Low Fat Crispy Chicken Taquitos
Satisfy your craving for crispy, flavor-packed taquitos with a healthier twist! These Low Fat Crispy Chicken Taquitos are baked instead of fried, delivering all the crunch you love without the extra calories. Tender shredded chicken is simmered in low-sodium chicken broth and seasoned with a bold blend of spices like cumin, chili powder, and garlic, then mixed with a touch of low-fat cheddar cheese for a creamy, savory filling. Rolled in warm corn tortillas and lightly sprayed with cooking spray, these taquitos achieve a perfectly golden crunch in the oven. Quick to prepare and ready in under an hour, they’re perfect for weeknight dinners, game-day snacks, or family gatherings. Serve them with fresh cilantro, avocado slices, and your favorite salsa for a crowd-pleasing dish loaded with flavor. Perfect for fans of healthy Mexican-inspired cuisine!
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Recipe Information
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)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
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.
Remove the chicken from the broth and shred it using two forks. Discard any remaining liquid or save it for another use.
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.
Add the shredded low-fat cheddar cheese to the chicken mixture and stir until evenly distributed.
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.
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.
Repeat the filling and rolling process with the remaining tortillas and chicken mixture.
Lightly coat the taquitos with cooking spray to help them crisp up during baking.
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.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped cilantro, avocado slices, and serve with salsa, if desired.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 12.0 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2738 mg | 58% | |
*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.
