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Gluten Free Chicken Taquitos

Crispy on the outside and filled with a creamy, cheesy chicken filling, these gluten-free taquitos are perfect for any occasion and sure to please both kids and adults.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 taquitos
Course: Appetizer, Snack
Cuisine: Gluten-Free, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked shredded chicken Can use rotisserie chicken for convenience
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
Wrap
  • 8-10 pieces gluten-free corn tortillas Warm them to make rolling easier
Finishing
  • 1 tablespoon olive oil For brushing on top
  • 1 medium avocado, sliced For serving
  • to taste salsa For serving
  • to taste sour cream For serving

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Mix Ingredients: In a bowl, combine chicken, cumin, garlic powder, onion powder, chili powder, salt, black pepper, and cheese. Mix well.
  3. Prep the Tortillas: Warm tortillas in the microwave or skillet for pliability.
  4. Shape the Taquitos: Place some chicken mixture along the center of a tortilla, roll tightly into a taquito.
  5. Arrange: Place taquito seam side down on the prepared baking sheet.
  6. Repeat: Roll up remaining tortillas with the chicken mixture.
  7. Add Some Crisp: Lightly brush tops of taquitos with olive oil.
  8. Bake: Place in the oven for 15-20 minutes until golden brown and crispy.
  9. Cool and Serve: Allow to cool slightly before serving with avocado, salsa, and sour cream.

Notes

To make spicy, add jalapeños or increase chili powder. For extra crunch, broil during the last 2 minutes of baking. Leftovers can be refrigerated for up to 3 days or frozen.