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

Discover the secret to perfectly crispy baked taquitos, loaded with a savory chicken and black bean filling that’s bursting with flavor. This versatile recipe is not only dairy-free and gluten-free but can also be easily adapted to be vegan and friendly for most common allergies. It’s the only baked taquito recipe you’ll ever need, a true family staple we’ve cherished for years – and we’re definitely not stopping now! #canstopwontstop

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There are some recipes that become instant legends in your household, and for us, these crispy baked chicken taquitos are definitely one of them. The moment I announce they’re on the dinner menu, my kids cheer! It’s the kind of meal that sparks a friendly rivalry over the leftovers, proving just how much everyone loves them.

I originally adapted this recipe from a cheese-filled version I used to make before our family grew and before we had to navigate food allergies. Honestly, I worried that a dairy-free version wouldn’t quite hit the mark, especially since cheese is so often intertwined with delicious Tex-Mex dishes. However, after perfecting the spice blend, I can confidently say these taquitos are incredibly flavorful and satisfying, making the cheese completely unnecessary. You won’t miss it, I promise!

These taquitos offer a perfect blend of convenience, incredible taste, and dietary flexibility. Whether you’re managing allergies, eating gluten-free or dairy-free, or simply looking for a healthier alternative to fried taquitos, this recipe is designed to impress. We’ve poured years of love into perfecting these, ensuring they turn out fabulous every single time. Below, you’ll find answers to all the frequently asked questions, along with tips and tricks to customize them for your family’s needs.

Frequently Asked Questions About Our Crispy Baked Taquitos

We’ve gathered the most common questions about making these amazing taquitos, from choosing the right tortillas to making them suitable for various dietary restrictions. Read on to ensure your taquitos are perfect!

Choosing the Best Gluten-Free Tortillas for Taquitos

For those managing a wheat allergy, selecting the right gluten-free tortilla is key to achieving the perfect baked taquito. While traditional corn tortillas are naturally gluten-free and work wonderfully, many brands of gluten-free flour blend tortillas are also excellent options. For instance, I often use Mission’s gluten-free tortillas (though this is entirely unsponsored). I find their larger size makes rolling easier, and their heartier texture holds up exceptionally well during baking, resulting in a satisfying crunch. Regardless of your choice, remember that proper preparation of the tortillas is crucial to prevent cracking. Always warm them slightly before rolling to enhance their pliability. You can see a quick demonstration of this technique on my TikTok channel. If you’re fortunate enough to not need gluten-free options, regular wheat tortillas will work perfectly without any special warming steps.

Preventing Tortillas from Breaking During Rolling

A common frustration when making taquitos, especially with corn or gluten-free tortillas, is their tendency to crack or break when rolled. The simple solution lies in warming them first. Take a small stack of tortillas (about 5-6 at a time) and gently wrap them in a slightly damp, clean dish towel. Place this bundle in your microwave and heat for approximately 20-60 seconds, depending on your microwave’s power. This brief warming makes the tortillas much more pliable and cooperative. Alternatively, you can warm them individually on a dry sauté pan or griddle over medium heat for about 10-15 seconds per side. Another critical tip: don’t overfill! It’s tempting to pack them, but a thin line of just a few tablespoons of filling down the center of each tortilla is usually plenty to achieve a perfectly rolled taquito without stressing the tortilla.

Ideal Tortilla Size for Baked Taquitos

There’s no strict rule when it comes to tortilla size for taquitos; it largely depends on whether you prefer them as an appetizer or a heartier main course. The classic taquito size, often seen as an appetizer, typically uses small corn tortillas, usually 6 to 8 inches in diameter. These produce slender, bite-sized rolls. However, if you’re aiming for a more substantial meal or simply prefer fewer rolls, you can absolutely use larger “burrito-sized” tortillas or any size in between. Just remember to adjust the amount of filling accordingly. Larger tortillas will need more filling to maintain a good proportion of filling to tortilla, ensuring each bite is flavorful and satisfying.

Delicious Toppings for Your Chicken Taquitos

While these taquitos are incredibly flavorful on their own, a selection of fresh toppings can elevate your meal even further. Since we follow a dairy-free diet, we adore topping ours with creamy guacamole, which provides a rich, smooth texture reminiscent of cheese. Other fantastic taquito topping ideas include:

• Dairy-free sour cream (or a soy-based option)
• Freshly minced cilantro for a vibrant, herbaceous note
• Your favorite red or green salsa for a zesty kick
• Diced fresh tomatoes for a burst of sweetness and acidity
• A dash of hot sauce if you love an extra bit of heat

Even if your pantry is bare, don’t fret! The robust seasoning and hearty filling ensure these taquitos are absolutely delicious unadorned.

Making Baked Chicken Taquitos Dairy-Free

The beauty of this recipe is that it’s naturally jam-packed with so much flavor from the spices, chicken, and black beans that there’s absolutely no need for traditional cheese. The dairy-free cream cheese in the filling provides a wonderful creaminess without any dairy. If you’re deeply missing the taste of cheese, there are many excellent vegan cheese alternatives available that you could sprinkle in or on top. For sour cream enthusiasts, several decent soy-based sour cream alternatives exist. We personally opt not to use vegan cheese in or on our taquitos because good quality options can be expensive and sometimes hard to find, and we honestly find them unnecessary given how rich and satisfying the filling already is. But, as always, you do what works best for your taste and budget!

What to Serve with Baked Chicken Taquitos

These baked chicken taquitos are quite substantial on their own, offering a good balance of grain (from the tortilla) and protein (from the chicken and beans). In a pinch, they make a perfectly satisfying meal by themselves. However, if you’re looking to create a more complete Tex-Mex feast, here are some classic pairings:

• Rice: A staple alongside taquitos and tacos. I love making cilantro lime rice or Mexican rice. You can find both of these recipes in my Instant Pot cookbook for food allergies.
• Salad: A simple green salad with a light vinaigrette or a vibrant corn and black bean salad adds freshness and extra vegetables.
• Beans: If the filling doesn’t feel like enough, a side of refried beans (check for dairy-free options if needed) or extra seasoned black beans is always a good choice.
• Vegetables: Roasted bell peppers and onions or a side of steamed broccoli are great for adding more nutrients.

Reheating Baked Taquitos to Maintain Crispiness

Leftover taquitos are a real treat, but reheating them properly is key to preserving their delightful crispness. While you *can* reheat them in the microwave for speed, be prepared for a softer, less crispy texture. For best results and to retain that satisfying crunch, an oven or toaster oven is your best friend. Preheat your oven to 350°F (175°C) and bake the taquitos for about 10-15 minutes, or until the filling is warmed through and the tortillas are crisp again. If they start to brown too much before the inside is hot, simply cover them loosely with aluminum foil. This method ensures they taste almost as good as fresh from the oven!

Adapting the Recipe for Vegan Taquitos

Making these taquitos fully vegan is incredibly straightforward since they already omit dairy. The only modification needed is to swap the chicken for an extra portion of black beans or another plant-based protein. The existing black beans in the filling already provide excellent texture and protein, so simply increasing their quantity (perhaps an additional 15-ounce can) will ensure your vegan taquitos are just as satisfying. You could also experiment with seasoned sweet potato, crumbled tofu, or a plant-based meat alternative. Just remember that removing the chicken will reduce the overall volume of the filling, so doubling the bean portion or adding another vegetable will help yield a similar number of taquitos.

How to Make These Taquitos Top-8-Allergy-Friendly

This recipe is designed with allergy-friendliness in mind from the start, being inherently gluten-free and dairy-free. To make them suitable for a Top-8-free diet, the main consideration is the dairy-free cream cheese. Many dairy-free cream cheeses contain soy, which is a Top 8 allergen. If soy is an issue, you’ll want to either omit the cream cheese entirely (the taquitos will still be delicious but slightly less creamy) or opt for a dairy-free cream cheese made from coconut or another soy-free base. Coconut is not classified as a Top 8 allergen, making coconut-based cream cheese a great alternative for those avoiding soy. This minor adjustment ensures these incredibly flavorful taquitos can be enjoyed by almost everyone!

Other Allergy-Friendly Tex-Mex Recipes You’ll Love

Are you kidding? How could I live without adapting my favorite Tex-Mex recipes for allergy-friendly eating? If you love these taquitos, you’re sure to enjoy these other delicious options:

• 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

Cooking the Chicken for Your Baked Chicken Taquitos

The beauty of this recipe is its flexibility when it comes to preparing the chicken. While my preferred method, detailed in the recipe card, is using an Instant Pot for perfectly tender, shredded chicken, you have several other excellent options. You can:

• Boil the Chicken: Simply simmer chicken breasts in lightly salted water until cooked through, then shred.
• Use a Slow Cooker: Place chicken breasts in your slow cooker with a little broth or water and cook on low for 3-4 hours or high for 2-3 hours until easily shreddable.
• Utilize Leftover Shredded Chicken: If you have pre-cooked chicken from another meal, it’s perfect here.
• Opt for a Rotisserie Chicken: A store-bought rotisserie chicken is a fantastic shortcut, offering delicious, pre-cooked meat ready for shredding.

No matter which method you choose, the key is to cook the chicken until it’s tender enough to shred easily, then mix it with the rest of the flavorful filling ingredients. This recipe is wonderfully accommodating!

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

1. Preheat the oven to 425°F (220°C). In an Instant Pot, combine the chicken, green salsa, lime juice, chili powder, cumin, onion powder, granulated garlic, salt, and pepper. Close the lid and ensure the valve is set to sealing. Select ‘manual’ pressure cook setting for either 20 minutes (for thawed chicken breasts) or 30 minutes (for frozen chicken breasts).
2. Once the Instant Pot cycle is complete, carefully perform a quick pressure release (or natural release if preferred). Open the lid and remove the cooked chicken breasts.
3. Shred the cooked chicken using two forks or a stand mixer. Return the shredded chicken to the Instant Pot (or a large mixing bowl if not using the Instant Pot). Add the drained black beans, diced green onions, fresh cilantro, and dairy-free cream cheese. Stir thoroughly until all ingredients are well combined and the cream cheese has melted into the mixture.
4. Take a warmed tortilla and place a thin, even line of the chicken and black bean filling down the middle. Roll the tortilla tightly from one end to the other.
5. Place the rolled taquito seam-side down on a greased baking sheet. Repeat with the remaining tortillas and filling.
6. Once all taquitos are rolled and arranged on the baking sheet, lightly spray the tops with an olive oil non-stick cooking spray (ensure it’s allergy-friendly if needed). Then, sprinkle a small amount of salt evenly over the greased taquitos; this helps create that desirable crispy texture.
7. Bake for 12-15 minutes, or until the ends of the taquitos are lightly browned and crispy, and the filling is heated through.
8. Serve immediately and enjoy! Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or toaster oven for best crispness.

**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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