Chicken Taquitos Recipe

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When I worked as a nanny, it seemed no matter what family I worked for, every household had a steady supply of those frozen taquitos you can buy at Costco. (Certainly nowhere near as healthy as this clean eating taquitos recipe!) You know, those big orange boxes that just call your name from the freezer? I think I put on more weight eating taquitos in those years than any other food. But when I stopped being a nanny, I completely forgot about taquitos. Until recently.

Clean Eating Taquitos Recipe

I’m not entirely sure what made me think of them, but all of a sudden, I had the most intense craving for some microwaved, greasy, processed, chicken taquitos.

Well, I can tell you that that craving made it about as far as a fruit fly drowning in fruit syrup. I was not about to bend to that craving for anything. So instead, I got into the kitchen and created my own. Not too bad if I do say so myself!

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

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 CHICKEN TAQUITOS RECIPE:

Chicken Taquitos piled up on a wood surface.

Chicken Taquitos Recipe

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Course: Main Course
Cuisine: Mexican
Servings: 48 taquitos
Calories: 57kcal

Ingredients

  • 3 ½ lbs. boneless, skinless chicken breasts
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • 1 cup salsa
  • 2 tbsp. olive oil
  • 2 tbsp. nutritional yeast (not the same as yeast for baking bread!)
  • 48 small corn tortillas

Instructions

  • Bake the chicken breasts in the oven at 350 with half of the onion and garlic powder sprinkled on them, until done.
  • Cut off any unwanted parts and put the cooled chicken breasts into a food processor.
  • Add the rest of the garlic and onion powders, salsa, olive oil, and nutritional yeast. Blend until you have a well blended, “crumbly dough” looking mixture.
  • Warm the tortillas in the microwave, wrapping them in a wet paper towel. Get them nice and “pliable” so they don’t rip while you are rolling them. They will be hot, so don’t burn yourself!
  • Put about 1 tbsp. of meat on a tortilla, and roll up like you are rolling a carpet.
  • Place the taquitos in an oiled baking pan and spray the tops with olive oil using an oil mister/sprayer. This will give you the browned crunchiness that everyone loves in a taquito.
  • Bake at 400 degrees F. until they are golden brown (About 20 minutes, but the time can vary from oven to oven. So keep an eye on them).
  • Cool and serve with salsa for dipping!
  • Note: These freeze well. To eat after freezing, defrost overnight in the fridge and then warm in the oven. You can microwave them, but they get soggy.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1taquito | Calories: 57kcal | Carbohydrates: 2g | Protein: 7g | Fat: 1g | Cholesterol: 21mg | Sodium: 78mg | Potassium: 178mg | Vitamin A: 35IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.3mg

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87 Comments

  1. Mimi @ The Things We Do says:

    YUM! I may just have to make these this week!

    But I have to ask because I’ve never heard of it — what is Nutritional Yeast and is it necessary? What does it do?

    My mom used to make us drink blueberry shakes laced with Brewers Yeast, and the thought still makes me cringe. So please tell me it’s not like that! ๐Ÿ™‚

    1. Mimi – Brewers yeast and nutritional yeast are different. I’ve had both. Nutritional yeast gives a “cheese” flavor to things without actually adding cheese and it’s rich in vitamin B’s which is why many vegans like it so much. I added it because I wanted the flavor without the added fat.

  2. I can’t wait!! I don’t have a food processor yet, would a blender work?

    1. Amy – You might have to work at blending it a bit more, but yes, it should work. Enjoy!

  3. Quick question, would this work with whole wheat tortilla instead of corn?

    1. Julie – It might, but you would have to get the tortillas really pliable. Get them wet/damp and work with them quickly. Let me know how they turn out!

  4. It sounds like the things in this recipe might easily work in making a pan of chicken enchiladas too! (hint, hint)

  5. Oooooo, baby… I know what I’m making for dinner… Instead of chicken, I’m thinking of using some reconstituted TVP or crumbled tempeh; heat it up in the skillet with the spices.

    Do you pack the taquitos together in the baking pan, or give them room to get extra crispy (or, does that just dry them out)?

    1. Charlena – I didn’t experiment much. I just packed them all in there.

  6. BTW, nutritional yeast is great on freshly air-popped popcorn or a baked potato with broccoli. Its flavor is a cross between salty parmesan and white cheddar.

  7. Ashley Berna says:

    Where in the grocery store can you find nutritional yeast?

  8. I just made these for dinner. They were delicious and very easy. Thank you!

    1. Vicki – Fabulous!! I’m so happy you enjoyed them!

  9. Ashley–I found my nutritional yeast (Braggs brand) in the “natural foods” section of Kroger. Whole Foods definitely has it, though good luck navigating which aisle it’ll be on. It’s unrefridgerated on the shelf, but should be in the fridge once you open it. If those stores aren’t near you (at least, not within a day-trip away), I suggest you try Amazon.com, or even MySimon.com.

    1. Charlena – Thanks for that!

  10. Tiffany, if you can do this with taquitos, I’m pretty confident you’ll be able to come up with a clean (at least, cleaner) version of crab rangoons–those lovely, fatty deep-fried wontons filled with seasoned cream cheese and flaked crab meat! My local Chinese restaurant of choice even makes a vegetarian version, substituting finely chopped red cabbage for the crab meat. Still full-fat cream cheese, though. ๐Ÿ™

    I love all that you do here. Keep fighting the good fight for healthful, clean eating! ๐Ÿ™‚

  11. I just made these and shared them with my neighbors who are moving and can’t make dinner, and we’re all in love with them!! One of the ladie’s daughters is a picky eater and gobbled them up! You just may have a couple more blog viewers ๐Ÿ˜‰ And I’m so happy to learn about nutritional yeast because my daughter doesn’t do milk well. Thanks a bunch!

    1. Becky – Fantastic!! I’m so happy everyone enjoyed them! ๐Ÿ™‚

  12. These looked so good I had to make them last night. However, I had already defrosted pork for stir fry so I used that instead of chicken and I marinated it in a little lime juice and chili powder while I got everything ready. These were so yummy that my husband didn’t even ask “so what weird thing did you put in THESE” (which is a very common question in my house these days). These will FOR SURE replace the boxed taquitos hiding in the garage fridge!!

  13. Nicki Woo says:

    Gonna really make these. gonna really love these.

  14. I looked at the whole wheat tortillas at the store and there were things I couldn’t pronounce. Are you using homemade tortillas?

    1. Sarah – I used corn tortillas for these. But you can certainly make your own as well!

  15. What type of clean corn tortillas are out there?

    1. Anonymous says:

      Amy – It depends on where you shop. I either make mine or I buy them at Trader Joe’s. They are not easy to find, but they are out there. The ingredient list will typically be very short. Something like, “corn, water and lime”, or something like that. If you don’t have a trader joe’s near you, I’m afraid the only thing I can tell you is to read labels. Wish I could be more help!

  16. LindsayDianne says:

    This looks delicious! Thanks for sharing.

    1. Anonymous says:

      Lindsay – I love them because they freeze well. Makes it easy to grab and go!

  17. Jenni Smith says:

    I made these tonight, and they were awesome. I was worried about putting the chicken in the food processor, but it made it moist and incorporated all the flavors beautifully. Thanks for your website.

    1. Anonymous says:

      Jenni – You’re welcome! I’m so happy you enjoyed them! And that reminds me, I need to go make another batch!

  18. Anonymous says:

    Tasha – I would spray them with a little olive oil and then pack some plastic wrap around them tightly. Not over the dish, but pack it around the taquitos themselves. That should keep them fresh and ready to go. Glad you’re enjoying them!

  19. My sons are constantly going on about those disgusting Costco toquitoes of which you speak, but I refuse to buy them. I would love to try making this recipe! Are the corn tortillas usually in the refrigerator section?

    1. Anonymous says:

      Marlena – I get mine at Trader Joe’s and they are in the bread section. Hope your sons enjoy them!

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  22. I have made these several times and they are a hit with the family. I used your clean taco seasoning and have made them with chicken and steak. I cook the meat in the slow cooker and chill before making.
    They freeze well, bake about half done. Cool then freeze on the sheet, then place in freezer bags. Reheat at 400 for 15-20 minutes from the frozen state. Great for a quick meal on busy nights.

    1. Anonymous says:

      Kelly – That’s wonderful! Thanks for the tips!

  23. graciouspantry says:

    Katy – Thanks. I use nutritiondata.com and I know they are not always very accurate. Good to have some other info as well.

  24. graciouspantry says:

    Kate – What’s quest fresco?

  25. graciouspantry says:

    Lsvrcek – You could, but it would be a little dry.