There’s something incredibly satisfying about a crispy, golden taquito fresh from the oven, filled with seasoned chicken and oozing with melted cheese. I remember the first time I made these taquitos—it was a hectic weeknight, and I needed something quick, affordable, and crowd-pleasing. I had leftover shredded chicken in the fridge and a pack of tortillas that needed using. What came out of the oven that night was a crunchy, flavor-packed taquito that instantly became a family favorite. Now, it’s a go-to recipe in my kitchen—easy to prepare and even easier to love.
One of the reasons I enjoy this recipe so much is its balance of simplicity and taste. The taquitos are baked, not fried, which makes them lighter yet still crispy. They’re a great option when you want something comforting without too much fuss. They’re also a fantastic make-ahead option, whether you’re planning meals for the week or preparing appetizers for a party.
Why You Will Love This Recipe
These crunchy oven-baked chicken taquitos are incredibly versatile. You can serve them as a main dish for dinner, cut them into bite-size pieces for snacks, or pack them in lunchboxes. They’re easy to pair with a variety of dips like sour cream, guacamole, or salsa. You can even customize the filling to suit your preferences—add veggies, beans, or swap in your favorite cheese. Whether you’re cooking for picky eaters, hungry teens, or just yourself, these taquitos always deliver.
Not only are they versatile, but they’re also affordable. Most of the ingredients are pantry staples or easy to find at any grocery store. A bit of shredded chicken, a handful of spices, and some cheese go a long way in this dish. You don’t need a long list of expensive ingredients to achieve amazing flavor and texture.
Ingredients for the Recipe:
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2 cups shredded cooked chicken (grilled or rotisserie)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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Salt and black pepper, to taste
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1 cup shredded cheddar cheese
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1/2 cup cream cheese, softened
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1/4 cup chopped green onions
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12 small flour or corn tortillas
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Olive oil spray, for brushing or spraying
How to Prepare This Recipe
Making these oven-baked chicken taquitos is surprisingly simple, and it doesn’t take much time at all. The key is to have all your ingredients ready and prepped before you start rolling. I like to begin by warming the tortillas slightly so they’re easier to handle and less likely to crack. Once the filling is mixed, it’s just a matter of assembly and a short bake in the oven until everything turns golden and crispy.
This recipe is one I turn to when I need something quick but still homemade. It’s the kind of dish you can put together in under 30 minutes, and it satisfies every time. Whether it’s a quiet evening meal or a game night snack, these taquitos fit the bill perfectly.
Step-by-Step Instructions for Preparation
Step 1: Preheat your oven
Start by preheating your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with olive oil spray. This will help ensure that the taquitos crisp up nicely without sticking.Step 2: Prepare the chicken filling
In a large bowl, combine the shredded cooked chicken, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix until the chicken is well coated in the seasoning. Then, stir in the shredded cheddar cheese, softened cream cheese, and chopped green onions. Mix thoroughly until the filling is creamy and evenly combined.Step 3: Warm the tortillas
To make the tortillas easier to roll, wrap them in a damp paper towel and microwave them for about 30 seconds. This softens them up and prevents cracking during rolling.Step 4: Assemble the taquitos
Place a heaping tablespoon of the chicken mixture along one edge of each tortilla. Roll the tortilla tightly from one end to the other to form a taquito. Place each rolled taquito seam side down on the prepared baking sheet.Step 5: Spray and bake
Once all the taquitos are arranged on the baking sheet, lightly spray or brush the tops with olive oil. This helps them get golden and crunchy in the oven. Bake for 18 to 22 minutes, or until the taquitos are crispy and golden brown around the edges.Step 6: Serve immediately
Remove the taquitos from the oven and let them cool slightly before serving. They pair wonderfully with sour cream, salsa, or guacamole.
Quick and Easy
These taquitos are ready from start to finish in less than 30 minutes. That makes them a great option for busy weeknights or last-minute entertaining. The prep is straightforward, and the bake time is just right for achieving that perfect crunch without overcooking.
Customizable
The filling is easy to adjust to suit your taste or whatever you have on hand. You can add black beans, chopped bell peppers, or even sweet corn to the chicken mixture. Swap the cheddar for mozzarella, pepper jack, or a dairy-free cheese if needed. Don’t be afraid to make it your own.
Popular with Many People
Every time I make these chicken taquitos, I get asked for the recipe. They’re always a hit with kids and adults alike. The crispy shell and creamy filling strike the perfect balance of textures, and the flavor is bold without being overpowering. Serve them for dinner, at parties, or as appetizers—they’ll disappear quickly!
Crunchy Oven-Baked Chicken Taquitos You’ll Love Making
These oven-baked chicken taquitos are crispy, flavorful, and easy to prepare. Perfect for weeknight dinners, parties, or meal prep, they’re packed with a creamy, spiced chicken filling and finished with a golden crunch—all without frying.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
- 2 cups shredded cooked chicken (grilled or rotisserie)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chopped green onions
- 12 small flour or corn tortillas
- Olive oil spray (for brushing or spraying)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
- Make the filling:
In a large bowl, combine shredded cooked chicken, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Stir until the chicken is well coated. Add shredded cheddar cheese, softened cream cheese, and chopped green onions. Mix until fully combined and creamy. - Warm the tortillas:
Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. - Assemble the taquitos:
Spoon a generous tablespoon of the filling near one edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. - Brush or spray the tops with olive oil to help them crisp in the oven.
- Bake for 18 to 22 minutes, or until the taquitos are golden brown and crunchy.
- Cool slightly and serve warm with your choice of dips such as guacamole, salsa, or sour cream.
Notes
Use turkey bacon or chicken ham if adding extra protein.
For added flavor, mix in diced jalapeños or corn.
Freeze unbaked taquitos for up to 2 months; bake from frozen with extended cooking time.
Use beef as an alternative to pork in any variation.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, you can absolutely use corn tortillas. Just be sure to warm them properly before rolling to avoid cracking. Corn tortillas give a slightly different texture—more traditional and a bit firmer—but they work beautifully in this recipe.
Can I make these taquitos ahead of time?
Definitely. You can assemble the taquitos and store them in the refrigerator for up to 24 hours before baking. If you want to freeze them, place the rolled (but unbaked) taquitos on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
How do I reheat leftovers?
To keep them crispy, reheat taquitos in the oven or an air fryer at 180°C (350°F) for 5–8 minutes. Avoid microwaving, as it will make them soft rather than crunchy.
What can I serve with these taquitos?
These taquitos pair well with a side of Mexican rice, a fresh salad, or a variety of dipping sauces such as salsa, sour cream, or guacamole. You can also top them with shredded lettuce, chopped tomatoes, and a drizzle of lime crema for a full meal.
Can I use a different type of meat?
Yes. You can substitute the chicken with turkey, shredded beef, or even seasoned ground chicken. This recipe is flexible and works well with most proteins as long as the meat is cooked and seasoned properly.