Healthy Baked Chicken Taquitos -

Healthy Baked Chicken Taquitos

A healthy version of crispy chicken taquitos.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Lunch, Main Course, Snack

Cuisine: Mexican

Keyword: dairy-free, egg-free, gluten-free, healthy fast food, nut-free, quick dinner recipe

Servings: Servings

Calories: 478kcal

Author: Mary Krick

2.5 cups Shredded cooked chicken ~ varies 2-3 cups
1 cup Refried beans ~ varies 1-1/2 cups
1 cup Shredded Mexican blend cheese ~ omit for dairy-free
2 cups Salsa ~ I used Fody No Garlic No Onion Medium Salsa
2 tsp Taco seasoning ~ I used Fody Taco Seasoning, it's perfect for adding a little spice
8 Corn tortillas
2 tbsp Olive oil
8 ounces Guacamole for dipping ~ more salsa, or light Ranch dressing ~ dairy-free if needed
1/2 cup sliced black olives ~ optional

Preheat oven to 400 degrees.
Prepare a baking sheet with parchment paper or a silicone liner.
Mix together shredded chicken, 1/2 cup to 3/4 cup salsa, and taco seasoning.
Lay tortillas out on a flat surface. You can heat each tortilla for a few seconds in the microwave to soften it, but I skip this step. I personally don't find enough advantage from it.
Spoon about 2 tbsps of chicken mixture lengthwise across the tortilla.
Add 1-2 tbsps of refried beans on top or next to chicken lengthwise.
Add 1 tbsp or less of salsa over chicken and beans. Sprinkle some cheese overall and a few slices of olives.
Carefully roll the tortilla up somewhat tightly and place the seam down on the baking sheet. Sometimes a little oil on the seam helps it stay closed. If you place the taquitos right next to each other side by side this helps too.
Continue until all the taquitos are filled. If you like you can lightly brush the taquitos with oil before baking. Omit the oil for less fat.
Bake taquitos for 15-20 minutes, checking at 15. They will become lightly browned.
Remove from oven and serve with guacamole, salsa, queso, or jalapeno dip.

**Nutritional counts are without dipping sauces.