If you love the satisfying crunch of taquitos but want a healthier, easier version, these Crunchy Oven-Baked Chicken Taquitos are exactly what you need. They’re filled with tender shredded chicken, gooey cheese, and zesty spices—all wrapped in crispy, golden tortillas that bake to perfection. No deep fryer, no fuss—just simple, crave-worthy flavor straight from your oven.
I first made these taquitos for a game night, and they disappeared in minutes. Once, I added a spoonful of cream cheese to the filling for an extra creamy twist—it was a hit! They’re perfect as an appetizer, snack, or main dish, and you can customize them endlessly. Serve them with salsa, guacamole, or creamy cilantro sauce, and you’ll have everyone reaching for seconds.
Why You’ll Love This Recipe
These Crunchy Oven-Baked Chicken Taquitos are everything you love about the fried version but lighter, easier, and just as flavorful. The tortillas bake up crispy and golden, while the cheesy chicken filling stays juicy and packed with spice. They’re freezer-friendly, great for meal prep, and perfect for parties, lunches, or quick dinners.
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Crunchy Oven-Baked Chicken Taquitos: Crispy, Cheesy, and Totally Addictive
- Total Time: 30 mins
- Yield: 12 taquitos
- Diet: Halal
Description
Crispy, golden-brown chicken taquitos baked to perfection in the oven — stuffed with seasoned shredded chicken, creamy cheese, and spices for a quick and flavorful meal or snack.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 4 ounces cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup salsa or diced tomatoes with green chiles
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- 10–12 small flour or corn tortillas
- 2 tablespoons olive oil or cooking spray
- Fresh cilantro, sour cream, and salsa for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, mix together shredded chicken, cream cheese, cheddar, Monterey Jack, salsa, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until well combined.
- Warm the tortillas slightly in the microwave (10–15 seconds) to make them easier to roll.
- Spoon 2–3 tablespoons of the chicken mixture onto the lower third of each tortilla, then roll tightly and place seam-side down on the baking sheet.
- Lightly brush or spray each taquito with olive oil or cooking spray for crispiness.
- Bake for 15–20 minutes, flipping halfway through, until golden and crispy.
- Remove from oven and let cool slightly before serving. Serve with sour cream, guacamole, or salsa for dipping.
Notes
- For extra crunch, broil the taquitos for 1–2 minutes at the end of baking.
- Use leftover chicken or turkey for a quick shortcut.
- These freeze well — freeze before baking and cook directly from frozen for 20–25 minutes.
- Try adding chopped jalapeños or green chiles for a spicier version.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course / Appetizer
- Method: Baked
- Cuisine: Mexican-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shredded cooked chicken – The heart of the filling; a great use for rotisserie chicken.
Cream cheese (softened) – Adds creamy texture and helps bind the filling together.
Shredded cheddar or Monterey Jack cheese – Melts beautifully and adds rich, gooey flavor.
Sour cream – Keeps the filling moist and tangy.
Salsa or diced green chilies – Adds zest and a mild kick.
Taco seasoning – Brings all the Tex-Mex flavor you love.
Garlic powder and onion powder – Add depth and warmth.
Small flour or corn tortillas – The crispy shell that holds everything together.
Olive oil or cooking spray – Helps the tortillas crisp up perfectly in the oven.
Salt and pepper – Essential for balanced flavor.
Fresh cilantro (optional) – For garnish and a burst of freshness.
Directions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly grease it with cooking spray or olive oil.
- Make the filling: In a large bowl, mix together the shredded chicken, cream cheese, shredded cheese, sour cream, salsa, taco seasoning, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the taquitos: Warm the tortillas slightly (in the microwave for about 20 seconds) to make them more pliable. Spoon 2 tablespoons of filling onto one edge of each tortilla and roll tightly.
- Arrange on baking sheet: Place the taquitos seam-side down on the prepared baking sheet. Lightly brush or spray the tops with olive oil or cooking spray.
- Bake: Bake for 15–20 minutes, turning halfway through, until golden brown and crispy.
- Serve: Serve warm with your favorite dipping sauces—salsa, guacamole, or creamy ranch dressing. Garnish with chopped cilantro if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 12–15 taquitos and serves 4 to 6 people. It takes about 35 minutes total—15 minutes of prep and 20 minutes of baking. Perfect for a quick dinner or a shareable appetizer.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F (200°C) oven or air fryer for 5–7 minutes until crisp again. You can also freeze unbaked taquitos—just assemble, freeze on a baking sheet, and transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 5–7 extra minutes to the cooking time.
Variations and Customizations
Buffalo Chicken Taquitos
Add buffalo sauce and blue cheese crumbles for a spicy, tangy twist.
BBQ Chicken Taquitos
Mix the filling with barbecue sauce and cheddar for a smoky flavor.
Spicy Jalapeño Taquitos
Add diced jalapeños or a pinch of cayenne for heat lovers.
Veggie Taquitos
Replace the chicken with sautéed veggies like bell peppers, corn, and black beans.
Cheesy Ranch Chicken Taquitos
Mix ranch seasoning into the filling for a creamy, herby flavor.
Air Fryer Version
Air fry at 400°F (200°C) for 7–9 minutes until golden and crisp.
FAQs
1. Can I use corn tortillas instead of flour?
Yes, just warm them up first so they don’t crack when rolling.
2. Can I use leftover chicken?
Absolutely—rotisserie or leftover roasted chicken works perfectly.
3. Can I make them ahead of time?
Yes, assemble the taquitos and refrigerate or freeze until ready to bake.
4. Can I make them spicier?
Add jalapeños, hot sauce, or extra taco seasoning for more heat.
5. Can I bake them on foil instead of parchment paper?
Yes, but parchment ensures crispier bottoms and easier cleanup.
6. Can I use different cheeses?
Yes—try pepper jack, mozzarella, or a Mexican blend for variation.
7. Can I fry them instead of baking?
Yes, fry in hot oil (350°F/175°C) for 2–3 minutes per side until golden.
8. Can I make them gluten-free?
Use gluten-free tortillas and double-check the seasoning mix.
9. What’s the best dipping sauce?
Guacamole, salsa, chipotle mayo, or queso dip are all great choices.
10. Can I turn these into a meal?
Yes, serve with Mexican rice, black beans, or a simple salad for a complete dinner.
Conclusion
Crunchy Oven-Baked Chicken Taquitos are the perfect combination of crispy, cheesy, and satisfying—all without the mess of frying. With their golden shells and flavorful chicken filling, they’re a hit for family dinners, parties, or snacks on the go. Easy to make, fun to eat, and endlessly customizable, these taquitos bring all the flavor of your favorite Mexican takeout—right from your own oven.
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