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Gluten-free chicken taquitos ready to serve with dipping sauce

Gluten-Free Chicken Taquitos

These gluten-free chicken taquitos are a comforting, protein-rich snack or meal, baked to perfection without the fuss of frying.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Gluten-Free, Mexican
Calories: 260
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 cups cooked shredded chicken Rotisserie chicken works great for ease; it’s lean protein.
  • 1 package gluten-free tortillas (corn tortillas recommended) Corn tortillas tend to be sturdier when rolled.
  • 4 ounces cream cheese, softened Helps bind the filling and adds creaminess.
  • 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend) Use part-skim to reduce saturated fat.
  • 1 small can green chiles, drained Adds gentle heat and tangy flavor.
  • ½ teaspoon garlic powder Convenient and consistent flavor.
  • ½ teaspoon onion powder Adds savory depth.
  • ½ teaspoon chili powder For mild warmth and complexity.
  • ½ teaspoon cumin Gives an earthy, smoky undertone.
  • pinch smoked paprika Optional, but gives subtle smoky lift.
Optional toppings
  • salsa Fresh toppings keep each bite balanced.
  • sour cream (or Greek yogurt) For more protein.
  • guacamole
  • chopped cilantro
  • lime wedges

Method
 

Preheat and prepare
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Arrange an oven rack in the middle.
Make the filling
  1. In a large mixing bowl, combine the cooked shredded chicken with the softened cream cheese.
  2. Add shredded cheese and the drained green chiles, along with all spices.
  3. Mix until evenly distributed. If too dry, add a teaspoon of water or lime juice.
Warm the tortillas
  1. Warm gluten-free tortillas in the microwave for 10–15 seconds each wrapped in a damp paper towel, or heat them in a dry skillet.
  2. Keep the warmed tortillas covered to prevent drying out.
Assemble the taquitos
  1. Place about 2 tablespoons of the filling along one edge of each warm tortilla.
  2. Roll tightly and place seam-side down on the prepared baking sheet.
Prepare for baking
  1. Lightly coat the taquitos with cooking spray or brush with oil.
Bake to crispy perfection
  1. Bake for 15–20 minutes, flipping halfway through.
  2. Keep an eye on them after 12 minutes.
Rest and serve
  1. Allow the taquitos to cool for 2–3 minutes before serving.
  2. Serve with your choice of toppings.

Notes

Make a double batch to freeze or scale the filling up for parties.