Learn to make glutenfree chicken taquitos with our easy recipe Quick crispy and perfect for a simple delicious meal everyone will love
Ingredients
Scale
3 cups cooked chicken, shredded (rotisserie chicken works well)
4 oz cream cheese, softened (or dairy-free alternative)
1/2 cup salsa
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
12 gluten free corn tortillas
2 tbsp high-heat oil (e.g., avocado oil), for brushing
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the warm shredded chicken, softened cream cheese, salsa, chili powder, cumin, garlic powder, and salt. Mix until well combined. Taste and adjust seasoning.
Warm the corn tortillas to make them pliable. Heat in a dry skillet for 15-20 seconds per side or wrap in a damp paper towel and microwave for 30-45 seconds. Keep them wrapped in a towel.
Place a warmed tortilla on a work surface. Spoon 2-3 tablespoons of the chicken mixture in a line slightly off-center. Roll the tortilla tightly into a cylinder and place it seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Lightly brush or spray the tops of the taquitos with oil.
Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
Let cool for a few minutes before serving with your favorite dipping sauces.
