introduction
Crunchy Oven-Baked Chicken Taquitos are a simple, satisfying snack or meal: spiced shredded chicken and melty cheese wrapped in tortillas and baked until crisp. This crowd-pleaser is easy to scale for parties or weeknight dinners and pairs well with fresh salsas and dips. For other crowd-friendly Mexican-inspired ideas, try this cheese chicken enchiladas recipe for a complementary main.
why make this recipe
These taquitos deliver crispy texture with a tender, cheesy filling while avoiding deep frying. They’re faster and less messy than fry-based taquitos, freezer-friendly, and customizable for picky eaters. Use leftover rotisserie chicken or poached chicken for an efficient cleanup and quick assembly.
how to make Crunchy Oven-Baked Chicken Taquitos
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, and chopped onion. Mix until well combined.
- Place a small amount of the chicken mixture onto a tortilla, roll it tightly, and place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling.
- Bake for 20-25 minutes or until golden and crispy.
- Serve hot and enjoy!
Ingredients :
2 cups cooked, shredded chicken, 1 cup shredded cheddar cheese, 1/2 cup cream cheese, softened, 1/4 cup finely chopped onion
Directions :
Preheat the oven to 400°F (200°C). In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, and chopped onion. Mix until well combined. Place a small amount of the chicken mixture onto a tortilla, roll it tightly, and place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling. Bake for 20-25 minutes or until golden and crispy. Serve hot and enjoy!
how to serve Crunchy Oven-Baked Chicken Taquitos
Serve immediately with sides like guacamole, pico de gallo, sour cream, or a tangy salsa verde. A squeeze of fresh lime brightens the flavors. For a fuller meal, add a simple rice and black bean salad or a crisp green salad on the side.
how to store Crunchy Oven-Baked Chicken Taquitos
Cool completely before storing. Refrigerate in an airtight container for up to 3 days. To re-crisp, place on a baking sheet and bake at 375°F (190°C) for 8–10 minutes or until hot and crunchy. For longer storage, freeze on a tray until firm, then transfer to a freezer bag for up to 2 months; reheat from frozen at 375°F (190°C) for 15–20 minutes.
tips to make Crunchy Oven-Baked Chicken Taquitos
- Use warm tortillas to prevent cracking; microwave a few seconds or wrap in foil and warm in the oven.
- Don’t overfill — a thin line of filling rolls more tightly and crisps better.
- Brush or spray a light coating of oil on the tortillas before baking for extra crunch and golden color.
- For added flavor, mix in a pinch of cumin, chili powder, or chopped cilantro.
- If you like dipping sauces, make a quick crema by mixing sour cream with lime juice and a touch of salt.
For a different pasta side or idea, see this chicken bacon ranch pasta.
variation (if any)
- Cheese-forward: increase cheddar or add Monterey Jack for a gooey center.
- Spicy: stir in chopped jalapeño or a dash of hot sauce.
- Veggie-packed: add finely diced bell pepper or corn to the filling.
- Beef or pork: swap chicken for seasoned ground beef or shredded pork for another take.
FAQ
Q: Can I use corn tortillas?
A: Yes — warm them first to reduce cracking. Corn tortillas may be a bit denser and will crisp differently than flour tortillas.
Q: How many taquitos does this recipe make?
A: Yield depends on tortilla size and filling per roll; typically 12–16 taquitos.
Q: Can this be made ahead?
A: Assemble and freeze unbaked on a tray, transfer to a bag, and bake from frozen adding a few extra minutes.
Conclusion
For more oven-baked taquito inspiration and step-by-step photos, check out Crispy Baked Chicken Taquitos – I Wash You Dry. If you want a quick variation or another recipe approach, visit Crispy Baked Chicken Taquitos – Mom’s Kitchen Handbook.
Crunchy Oven-Baked Chicken Taquitos
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, and chopped onion. Mix until well combined.
- Place a small amount of the chicken mixture onto a tortilla, roll it tightly, and place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling.
- Bake for 20-25 minutes or until golden and crispy.
- Serve hot with sides like guacamole, pico de gallo, sour cream, or salsa verde.
