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Baked Chicken Taquitos

These Baked Chicken Taquitos are warm, crunchy, and packed with shredded chicken, spices, and cheese, making them a perfect quick dinner or party dish.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked, shredded chicken Rotisserie chicken or leftover roast chicken work beautifully.
  • 1 cup shredded cheddar or Monterey Jack cheese Use pepper jack for more heat.
  • 1/2 cup Greek yogurt or sour cream Greek yogurt keeps it lighter.
  • 1/4 cup finely chopped cilantro Parsley is a milder substitute if you prefer.
  • 1 small jalapeño, seeded and minced Omit for a child-friendly version.
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Juice of 1 lime
  • to taste Kosher salt and black pepper
For assembly
  • 12 small corn or flour tortillas Corn gives authentic texture; flour is more pliable.
  • 1 tablespoon olive oil For brushing, cooking spray can also be used.
For serving (optional)
  • guacamole, salsa, sour cream, or pickled onions

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine the shredded chicken, cheese, Greek yogurt, chopped cilantro, minced jalapeño (if using), cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Stir until everything is evenly coated.
  3. Warm the tortillas for 20–30 seconds in the microwave wrapped in a damp towel, or toast lightly on a dry skillet.
  4. Place about 2 tablespoons of the filling near one edge of a tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas.
  5. Lightly brush or spray the assembled taquitos with olive oil or cooking spray.
Baking
  1. Bake for 18–22 minutes, turning once halfway through, until they are deeply golden and crisp.
  2. Let them rest for 2 minutes before serving.

Notes

These taquitos can be made ahead of time and baked just before serving. Store in an airtight container for up to 3 days, or freeze for up to 2 months.