Description
These oven baked chicken taquitos are crispy, cheesy, and packed with flavor—perfect for a quick weeknight dinner or party snack. Baked instead of fried, they’re lighter but just as satisfying, and come together in under 30 minutes.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup cream cheese, softened (use light cream cheese for fewer calories)
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1/4 cup salsa (mild or spicy)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon chopped cilantro (optional)
- 12 small corn tortillas (or flour tortillas)
- 2 tablespoons olive oil (for brushing)
- Guacamole or sliced avocado (for serving, optional)
- Sour cream or Greek yogurt (optional)
- Extra salsa or pico de gallo (optional)
- Hot sauce (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- In a medium bowl, mix together shredded chicken, cream cheese, cheddar cheese, salsa, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cilantro until well combined and creamy. If the filling feels dry, add a spoonful of salsa or a drizzle of olive oil.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm them on a dry skillet for 10-15 seconds per side until soft and pliable.
- Spoon 2-3 tablespoons of filling onto the lower third of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Do not overfill.
- Using a pastry brush, lightly coat the tops and sides of each taquito with olive oil.
- Bake for 18-22 minutes, until taquitos are golden brown and edges are crispy. If using a wire rack, bake on the rack for extra crispiness.
- Check for doneness: taquitos should be firm, lightly crackling when tapped, and cheese may bubble at the seams. If pale, bake for another 2-3 minutes.
- Let taquitos cool for 2-3 minutes before serving.
- Serve hot, topped with guacamole, sour cream, salsa, or your favorite dip. Sprinkle with extra cilantro if desired.
Notes
Warm tortillas well before rolling to prevent cracking. Don’t overfill taquitos or they may burst open. For extra crunch, bake on a wire rack. Filling can be prepped up to 2 days ahead. Variations include vegetarian (swap chicken for beans), dairy-free (use plant-based cheese), and spicy (add jalapeños or chipotle). Leftovers reheat best in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 taquitos
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 3
- Protein: 22
Keywords: chicken taquitos, oven baked taquitos, easy dinner, Mexican, crispy taquitos, healthy taquitos, kid friendly, party food, weeknight meal