiles in adobo and a large pinch of salt and pepper to a medium sized bowl. Mix until well combined.
- Heat 2-3 tablespoons olive oil in a saute pan over medium heat.
- Once the oil is hot (but not smoking) add one corn tortilla and cook for 2-3 seconds on each side.
- Immediately after frying, fill tortilla with about two tablespoons filling. Roll tortilla away from you, sealing the filling inside.
- Place them seam side down on a cooling rack on top of a baking sheet.
- Continue with remaining tortillas until they are filled. Add more oil to the pan as needed. There should be a thin layer of oil in the pan at all times.
- Bake taquitos for 16-18 minutes or until they are crispy and the edges start to get dark golden brown. Start checking on the taquitos after about 10 minutes to make sure the edges aren’t getting too done. If they are browning too quickly, place a sheet of tin foil over the taquitos for the remainder of the bake time.
- While the taquitos are baking, combine sour cream and chiles in adobo to make the dipping sauce.
- Garnish taquitos with pico de gallo, queso fresco and fresh chopped cilantro. Serve with chipotle sour cream dipping sauce and enjoy!