Crispy Baked Chicken Taquitos: Your Ultimate Gluten-Free & Dairy-Free Recipe

Discover the ultimate recipe for Crispy Baked Chicken Taquitos, bursting with a remarkably flavorful chicken and black bean filling. This beloved family favorite is not only incredibly delicious but also thoughtfully designed to be adaptable for dairy-free, gluten-free, and even vegan diets. Say goodbye to soggy or greasy taquitos; this oven-baked method delivers a perfectly crisp shell every time, without the fuss of frying. We’ve been making these for years, and they consistently earn rave reviews – trust us, you’ll want to keep this recipe in your rotation! #canstopwontstop

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You know a recipe is a true winner when your family starts vying for the last leftovers! In our home, the mere announcement of Gluten-Free Baked Chicken Taquitos on the dinner menu is met with enthusiastic cheers. This recipe has evolved over time; I originally developed it from a dairy-filled version I used to make before our kids came along. Back then, they were loaded with cheese, and I initially worried that removing the dairy would compromise the taste. However, the rich blend of Tex-Mex spices in this recipe ensures there’s absolutely no sacrifice in flavor or satisfaction. As pop sensation Justin Bieber might put it, they’re “yummy, yummy, yummy, yummy, yummy, yummy” – truly irresistible!

Why Choose Baked Taquitos Over Fried?

While traditionally taquitos are often deep-fried for that signature crisp, opting for the oven-baked method offers a fantastic and healthier alternative with numerous benefits. Baking significantly reduces the amount of oil required, making these taquitos a lighter meal or appetizer without compromising on crunch. It also means less mess and cleanup in the kitchen – no splattering oil or difficult grease disposal! Furthermore, baking allows for more consistent cooking, giving you evenly golden-brown and delightfully crispy shells with a tender, juicy filling every single time. It’s a win-win for both taste and convenience, perfect for busy weeknights, entertaining guests, or simply enjoying a guilt-free Tex-Mex treat.

Below, you’ll find answers to all of our frequently asked questions, designed to help you customize this recipe to perfectly suit your dietary needs and ensure your taquitos turn out absolutely fabulous every single time. From choosing the right tortillas to making them entirely vegan, we’ve got you covered.

What Tortillas Do You Recommend for Gluten-Free Oven Baked Taquitos?

Finding the right tortilla is key to perfect baked taquitos, especially when navigating dietary restrictions. For those with a wheat allergy, like my son, gluten-free tortillas are essential. While traditional corn tortillas work wonderfully (and any brand should suffice), I personally lean towards a good quality gluten-free flour blend tortilla, such as Mission’s gluten-free tortillas (which contain soy and are shown in the pictures). My preference for these is two-fold: their larger size means less rolling for each taquito, saving you time and effort, and I find them heartier and more robust, holding up exceptionally well during the baking process to create that ideal crispy exterior. Regardless of your choice, remember the golden rule: always heat your tortillas before rolling to prevent cracking. Cold tortillas are prone to tearing, which can be frustrating. You can see a quick demonstration of this essential technique on my TikTok channel – it’s a game-changer for achieving perfect, crack-free rolls!

How Do You Keep Tortillas from Breaking When Rolling Them?

Preventing your tortillas from breaking or cracking during the rolling process is absolutely crucial for creating beautifully intact baked chicken taquitos. This issue is particularly common with corn tortillas or many gluten-free varieties, which can be less pliable than traditional wheat flour tortillas. The secret lies in making them flexible and warm. To do this, stack a small pile of tortillas (typically 5-6 at a time) and wrap them gently in a clean, slightly damp (not soaking wet) dish towel. Place the wrapped tortillas in your microwave and heat for 20-60 seconds; the exact time will depend on your microwave’s wattage, so start with less time and add more if needed until they are soft and steamy. This steaming process makes the tortillas much more pliable and easy to manipulate, significantly reducing the likelihood of breakage. As an alternative, you can warm them individually in a dry skillet or on a griddle over medium heat for about 15-20 seconds per side until they soften – whichever method you prefer. Just as important as warming is avoiding overfilling. It’s tempting to pack them full, but usually, less is more. A thin line of just a few tablespoons of filling down the center of the tortilla is typically sufficient to ensure a tight, even roll without tearing. If you’re fortunate enough to use regular wheat tortillas, you’ll generally find them much more forgiving and less prone to cracking from the start, often not requiring as much warming.

What Size of Tortilla Should You Use in These Baked Chicken Taquitos?

When it comes to tortilla size for your baked chicken taquitos, there’s no single “right” or “wrong” answer – it largely depends on your preference and how you plan to serve them. The classic taquito often seen as an appetizer or a light snack is typically made with smaller corn tortillas, usually 6-8 inches in diameter. These create perfectly portioned, bite-sized delights that are easy to pick up and enjoy. However, if you’re aiming for a more substantial meal, a larger dinner portion, or simply prefer fewer, bigger taquitos, feel free to use burrito-sized tortillas or any size in between. The key is to adjust the amount of filling accordingly. For larger tortillas, you’ll naturally need a bit more filling to maintain the proper proportion and ensure each bite is satisfyingly flavorful. Experiment with different sizes to find the dimension that best suits your meal and your appetite, ensuring every taquito is perfectly balanced and delicious.

What Toppings Do You Put on These Chicken Taquitos?

These chicken taquitos are incredibly flavorful on their own, but adding some fresh, vibrant toppings can elevate them even further, adding layers of texture and taste. Since we prioritize dairy-free options, we absolutely love a generous dollop of creamy guacamole; it offers that rich, smooth texture and healthy fat that cheese might traditionally provide, along with a burst of fresh avocado flavor. Beyond guacamole, here are some other fantastic taquito topping ideas to consider, whether you’re dairy-free or not:

Fresh, tangy sour cream for a classic creamy finish (or a delicious dairy-free alternative like a soy-based sour cream for those avoiding dairy).
A sprinkle of freshly minced cilantro for a vibrant, herbaceous note and a pop of color.
Your favorite red or green salsa, adding a kick of freshness, spice, and acidity.
Brightly freshly diced tomatoes or pico de gallo for a burst of juicy sweetness and textural contrast.
A dash of your preferred hot sauce for an extra layer of heat and a smoky undertone.

But seriously, if you find yourself short on condiments, don’t fret! These taquitos are so jam-packed with their own delicious flavor from the seasoned chicken and black bean filling that they are perfectly tasty and satisfying all by themselves. They truly shine with or without the extras!

How Do You Make Baked Chicken Taquitos Dairy-Free?

Making these baked chicken taquitos dairy-free is surprisingly simple, primarily because the filling itself is already bursting with so much robust flavor that traditional cheese isn’t truly necessary. The carefully selected blend of Tex-Mex spices, tender chicken, and hearty black beans creates a satisfying and savory profile that stands strong on its own. However, if you’re genuinely craving that cheesy element or the creamy texture, the market now offers a plethora of excellent vegan cheese options that melt beautifully and can be added to the filling or sprinkled on top. For those who miss the tang and creaminess of sour cream, there are good alternatives available, such as soy-based sour cream, which we find to be quite decent and a great substitute. Personally, we often skip adding vegan cheese to the filling or as a topping because it can be quite expensive and sometimes hard to locate, and honestly, we find it unnecessary given the existing explosion of flavor. But remember, this is your kitchen – feel free to customize and “do you!” – ensuring your taquitos meet your exact dietary preferences.

What Goes With Baked Chicken Taquitos?

Baked chicken taquitos are incredibly versatile and can be served as a light meal, a hearty appetizer, or as part of a larger Tex-Mex feast. When time is tight, I often enjoy these taquitos on their own, as they provide a balanced meal with the satisfying carbohydrate from the tortilla and ample protein from the chicken and beans. However, to round out your meal and add more nutritional value and flavor, a classic accompaniment for taquitos and tacos is rice. I particularly love pairing them with a vibrant cilantro lime rice, which adds a fresh, zesty flavor and brightens the palate, or a savory Mexican rice that complements the spices in the taquitos. Both of these fantastic recipes can be found in my Instant Pot cookbook for food allergies, making meal prep even easier. You could also serve them alongside a simple green salad with a light vinaigrette, some fresh corn salsa for extra texture and sweetness, or a side of steamed vegetables for an added boost of fiber and nutrients.

How Do You Reheat Chicken Taquitos to Keep Them Crispy?

Reheating taquitos properly is essential to maintaining their delicious texture and preventing them from becoming soggy. If you’re in a real hurry, the microwave can do the job, but be aware that they will likely lose their coveted crispness, becoming a bit softer. For the best experience and to revive that wonderfully crispy shell, I highly recommend reheating them in an oven or a toaster oven. Simply spread them out in a single layer on a baking sheet to ensure even heating and crisping. Bake them at 350°F (175°C) for about 8-12 minutes, or until the filling is thoroughly warmed through and the tortillas are crisp again. Keep a close eye on them; if they start to brown too quickly before the center is hot, you can loosely cover them with aluminum foil to prevent over-browning while the inside heats up. This extra step is well worth it for that fresh-baked crispiness that makes these taquitos so irresistible!

How Do You Make These Taquitos Vegan?

Transforming these delicious chicken taquitos into a fully vegan delight is incredibly straightforward, especially since our base recipe already thoughtfully omits dairy. The primary step would be to simply omit the chicken from the filling. This modification works perfectly because the hearty black beans already provide a fantastic texture and a healthy dose of plant-based protein, ensuring the filling remains satisfying and flavorful. To compensate for the reduced volume of filling when removing the chicken, you might consider increasing the amount of black beans, or adding other flavorful plant-based ingredients like seasoned sweet potatoes (mashed or finely diced), roasted corn, or even a vegan meat substitute (such as seasoned crumbled tofu or tempeh) if you desire a heartier, more substantial texture. Keep in mind that removing the chicken will naturally yield fewer taquitos with the original ingredient quantities, so doubling the bean or veggie portion of the filling is a good idea to ensure you have enough to go around for everyone to enjoy a full batch.

How Do You Make These Taquitos Allergy Friendly & Top-8-Free?

Ensuring these taquitos are suitable for a “Top 8 Free” diet (free from milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish) is quite manageable, as the recipe is inherently designed to be gluten-free and allergy-friendly. The main adjustment you’ll need to consider revolves around the dairy-free cream cheese. Many popular dairy-free cream cheese brands utilize soy as a base, which is a common Top 8 allergen. To make this recipe completely Top 8 free, you have two primary options: either omit the dairy-free cream cheese entirely (the filling is so flavorful from the spices and other ingredients that it can certainly stand on its own without it) or, preferably, use a dairy-free cream cheese made from coconut. Coconut is generally not classified as a Top 8 allergen by the FDA, making it a safer and often preferred choice for many individuals managing multiple allergies. This simple tweak ensures that even those with complex or severe allergies can safely enjoy these delicious, crispy baked taquitos without worry.

Do You Have Any Other Gluten-Free and/or Dairy-Free Tex-Mex Recipes?

Are you kidding? How could I live without adapting my favorite Tex-Mex recipes to be allergy-friendly? Tex-Mex cuisine is a staple in our household, and I’ve worked hard to create delicious versions that everyone can enjoy, regardless of dietary restrictions. Here are some other fantastic recipes you’ll absolutely love:

Dairy-Free Green Chile Enchilada Soup
Gluten-Free Chicken Enchilada Pasta (Top 8 Free Too!)
Sweet Potato, Black Bean & Lime Tacos
Meatless Enchilada Quinoa Bowls
Dairy-Free Slow Cooker White Chicken Chili
Mexican Tuna Salad
Gluten-Free Salsa Sheet Pan Dinner

How Do You Cook the Chicken for the Baked Chicken Taquitos?

The beauty of this baked chicken taquito recipe lies in its incredible flexibility, especially when it comes to preparing the chicken. You have several convenient options, allowing you to choose what works best with your schedule and kitchen setup. My personal favorite method for efficiency and achieving wonderfully tender, easily shreddable results is using the Instant Pot; it quickly cooks chicken breasts to perfection, ready to be seasoned and mixed into the flavorful filling. However, you’re certainly not limited to pressure cooking! You can also boil chicken breasts on the stovetop until they are thoroughly cooked through and easily shreddable with two forks. For those who prefer a more hands-off approach, your slow cooker can do the trick, simmering chicken breasts on low until they are falling apart tender. Furthermore, this recipe is incredibly forgiving and excellent for utilizing pre-cooked chicken, whether it’s leftover shredded chicken from a previous meal or a convenient store-bought rotisserie chicken. Whichever method you choose, the key is to ensure the chicken is fully cooked, shredded, and then combined with the vibrant spices, black beans, and other filling ingredients. This recipe truly isn’t picky, making meal prep a breeze and ensuring you can enjoy these delicious taquitos any day of the week!

The Bomb Gluten Free Baked Chicken Taquitos

Yield:
12 Taquitos

Prep Time:
30 minutes

Cook Time:
15 minutes

Additional Time:
5 minutes

Total Time:
50 minutes

Crispy baked taquitos with the most flavorful chicken & black bean filling. Customizable to make it dairy free, gluten free and even vegan. The one baked taquito recipe you’ll ever need. We’ve been eating these for years and don’t plan on ever stopping! #canstopwontstop

Ingredients

1/3 cup green salsa
2 Tablespoons fresh lime juice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon granulated garlic, or garlic powder
1 tsp salt
1/2 teaspoon pepper
One 15-oz can drained and rinsed black beans
3 Tablespoons chopped cilantro
2 sliced green onions (both white and green parts)
2 large chicken breasts (directions for both thawed and frozen below)
4 oz dairy-free cream cheese (see post above)
gluten free tortillas (see post above)
salt
olive oil or olive oil non-stick spray

Instructions

Preheat the oven to 425. In an instant pot, place the chicken, green salsa, lime juice and spices. Close the lid and make sure the valve is closed to sealing. Hit “manual” and put either 20 minutes for thawed breasts, or 30 minutes for frozen.
Once the instant pot is done, release the pressure, open the lid and remove the chicken.
Shred the chicken. Once shredded, place the chicken back in the instant pot. Add in the drained black beans, diced green onions, cilantro and cream cheese and stir with the shredded chicken.
Place a thin line of the filling down the middle of a warmed tortilla and roll it tightly.
Place the rolled tortilla on a greased baking sheet.
Once you have them all rolled and placed on the baking sheet, take a safe aerosol baking spray and spray the tops of the taquitos. Then, lightly sprinkle salt onto the greased taquitos (this helps it stick).
Bake for 12-15 minutes, or until the ends just start to brown and the filling is warmed through.
Enjoy! Leftovers keep in the fridge in an air tight container for 3-4 days.

**Chicken may also be boiled, grilled or sauteed until cooked through, shredded and then have all of the filling ingredients added to it afterwards.

**You may also use leftover shredded chicken, or shredded rotisserie chicken–just add the spices and filling ingredients to it before rolling.

Notes

Adapted from: Our Best Bites Creamy Baked Chicken Taquitos

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 134Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 343mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 8g

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