Baked Chicken Taquitos Recipe

Introduction

Baked Chicken Taquitos are a delicious and easy-to-make snack or meal that combines creamy, cheesy chicken filling with crispy tortillas. Perfectly baked for a healthier twist on the classic fried version, these taquitos are sure to satisfy your craving for a flavorful Mexican-inspired treat.

Ingredients

• 8 ounces cream cheese (softened)
• 1 cup shredded cheddar cheese
• 1 can chopped green chiles (4 ounce can)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon cumin
• 3 cups shredded chicken (rotisserie recommended)
• 12 flour tortillas (6 inch – taco sized)
• 1 tablespoon vegetable oil

Instructions

1. Step 1: Preheat your oven to 425˚F.
2. Step 2: In a large bowl, combine the cream cheese, cheddar cheese, chopped green chiles, garlic powder, salt, cumin, and shredded chicken until evenly mixed.
3. Step 3: Spread about ¼ cup of the chicken mixture lengthwise in the center of each tortilla, then roll tightly around the filling. Repeat for all tortillas.
4. Step 4: Brush half of the vegetable oil on a large baking sheet. Arrange the rolled taquitos on the sheet, making sure they don’t touch to promote even baking. Brush the remaining oil over the tops of the taquitos.
5. Step 5: Bake in the preheated oven for 10-15 minutes, or until the taquito edges are golden brown and the filling is heated through.
6. Step 6: Remove from the oven and serve immediately. Optionally, drizzle with sour cream and garnish with pico de gallo for added flavor and presentation.

Tips & Variations

• For extra crispiness, flip the taquitos halfway through baking to brown both sides evenly.
• Substitute corn tortillas for a gluten-free option, but warm them first to prevent cracking when rolling.
• Add a pinch of chili powder or hot sauce to the filling for a spicier kick.
• Use leftover cooked chicken or rotisserie chicken to save time.

Storage

Store leftover baked chicken taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 375˚F oven for 8-10 minutes to restore crispiness, or use a toaster oven. Avoid microwave reheating if possible, as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze baked chicken taquitos?

Yes, bake the taquitos first, then allow them to cool completely before freezing in an airtight container or freezer bag. Reheat directly from frozen in a preheated oven at 375˚F for 15-20 minutes until hot and crispy.

Can I make these taquitos ahead of time?

You can prepare the filled and rolled taquitos in advance and store them in the fridge for up to 24 hours before baking. Brush with oil and bake just before serving for the best texture.

Baked Chicken Taquitos Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

These Baked Chicken Taquitos are a delicious and crispy Mexican-inspired appetizer or meal, featuring a creamy, flavorful chicken filling wrapped in soft flour tortillas and baked to golden perfection. Perfect for a quick weeknight dinner or party snack.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 can chopped green chiles (4 ounce can)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon cumin
• 3 cups shredded chicken (rotisserie recommended)

Wraps and Coating

• 12 flour tortillas (6-inch taco-sized)
• 1 tablespoon vegetable oil

Instructions

1. Preheat the oven: Preheat your oven to 425˚F (220˚C) to ensure it’s hot enough to cook the taquitos to a crispy golden brown.
2. Prepare the filling: In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green chiles, garlic powder, salt, cumin, and shredded chicken. Mix everything well until evenly incorporated.
3. Roll the taquitos: Take one flour tortilla and spread about ¼ cup of the chicken mixture along the center from end to end. Roll the tortilla tightly around the filling to form a taquito. Repeat this process with the remaining tortillas and filling.
4. Prepare the baking sheet: Brush half of the vegetable oil over a large baking sheet. Arrange the rolled taquitos on the sheet, making sure they don’t touch each other to allow even air circulation and crisping.
5. Oil the taquitos: Brush the remaining vegetable oil over the tops of the taquitos to help them brown beautifully in the oven.
6. Bake: Place the baking sheet in the preheated oven and bake the taquitos for 10 to 15 minutes or until the edges turn golden brown and the filling is heated through.
7. Serve: Remove the taquitos from the oven and transfer them to a serving plate. For extra flavor and presentation, consider drizzling with sour cream and sprinkling with fresh pico de gallo.

Notes

• Use rotisserie chicken for a quick shortcut, or cook and shred your own chicken breast or thighs.
• For crispier taquitos, you can broil them for the last 1-2 minutes—watch closely to prevent burning.
• Flour tortillas work best for soft yet sturdy taquitos, but corn tortillas can be used if handled carefully.
• Adjust seasoning to taste, adding more cumin or garlic powder as preferred.
• Serve with salsa, guacamole, or your favorite dipping sauce for extra flavor.

Keywords: baked chicken taquitos, chicken taquitos, Mexican appetizers, easy taquitos recipe, baked taquitos