Golden, crispy, and packed with savory flavor, these Easy Baked Chicken Taquitos are a go-to when you’re craving something satisfying without the hassle of deep frying. Perfect for weeknight dinners, game-day snacks, or make-ahead lunches, this recipe brings together tender shredded chicken, melted cheese, and warm spices all wrapped in a perfectly toasted tortilla.

The best part? They come out of the oven with a satisfying crunch and none of the grease. You can dip them, top them, or just devour them straight off the tray. Whether you have leftover rotisserie chicken or you’re whipping up a fresh batch of seasoned chicken breast, these taquitos adapt to what you have in your kitchen.

Preparation Phase & Tools to Use

Getting your taquitos just right depends on a few trusty tools:

Baking Sheet: This is your stage for crisping. Choose a heavy-duty sheet that distributes heat evenly.
Parchment Paper or Silicone Baking Mat: Keeps the taquitos from sticking and helps achieve that golden finish without extra oil.
Mixing Bowl: For combining the chicken filling. A wide one gives you room to mix without spilling.

Tongs or Small Spatula: Useful for flipping or transferring taquitos without tearing them.
Brush (Optional): To lightly coat the tortillas with oil before baking for that crispy edge.

Having these ready will make your prep smooth and your results consistently delicious.

Ingredients for the Easy Baked Chicken Taquitos

Shredded Chicken: The core of the filling. Use rotisserie, leftover chicken, or fresh cooked breast.
Shredded Cheese (Cheddar or Mexican Blend): Adds melty, gooey richness that binds the filling.
Soft Tortillas (flour or corn): The vessel. Flour tortillas crisp beautifully in the oven.

Cream Cheese: For a creamy texture and tangy bite in the filling.
Taco Seasoning: Delivers instant flavor with a spicy-smoky kick.
Salsa or Enchilada Sauce: Adds moisture and a layer of flavor inside the taquitos.

Olive Oil or Cooking Spray: Ensures a crispy, golden exterior during baking.

How To Make the Easy Baked Chicken Taquitos

Step 1: Prep the Filling

In a large mixing bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, and taco seasoning. Mix until everything is well incorporated and creamy.

Step 2: Warm the Tortillas

Warm your tortillas in the microwave for 20-30 seconds between damp paper towels. This keeps them pliable and easy to roll.

Step 3: Fill and Roll

Place about 2 tablespoons of filling across the bottom third of each tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet.

Step 4: Bake to Golden Perfection

Lightly brush each taquito with olive oil or spray with cooking spray. Bake at 425°F (220°C) for 15-20 minutes, or until golden and crisp.

Step 5: Serve Hot

Remove from the oven and let cool for a few minutes. Serve with your favorite salsa, guacamole, or sour cream.

Serving and Storing These Taquitos

These taquitos are best enjoyed fresh out of the oven, crisp and golden. Serve them as an appetizer, a party snack, or a main dish with sides like Mexican rice, beans, or a fresh salad.

For storing, let them cool completely and refrigerate in an airtight container for up to 4 days. To reheat, bake at 375°F for 8-10 minutes to bring back that signature crunch. Avoid microwaving if possible—it softens the tortillas.

You can also freeze them! Arrange on a baking sheet to flash freeze for an hour, then transfer to a freezer bag. Reheat from frozen in the oven for about 15-20 minutes at 375°F.

Frequently Asked Questions

How do I keep taquitos from unrolling during baking?

Place them seam-side down on the baking sheet. If needed, you can secure them with a toothpick until baked.

Can I make these taquitos ahead of time?

Yes! You can assemble and refrigerate them up to a day in advance. Just bake when you’re ready.

What’s the best type of chicken to use?

Rotisserie chicken is the fastest and adds great flavor, but leftover grilled or poached chicken works just as well.

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and more delicate. Warm them extra well to prevent cracking.

What are some good toppings or dips?

Sour cream, guacamole, pico de gallo, or chipotle ranch make fantastic additions!

How do I make them spicier?

Add diced jalapeños or hot sauce to the filling for a fiery upgrade.

Want More Chicken Ideas?

If you love these Easy Baked Chicken Taquitos, you’ll probably enjoy these other flavor-packed chicken favorites:

Longhorn Parmesan Chicken for a crispy, cheesy skillet meal.
Sweet Garlic Chicken in the Crockpot for effortless weeknight comfort.

Chicken Cordon Bleu Casserole if you’re craving creamy, cheesy layers.
Savory Chicken Wraps with Garlic Cream Sauce for bold flavor in a soft wrap.
One-Pan Garlic Herb Chicken with Potatoes & Green Beans for an all-in-one hearty dinner.

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And let me know in the comments how yours turned out. Did you go classic or add your own twist with spicy salsa or chipotle crema?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Easy Baked Chicken Taquitos

Author: Olivia McKenney

Print Recipe

Description

Golden, crispy, and baked—not fried—these Easy Baked Chicken Taquitos are filled with creamy, cheesy seasoned chicken, then rolled into tortillas and baked to perfection. They’re the perfect make-ahead meal, game-day appetizer, or freezer-friendly snack.

Ingredients

2 cups shredded chicken

1 cup shredded cheese (cheddar or Mexican blend)

8 soft tortillas (flour or corn)

4 ounces cream cheese, softened

2 tablespoons taco seasoning

1/4 cup salsa or enchilada sauce

1 tablespoon olive oil or cooking spray

Instructions

1. In a large bowl, mix shredded chicken, cream cheese, shredded cheese, salsa, and taco seasoning until smooth and combined.

2. Warm the tortillas for 20–30 seconds in the microwave between damp paper towels until soft and flexible.

3. Spoon about 2 tablespoons of filling near the edge of each tortilla, then roll tightly.

4. Place rolled taquitos seam-side down on a parchment-lined baking sheet.

5. Brush each taquito lightly with olive oil or spray with cooking spray for a crispier finish.

6. Bake in a preheated oven at 425°F (220°C) for 15–20 minutes, or until golden and crispy.

7. Let them cool for a few minutes before serving. Serve with salsa, sour cream, or guacamole.

Notes

For best results, warm tortillas well to avoid cracking while rolling.

Freeze unbaked taquitos for quick future meals—just bake straight from frozen.

Don’t skip the oil or spray—it’s key to getting that golden crisp in the oven.