Dinner

Crunchy Oven-Baked Chicken Taquitos Recipe

Name: Crunchy Oven-Baked Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken (rotisserie chicken works great); 1 cup cream cheese, softened; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 cup salsa (choose your preferred heat level); 1 teaspoon taco seasoning; 1 tablespoon fresh lime juice; 1/4 cup chopped fresh cilantro (optional); Salt and pepper to taste; 10-12 small flour tortillas; Cooking spray or olive oil for brushing; Guacamole; Sour cream; Additional salsa; Diced tomatoes; Sliced jalapeños

Byluca Carter October 24, 2025October 24, 2025

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Introduction

Crunchy Oven-Baked Chicken Taquitos offer a perfect combination of crispy tortillas and creamy, flavorful chicken filling. These delightful rolled treats are ideal for snacks, appetizers, or a main course that the whole family will enjoy. Easy to prepare and perfect for any occasion, they pair wonderfully with guacamole, salsa, or sour cream.

Four rolled baked tortillas are placed side by side on a wooden board. Each tortilla is golden yellow with dark brown spots indicating they are toasted or slightly charred. The tortillas are filled with shredded white chicken and melted orange cheese that can be seen slightly spilling out at the ends. The top of each roll is sprinkled with chopped fresh green herbs. In the background, two white bowls hold green guacamole with visible chunks of tomato and herbs. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken (rotisserie chicken works great)
1 cup cream cheese, softened

1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup salsa (choose your preferred heat level)

1 teaspoon taco seasoning
1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro (optional)
10-12 small flour tortillas
Cooking spray or olive oil

Salt and pepper to taste
Optional toppings: guacamole, sour cream, additional salsa, diced tomatoes, or sliced jalapeños

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: In a medium mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, taco seasoning, lime juice, and chopped cilantro if using. Stir until well mixed and creamy. Season with salt and pepper to taste.
Step 3: Warm the flour tortillas in the microwave for 10-15 seconds to make them pliable. Spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla.
Step 4: Roll the tortillas tightly from one end and place them seam-side down on the prepared baking sheet.

Step 5: Lightly spray or brush the tops of the taquitos with cooking spray or olive oil to help them crisp up during baking.
Step 6: Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through to ensure even cooking.
Step 7: Remove from the oven, let cool for a minute, and serve with your favorite toppings like guacamole, sour cream, or extra salsa.

Tips & Variations

Use whole wheat or corn tortillas for a variation in texture and added fiber.
Add diced jalapeños or hot sauce to the filling for an extra spicy kick.
Swap shredded chicken for black beans or vegetables to make a vegetarian version.

To prevent taquitos from unrolling, secure them with toothpicks before baking.
For a richer flavor, try mixing in some freshly chopped cilantro or a squeeze of extra lime juice.
Freeze unbaked taquitos on a baking sheet and transfer to a bag for later baking from frozen; add a few extra minutes to the baking time.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving to prevent sogginess. You can also freeze cooked taquitos by wrapping them tightly; reheat in the oven directly from frozen, adding extra baking time as needed.

How to Serve

Six rolled golden brown taquitos are lined up neatly on a round wooden board, each taquito sprinkled with finely chopped green herbs and showing hints of shredded chicken and melted cheese peeking from the open ends. The shells have a slightly crispy texture with darker browned spots. Two small dark brown bowls of creamy green guacamole sit at the front left of the board, one topped with diced red onions, tomatoes, and fresh herbs, while the other has a small dollop of white sour cream with colorful diced veggies and a cilantro leaf on top. The scene is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used but warming them well before rolling is important to prevent cracking. They also add a traditional flavor and slightly different texture to the taquitos.

Do I have to bake the taquitos or can I fry them?

While frying will give a crispier exterior, baking is a healthier alternative that still yields a deliciously crunchy taquito. If you prefer frying, heat oil until hot and fry until golden brown, then drain on paper towels.