Baked Chicken Taquitos

Short Description

Baked chicken taquitos are rolled tortillas filled with seasoned shredded chicken and cheese, baked until crisp and golden. They are lighter than fried taquitos yet still wonderfully crunchy, making them a family-friendly meal or snack.

Why You’ll Love This Recipe

• Healthier than fried taquitos while still crispy and satisfying

• Perfect for meal prep since they freeze and reheat well

• Easy to customize with different cheeses, spices, or tortillas

• A great way to use up leftover chicken or rotisserie chicken

• Crowd-pleasing finger food for parties, snacks, or quick dinners

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie or homemade)

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Cream cheese (optional for creaminess)

• Salsa or green chiles

• Garlic powder, onion powder, cumin, chili powder, salt

• Small tortillas (corn or flour)

• Cooking spray or light oil for brushing

directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, mix shredded chicken, cheese, cream cheese (if using), salsa or green chiles, and seasonings until well combined.

3. Warm tortillas briefly in the microwave to make them pliable.

4. Place 2–3 tablespoons of filling on one edge of each tortilla and roll tightly.

5. Arrange taquitos seam-side down on the prepared baking sheet.

6. Lightly brush or spray with oil for extra crispiness.

7. Bake 18–20 minutes, or until golden brown and crisp.

8. Serve warm with salsa, guacamole, or sour cream.

Servings and timing

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Yield: About 12 taquitos (serves 4–5 people)

Variations

• Swap chicken for shredded beef, pork, or even beans for a vegetarian version.

• Use pepper jack cheese for a spicier kick.

• Add diced jalapeños, onions, or bell peppers to the filling.

• Try whole wheat or gluten-free tortillas.

• Make them mini-sized for appetizers or party platters.

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Freeze unbaked or baked taquitos in a single layer, then transfer to a freezer bag for up to 2 months.

• Reheat in the oven at 375°F (190°C) for 10–15 minutes, or until heated through and crispy again.

• For frozen taquitos, bake at 425°F (220°C) for about 20 minutes.

FAQs

1. Can I make taquitos ahead of time?

Yes, you can assemble them and refrigerate up to 24 hours before baking.

2. Do I have to use cream cheese?

No, cream cheese just makes the filling creamier; you can skip it or use Greek yogurt instead.

3. Can I make these in the air fryer?

Yes, air fry at 375°F for about 8–10 minutes until crisp.

4. What type of tortillas work best?

Corn tortillas give a traditional texture, but flour tortillas roll more easily and don’t crack.

5. How do I keep corn tortillas from breaking?

Warm them in the microwave wrapped in a damp paper towel before rolling.

6. Can I make vegetarian taquitos?

Absolutely—fill them with beans, cheese, and vegetables instead of chicken.

7. How can I make them spicier?

Add hot salsa, jalapeños, or cayenne pepper to the filling.

8. What’s the best way to freeze them?

Freeze on a baking sheet first so they don’t stick together, then transfer to a freezer bag.

9. Can I use leftover rotisserie chicken?

Yes, it’s actually one of the best shortcuts for this recipe.

10. What dipping sauces go well with taquitos?

Salsa, guacamole, sour cream, queso dip, or chipotle ranch all pair beautifully.

Conclusion

Baked chicken taquitos are a healthier twist on a classic Mexican favorite. Crispy on the outside, cheesy and flavorful on the inside, they are easy to make, freezer-friendly, and endlessly customizable. Whether for a family dinner, game-day snack, or meal prep, these taquitos are sure to be a hit

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