Oven-Baked Chicken Taquitos

Oven-Baked Chicken Taquitos are a crispy, cheesy, and flavorful Mexican-inspired dish that’s easy to make and healthier than traditional fried taquitos.

Shredded chicken is mixed with creamy cheese and bold spices, rolled into tortillas, and baked to golden perfection. Perfect as a snack, appetizer, or quick dinner, these taquitos are great for dipping in salsa, guacamole, or sour cream!

Kitchen Equipment Needed

• Baking sheet
• Mixing bowls
• Measuring cups and spoons
• Spatula or spoon
• Basting brush (for oil)
• Parchment paper (optional)

Ingredients Overview

• Shredded chicken: The main filling, providing a protein-packed base.
• Cheese: Melts beautifully inside the taquitos for extra flavor.
• Tortillas: Corn or flour tortillas work well, depending on preference.

Ingredients

For the Chicken Filling

• 2 cups cooked shredded chicken (rotisserie or pre-cooked)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup cream cheese, softened
• 1/4 cup salsa (or diced green chilies)

For the Taquitos

• 10 small corn or flour tortillas
• 2 tablespoons olive oil (for brushing)

For Serving

• Salsa
• Guacamole
• Sour cream
• Chopped cilantro (optional)

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Chicken Filling
   In a mixing bowl, combine shredded chicken, salt, pepper, chili powder, cumin, garlic powder, onion powder, smoked paprika, shredded cheese, cream cheese, and salsa. Mix until well combined.
3. Warm the Tortillas
   Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them more pliable.
4. Assemble the Taquitos
   Spoon 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet. Repeat for all tortillas.
5. Bake the Taquitos
   Lightly brush each taquito with olive oil to help them crisp up. Bake for 15-18 minutes, or until golden brown and crispy.
6. Serve
   Remove from the oven and let cool slightly. Serve with salsa, guacamole, or sour cream.

Prep Time

10 minutes

Cook Time

18 minutes

Total Time

28 minutes

Nutrition (per taquito, ~10 servings)

• Calories: ~150
• Fat: ~7g
• Carbohydrates: ~12g
• Protein: ~10g

Expert Tips

• Extra Crispy Taquitos: Bake on a wire rack over a baking sheet for extra crunch.
• Prevent Cracking: Warm tortillas before rolling to make them easier to work with.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.

FAQs

Can I use flour tortillas instead of corn?
Yes! Flour tortillas will make a softer taquito, while corn tortillas are more traditional and crispy.

Can I make these ahead of time?
Yes! Assemble the taquitos and refrigerate them for up to 24 hours before baking.

How do I prevent my taquitos from unrolling?
Place them seam-side down and make sure they’re rolled tightly. You can also use a toothpick to hold them together while baking.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 5-7 minutes.
• Freezing: Freeze assembled, unbaked taquitos on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake straight from frozen at 400°F for 20-22 minutes.

Substitutions & Variations

• Dairy-Free: Use dairy-free cheese and omit cream cheese.
• Vegetarian: Substitute shredded chicken with black beans or mashed sweet potatoes.
• BBQ Chicken Taquitos: Swap salsa for BBQ sauce for a smoky twist.

Oven-Baked Chicken Taquitos

Oven-Baked Chicken Taquitos are a crispy, cheesy, and flavorful Mexican-inspired dish that’s easy to make and healthier than traditional fried taquitos. Shredded chicken is mixed with creamy cheese and bold spices, rolled into tortillas, and baked to golden perfection.

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Equipment

• - Baking sheet
• Mixing bowls
• Measuring cups and spoons
• - Spatula or spoon
• - Basting brush (for oil)
• - Parchment paper (optional)

Ingredients

  

• #### For the Chicken Filling
• - 2 cups cooked shredded chicken rotisserie or pre-cooked
• - 1/2 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1 teaspoon chili powder
• - 1 teaspoon cumin
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon onion powder
• - 1/2 teaspoon smoked paprika
• - 1/2 cup shredded cheddar or Monterey Jack cheese
• - 1/4 cup cream cheese softened
• - 1/4 cup salsa or diced green chilies
• #### For the Taquitos
• - 10 small corn or flour tortillas
• - 2 tablespoons olive oil for brushing
• #### For Serving
• - Salsa
• - Guacamole
• - Sour cream
• - Chopped cilantro optional

Instructions

 

• **Preheat the Oven**
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• **Prepare the Chicken Filling**
• In a mixing bowl, combine shredded chicken, salt, pepper, chili powder, cumin, garlic powder, onion powder, smoked paprika, shredded cheese, cream cheese, and salsa. Mix until well combined.
• **Warm the Tortillas**
• Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them more pliable.
• **Assemble the Taquitos**
• Spoon 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet. Repeat for all tortillas.
• **Bake the Taquitos**
• Lightly brush each taquito with olive oil to help them crisp up. Bake for 15-18 minutes, or until golden brown and crispy.
• **Serve**
• Remove from the oven and let cool slightly. Serve with salsa, guacamole, or sour cream.