baked taquitos

These oven baked flautas are filled with a zesty refried bean and cheese filling! Similar to taquitos, they can be made with either flour or corn tortillas.

Easy Baked Flautas (Taquitos!)

green onions

refried beans, Homemade Refried Beans or vegetarian canned refried beans

chili powder

cheddar cheese

flour

olive oil,

kosher salt,

For dipping: easy guacamole, salsa,

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (necessary for cleanup!).

If you&#8217;re using canned refried beans, take a taste and determine whether they&#8217;re well seasoned. If not, add a few pinches of kosher salt and cumin. If you&#8217;re using our Homemade Refried Beans, they&#8217;ll be perfectly seasoned and you can skip this step.

In a large bowl, mix together the green onion, refried beans, salsa, chili powder, and shredded cheese.

Optional step: If you&#8217;re using 100% corn tortillas, you may want to pan fry each one in a skillet with a drizzle of olive oil (or without in a dry pan) to prevent cracking and help them be easier to work with. Every tortilla brand is different, so if your tortillas seem brittle it&#8217;s helpful to heat them before rolling. You can do this with corn tortillas too!

Lay a tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a dollop onto the bottom half of the tortilla. Be careful not to use too much!  Tightly roll the tortilla from the bottom (the filling will spread out and hold the tortilla together). Place the flauta seam-side down on the baking sheet. Repeat for the remaining tortillas.

When the flautas are assembled, brush the tops with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Some of the beans will come out the ends of the rolls, which is expected (enough filling will remain to perfectly flavor them!). Serve with salsa, guacamole, or sour cream. Freezing instructions: Cool the flautas to room temperature, then freeze in a sealed container. To reheat, bake in a 350 degree oven for 10 to 12 minutes, until warmed through.

We love an easy dinner recipe and our Slow Cooker Cheesy Chicken Taquitos are a family favorite.

Slow Cooker Cheesy Chicken Taquitos Recipe

boneless, skinless chicken breasts (2-3)

taco seasoning (1 packet)

cream cheese

water

flour tortillas

butter

salsa

Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.

Cook on high for 4-6 hours on high, 6-8 hours on low.

Preheat oven to 400 degrees.

Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.

Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.

Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.

Serve warm with salsa for dipping.

https://www.youtube.com/watch?v=PF6eAM_yKvw

Watch for a Christmas Menu Plan! Easy Breakfast, Lunch, Dinner, and Dessert" 
https://www.youtube.com/watch?v=b4KxCna-ahg --~--
Check out our Slow Cooker Cheesy Chicken Taquito recipe here: http://www.sixsistersstuff.com/2016/11/slow-cooker-cheesy-chicken-taquitos.html

We LOVE this slow cooker: http://amzn.to/2iyklyx
We used this baking sheet: http://amzn.to/2iEBhhX

You can see all of our recipes on our blog at www.sixsistersstuff.com.

How to Make Slow Cooker Cheesy Chicken Taquitos

These chicken taquitos are stuffed with seasoned shredded chicken and cheese, then baked or fried to crispy perfection. Serve these taquitos with your favorite dipping sauces for a fun party snack or meal!

Chicken Taquitos (Baked or Fried)

chicken

salt and pepper

garlic powder

cumin

Monterey Jack cheese

corn tortillas

oil if frying

cooking spray

Place the chicken, salt, pepper, chili powder, garlic powder, cumin, cheddar cheese and Monterey Jack cheese in a bowl. Stir until combined.

Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.

Lay out the tortillas on a flat surface and divide the chicken and cheese mixture among the 12 tortillas. Roll up each tortilla tightly and secure with a toothpick.

To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.

To bake the taquitos: Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.

Remove toothpicks, then serve.

These baked vegan taquitos are not exactly traditional, but they are SO delicious and easy to prepare. Filled with vegan taco meat and cheese, then baked until crispy! Endlessly customizable, too. Serve with your favorite toppings like salsa, guacamole, green onion, and cilantro.Makes 6 large taquitos (or flautas); serves 3 to 4 people depending on appetites.

Easy Baked Vegan Taquitos

Vegan Taco Meat (tap

flour corn

½ cups shredded vegan cheese (about 2 oz; see Notes for oil-free)

refried pinto or black beans

baby spinach, optional

sour cream

cilantro

lime wedges

Prep

Preheat oven to 400 degrees F (205 C), and line a baking pan with parchment. If you have an oven-proof metal rack, place that on top.

Heat

If the taco meat was made in advance and is cold from the refrigerator, warm it briefly in the microwave or in a small pot on the stove. It doesn&#039;t need to be piping hot, just warm.

Fill

Lay a tortilla out flat, and spread about 2 tablespoons of refried beans horizontally across the middle. Spoon about 1/3 to 1/2 cup taco meat on top of the beans, and gently pack it down. Lay a few pieces of spinach on top of the meat, then sprinkle with cheese.

Roll

Roll up tightly, and place seam side-down on the baking rack (or directly on the parchment if not using a rack). Repeat with remaining tortillas.

Bake

Bake for 13 to 15 minutes or until hot and crisp. Serve immediately with your favorite toppings. See Notes for storage and re-heating.

These taquitos are an all-time reader favorite, and it&#039;s so easy to see why. Pair it with our Creamy Lime Cilantro Dressing for a fantastic dinner!

Baked Creamy Chicken Taquitos

⅓ cup 3 oz cream cheese (low fat is fine, avoid fat free)

green salsa

lime juice

onion powder

garlic garlic

chicken (10-12 oz)

tortillas (or tortillas of your choice)

kosher salt

cooking spray or oil

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.

Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic, cilantro and green onions.

Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the filling

Heat oven to 425℉. Line a baking sheet with parchment or spray a baking sheet or foil-lined baking sheet with nonstick spray.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas use them at room temperature or warm them slightly in the microwave if they aren&#39;t super fresh. If using fresh, uncooked tortillas you can roll them raw.

The amount of filling you use will be different depending on what size tortilla you use.  For soft taco size tortillas place about ¼ cup of the chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges as you roll to prevent filling from leaking out. Roll up tortillas and place seam down on a baking sheet, not touching one another.

Spray each taquito lightly with cooking spray, or lightly brush with olive oil and sprinkle with just a little bit of kosher salt, if desired.

Place pan in oven and bake for 15-20 minutes or until the ends start to get golden brown and crisp.  Different types of tortillas will bake differently so set a timer for less and keep an eye on them. Sometimes seeing a bit of filling coming out is a good indicator. Remove from oven and let cool slightly before serving.  If filling has leaked out just use a spoon to push it back in.

Dip in sour cream, guacamole or my Lime-Cilantro Ranch.

Air Fryer Instructions:  All air fryers will cook differently, but in mine I do 8-10 minutes at 350 degrees.  I suggest checking them at the 6-8 minute range.

For the taquitos

One of my go to recipes now. It is simple and really delicious. My kids are so picky but they love this so much!

Holy moly taquito Tuesday (formerly Taco Tuesday) has never been so tasty 👍🙋🏻‍♀️Thanks a million ❤️

Very interesting recipe, will be trying it out.

We LOVE these. I have always made them and baked them, just the way the recipe calls, but recently, for my son's football team dinner, I picked up the uncooked flour tortillas, filled them, and fried them in the cast iron skillet. OMG. Totally worth it. They come out puffy, flaky, delicious. Not at all good for you, but man, they were good.

I made them as recipe specified, including making my own green salsa.  Very good.  I will make these again as my family enjoys all sorts of Mexican dishes.

Just finding your site.  These look amazing. My question:  can they be cooked in an Air Fryer?  If so, what temp and time would you suggest?  
Thanks!

Our family loves this recipe! It's also very easy to substitute ingredients. We've used red salsa when we didn't have green and made other changes and it still tastes great!

These chicken taquitos are one of the most beloved recipes for our family and friends! I've been making for years, and it is always a favorite! They are fantastic!!

So yummy! I did the freezing method too and they were great on a busy day!

Wow! This was a crowd-pleaser. I followed the recipe exactly, and my kids said it needs to go in the regular rotation. That’s high praise.  It doesn’t even need the toppings, but they are quite tasty with them as well. I’m going to make this the next time I take food to someone. It’s so easy to make ahead and then they can pop it in the oven when they’re ready.

Loved these taquitos!! Absolutely delicious, especially with the cilantro lime dipping sauce!

These taquitos are absolutely delicious! We've made them twice now, along with the recommended sauce.  Wow!  What a great combination.  They are so good that we made them for my parents last night and made extra to freeze.  If you make these taquitos, I definitely recommend the cilantro lime ranch dressing that is highlighted.  We had salsa, sour cream, and guacamole on the side, but this dressing is definitely the star of the show!  I'm so glad I found this recipe.  Thank you!

These are AMAZING! I love to quadruple the recipe and freeze them!

These baked shrimp taquitos are crispy, cheesy, and family-friendly. High in protein, freezer-friendly, and perfect for quick lunches or weeknight dinners!

Shrimp Taquitos

onion (finely chopped)

garlic (minced)

jalapeno (minced)

olive oil

tomato (diced)

raw peeled and deviened shrimp (chopped)

cilantro (finely chopped)

pepperjack cheese (shredded)

olive oil spray (I use my Misto)

guacamole (optional for dipping)

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Absolutely delicious! A definite keeper. I used smally white corn tortillas because I had them however they all cracked during cooking. I'm wondering if it's because they may be a bit too old? Nonetheless it was very tasty :-) Great recipe!

Delicious! I made with flour tortillas because that was what I had. Other than that, I followed the recipe exactly. I did only end up with 11 taquitos even though I had 13oz of peeled shrimp to start and I measured the filling portions. But, they were very delicious and worth the effort. Will be making again.

There was some work involved, but the result was delicious

These are so good! I made them for Superbowl food using mini low carb flour tortillas, skipped the microwave step and tweaked the ingredients a bit to what I had on hand. I will definitely be making them again.

I make these at least once per month!  I use chicken at least 1/2 the time in place of the shrimp.  They are great to make ahead and eat the leftovers for lunches during the week.  Highly recommend!

I used flour shells they came out amazing my husband was looking for more

Made these shrimp taquitos for our Super Bowl food and they were a huge hit! Super easy and quick. I didn't have as many corn tortillas as I thought (bad planning), so I ended up using some plant protein based ones for the rest of the batch. They also worked out really well and people enjoyed both. Topped with homemade guac and some fresh salsa. These will definitely be going in the regular rotation.

I am not a fan of corn tortillas so make them with flour ones all the time and they come out great!

Hi! This is a recipe I make at least twice a month!  It is so delicious and easy and makes great leftovers!  I also make it with shredded chicken instead of the shrimp and it is super yummy that way as well!  I wonder how these would be in the air fryer?

Wouldn't you want to pre-cook the chicken prior to adding to the other vegetables?

Just made these for the first time- they were really good. I didn't work quick enough and 4 or 5 split. The last 6 didn't so it was a time thing. I will try the frying pan next time which is the way I normally do tacos. Guac &amp; salsa topped it off.  I had 4 as a meal and it was 8pp on WW (I lowered the points with low fat cheese &amp; lower calorie tortillas)

These were delicious!  I used the corn and wheat tortillas from Trader Joe’s and they worked perfectly.  Mixed up some guacamole while they were cooking.  So good!

https://www.youtube.com/watch?v=uZIPxXaQwBw

Baked Shrimp Taquitos are so much lighter and healthier than frying! The shrimp filling is SO good, you’ll be tempted to eat it before you roll them up!

5 Freestyle Points • 245 Calories
https://www.skinnytaste.com/baked-shrimp-taquitos/

Top 6 baked taquitos recipes from across the web

The most viewed baked taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Baked Flautas (Taquitos!)

Slow Cooker Cheesy Chicken Taquitos...

Chicken Taquitos (Baked or Fried)

Easy Baked Vegan Taquitos

Baked Creamy Chicken Taquitos

Shrimp Taquitos

Top 6 baked taquitos recipes from across the web

The most viewed baked taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Baked Flautas (Taquitos!)

Slow Cooker Cheesy Chicken Taquitos...

Chicken Taquitos (Baked or Fried)

Easy Baked Vegan Taquitos

Baked Creamy Chicken Taquitos

Shrimp Taquitos

The most viewed baked taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine