Gluten-Free Chicken Taquitos Recipe
Meet your new weeknight hero: Gluten-Free Chicken Taquitos! These crave-worthy rolls are perfectly crisp on the outside, gooey and savory on the inside, and totally gluten-free—no one will even guess. With tender chicken, two types of cheese, and a hint of spice, they’re sure to become a regular in your dinner rotation. Whether you’re serving them up as a crowd-pleasing appetizer or a fun family meal, these taquitos deliver loads of flavor and crunch in every bite. Trust me, once you try these, you’ll never look at store-bought taquitos the same way again.
Ingredients You’ll Need
Making Gluten-Free Chicken Taquitos is all about simple, everyday ingredients coming together to create something spectacular. Each component plays a key role in building layers of flavor, texture, and color that make these taquitos irresistibly good.
- Cooked shredded chicken: Use rotisserie chicken for convenience or leftover roast chicken for extra flavor.
- Monterey Jack cheese: Melts beautifully, giving a creamy, slightly tangy finish to the filling.
- Cream cheese (softened): Binds the filling together and adds a silky, rich texture.
- Salsa: Brings just the right amount of tang and moisture; choose your favorite mild or spicy variety.
- Chili powder: Adds warmth and gentle heat that makes every bite pop.
- Cumin: Lends an earthy, smoky undertone that’s classic in Mexican-inspired dishes.
- Salt and black pepper: Essential for rounding out and balancing all the flavors.
- Gluten-free corn tortillas: The star of the show! Warm them so they roll without cracking.
- Olive oil (for brushing): Helps the taquitos bake up delightfully golden and crispy.
How to Make Gluten-Free Chicken Taquitos
Step 1: Prep the Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper—this not only prevents sticking but also makes cleanup a breeze. A hot oven is key for getting those taquitos nice and crispy without frying.
Step 2: Mix Up the Filling
In a large mixing bowl, combine your shredded chicken, Monterey Jack cheese, softened cream cheese, salsa, chili powder, cumin, and a pinch each of salt and black pepper. Stir everything together until it’s creamy and well blended—the cream cheese should make the mixture rich and cohesive, while the salsa keeps it juicy.
Step 3: Soften the Corn Tortillas
To keep your gluten-free corn tortillas from cracking, wrap them in a damp paper towel and microwave for 30 to 45 seconds. This step is crucial for rolling without tears. Work with a few tortillas at a time, keeping the rest covered so they stay warm and pliable.
Step 4: Fill and Roll the Taquitos
Spoon 2 to 3 tablespoons of the chicken mixture onto each softened tortilla. Roll them up tightly, keeping all that cheesy filling tucked inside. Place each taquito seam-side down on your prepared baking sheet to help them hold their shape during baking.
Step 5: Brush and Bake
Lightly brush the tops of your taquitos with olive oil. This little touch ensures a golden, crunchy finish. Bake for 15 to 18 minutes, or until the taquitos are beautifully crisp and starting to brown. Let them rest for a few minutes before serving—this helps the filling set and makes them easier to handle.
How to Serve Gluten-Free Chicken Taquitos
Garnishes
Top your Gluten-Free Chicken Taquitos with a generous sprinkle of chopped fresh cilantro, a squeeze of lime juice, or a handful of sliced green onions for a pop of color and brightness. Don’t forget bowls of guacamole, sour cream, and extra salsa for dipping—these classic sides take your taquitos from tasty to totally irresistible.
Side Dishes
Pair your taquitos with simple sides like a crisp green salad, Mexican rice, or creamy refried beans. For a lighter option, serve alongside a zesty corn and black bean salad. The beauty of Gluten-Free Chicken Taquitos is that they’re deliciously versatile and play well with so many flavors.
Creative Ways to Present
Try arranging your taquitos upright in a mason jar for a fun appetizer display, or slice them in half and stand them on a platter for easy snacking at parties. You can even tuck them into lunchboxes or picnic baskets—Gluten-Free Chicken Taquitos travel like a dream and are just as tasty at room temperature.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled taquitos in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making them perfect for grab-and-go lunches or quick snacks.
Freezing
Want to get ahead? Assemble and roll your Gluten-Free Chicken Taquitos, then freeze them (unbaked) in a single layer on a baking sheet. Once solid, transfer to a freezer bag. When you’re ready, just bake from frozen—add a few extra minutes to the baking time for piping hot, fresh taquitos any night of the week.
Reheating
To restore that irresistible crunch, reheat taquitos in a 400°F oven for about 10 minutes. Microwaving is quick, but the oven or a toaster oven will keep the shells crisp and delicious. For best results, avoid reheating in a covered container so the tortillas don’t steam and soften.
FAQs
Are Gluten-Free Chicken Taquitos spicy?
These taquitos have a gentle kick from chili powder and salsa, but you can easily tailor the heat level by choosing a mild or spicy salsa and adjusting the chili powder to your taste. They’re family-friendly but totally customizable!
Can I make these dairy-free?
Absolutely! Swap in your favorite plant-based cream cheese and shredded cheese alternatives. The filling will still be creamy and delicious, and you won’t miss a thing.
What’s the best way to keep tortillas from cracking?
The trick is to warm your corn tortillas in a damp paper towel in the microwave. This softens them up, making them super easy to roll without splitting—especially important for gluten-free varieties.
Can I use another type Main Course, Appetizer
Definitely! Try substituting shredded turkey, beef, or even a plant-based protein for the chicken. The filling is so flexible—just keep the quantities about the same for best results.
How do I prevent the taquitos from unrolling while baking?
Place the rolled taquitos seam-side down on the baking sheet. The heat will help seal the edges, and brushing with a bit of olive oil will keep everything snug and crispy.
Final Thoughts
If you’re searching for a new favorite, Gluten-Free Chicken Taquitos are the answer! They’re crispy, cheesy, and bursting with flavor, making them a guaranteed hit with everyone at the table. Give this recipe a try—you’ll be amazed at how easy, versatile, and downright delicious homemade taquitos can be.
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Gluten-Free Chicken Taquitos Recipe
- Total Time: 33 minutes
- Yield: 4 servings (10–12 taquitos) 1x
- Diet: Non-Vegetarian
Description
These Gluten-Free Chicken Taquitos are a crispy, flavorful Mexican-inspired appetizer or main course made with shredded chicken, cheeses, and spices rolled in soft gluten-free corn tortillas and baked to perfection. They offer a delicious, easy-to-make option for those avoiding gluten, with a perfect balance of creamy and spicy filling and a crunchy exterior.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Assembly
- 10–12 gluten-free corn tortillas
- 2 tablespoons olive oil (for brushing)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Filling: In a large bowl, combine the cooked shredded chicken, shredded Monterey Jack cheese, softened cream cheese, salsa, chili powder, cumin, salt, and black pepper. Stir thoroughly until all ingredients are evenly mixed and the filling is creamy.
- Soften Tortillas: Wrap the gluten-free corn tortillas in a damp paper towel and microwave them for 30 to 45 seconds. This softens the tortillas and prevents them from cracking when rolled.
- Assemble Taquitos: Spoon about 2 to 3 tablespoons of the chicken mixture onto each softened tortilla. Roll the tortillas tightly around the filling and place them seam-side down on the prepared baking sheet to keep them from unrolling.
- Brush with Olive Oil: Lightly brush the tops of each rolled taquito with olive oil. This helps them crisp up beautifully in the oven.
- Bake: Bake the taquitos in the preheated oven for 15 to 18 minutes, or until they turn golden brown and crispy on the outside.
- Serve and Enjoy: Let the taquitos cool slightly before serving. Pair them with guacamole, sour cream, or extra salsa for dipping.
Notes
- Serve with guacamole, sour cream, or salsa for added flavor.
- You can prep and freeze the rolled taquitos before baking; simply thaw slightly and bake when ready.
- For a dairy-free option, substitute plant-based cream cheese and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 3 taquitos
- Calories: 360
- Sugar: 2g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
