Taquitos, Rolled and Baked Chicken or Beef Tacos

Rolled and baked tacos recipe

The Spruce / Diana Chistruga

  • Total: 60 mins
  • Prep: 25 mins
  • Cook: 35 mins
  • Yield: 4 to 8 servings
Nutritional Guidelines (per serving)
465 Calories
32g Fat
27g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 8 servings
Amount per serving
Calories 465
% Daily Value*
Total Fat 32g 41%
Saturated Fat 7g 37%
Cholesterol 53mg 18%
Sodium 233mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 19g
Vitamin C 58mg 290%
Calcium 254mg 20%
Iron 1mg 8%
Potassium 332mg 7%
*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!

2:17

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Ingredients

  • 2 breast large chicken breasts
  • 1 tablespoon vegetable oil
  • 1/2 medium onion. diced
  • 1/2 cup water
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chile powder
  • 3 clove garlic, minced (or 1 teaspoon garlic powder)
  • 2 cups prepared chile sauce
  • 2 cups shredded cheese (queso fresco or mozzarella)
  • 16 tortilla corn tortillas
  • 2/3 cup vegetable oil
  • (Optional) Serving suggestion: fresh salsa, sour cream, guacamole, and hot sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rolled and baked tacos
    The Spruce / Diana Chistruga
  2. Start by preparing the filling. If using chicken, put the chicken breasts in a medium saucepan and cover with water. Boil the chicken, covered, for 15 to 20 minutes until it is cooked through.

    Prepare chicken
    The Spruce / Diana Chistruga
  3. Drain the liquid and use two forks to shred the chicken and add to a large bowl.

    Drain chicken liquid
    The Spruce / Diana Chistruga
  4. In a saute pan, add 1 tablespoon of olive oil and the chopped onions. Cook until the onions are slightly translucent.

    Add olive oil and onions
    The Spruce / Diana Chistruga
  5. Add 1/2 cup water, cumin, chile powder, and garlic to the chicken. Turn heat to low and simmer until all liquid is absorbed. Let mixture cool for 15 minutes.

    Add water and spices
    The Spruce / Diana Chistruga
  6. Place mixture into a bowl and add the chile sauce and shredded cheese. Toss mixture in a bowl until all ingredients are thoroughly incorporated.

    Place mixture into bowl
    The Spruce / Diana Chistruga
  7. Preheat oven to 450 F.

  8. To roll the tacos, first 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.

    Roll tacos
    The Spruce / Diana Chistruga
  9. Place 3 to 4 tablespoons of filling lengthwise in the tortilla.

    Place filling in taco
    The Spruce / Diana Chistruga
  10. Roll the tortilla around it.

    Roll taco
    The Spruce / Diana Chistruga
  11. Place seam side down in a baking dish.

    Place seam side down
    The Spruce / Diana Chistruga
  12. 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.

    Line rolled tacos
    The Spruce / Diana Chistruga
  13. Use tongs to place hot baked tacos briefly on paper towels to drain a little, if necessary.

    Put on paper towels
    The Spruce / Diana Chistruga
  14. Serve 4 per person for a main dish, or 2 each for an appetizer. Serve with fresh salsa, sour cream, guacamole, and/or your favorite Mexican table sauce or other condiments.

    Serve with guacamole
    The Spruce / Diana Chistruga

Tip

  • Red chile sauce is recommended for beef, while green chile sauce is recommended for chicken.

Recipe Variation

  • If using beef, brown 1 pound of ground beef in a medium-size 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. Then continue with the instructions starting with adding water, cumin, chile powder, and garlic.