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Gluten-Free Chicken Taquitos

These gluten-free chicken taquitos are crispy and flavorful, offering a healthy twist on a classic snack that works well for meal prep or party food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 taquitos
Course: Main Course, Snack
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for quicker prep.
  • 8 tortillas Gluten-free tortillas (corn tortillas recommended) Ensure they are certified gluten-free.
  • 4 ounces cream cheese, softened Can be replaced with low-fat cream cheese or Greek yogurt.
  • 1 cup shredded cheese Use Cheddar, Monterey Jack, or Mexican blend.
  • 1 small can green chiles, drained Add to the mix for flavor.
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • 1 pinch smoked paprika
  • as needed Cooking spray For coating the taquitos before baking.
Optional Toppings
  • as desired salsa
  • as desired sour cream
  • as desired guacamole
  • as desired chopped cilantro
  • as desired lime wedges

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine shredded chicken, softened cream cheese, shredded cheese, green chiles, garlic powder, onion powder, chili powder, cumin, and smoked paprika. Mix until well combined.
  3. Warm the gluten-free tortillas in the microwave or on a skillet for 10-15 seconds to make them pliable.
  4. Place about 2 tablespoons of filling along one edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
  5. Use a pastry brush to lightly coat the rolled taquitos with cooking spray or a thin layer of oil.
Cooking
  1. Bake the taquitos for 15-20 minutes, flipping them halfway through, until golden brown and crispy.
  2. Remove from the oven and allow them to cool for 2-3 minutes before serving.

Notes

Store leftovers in an airtight container. They can be refrigerated for 3-4 days or frozen for 2-3 months. Reheat in the oven or air fryer for optimal crispiness.