Amazing 12 Baked Chicken Taquitos

Name: Amazing 12 Baked Chicken Taquitos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 2 cups cooked chicken breast shredded (about 12 ounces); 1 cup shredded Monterey Jack cheese; 4 ounces cream cheese softened; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 12 small corn tortillas; 2 tablespoons olive oil brushed on tortillas

By anna Boncoeur On October 28, 2025

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If you’re anything like me, you crave that satisfying crunch of deep-fried food but absolutely hate the mess and the grease! That’s why I’m so thrilled to share my go-to recipe for chicken taquitos. Forget the oil bath; these babies are baked to golden perfection. I’m Anna, a passionate food lover, and I focus on sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and, honestly, way more joyful.

These chicken taquitos are my answer to busy weeknights when you need something fun that everyone actually eats!

Why You Should Choose These Baked Chicken Taquitos

I’ve spent years trying to simplify classic Mexican-inspired dishes without losing that incredible payoff we all look for. These baked taquitos are the result of that work! The absolute best part is that you get that fantastic, shatteringly crisp shell you dream about, but you skip the whole messy frying step. Seriously, just a little brush of olive oil and the oven does all the heavy lifting.

Prep time is ridiculously fast—we’re talking less than 15 minutes before they head into the oven. That speed means you can get dinner on the table faster than ordering takeout. Also, while they are baked, they don’t skimp on flavor. We pack the filling with sharp cheese and just the right blend of spices so every bite tastes like you spent all afternoon cooking.

For a busy home cook, this recipe hits all the marks: quick, healthier, packed with flavor, and delivering that necessary, satisfying crunch. Trust me, once you try rolling these up, you won’t go back to the old way!

Table Of content

Essential Ingredients for Perfect Chicken Taquitos

Okay, let’s talk about what goes inside these magic little rolls. The beauty of this recipe is that it uses simple pantry and fridge staples, but the combination is what truly makes them sing. You need enough filling to make 12 taquitos, and the secret to that creamy texture is using two types of cheese!

You must have cooked chicken ready to go. I usually shred a couple of chicken breasts after poaching them, but rotisserie chicken works in a pinch if you’re really rushing. The filling needs to hold together well, so make sure your cream cheese is actually softened before you start mixing!

Preparing the Filling Components

Here is the lineup for the flavor bomb filling. Measure these out carefully; baking is chemistry, but cooking for your family is all about getting these ratios right!

You’ll need 2 cups of that shredded cooked chicken breast—that’s usually about 12 ounces of meat.
For the cheese blend, grab 1 cup of Monterey Jack (it melts beautifully) and 4 ounces of cream cheese that you’ve let sit out until it’s super soft.
For the seasoning, we’re using dried spices since fresh herbs don’t always play nice in a baked filling like this. We need 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of garlic powder. Don’t forget the seasoning basics: 3/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
The wrappers are 12 small corn tortillas, and for that golden, crispy finish, you’ll need 2 tablespoons of olive oil brushed on top.

Equipment Checklist for Making Chicken Taquitos

You don’t need any fancy gadgets for this recipe, which is another win for busy nights! I keep my equipment list short so setup is a breeze.

One large mixing bowl for combining the filling.
A rimmed baking sheet—this is crucial so the taquitos don’t roll away!
Parchment paper to line that sheet; trust me, cleanup is non-existent this way.
A pastry brush or silicone brush for applying that essential coat of olive oil.

Step-by-Step Instructions for Crispy Chicken Taquitos

This is where the magic happens! We keep the steps super straightforward so you can get these in the oven fast. Remember, preheating is your friend—don’t stick these in a cold oven or they’ll steam instead of crisping up!

Mixing and Preparing the Chicken Taquitos Filling

First things first, get your oven going! Set that temperature to 425 degrees Fahrenheit. While it heats up, line a rimmed baking sheet with parchment paper. This parchment is non-negotiable; it makes sure we get a crispy bottom without anything sticking!

Now for the filling. Grab that large bowl and toss in your 2 cups of shredded chicken. Add both the Monterey Jack and the softened cream cheese. It’s important that cream cheese is soft, otherwise, you’ll end up with little cold lumps instead of a smooth binder. Next, dump in all your spices: the chili powder, cumin, garlic powder, salt, and pepper.

You need to mix this really well. I mean *really* well. Use a sturdy spoon or even your hands if you need to get in there! You want every shred of chicken coated, and the cheese needs to be fully incorporated so that when you bite into the finished taquito, the filling stays snug inside and doesn’t crumble apart. Don’t rush this part; a well-mixed filling is the key to keeping things neat.

Rolling and Securing the Chicken Taquitos

Here’s a tip Grandma always swore by for any rolled item: warm your tortillas! Corn tortillas crack if they are cold and stiff, and nobody wants a broken taquito shell when they are trying to roll it tight. You can do this quickly in a dry skillet over medium heat for about 15 seconds per side, or wrap the stack in a damp paper towel and microwave them for 30 seconds until they are pliable.

Lay out a warm tortilla. Spoon about 3 tablespoons of that delicious chicken mixture right across the lower third of the tortilla. Don’t overfill, or they’ll burst when they bake! Fold the sides in slightly, and then roll it up tightly from the bottom toward the top, just like rolling a tiny burrito. You want a snug package.

Place each rolled taquito seam-side down directly onto your prepared baking sheet. If the seam is up, it might unroll while baking, which is a disaster! Repeat until all 12 taquitos are lined up. They should look cozy, but not touching.

Baking for Maximum Crispness

We are almost there! Take your 2 tablespoons of olive oil and lightly brush the tops of all the taquitos. This oil is what helps them brown up beautifully and get that signature crunch. Don’t skip this step, or they’ll look pale and dry.

Slide that sheet into your 425°F oven. Bake them for 18 to 22 minutes. Keep an eye on them after the 18-minute mark. You are looking for them to be deep golden brown all over and feel firm when you gently tap them. They will smell incredible!

Once they are done, pull them out. Let them rest right there on the pan for just 3 minutes. This short rest helps them firm up a tiny bit more before you move them or serve them. That’s it! Crispy, flavorful, baked perfection!

Tips for Success with Your Chicken Taquitos

Even though this recipe is super forgiving, I’ve learned a few tricks over the years to guarantee you get that perfect crispy roll every single time. Pay attention to these small details, and you’ll avoid the dreaded soggy bottom!

First, make sure your filling isn’t too wet. If your cooked chicken was overly moist, or if your cream cheese was sitting out too long and got watery, your taquitos might steam instead of crisp. If the mix seems sloppy, add one extra tablespoon of shredded Monterey Jack cheese to help bind it up.

Second, remember that seam-side down placement we talked about? It’s vital! If you place them seam-side up, the rolling can loosen during baking, and you’ll end up with unwrapped chicken rolls rather than neat taquitos.

Finally, don’t overcrowd the baking sheet. If the taquitos are touching, they trap steam between them, making those sides soft. Give them a little breathing room on the parchment paper so the hot air can circulate and make the entire surface golden brown and crunchy. You deserve maximum crispness!

Storing and Reheating Your Leftover Chicken Taquitos

I rarely have leftovers because my family devours these, but when I do manage to hide a few, proper storage is key to keeping that crunch alive. Once they are completely cool—and I mean completely cool, otherwise condensation makes them soggy—place the extras in an airtight container.

You can keep them safely in the refrigerator for about three to four days. Don’t even think about leaving them on the counter! They are much better reheated than eaten cold, trust me.

To bring back that glorious crispness, the microwave is your enemy. You need dry heat. Pop them directly onto a baking sheet—no need to add more oil—and bake them again at 375°F for about 8 to 10 minutes. Use an instant-read thermometer to check the filling; make sure it hits that safe internal temperature of 165 degrees Fahrenheit before serving them to anyone. That’s the only way to guarantee they are perfectly safe and crispy again!

Frequently Asked Questions About Chicken Taquitos

I always get questions when people try making these for the first time, usually revolving around texture or swapping ingredients. It’s totally normal to want to adapt a recipe, but a few things really make these baked taquitos shine, so let’s clarify those potential sticking points!

Can I use flour tortillas instead of corn for these chicken taquitos?

You certainly can try it! Flour tortillas will work fine for rolling, but they won’t give you that classic, crisp taquito texture we are aiming for. Corn tortillas are naturally drier and thinner, which helps them bake up shatteringly crisp when brushed with oil. Flour tortillas tend to puff up a bit more and often stay chewy or soft. If you use flour, you might need to bake them longer at a higher temperature to get any crunch at all. Stick to corn for the best results!

What is the safest way to reheat chicken taquitos?

The oven or an air fryer is absolutely the way to go for reheating leftover chicken taquitos if you want them crispy. Never use the microwave for reheating if you care about texture! When you reheat, remember the food safety rule: the filling must reach 165 degrees Fahrenheit internally. Pop them on a baking sheet at 375 degrees until they are hot all the way through, checking the temperature with a reliable thermometer.

How to keep the filling moist when making a large batch of chicken taquitos?

If you are doubling or tripling this recipe, the filling can sometimes dry out while you’re busy rolling everything. My trick is to keep the finished filling covered tightly with plastic wrap right up until you are ready to roll. If you find the mix seems a little stiff after sitting out, just mix in one extra tablespoon of softened cream cheese per batch you scale up. That extra bit of fat and moisture acts like insurance against dryness!

Serving Suggestions for Homemade Chicken Taquitos

Now that you have 12 perfect, crispy rolls, what do you serve them with? These chicken taquitos are fantastic all on their own, but they really shine with some cool, fresh toppings to cut through that cheesy richness.

I always keep a jar of my quick fresh salsa ready—the bright tomatoes and cilantro are the perfect counterpoint. If you’re looking for something cooler than sour cream, try mixing a little lime juice and salt into plain Greek yogurt; it makes an amazing creamy dip!

For simple toppings, just shred some crisp iceberg lettuce and maybe sprinkle on a tiny bit of cotija cheese if you have some handy. Keep it light and fresh so you can enjoy that crunch!

Estimated Nutritional Profile for Chicken Taquitos

I always like to give everyone a general idea of what they’re eating, but remember these numbers are just my best estimate based on standard ingredient brands for a serving size of three taquitos. Cooking always changes things slightly, so take these as a helpful guide!

Nutritional Data Table

Nutrient	Amount (Per 3 Taquitos)
Calories	390
Total Fat	19 g
Carbohydrates	28 g
Protein	27 g

Disclaimer: These values are estimates based on the provided recipe data and serving size of 3 taquitos.

When You Are Ready to Make More Delicious Meals

I hope these baked chicken taquitos become a staple in your house just like they are in mine! If you tried them out, please let me know how they turned out in the comments below. A quick rating helps other busy cooks see how great they are. Happy cooking, and I’ll see you next time for another easy, flavorful weeknight win!

For more inspiration, check out my Pinterest boards!