Hello World KitchenBeta

Crispy Baked Chicken Taquitos

Crispy on the outside, cheesy and flavorful on the inside, these baked chicken taquitos are a healthier alternative to deep-fried versions without sacrificing any crunch. Perfect for an appetizer, game day snack, or a fun family dinner.

Prep 15 min Cook 20 min Total 40 min Level Easy

Serves 4

Ingredients

Filling

2 cups Cooked chicken — Shredded (rotisserie chicken works great)
4 oz Cream cheese — Softened to room temperature
1 cup Mexican blend cheese — Shredded
0.25 cup Salsa — Your preferred heat level
1 teaspoon Chili powder
0.5 teaspoon Ground cumin
0.5 teaspoon Garlic powder
0.5 teaspoon Onion powder
0.25 teaspoon Salt — Adjust to taste depending on the saltiness of your chicken

Assembly

12 pieces Corn tortillas — 6-inch size (yellow or white corn)
2 tablespoons Olive oil or cooking spray — For brushing the taquitos

Garnishes & Serving (Optional)

0.5 cup Guacamole (optional) — For dipping
0.5 cup Sour cream (optional) — For dipping
2 tablespoons Fresh cilantro (optional) — Chopped

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
~5 min
A high oven temperature is key to getting the taquitos crispy without deep frying.
In a large mixing bowl, combine the softened cream cheese, salsa, chili powder, cumin, garlic powder, onion powder, and salt. Mix until smooth and well combined.
~5 min
If your cream cheese is too firm, microwave it for 10-15 seconds before mixing.
Fold the shredded chicken and shredded Mexican blend cheese into the cream cheese mixture until evenly distributed.
~2 min
Warm the corn tortillas to make them pliable so they don't crack when rolling. Wrap them in a damp paper towel and microwave for 30-45 seconds until soft and steaming.
~2 min
Work with a few tortillas at a time to prevent them from drying out while you roll the others.
Place about 2 tablespoons of the chicken filling in a line across the lower third of a warmed tortilla. Roll it up tightly and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
~5 min
Don't overfill the tortillas, or the filling will spill out the ends during baking.
Lightly brush the tops of the rolled taquitos with olive oil, or spray them generously with cooking spray. This helps them get crispy and golden brown in the oven.
~1 min
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the shells are crispy.
~20 min
For an even crispier shell, you can broil them for the last 1-2 minutes, watching carefully so they don't burn.
Remove from the oven and let rest for 5 minutes before serving. The filling will be very hot.
~5 min

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

550

Sodium (mg)

Cholesterol (mg)

Equipment

Large baking sheet
Parchment paper
Large mixing bowl
Damp paper towels
Pastry brush

Tips & Storage

To prevent corn tortillas from cracking, make sure they are thoroughly warmed and slightly damp before rolling.
Flour tortillas can be substituted if you prefer, though traditional taquitos use corn.
You can freeze these taquitos unbaked! Roll them up, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cook time.
Storage: Store leftover taquitos in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer at 350°F for 3-5 minutes, or in the oven at 375°F until warmed through and crispy. Avoid microwaving, as they will become soggy.