Crunchy Oven-Baked Chicken Taquitos Recipe | Easy Mexican-Inspired Dinner
Golden, crispy, and packed with flavor—these oven-baked chicken taquitos are filled with juicy shredded chicken and gooey melted cheese. A healthier twist on the classic fried taquitos, they’re perfect for family dinners, parties, or quick weeknight meals.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet (optional for warming tortillas)
- Pastry brush or spray oil
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup salsa or pico de gallo
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- 12 corn tortillas (or gluten-free alternative)
- 2 tbsp olive oil (for brushing)
- Salt & pepper to taste
- Dips: guacamole, salsa, sour cream (optional)
Instructions
- Preheat oven: Set to 425°F (220°C). Line baking sheet with parchment paper.
- Prepare filling: In a bowl, mix shredded chicken, cheese, salsa, and spices.
- Warm tortillas: Heat briefly in a skillet or microwave to make pliable.
- Fill & roll: Place 2–3 tbsp filling on each tortilla, roll tightly, and place seam-side down on baking sheet.
- Brush with oil: Lightly brush or spray tortillas with olive oil for crispiness.
- Bake: Bake 15–20 minutes until golden and crunchy.
- Serve: Let cool slightly, then serve with dips and sides.
Notes
- For extra crunch: Flip taquitos halfway through baking.
- Make-ahead: Freeze unbaked taquitos; bake straight from frozen with extra cook time.
- Variations: Try BBQ chicken, black bean & cheese, or spicy jalapeño fillings.
- Tip: Cover rolled taquitos with a damp towel before baking to prevent cracking.
- Pairings: Mexican rice, refried beans, or a fresh salad complete the meal.