Baked Chicken Taquitos with Pico De Gallo and Creamy Guacamole

When you’re craving something crunchy, savory and a little bit spicy, these baked chicken taquitos hit the spot. Instead of deep frying, we bake the rolled tortillas until golden and crispy, making them lighter but just as satisfying. Stuffed with seasoned chicken and a blend of Mexican cheeses, each bite is packed with flavor.

The real magic happens with the toppings: a bright pico de gallo, creamy guacamole and a drizzle of hot sauce. These taquitos are perfect for a fun dinner or game day snack. Serve them with extra lime wedges for a fresh finish.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and lightly oil it. Wash and dry produce. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. Add chopped chicken breast; cook, breaking up meat into pieces, until chicken is browned and cooked through and onion is softened, 4-6 minutes. Stir in Southwest Spice Blend, Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
3. Meanwhile, drizzle tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to completely coat on both sides. Place tortillas on a clean work surface. Once chicken filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. Make sure the taquitos are snug on the sheet to prevent unrolling. Bake on middle rack until golden brown and crispy, 8-12 minutes.
4. While taquitos bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide taquitos between plates. Top with creamy guacamole, pico de gallo and hot sauce. Serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller, so adjust the filling amount accordingly. Warm them slightly before rolling to prevent cracking.

How do I store leftover taquitos?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and refrigerate them unbaked for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.