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; Guacamole; Sour cream; Additional salsa; Diced tomatoes; Sliced jalapeños

Introduction

These crunchy oven-baked chicken taquitos are a delicious and easy-to-make appetizer or snack. Filled with a creamy, flavorful chicken mixture and baked to crispy perfection, they’re perfect for gatherings or a tasty weeknight treat.

Five rolled, golden-brown taquitos are lined up diagonally on a round wooden board, each taquito topped with small green herb pieces and showing a slightly crispy texture with browned spots. At the front edge of the board, two small dark bowls hold bright green guacamole, one bowl has a bit of white cream and colorful diced vegetables on top, while the other is plain guacamole with a few herb leaves. The background has a smooth white marbled texture. 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 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 until pliable. Place about 2 tablespoons of the chicken mixture in the center of each tortilla. Roll tightly from one end and place seam-side down on the prepared baking sheet.
Step 4: Lightly spray or brush the tops of the taquitos with cooking spray or olive oil to help them crisp up during baking.
Step 5: Bake for 20-25 minutes, flipping halfway through, until the taquitos are golden brown and crispy.
Step 6: Remove from the oven and let cool for a minute. Serve with your favorite toppings such as guacamole, sour cream, or extra salsa.

Tips & Variations

For extra crispiness, flip the taquitos halfway through baking to ensure even browning.
Substitute corn tortillas for a gluten-free option, but warm them gently to avoid cracking when rolling.
Add finely diced jalapeños or hot sauce to the filling for an extra kick.
Use leftover cooked chicken or rotisserie chicken to save prep time.
Try mixing in black beans or corn for added texture and flavor.

Storage

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 375°F (190°C) for 8-10 minutes to re-crisp the exterior. Avoid microwaving as it can make them soggy.

How to Serve

The image shows six golden-brown rolled taquitos arranged in two rows on a round wooden plate, each taquito covered with a slight crispy texture and sprinkled with chopped green herbs on top; the filling of shredded white chicken and melted cheese is slightly visible at the open ends. On the lower left corner of the plate, there are two small dark brown bowls filled with bright green guacamole, one topped with colorful diced red, yellow, and purple vegetables and a bit of white sauce with a green herb on it. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chicken taquitos?

Yes, you can freeze the assembled but unbaked taquitos. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have cream cheese?

If you don’t have cream cheese, sour cream or Greek yogurt can be used as a substitute, but the filling may be a bit less creamy and firm.

Crunchy Oven-Baked Chicken Taquitos Recipe

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★★★★★

4.7 from 77 reviews

These Crunchy Oven-Baked Chicken Taquitos are a delicious and easy appetizer or snack featuring shredded chicken mixed with cream cheese, shredded cheese, salsa, and taco seasoning, all rolled into small flour tortillas and baked to crispy perfection. Served with optional toppings like guacamole and sour cream, they make a flavorful and satisfying dish for any occasion.

Author: Kai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 servings 1x
Category: Appetizers
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

Filling 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

Tortillas

10–12 small flour tortillas

For Baking

Cooking spray or olive oil

Optional Toppings

Guacamole
Sour cream
Additional salsa
Diced tomatoes
Sliced jalapeños

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and facilitate easy cleanup.
Prepare the Filling: 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 thoroughly until all ingredients are well incorporated into a creamy mixture. Season with salt and pepper according to taste.
Assemble the Taquitos: Warm the flour tortillas in the microwave for about 10-15 seconds to make them pliable and easier to roll. Place about 2 tablespoons of the chicken filling onto the center of each tortilla. Roll each tortilla tightly from one end to the other, ensuring the filling is securely enclosed. Place the rolled taquitos seam-side down on the prepared baking sheet for stability during baking.
Coat with Oil: Lightly spray or brush the tops of the assembled taquitos with cooking spray or olive oil. This step helps the taquitos achieve a golden, crispy exterior when baked.
Bake the Taquitos: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Halfway through the baking time, flip the taquitos to ensure even crispiness on all sides. Bake until they are golden brown and crispy on the outside.
Serve and Enjoy: Remove the taquitos from the oven and let them cool for a minute or two. Serve warm with your favorite toppings such as guacamole, sour cream, additional salsa, diced tomatoes, or sliced jalapeños for extra flavor.

Notes

Warming the tortillas before rolling helps prevent cracking and makes rolling easier.
Use rotisserie chicken for a quick shortcut; leftover cooked chicken works well too.
Adjust the salsa heat level to suit your taste preference.
Flipping the taquitos halfway through baking ensures even crispiness.
Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to retain crispiness.

Keywords: chicken taquitos, oven-baked taquitos, crispy chicken taquitos, Mexican appetizer, easy party snacks, baked chicken rolls