There’s something about the moment when hunger sneaks up on you, and all you want is a snack that’s both comforting and exciting. Baked chicken taquitos fit that craving perfectly—crispy, cheesy, and packed with flavor without the heaviness of frying. They’re the kind of treat that’s just as welcoming during a lazy weeknight as they are when friends pop by unexpectedly.
One evening, the kitchen filled with the warm scent of cumin and melted cheese as the taquitos baked to golden perfection. I remember the satisfying crunch as I bit into one, the gentle heat of the spices mingling with the tender chicken and fresh cilantro. It was a simple pleasure, but it anchored the moment—a cozy pause in a busy day. The kind of dish that invites you to slow down, dig in, and savor each bite.
- Crunchy texture without the guilt of frying
- Rich, layered flavors from a blend of spices and cheeses
- Quick prep and bake time for busy nights
- Perfect for snacking or turning into a full meal
- Great for leftovers that reheat beautifully
If you’re wondering whether these taquitos will satisfy the whole family, rest assured—they’ve become a favorite in my house, disappearing fast from the plate and making even picky eaters ask for seconds.
PrintBaked Chicken Taquitos
Crispy and flavorful baked chicken taquitos made with shredded chicken, cheese, and spices wrapped in corn tortillas. A healthier alternative to fried taquitos, perfect for a snack or meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
Ingredients
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
12 corn tortillas
Cooking spray
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, chopped onion, cilantro, ground cumin, chili powder, garlic powder, and salt. Mix well to combine.
Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
Place about 2 tablespoons of the chicken mixture on one end of each tortilla and roll tightly to form a taquito.
Place the rolled taquitos seam side down on a baking sheet lined with parchment paper.
Lightly spray the taquitos with cooking spray to help them crisp up in the oven.
Bake for 20-25 minutes or until the tortillas are crispy and golden brown.
Remove from the oven and let cool for 2 minutes before serving.
FAQ
Can I make these ahead of time? Absolutely. Prepare and roll the taquitos, then refrigerate them before baking. They’re also excellent reheated from leftovers.
What dipping sauces go well with baked taquitos? Salsa, guacamole, or a simple sour cream dip all complement the crispy, flavorful filling beautifully.
Can I use flour tortillas instead of corn? Corn tortillas hold up best for that authentic texture and crispiness, but flour tortillas can be used if that’s what you have on hand.
Are these taquitos freezer-friendly? Yes, you can freeze them before baking. Bake directly from frozen, just add a few extra minutes to the cooking time.
Ready to enjoy a snack that’s both crispy and comforting? Grab your baking sheet and let these baked chicken taquitos bring a little warmth and crunch to your day.