Make a big batch of mini baked chicken taquitos with wonton wrappers! Using wonton wrappers make these taquitos so easy and mini! They make a great dinner or a fun appetizer! We made a quick video to show you how quick they come together.
Confession: you know what I love?! Convenience! I’m all about the semi-homemade. Take wonton wrappers for example…why didn’t anyone tell me I could have used them when I thought it would be fun to make homemade pasta dough for these Heart Ravioli for Valentine’s Day last year?! Talk about a time saver! I guess you live and you learn, but sometimes you just need to enjoy those modern day conveniences.
Here are all the little taquitos on the sheet pan right before baking in the oven.
Here’s what they look like after baking. You will flip them over about halfway through the bake time.
Another shortcut that’s so helpful for this recipe is to use your hand mixer or stand mixer to shred the chicken and to mix the filling together. Using a mixer to shred chicken is the best! Have you ever tried it? It shreds it so well…better than you shred it by hand.
Once baked, the fun part begins…you can really get creative with toppings and dip options. Guac is a must (of course). Here’s the easiest guac you have ever made: avocados, salt, lime juice and your favorite green salsa (to taste). Mash it all together with a whisk and it’s simple and delicious. If you run it through a strainer, you can add it to a squeeze bottle and drizzle it over the top. Just make sure to cut the tip off of the squeeze bottle to make the tip a little wider. Sour Cream is fun to drizzle in a squeeze bottle too. You can add a little milk to the sour cream to thin it out and help to make it drizzle a little better. OR you can serve both as a dipping sauce on the side.
Mini Baked Chicken Taquitos
- 2 chicken breasts cooked and shredded
- 4 ounces cream cheese half of one package
- 1 cup shredded cheese Mexican Blend
- wonton wrappers
- 1/4 cup Salsa Verde
- Cooking Spray
- OPTIONAL GARNISH
- chopped cilantro
- sliced cherry tomatoes
- sliced olives
- crumbled Cotija cheese Feta Cheese works too
- TO DIP
- sour cream
Preheat oven to 400 degrees.
In a mixing bowl place the shredded chicken and with a hand mixer (or a stand mixer) shred the chicken with the mixer. Add cream cheese, salsa verde and shredded cheese to the chicken and continue to use the mixer to combine ingredients until well combined.
Place a small spoonful of the chicken mixture onto a wonton wrapper and roll it up. Repeat this step until the chicken mixture is gone. We filled 30 of the 48 available wonton wrappers.
Place all filled taquitos onto a sheet pan and spray all with a cooking spray.
Bake for 20 minutes, flip each taquito over halfway through the cooking time until they are crisp and golden on both sides.
Remove pan from the oven. On a serving dish garnish the taquitos with tomatoes, cilantro, olives and crumbled cotija cheese. Serve warm with guacamole, sour cream and salsa to dip.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
These would be fun for Taco Tuesday, Cinco De Mayo or at your next party! My family loved them and because this recipe makes so many, you can really feed a crowd!