Light Baked Chicken Taquitos Recipe

Name: Light Baked Chicken Taquitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 small Flour Tortillas; 16 oz Ground Chicken; 2 tsp Canola Oil; 2 tsp Worcestershire Sauce; 2 clove Garlic; 1/4 White Onion; 1 1/2 tbsp Greek Oregano Leaves (or marjoram); 1/2 tsp Ground Mustard Seed; 1/4 tsp Ground Red Pepper; 1 tsp Salt; 1 pinch Ground Black Pepper; 1 cup Light Sour Cream; 2 tsp Minced Chipotles in Adobo; 3/4 tsp Salt

Servings: persons

16 small Flour Tortillas
16 oz Ground Chicken
2 tsp Canola Oil
2 tsp Worcestershire Sauce
2 clove Garlic
1/4 White Onion
1 1/2 tbsp Greek Oregano Leaves (or marjoram)
1/2 tsp Ground Mustard Seed
1/4 tsp Ground Red Pepper
1 tsp Salt
1 pinch Ground Black Pepper
1 cup Light Sour Cream
2 tsp Minced Chipotles in Adobo
3/4 tsp Salt

1
Mince garlic and oregano leaves, dice onion and place all in a medium mixing bowl.
2
Add remained of marinade ingredients and stir to mix completely.
3
Add ground chicken and with your hands or rubber spatula, gently stir until mixed thoroughly.
4
Refrigerate for at least 2 hours.
5
Mix chipotle dip ingredients and refrigerate until ready to use.
6
Heat a medium nonstick skillet over medium-low heat.
7
Pour in chicken mixture and saute for 7-8 minutes stirring constantly.
8
Cover and continue to cook for 5 minutes.
9
Uncover and break up meat into small pieces.
10
Turn heat to high and cook until liquid has evaporated.
11
For each taquito, place a spoonful lengthwise along center of tortilla.
12
Roll to close it and place seam side down in a cooking sprayed baking dish.
13
Repeat until all filling has been used.
14
Lightly spray the tops of all taquitos with cooking spray to help them crisp.
15
Bake at 350F for 20 minutes.
16
Serve with chipotle dip.

1228

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 small Flour Tortillas, 16 oz Ground Chicken, 2 tsp Canola Oil, 2 tsp Worcestershire Sauce, and more.

Yes, Light Baked Chicken Taquitos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light Baked Chicken Taquitos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions