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!

Course Main Course

Cuisine Mexican

Diet Diabetic, Gluten Free

Keyword Baked chicken taquitos, Baked taquitos, gluten-free, keto, low carb

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 519kcal

Author Christel Oerum

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

US Customary - Metric

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