Rolled and Baked Tacos (Chicken or Beef)

By Chelsie Kenyon

Updated 11/05/18

Tacos taquitos flautas

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  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4—8 servings
Nutritional Guidelines (per serving)
473 Calories
31g Fat
27g Carbs
22g Protein
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Nutrition Facts
Servings: 4—8 servings
Amount per serving
Calories 473
% Daily Value*
Total Fat 31g 40%
Saturated Fat 6g 29%
Cholesterol 60mg 20%
Sodium 28467mg 1,238%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Protein 22g
Calcium 162mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked tacos are great for dinner or a hearty snack, and they make excellent party food, too. You can use just one type of meat each time you make these or make some of both for variety.

Rolled tacos are easily dipped in your favorite ​guacamole, table sauce, or salsa, so make sure that you have plenty available – ideally of two or more kinds!

 

Ingredients

  • 1 pound ground beef or 2 large chicken breasts
  • 1/2 onion (peeled and diced)
  • 1/2 cup water
  • 1/2 teaspoon powdered cumin
  • 2 tablespoons chile powder
  • 3 cloves fresh garlic or 1 teaspoon dried garlic powder
  • 2 cups prepared chile sauce
  • 2 cups shredded cheese (queso fresco or mozzarella)
  • 16 corn tortillas
  • 2/3 cup vegetable oil

Steps to Make It

  1. Prepare the Filling
    Beef Version: Brown the ground beef in a pan over medium-high heat. Add the chopped onions when the meat is about half cooked; continue to cook until beef is no longer pink. Drain off any grease and add water, cumin, chile powder, and garlic. Turn heat to low and simmer until all liquid is absorbed.
    Let mixture cool for 15 minutes. Add the red chile sauce and shredded cheese. Toss mixture in bowl until all ingredients are thoroughly incorporated.
    Chicken Version: Place chicken breasts in large pan and cover with water. Boil the chicken, covered, for 15 to 20 minutes until it is cooked through.
    Drain the liquid and use two forks to shred the chicken. Return chicken to the pan. Add 1/2 cup water, cumin, chile powder, and garlic. Turn heat to low and simmer until all liquid is absorbed.
    Let mixture cool for 15 minutes. Add the green chile sauce and shredded cheese. Toss mixture in a bowl until all ingredients are thoroughly incorporated.

  2. Roll Your Tacos
    Turn your oven on to 400F so that it can pre-heat.
    Brush each tortilla with a light coat of oil and warm it on a hot comal or griddle until the tortilla is quite pliable but not too hot to handle. Place 3 to 4 tablespoons of filling lengthwise in the tortilla and roll the tortilla around it. Place seam side down in a baking dish.

  3. Cook and Serve Your Rolled Tacos
    When all the tortillas have been rolled and placed in a single layer in the dish, put them in the oven and let them bake until they are crispy approximately 15 minutes.
    Use tongs to place hot baked tacos briefly on paper towels to drain a little, if necessary. Serve 4 per person for a main dish, or 2 each for an appetizer. Offer fresh salsa, sour cream, guacamole, and/or your favorite Mexican table sauce or other condiments.