Name: Crispy Baked Chicken Taquitos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked and shredded chicken; 4 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 cup salsa; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp ground cumin; Salt and pepper to taste; 10–12 small flour or corn tortillas; Cooking spray or olive oil spray

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Golden and crunchy, these Crispy Baked Chicken Taquitos are loaded with juicy shredded chicken, melty cheese, and bold seasonings—all wrapped up in a perfectly crisp tortilla. I bake them instead of frying, so they’re lighter but still packed with all the flavor and texture I love from classic taquitos.

Crispy Baked Chicken Taquitos

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked and shredded chicken

4 oz cream cheese, softened

1 cup shredded cheddar cheese

½ cup salsa (I use my favorite kind)

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon ground cumin

Salt and pepper to taste

10–12 small flour or corn tortillas

Cooking spray or olive oil spray

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper or giving it a light grease.

In a large bowl, I mix the shredded chicken, cream cheese, cheddar cheese, salsa, chili powder, garlic powder, onion powder, cumin, salt, and pepper until it’s creamy and well combined.

I warm the tortillas in the microwave (wrapped in a damp paper towel for 20–30 seconds) so they roll more easily without tearing.

Then I spoon about 2–3 tablespoons of the chicken filling onto the lower third of each tortilla, roll them up tightly, and place them seam-side down on the baking sheet.

For that golden crunch, I spray the tops lightly with cooking spray or brush with olive oil.

I bake the taquitos for 15–20 minutes, until they’re crisp and golden brown.

I serve them hot with guacamole, sour cream, or any dipping sauce I’m craving.

Servings and timing

This recipe makes about 10–12 taquitos.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: About 210 kcal per taquito

Variations

I sometimes swap cheddar for pepper jack if I want a little more heat.

For a different protein, I use cooked shredded beef or pulled pork.

I’ve also tried these with black beans added for a vegetarian twist (just replace the chicken).

Corn tortillas give a more traditional flavor, but flour tortillas work better if I want them extra crispy.

I like to throw in some chopped spinach or green onions when I want to sneak in extra veggies.

Storage/Reheating

I store leftover taquitos in an airtight container in the fridge for up to 3 days. To keep them crispy when reheating, I use the oven or toaster oven at 375°F for about 10 minutes. They also freeze well—I freeze them before baking and just bake from frozen, adding an extra 5–7 minutes to the cook time.

FAQs

How do I keep the taquitos from unrolling in the oven?

I make sure to place them seam-side down on the baking sheet, and if needed, I tuck the seam under slightly to help them hold their shape.

Can I make these taquitos ahead of time?

Yes, I often roll them up and store them in the fridge or freezer before baking. They hold up really well, and I just bake them when I’m ready to serve.

What’s the best way to cook the chicken for this recipe?

I usually use rotisserie chicken for ease, but any cooked shredded chicken works—boiled, baked, or even leftover grilled chicken.

Can I make these in an air fryer?

Yes! I air fry them at 400°F for 8–10 minutes, flipping halfway through. They get just as crispy with less time.

What dipping sauces go best with chicken taquitos?

I love serving them with sour cream, guacamole, salsa, or even a creamy chipotle sauce for an extra kick.

Conclusion

These crispy baked chicken taquitos are one of my favorite go-to recipes when I want something easy, comforting, and full of flavor. They’re perfect for a busy weeknight or feeding a hungry crowd, and I like that they can be adapted in so many ways. Whether I’m making them for dinner, freezing a batch for later, or serving them as a party snack, they never disappoint.

📖 Recipe:

Crispy Baked Chicken Taquitos

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Author: Cheryl
Total Time: 35 minutes
Yield: 10–12 taquitos
Diet: Low Fat

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Description

Golden and crunchy baked chicken taquitos filled with shredded chicken, cheese, and bold seasonings, all wrapped in tortillas and baked to perfection for a lighter, flavor-packed dish.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix the shredded chicken, cream cheese, cheddar cheese, salsa, chili powder, garlic powder, onion powder, cumin, salt, and pepper until well combined.
Warm the tortillas in the microwave wrapped in a damp paper towel for 20–30 seconds to make them more pliable.
Spoon 2–3 tablespoons of filling onto the lower third of each tortilla, roll tightly, and place seam-side down on the baking sheet.
Lightly spray the tops with cooking spray or brush with olive oil for crispiness.
Bake for 15–20 minutes, until crisp and golden brown.
Serve hot with your favorite dipping sauces like guacamole, sour cream, or salsa.