Low Fat Crispy Chicken Taquitos

Satisfy your craving for Tex-Mex flavors with these Low Fat Crispy Chicken Taquitos—an irresistible, guilt-free twist on a classic favorite. Packed with tender shredded chicken seasoned to perfection with cumin, chili powder, and garlic, these taquitos are rolled up in warm, pliable corn tortillas and baked to golden, crispy perfection using just a light spritz of cooking spray. A touch of melty low-fat cheddar cheese adds richness without weighing you down. Perfect for busy weeknights or casual entertaining, this oven-baked recipe is a healthier alternative to the traditional fried version, without compromising on bold flavor or satisfying crunch. Serve these taquitos with fresh avocado slices, a sprinkle of cilantro, and your favorite salsa for a vibrant finishing touch that transforms them into a crowd-pleasing masterpiece. Ready in under an hour, these easy Low Fat Crispy Chicken Taquitos are sure to become a go-to in your weekly dinner rotation!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Low-sodium chicken broth
• 1 teaspoon Olive oil
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.75 cup Low-fat cheddar cheese, shredded
• 12 pieces Corn tortillas
• 1 as needed Cooking spray
• 2 tablespoons Cilantro, chopped (optional)
• 1 piece Avocado, sliced (optional)
• 0.5 cup Salsa (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

Step 2

In a medium-sized saucepan, place the chicken breasts and pour the chicken broth over them. Bring to a gentle simmer over medium heat, cover, and let cook for about 15-20 minutes, or until the chicken is cooked through and tender.

Step 3

Remove the chicken from the broth and shred it using two forks. Discard any remaining liquid or save it for another use.

Step 4

In a large mixing bowl, combine the shredded chicken, olive oil, onion powder, garlic powder, cumin, chili powder, salt, and black pepper. Mix until the chicken is well coated with the spices.

Step 5

Add the shredded low-fat cheddar cheese to the chicken mixture and stir until evenly distributed.

Step 6

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds, or until pliable. This will make them easier to roll without cracking.

Step 7

Place about 2 tablespoons of the chicken and cheese mixture near one edge of a tortilla, then roll it tightly. Place the rolled taquito seam side down on the prepared baking sheet.

Step 8

Repeat the filling and rolling process with the remaining tortillas and chicken mixture.

Step 9

Lightly coat the taquitos with cooking spray to help them crisp up during baking.

Step 10

Bake in the preheated oven for 15 minutes, then carefully turn each taquito and bake for an additional 10 minutes, or until they are golden brown and crispy.

Step 11

Remove from the oven and let cool for a few minutes before serving.

Step 12

Garnish with chopped cilantro, avocado slices, and serve with salsa, if desired.

Nutrition Facts

Serving size	(1572.3g)

Amount per serving	% Daily Value*
Calories	2588.3

Total Fat 74.9g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 325.8mg	0%
Sodium 3688.0mg	0%
Total Carbohydrate 292.5g	0%
Dietary Fiber 53.8g	0%
Total Sugars 12.0g
Protein 192.8g	0%

Vitamin D 3.5IU	0%
Calcium 1021.4mg	0%
Iron 14.3mg	0%
Potassium 2737.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 29.5%

Carbs: 44.7%