Baked Chicken Taquitos (Printer-Friendly)
Crispy baked taquitos with shredded chicken, cheese, and warm corn tortillas.
# What You’ll Need:
→ Protein
01 -
1 1/2 pounds boneless skinless chicken breasts
→ Seasoning
02 -
1 packet taco seasoning
→ Sauces and Liquids
03 -
1 1/2 cups salsa
04 -
1/2 cup water
→ Dairy
05 -
1 cup shredded cheddar cheese
→ Breads
06 -
10 corn tortillas
→ Oil
07 -
vegetable oil for brushing
# Steps to Follow:
01 -
Pour 1/2 cup water into the bottom of the Instant Pot. Add chicken breasts and sprinkle with taco seasoning. Pour salsa over the chicken, ensuring some reaches underneath to avoid burning.
02 -
Set the Instant Pot to high pressure and cook fresh or thawed chicken for 12 minutes. Perform a quick pressure release, shred chicken with two forks, then stir shredded chicken back into the salsa.
03 -
Preheat the oven to 425°F. Wrap corn tortillas in a kitchen towel and microwave for 60 seconds to soften and prevent cracking.
04 -
Lay each warm tortilla flat and place approximately 1/4 cup of chicken filling in the center. Top with shredded cheddar cheese. Roll tortillas tightly and arrange seam-side down on a baking sheet.
05 -
Brush each rolled taquito lightly with vegetable oil to promote crispiness during baking.
06 -
Bake in the preheated oven for 20 minutes or until taquitos are golden brown and crisp.
07 -
Enjoy hot with guacamole or salsa for dipping.
# Helpful Hints:
01 -
Warming corn tortillas before rolling prevents them from cracking and breaking.
02 -
Using the Instant Pot for the chicken ensures tender, flavorful filling.
03 -
Air frying at 400°F for 11-12 minutes, flipping halfway, provides an alternative method for extra crispness.