These Baked Spicy Chicken Taquitos are a flavorful, healthier twist on a classic Mexican dish. Packed with tender chicken, melty cheese, and a bold, spicy sauce, they’re baked to golden perfection for a crispy treat. Perfect for a party appetizer, game-day snack, or a quick family meal, they’re as versatile as they are delicious.
Looking for even more flexibility? You can also make these using low sodium flour tortillas, such as La Banderita Low Sodium Flour Tortillas. Flour tortillas provide extra working time and make rolling easier, especially for beginners. If you opt for flour tortillas, skip the warming step, as they’re naturally pliable. They’re a perfect kidney-healthy, kidney-friendly game day snack. Read about more of our game day snacks by clicking here.
Serve with lime wedges, Salsa Fresca, guacamole, or Avocado Lime Crema for dipping and garnishing.
Dr. Blake’s Top Tip: For perfectly crispy taquitos, be sure to bake them on a wire rack to allow hot air to circulate around the entire roll. If they start to unroll, secure them with a toothpick before baking, and always spray the tops lightly with cooking spray for that golden finish!
- Yield: 12 taquitos
Ingredients
2 green onions, divided
4 sprigs cilantro, plus more for garnish, optional
1 clove garlic
1/4 cup low sodium hot sauce
1/2 cup low fat cottage cheese
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 cup shredded low fat mozzarella
1 1/2 cups cooked, shredded chicken breast
Non-stick cooking spray
12 six-inch low sodium corn tortillas
Paprika, for serving
Limes wedges, for serving, optional
Salsa Fresca, for serving, optional
Guacamole, for serving, optional
Avocado Lime Crema, for serving, optional
Instructions
1 Rough chop one green onion. Place in the bowl of a food processor with cilantro, garlic and hot sauce, pulse until finely chopped, using a rubber spatula to scrape down the sides of the bowl. Add the cottage cheese, cumin, chili powder and black pepper, and process until smooth. Add the mozzarella and chicken and pulse a few times until just combined. Do not overmix, you should still see shreds of chicken.
2 Preheat oven to 400° F. Place a wire cooling rack on top of a rimmed baking sheet. Spray the wire rack with non-stick cooking spray. Working with four tortillas at a time, gently warm the tortillas on a griddle or large saute pan over medium low heat just until pliable, flipping once. Alternatively, wrap the tortillas in a damp paper towel and microwave until warm and pliable, about 15-20 seconds. Place 2 heaping tablespoons of spicy chicken filling across the lower edge of the tortilla. Roll the tortilla up tightly and place seam side down on the oiled wire rack. If they start to unroll, secure with a toothpick. Cover with a damp paper towel. Repeat the process with the remaining ingredients. Lightly spray the tops of the taquitos. Bake until taquitos are golden and crispy, about 12-15 minutes.
3 Thinly slice the remaining green onion. Place taquitos on a serving platter and sprinkle with green onions, paprika and cilantro. Serve with lime wedges, Salsa Fresca, guacamole and Avocado Lime Crema, if desired.
Notes
If you use flour tortillas (low sodium) you will increase the sodium to 200 mg and increase the potassium to 300 mg per serving.
- Low Sugar
- Low Sodium
