Baked Chicken Taquitos
These crispy baked chicken taquitos are keto-friendly, gluten-free, and oh-so-delicious. They’re healthier and easier to make than traditional fried taquitos!
Ingredients
- 12 homemade keto tortillas, (or store bought)
- 1 pound cooked chicken, (shredded)
- 2 cups shredded cheese, (cheddar or Monterey Jack)
- 4 tablespoons taco seasoning
- 2 tablespoons lime juice
- 1 cup sour cream
- 3 tablespoons fresh cilantro, (chopped)
- ⅓ cup salsa
Instructions
- Preheat the oven to 350°F (180°C). Grease a rimmed baking sheet, then set aside.
- In a large mixing bowl, mix together the shredded chicken, cheeses, and taco seasoning.
- Place about 3 tablespoons of the chicken filling in the middle of the tortilla.
- Roll tightly, then place seam-side down on the prepared baking tray. Repeat with the remaining filling and tortillas.
- Brush the tops of the taquitos with olive oil, then bake for 25 minutes until crispy.
- While the taquitos are baking, prepare the dipping sauce by mixing together the lime juice, sour cream, fresh cilantro, and salsa in a small bowl.
Notes
This recipe is for 12 taquitos. Each serving is 2 taquitos.
Leftovers can be stored in an airtight container in the refrigerator for 2 days or in the freezer for up to 3 months.
Taquitos should be reheated in the oven until hot and crispy.
Nutrition Info Per Serving
Nutrition Facts
Baked Chicken Taquitos
Serving Size
2 taquitos
Amount per Serving
Calories
519
% Daily Value*
Fat
33.9
g
52
%
Saturated Fat
10.4
g
52
%
Trans Fat
0
g
Polyunsaturated Fat
5.3
g
Monounsaturated Fat
2.3
g
Cholesterol
107.6
mg
36
%
Sodium
994.4
mg
41
%
Potassium
204.8
mg
6
%
Carbohydrates
18.8
g
6
%
Fiber
11.9
g
48
%
Sugar
1.6
g
2
%
Protein
38
g
76
%
Net carbs
6.9
g
* Percent Daily Values are based on a 2000 calorie diet.