Quick Summary
These easy Baked Chicken Taquitos are stuffed with chicken and cheese and make a great appetizer or meal. These homemade taquitos are a family favorite! Plus, learn how to make taquitos you can freeze for later!
We make Chicken Taquitos ALL of the time. Taquitos are one of those recipes that we make over and over again. They are great for an easy weeknight meal, game day, or entertaining.
Taquitos are basically rolled up tacos, stuffed with your choice of meat and cheese, and then traditionally fried until crispy.
To keep these taquitos on the healthier side, we bake them in the oven. Don’t worry, you won’t miss the frying, they still get nice and crispy in the oven.
Taquitos are usually made with corn tortillas and flautas are usually made with flour tortillas. We love using corn tortillas for these taquitos. They are gluten-free and so delicious!
You can serve taquitos as an appetizer or as a meal, it just depends on how many you eat.:) They are perfect for parties because you can make them in advance and put out all of the toppings for your guest to enjoy.
If you are looking for a vegetarian taquito recipe, make sure you check out our Black Bean Cheese Taquitos, they are really good too!
Ingredients
The ingredient list is simple!
- Shredded chicken– we use rotisserie chicken to keep things super easy, but you can use leftover shredded chicken.
- Spices: cumin, chili powder, garlic powder, and paprika
- Fresh lime juice– just a little to brighten things up!
- Shredded cheese- you can use cheddar, Mexican blend cheese, Monterey jack, or even pepper jack if you want a little kick.
- Corn tortillas– look for the freshest tortillas you can find.
How to Make Taquitos
- Preheat the oven to 425 degrees F. You want the oven nice and HOT so the taquitos will crispy up. Spray a large baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, combine the shredded chicken with the spices and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
- Pro tip, to prevent the tortillas from tearing, heat them up in the microwave. Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.
- Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos. If the tortillas tear a little, it is ok.
- Spray the taquitos generously with oil. Bake until taquitos are golden brown and crispy.
Toppings
We love adding lots of fun toppings!
- Shredded lettuce
- Diced tomatoes
- Cilantro
- Guacamole
- Pico de gallo or Salsa
- Queso Fresco
- Sour cream or plain Greek yogurt
- Jalapeño slices
- Sliced green onion
Serving Suggestions
These side dishes go great with taquitos!
How to Store
- Leftover taquitos will keep in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and spray with cooking oil. Bake in a 350 degree F oven for about 15 minutes or until they are warm and crispy. You can also reheat in an air fryer.
- You can freeze the taquitos before you bake them. Place the taquitos on a baking sheet and freeze. When frozen, place taquitos in a freezer bag and freeze for up to one month. When ready to bake, preheat the oven to 425 degrees F and place frozen taquitos on a large baking sheet. Spray with nonstick cooking spray. Bake for 15-20 minutes.
Taco Recipes
Chicken Taquitos
These easy Baked Chicken Taquitos are stuffed with chicken and cheese and make a great appetizer or meal. These homemade taquitos are a family favorite! Plus, learn how to make taquitos you can freeze for later!
For the Taquitos:
- 2 cups shredded chicken, we use rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 teaspoons fresh lime juice
- 1 cup shredded cheddar or Mexican blend cheese
- 20 corn tortillas
Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.
Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
Store leftover taquitos in an airtight container in the refrigerator for up to 4 days. You can also freeze taquitos. See the post for instructions.
Serving: 20g, Calories: 132kcal, Carbohydrates: 11g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 123mg, Potassium: 103mg, Fiber: 1g, Vitamin A: 105IU, Vitamin C: 0.2mg, Calcium: 65mg, Iron: 0.7mg
Have you tried this recipe?
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