Gluten Free Chicken Taquitos (Printable Version)
Crispy baked taquitos filled with seasoned chicken, cheese, and spices, perfect with avocado and salsa.
# Ingredients Required:
→ Protein
01 -
480 ml cooked shredded chicken
→ Spices
02 -
5 ml ground cumin
03 -
5 ml garlic powder
04 -
5 ml onion powder
05 -
5 ml chili powder
06 -
2.5 ml salt
07 -
1.25 ml black pepper
→ Dairy
08 -
240 ml shredded cheddar or Monterey Jack cheese
→ Grains
09 -
8-10 gluten-free corn tortillas
→ Fats
10 -
15 ml olive oil
→ Garnish
11 -
1 avocado, sliced
12 -
Salsa for serving
13 -
Sour cream for serving
# Guide to Cooking:
01 -
Preheat the oven to 220°C and line a baking sheet with parchment paper.
02 -
In a bowl, thoroughly mix the shredded chicken, ground cumin, garlic powder, onion powder, chili powder, salt, black pepper, and shredded cheese until well combined.
03 -
Heat the corn tortillas briefly in the microwave or on a skillet until pliable to prevent cracking when rolling.
04 -
Place a portion of the chicken mixture along the center of a tortilla and roll it tightly to enclose the filling.
05 -
Position each rolled taquito seam-side down on the prepared baking sheet to keep them sealed during baking.
06 -
Lightly brush the tops of the taquitos with olive oil to promote crispiness while baking.
07 -
Bake in the preheated oven for 15 to 20 minutes until golden brown and crisp.
08 -
Allow the taquitos to cool slightly before serving with sliced avocado, salsa, and sour cream.
# Extra Suggestions:
01 -
Warming the tortillas ensures flexibility and prevents cracking during rolling.