Golden, crunchy, and packed with creamy, cheesy goodness, these Easy Baked Chicken Taquitos are everything I want when I’m craving something satisfying but still simple to make. They skip the grease of deep frying, but still deliver that crisp outer layer and savory filling that hits the spot every time. Whether I’m making them for a quick weeknight dinner, prepping lunches for the week, or serving them up as game-day snacks, this recipe always delivers.
Why You’ll Love This Recipe
I love how versatile these taquitos are. They come together quickly with just a handful of ingredients, and I can use leftover chicken or grab a rotisserie chicken when I’m short on time. The mix of melty cheese, creamy filling, and warm spices hits all the right notes. Plus, baking them means I get that satisfying crunch without a frying mess to clean up later. I can even make a big batch and freeze them for future meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
shredded chicken
shredded cheese (cheddar or Mexican blend)
soft tortillas (flour or corn)
cream cheese, softened
taco seasoning
salsa or enchilada sauce
olive oil or cooking spray
Directions
I start by mixing the shredded chicken, cream cheese, shredded cheese, salsa, and taco seasoning in a large bowl until the mixture is smooth and creamy.
Then, I warm the tortillas in the microwave between damp paper towels for about 20–30 seconds so they stay soft and easy to roll.
I place about 2 tablespoons of filling near the edge of each tortilla and roll it up tightly.
I lay the rolled taquitos seam-side down on a parchment-lined baking sheet and brush them lightly with olive oil (or give them a quick spray).
I bake them at 425°F (220°C) for 15–20 minutes until they’re golden and crisp.
After a few minutes of cooling, they’re ready to serve. I like them with salsa, sour cream, or guacamole on the side.
Servings and timing
This recipe makes about 8 taquitos, which typically serves 4 people (2 taquitos per serving). Prep time: 10 minutes Cook time: 15–20 minutes Total time: around 30 minutes
Variations
I like switching things up depending on what I have on hand:
Spicy Kick: I add diced jalapeños, green chiles, or a splash of hot sauce to the filling.
Different Proteins: Leftover turkey, pulled pork, or even ground beef all work well in place of chicken.
Veggie Version: I swap the meat for black beans, corn, and sautéed peppers for a vegetarian option.
Toppings: After baking, I sometimes drizzle them with chipotle crema or sprinkle with fresh cilantro and queso fresco for extra flair.
Storage/Reheating
Once cooled, I store any leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat them, I pop them in a 375°F oven for about 8–10 minutes to bring back the crunch. I try to avoid the microwave since it makes the tortillas soft instead of crispy.
For freezing, I flash-freeze the rolled taquitos on a baking sheet for about an hour, then transfer them to a freezer-safe bag. I bake them straight from frozen at 375°F for 15–20 minutes. They make such a great grab-and-go meal.
FAQs
How do I keep taquitos from unrolling while baking?
I always make sure to place them seam-side down on the baking sheet. If they’re stubborn, I can secure them with a toothpick until they’ve baked and set.
Can I prepare these in advance?
Definitely. I assemble them a day ahead and keep them in the fridge, then just bake when I’m ready. It makes weeknights so much easier.
What’s the best chicken to use?
I usually go for rotisserie chicken because it’s flavorful and saves time, but leftover grilled or poached chicken works great too.
Can I use corn tortillas instead?
Yes, but I make sure to warm them really well because they’re more delicate and can crack when rolling. I also prefer the smaller ones for a bite-sized version.
What should I serve with these taquitos?
I like pairing them with Mexican rice, refried beans, or a fresh avocado salad. For dipping, sour cream, guacamole, and salsa are always winners.
Conclusion
These Easy Baked Chicken Taquitos are a go-to in my kitchen for good reason: they’re crispy, flavorful, and endlessly adaptable. Whether I’m feeding the family or stocking the freezer, they always hit the mark. I love how simple they are to prepare, and they never fail to please. Once I tried baking instead of frying, I never looked back. Give them a shot—I bet they’ll become a staple in your meal rotation too.
Golden, crunchy and packed with creamy, cheesy goodness, these Easy Baked Chicken Taquitos skip the grease of deep frying while still delivering that satisfying crunch and savory filling of traditional taquitos.
Total Time:25–30 minutes
Yield:4 servings (about 8 taquitos, ~2 per person)
Ingredients
shredded chicken (about 2 cups cooked)
shredded cheese (about 1 cup cheddar or Mexican‑blend)
soft tortillas (flour or corn, about 8 large or 12 small)
cream cheese, softened (about 4 oz / ½ cup)
taco seasoning (about 1½ teaspoons)
salsa or enchilada sauce (about ¼ to ⅓ cup)
olive oil or cooking spray for brushing or spraying
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, mix the shredded chicken, cream cheese, shredded cheese, salsa, and taco seasoning until smooth and creamy.
Warm the tortillas in the microwave between damp paper towels for ~20–30 seconds so they become pliable.
Place about 2 tablespoons of the filling along one edge of each tortilla and roll tightly, placing each roll seam‑side down on the prepared baking sheet.
Brush or lightly spray the rolled taquitos with olive oil or cooking spray for crisping.
Bake for 15–20 minutes until the tortillas are golden and crisp.
Let cool a few minutes before serving with salsa, sour cream, or guacamole for dipping.
Notes
You can use leftover or rotisserie chicken to save time.
For extra crunch, you can freeze the rolled taquitos for about an hour, then bake straight from frozen, adding a few minutes to the bake time. :contentReference[oaicite:0]{index=0}
To keep tortillas from cracking: microwaving them wrapped in a damp paper towel helps them roll more easily. :contentReference[oaicite:1]{index=1}
Taquitos are very freezer‑friendly: once rolled, freeze in a single layer, then store in a freezer bag for up to 2–3 months. Bake from frozen at 425°F (220°C) for ~20 minutes until crisp. :contentReference[oaicite:2]{index=2}
