These baked chicken taquito nachos are really good and super fun to eat! You know the problem with regular nachos?? I know, there's really nothing wrong with nachos, they're the best comfort food! But you know those bottom pesky chips that have nothing on them? Turning taquitos into nachos is the solution to that problem!! Every taquito is filled with chicken and cheese. Then you just pile your taquitos onto a platter and load it up with your favorite nacho toppings! The best way to get all of the flavors of a fulled loaded chicken nachos platter in every bite! Oh and its kinda healthy right, I mean these taquitos are baked not fried. No guilt enjoying my Jalapeño Margaritas with this one!
Make the filling
These are perfect for a quick dinner or even a quick appetizer. And to really to simplify the cooking process, I grabbed a rotisserre chicken for the filling! I mean you rotisserie chicken is so flavorful on its own, you can use shredded chicken with cheese and call it your filling. But of course I added a bit more flavor. This filling has scallions, red bell peppers, jalapenos, and garlic. Plus the entire mixture is cooked with taco sauce and a mixture of taco seasoning and water. You want to add a bit of moisture to help hydrate the chicken as gets tossed with the veggies.
Corn tortillas are simply filled with this seasoned chicken and shredded cheese.
The main trick to rolling up the corn tortillas for taquitos is to make sure the tortillas are warmed up enough. I've tried making this with just slightly warm corn tortillas and they just torn when I rolled up. I heated the corn tortillas (in a damp paper towel) for about 45-60 seconds for about 5 at time. The more pliable the tortillas are, the easier the filling and rolling will be.
Baking the Taquitos
You can definitely fry these taquitos or even air fry them. But I like the ease of lining them all up on a sheet pan and bakin them. I sprayed a parchment paper with a olive oil (or cooking oil) spray and then lined up the filled and rolled taquitos with the seam side down. Then sprayed the taquitos over the top before baking. Bake for 20 minutes, flipping halfway through.
They come so crunchy and perfect! Who needs to deep fry taquitos when you can just bake them??
Let's turn these into nachos!
This part is the easiest! Just grab your favorite nacho toppings: avocado, salsa, sour cream, pico de gallo. As soon as the taquitos are out of the oven, pile them on a platter and add all of toppings. Dig in! These baked chicken taquito nachos are so good and so simple to make!
You can top it with any salsa but I love making a pico de gallo for it! Its like the perfect chopped salad topping for this platter!
Try these with Roasted Salsa Verde Guacamole, Easy Restaurant Style Salsa, Baked Chipotle Chicken Samosas
📖 Recipe
Baked Chicken Taquito Nachos
Ingredients
Chicken Taquito Filling
- 1 tablespoon cooking oil
- 3 scallions chopped
- 1 jalapeno diced
- 1 bell pepper diced
- 1 garlic grated
- 2 cups chicken cooked, shredded
- 1 tablespoon apple cider vinegar
- 2 tablespoon taco sauce
- 1 tablespoon taco seasoning
- ½ cup water
Chicken Taquitos
- 12 corn tortillas
- 4 oz shredded Mexican blend cheese
- sour cream optional
- avocado optional
- guacamole optional
Quick Pico de Gallo
- 1 tomato diced
- ¼ red onion diced
- ½ jalapeno diced
- 1 garlic clove grated
- 1 juice of lime
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
Instructions
Baked Chicken Taquito Nachos
- Heat oil in a saucepan on medium high heat. Add scallions and cook for about 2 minutes, add jalapeños, bell pepper and cook for another 2 minutes. Add garlic, taco sauce, taco seasoning, water. Stir to combine. Cook for about 2 minutes until chicken mixture has absorbed some of the moisture. Remove from heat and set aside to cool.
- Preheat oven to 425°F, line a baking sheet with parchment paper and spray the parchment paper with cooking spray. Set aside.
- Heat corn tortillas in microwave. You need them to pretty warm so they are pliable for filling and rolling. I like to do batches of 5 or 6 tortillas wrapped in a moisten paper towel for at least 30 seconds, I had to do mine for 45-60 seconds. (When they're not warmed enough, they break during the rolling process)
- Fill about 1 tablespoon of shredded cheese and 1-2 tablespoons of chicken filling in the center of each taquito. Roll up the tortilla and place the taquito seam side down on the greased parchment paper. Repeat this step for all of your taquitos. Spray the tops of the taquitos with cooking spray to crisp up the tops.
- Bake for 20 minutes flipping halfway through. Load onto a platter and top with your favorite toppings: salsa, sour cream, avocado, pico de gallo!
Quick Pico de Gallo
- Mix together all ingredients of pico de gall in a small bowl.
- Serve over taquitos!
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