Those taquitos dorados are the ultimate Mexican appetizer. Made with corn tortillas and filled with a flavored chicken and cheese mixture, then baked to perfection to achieve that crispy texture everyone loves.
I made those chicken and cheese taquitos dorados using shredded chicken leftovers from a previous recipe, but you can also use chicken rotisserie or turkey leftovers, both works perfectly!
This is one of those recipes that you will make over and over again because well, they are delicious, crispy, and perfect for your taco night.
What Are Taquitos Dorados?
In Spanish, taquitos mean “little tacos”, and dorado means “golden”, which refers to the color of those tacos. In Mexico, we like to use lots of diminutives so when we say “taquitos” it doesn’t necessarily mean a little taco or rolled tacos, for us, is just a way of naming them.
These little tacos can be rolled or folded into half-moons. The fillings can vary from recipe to recipe but the most popular are chicken, beef, pork, and potatoes.
So, if you want to get more info about this, don’t forget to check out our recipe for Crispy Potato Tacos because I am sure you will love it!
What type of tortillas to use?
You can make our recipe for chicken taquitos dorados with any type of tortilla. From corn tortillas to flour tortillas. My opinion is that corn tortillas are best because they’re sturdy and can handle the filling moisture better.
- Flour tortillas could get a bit soggy in the middle and they won’t be as crispy as corn tortillas, but the taquitos will be delicious nonetheless. Use flour if corn tortillas aren’t available where you live.
- You can find store-bought corn tortillas at most Mexican online stores and on Amazon.
- Corn tortillas can also be made at home, check our recipe for gluten-free tortillas.
How To Make Taquitos Dorados
MAKE THE FILLING:
Wash the tomatoes and peppers, peel the onions, then dice everything and keep each ingredient separated.
Heat oil in a medium pan and sauté bell peppers for 3 minutes, then add onions and cook for 3 more minutes. Last, add chicken and tomatoes. Mix well to combine all flavors.
Add chicken stock and season with garlic, chili powder, salt, and pepper to taste. Cook stirring constantly until all juices are gone and vegetables are well cooked through.
Transfer the mixture to a bowl, allow it to cool down, then add cheese and mix to combine. Set aside.
If you using corn tortillas, heat them up between damp paper towels in the microwave for 20-30 seconds. If you use flour tortillas you won’t need to heat them.
In the middle of a tortilla add two or three tablespoons of the chicken and cheese mixture.
Roll tight and place the taquito seam side down on a plate. Repeat with remaining tortillas and filling.
Brush taquitos with a bit of oil on all sides, or use a cooking spray. Then brush a baking tray with oil and place all taquitos in a single layer.
Preheat your oven to 400°F (200°C) and bake the taquitos for 10-15 minutes, turn them on once and keep baking until golden and crispy on all sides.
I like to serve these chicken and cheese taquitos as an appetizer with various salsas on the side. Scroll down to check up for the toppings and salsa options, then choose your favorites.
Tips & Tricks
- Allow to cool down. Make sure the chicken and vegetable mixture is nicely cooled before mixing in the cheese, otherwise the latest will melt and will be messy to assemble and roll the tacos.
- Warm up the tortillas. Warming up corn tortillas prevents them from cracking and breaking apart when you roll them.
- Don’t overfill the tortillas. If you add too much filling, the tacos won’t roll as tight as they should be. Two tablespoons of the chicken mixture are enough.
- Secure. Before baking, secure the taquitos with a toothpick, just remember to remove it before serving.
- Add other seasonings. Oregano, a pinch of cumin, and even chipotle paste are all good seasonings to this recipe. Try them.
The toppings can vary as well. In Mexico is very common to top taquitos dorados with shredded lettuce or cabbage, sliced tomatoes, queso fresco, and cream. Then drizzle them with a light, no-spicy, and flavored tomato sauce.
Other toppings are equally delicious and we recommend trying some:
- Pickled onions – Adds a tangy and delicious texture.
- Mexican cabbage salad – For an extra crunchy kick.
- Nopales salad – Pickled cactus with vegetables for a healthy option.
- Chiles en vinagre – Pickled Mexican chilies.
This won’t be a Mexican taco recipe without a spicy salsa, right? So, check over those options below and choose the one you want to try:
- You can make the chicken mixture up to 3 days ahead and keep it in the fridge. Or you can also freeze it for up to 3 months.
- Or you can also assemble taquitos, place them in a baking dish, and store them in the fridge for 3 days.
- For freezing rolled tacos, place them in a tray in a single layer, then freeze until harden (about 3 hours), and finally transfer to zip bags and freeze for up to 3 months.
How To Reheat
If you have baked taquitos leftovers and want to reheat them, just place them in a baking tray and heat them up in the preheated oven for about 5 minutes at 375°F (190°C).
Drinks to pair
At our home any taco night is not such without a good Mexican drink, those are our favorite ones, hope you feel inspired and try some as well.
- Strawberry Horchata – Made with rice, strawberries, and almond milk.
- Cucumber and Lime Fresca – A refreshing drink with a tangy and delicious kick.
- Strawberry Frozen Margarita – The classic Mexican drink in a fun version.
- Tamarind Drink – Also known as agua de tamarindo.
Chicken and Cheese Taquitos Dorados
- 18 corn tortillas
- 2 ½ cups shredded chicken
- 1 ½ cup shredded cheese (Asadero, Oaxaca, or any Mexican blend)
- 1 small red bell pepper (diced)
- 1 small green bell pepper (diced)
- 1 small white onion (diced)
- 1 large tomato (diced)
- ⅔ cup chicken stock
- 2 tbsp vegetable oil (and more for baking)
- chili powder and garlic powder (to taste)
- salt and pepper (to taste)
- Read notes for suggested toppings and salsas
Make the filling:
- Heat oil in a medium pan and sauté bell peppers for 3 minutes over medium heat.
- Add onions and cook for 3 more minutes or until translucent.
- Add chicken, tomatoes, and mix well to combine.
- Pour in chicken stock and season with garlic, chili powder, salt, and pepper to taste.
- Cook stirring constantly until all juices are gone and vegetables are cooked through.
- Transfer the mixture to a bowl, allow it to cool down.
- Add cheese and mix to combine. Set aside.
- If you using corn tortillas, heat them up between damp paper towels in the microwave for 20-30 seconds. If you use flour tortillas you won’t need to heat them.
- In the middle of a tortilla add two or three tablespoons of the chicken and cheese mixture.
- Roll tight and place the taquito seam side down on a plate.
- Repeat with remaining tortillas and filling.
- Brush taquitos with a bit of oil on all sides, or use a cooking spray.
- Brush a baking tray with oil and place all taquitos in a single layer.
- Preheat your oven to 400°F (200°C) and bake the taquitos for 10-15 minutes, turn them on once and keep baking until golden and crispy on all sides.
- Serve as an appetizer with various salsas on the side or as a main meal. Check up the notes for the toppings and salsa options, then choose your favorites.
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