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
Scale
- 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.