Baked Chicken Taquitos Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crunchy baked chicken taquitos, rolled tight with melted cheese and black beans switched in for refried. Rotel tomatoes bring moisture and zing. Quick to prep if tortillas warmed first. Canola oil brushed for crisp shells. Oven temp slightly higher than usual—watch the golden edges closely. Toothpicks save them from unrolling disasters. Cheese bubbling, edges crisp, smell of toasted corn tortillas fills kitchen. Ideal snack or crowd-pleaser. Switch black beans if refried missing, or use leftover rotisserie chicken. Timing flexible, watch texture not clock. The key: crispy but not burnt shells without drying out the chicken mix.
Prep:
25 min
Cook:
15 min
Total:
40 min
Servings:
32 servings
#Mexican-American
#snacks
#baked
#chicken
#taquitos
#black beans
#Oaxaca cheese
Chicken taquitos always bring back memories of late night snack runs and impromptu parties. I’ve played with fillings—bean swaps, spice twists—to cut down sogginess and boost flavor. Using black beans instead of refried changes texture, adds bite and a fresh feel. Mixed with juicy Rotel tomatoes, no dry chicken here. Tortillas need warming first or expect breakage mid-roll. Oil brushing got a tweak: canola over vegetable—higher smoke point means safer crisping without char. Oven a touch hotter, just a couple degrees. Watch those edges closely; toss in too long, they burn. Toothpicks essential. Keep them on seam side down—some people skip, regretful later. Unlock crisp and chewy contrast. Step back at 12 minutes and sniff that toasted corn smell—it’s your cue they’re done. From sloppy to snappy in 40. Love the sizzle when cheese bubbles under hot air.
Ingredients
- 4 cups shredded cooked chicken
- 1 can Rotel diced tomatoes with chilies
- 1 cup black beans canned drained and rinsed
- 32 corn tortillas
- 2 cups shredded Oaxaca cheese shredded mozzarella substitute works
- 2 tablespoons canola oil
- toothpicks for securing
About the ingredients
Shredded chicken can be leftover rotisserie meat or poached breasts; dry chicken ruins the texture here. Fresh Rotel or diced tomatoes with chopped chilies—do not drain fully or add extra water; moisture keeps filling moist but balance it. Black beans swapped from refried for chunkier bite, easier to mash to your preference. Corn tortillas cold tear easier; warm wrapped in towel or brief skillet pass stops cracking. Oaxaca cheese is classic for melt and pull; shredded mozzarella works when unavailable, though flavor is milder. Canola oil chosen for crisp without burning—avoid olive oil unless low temp baking. Toothpicks for rolling are cheap but vital; skip and face fallout. Parchment paper keeps baking sheet clean and helps heat distribute evenly under taquitos.
Method
- Preheat oven to 450F but keep an eye; heat kicks up crisp faster here.
- Mix chicken with drained Rotel tomatoes in a medium bowl. Wet enough to stick but avoid soggy mess.
- Heat black beans in microwave safe bowl for 90 seconds till warm, mash slightly with fork—chunky better than smooth.
- Warm tortillas a bit in microwave wrapped damp towel or quick skillet. Stops tearing when rolling.
- Spread a spoonful of warm black beans down center of each tortilla—acts as glue and adds creamy layer.
- Top beans with 1 to 2 tablespoons chicken mixture, then about 1 tablespoon cheese; don’t overstuff or tortillas crack.
- Roll tightly and secure with toothpick. Arrangement matters: seam down on baking sheet to keep intact.
- Line large sheet with parchment, brush taquitos lightly with canola oil so crust gets golden but not greasy.
- Bake for 12 to 15 minutes, watching edges—taquitos bubble, cheese melts, and tortillas crisp to golden.
- Pull out when tips turn crisp and deep golden, not brown; let rest 5 minutes before serving — fillings steam off and tighten.
- Remove toothpicks carefully; hot cheese might stick. Serve as finger food or with salsa and crema.
Cooking tips
Oven temp bumped to 450F to speed baking and crisp shells quicker but monitor edges; burnt tortillas kill mood. Mixing chicken and tomatoes right: don’t overdo tomatoes or filling soggy, but some juice helps flavor. Black beans warmed and gently mashed create a creamy spread binding ingredients inside while giving texture. Warming tortillas prior to rolling is a mandatory trick learned after many break attempts—moist heat makes pliable, not floppy. Spread black beans first and then meat mix, layering stops overstuffing. Roll tight but not crushed, toothpick secures seam so they hold shape during baking. Brush oil sparingly to avoid grease pools but enough to get that golden crunch. Bake 12-15 minutes; watch for deep golden edges and bubbling cheese inside. Rest before serving—steam escapes, filling firms, easier to handle. Toothpick removal while hot needs care; cheese sticks. Serve with salsa, guac, or crema for dipping. Method improves with experience and watchful eye on oven quirks.
Chef's notes
- 💡 Warm tortillas wrapped in damp towel or quick skillet pass stops tearing when rolling. Cold corn tortillas crack easily; slight heat softens while keeping shape. No soggy shells means watch moisture inside but also handle softness well.
- 💡 Use toothpicks on seam side down; stops unrolling disasters during bake. Arrangement matters on sheet; crowding slows baking, edges steam not crisp. Parchment paper under taquitos keeps sheet clean and spreads heat evenly.
- 💡 Brushing with canola oil spreads thin layer for golden crust; skip olive oil here, burns fast at 450F. Oil pools make soggy spots instead of crisp. Brush sparingly but cover all exposed tortilla surface.
- 💡 Black beans warmed then mashed gently, chunkier texture adds bite. Acts as glue for filling, stops meat mix sliding out. Black beans easy swap for refried; avoid too smooth paste, breaks texture contrast needed.
- 💡 Oven heat pushed above usual level to 450F speeds crisping, but watch edges closely. Tortillas burn fast past golden brown. Cheese bubbling is visual cue to pull out, aroma of toasted corn signals doneness well.
Common questions
Can I use flour tortillas?
Flour tougher at high heat. They won’t crisp same way. Might stay chewy, not ideal for that crunch. You’d lose that broken edge texture. Could try lower temp bake longer but might dry fillings.
What if no Oaxaca cheese?
Mozzarella works as stand-in though milder. Look for one that melts well. Doesn’t pull same but keeps moisture. Other soft melting cheeses like Monterey Jack might do. Avoid crumbly types, no melt means missing glue effect.
Shells soggy after baking?
Usually too much filling moisture or oil pools. Overstuffing causes steam trapped inside. Try warming tortillas more, reduce filling liquids. Thin even oil coat. Bake on parchment, spaced out to let air circulate crisp shells.
How to store leftover taquitos?
Cool fully before sealing. Fridge in air-tight container. Reheat in oven for 5-10 mins so shells crisp again. Microwave makes soggy shells. For longer storage freeze wrapped well; bake frozen 15-18 mins till internal heated and edges golden.
