These taquitos offer the perfect balance of crispy texture and creamy, spicy filling—all without deep frying. The recipe is quick to assemble and uses simple ingredients, making it ideal for busy weeknights. Plus, they can be made ahead and reheated for effortless meals on the go. Kids and adults alike will love the bold flavor and satisfying crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked, shredded chicken (rotisserie chicken works great)
Cream cheese
Shredded cheese (cheddar, Monterey Jack, or a blend)
Salsa or diced green chiles
Garlic powder
Onion powder
Chili powder or taco seasoning
Salt and pepper
Small flour or corn tortillas
Cooking spray or oil (for brushing)
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa or green chiles, and seasonings. Mix until fully combined.
Warm the tortillas slightly to make them pliable (microwave for 20–30 seconds under a damp towel).
Spoon 2 to 3 tablespoons of the chicken mixture onto the lower third of each tortilla and roll tightly.
Place the rolled taquitos seam-side down on the prepared baking sheet.
Lightly brush or spray the tops with oil for extra crispiness.
Bake for 15 to 20 minutes, or until the taquitos are golden brown and crispy.
Servings and timing
This recipe makes about 10–12 taquitos, depending on tortilla size, and serves approximately 4 people. Preparation time is 15 minutes, with a baking time of 15 to 20 minutes.
Variations
Add beans: Mix in refried beans or black beans with the chicken filling for extra fiber and heartiness.
Spice it up: Add chopped jalapeños or hot sauce to the filling for a kick.
Use different meat: Substitute shredded beef, pork, or turkey instead of chicken.
Make it vegetarian: Replace chicken with mashed black beans, sweet potatoes, or sautéed veggies.
Add a dipping sauce: Serve with guacamole, sour cream, salsa, or a creamy cilantro-lime sauce.
Storage/Reheating
Store leftover taquitos in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350°F (175°C) oven for 10–15 minutes, or until hot and crispy. You can also reheat in an air fryer for extra crunch. For longer storage, freeze before or after baking. To reheat frozen taquitos, bake at 400°F (200°C) for 20–25 minutes, no thawing required.
FAQs
Can I make these ahead of time?
Yes, assemble the taquitos and refrigerate or freeze them before baking. Bake right before serving for the best texture.
Are these taquitos spicy?
Not inherently, but you can make them spicy by adding jalapeños, hot sauce, or spicy salsa to the filling.
Can I use corn tortillas?
Yes, corn tortillas work well. Be sure to warm them before rolling to prevent cracking.
How do I keep the taquitos from unrolling while baking?
Place them seam-side down and pack them closely together on the baking sheet to keep them intact.
Can I air fry the taquitos?
Absolutely. Cook at 400°F (200°C) for 8–10 minutes, flipping halfway through for even crispiness.
What’s the best cheese to use?
A melty cheese like Monterey Jack, cheddar, or a Mexican blend works best for flavor and texture.
How do I freeze taquitos?
Place assembled (unbaked or baked) taquitos on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months.
Can I make them dairy-free?
Yes, use dairy-free cream cheese and cheese alternatives to make the filling suitable for a dairy-free diet.
What kind of chicken should I use?
Shredded rotisserie chicken, leftover baked chicken, or even canned chicken all work well.
Can I double the recipe?
Definitely. These are great for meal prep or feeding a crowd. Just use multiple baking sheets and rotate them in the oven.
Conclusion
Baked Chicken Taquitos are a versatile, healthier take on a beloved classic. They’re crunchy, flavorful, and easy to customize with your favorite fillings and toppings. Whether you’re feeding your family on a weeknight or hosting a casual gathering, these taquitos are sure to be a hit. With minimal prep and maximum flavor, this recipe is one to keep on repeat.
Baked Chicken Taquitos are crispy, oven-baked rolled tortillas filled with a creamy, flavorful chicken mixture. This healthier twist on the classic fried version makes a perfect quick dinner, snack, or party appetizer.
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/3 cup salsa or 1 can (4 oz) diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder or taco seasoning
Salt and pepper to taste
10–12 small flour or corn tortillas
Cooking spray or oil (for brushing)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa or green chiles, garlic powder, onion powder, chili powder or taco seasoning, salt, and pepper. Mix well.
Warm tortillas slightly in the microwave under a damp towel for 20–30 seconds to make them pliable.
Spoon 2 to 3 tablespoons of the chicken filling onto the lower third of each tortilla and roll tightly.
Place taquitos seam-side down on the prepared baking sheet. Pack them close together to prevent unrolling.
Lightly brush or spray the tops with oil to enhance crispiness.
Bake for 15–20 minutes, or until golden brown and crispy.
Serve with your favorite dipping sauces like sour cream, salsa, or guacamole.
Notes
Warming the tortillas before rolling helps prevent cracking.Add jalapeños or hot sauce for extra spice.Use dairy-free cheese and cream cheese for a dairy-free version.Freeze before or after baking for easy make-ahead meals.Reheat in an oven or air fryer to retain crispiness.
