These Easy Chicken Taquitos are a weeknight lifesaver—crispy, golden, and packed with flavorful shredded chicken. They bake up perfectly crunchy without deep-frying and are endlessly adaptable. Everyone loves these handheld bundles for dinner, parties, or snacks.
Craving a delicious Easy Chicken Taquitos? You've come to the right spot! From Dinner Ideas favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Easy Chicken Taquitos
- Crispy without frying: Baking delivers that satisfying crunch with less oil and mess.
- Versatile filling: Easily swap spices, proteins, or add veggies based on what you have.
- Make-ahead friendly: Assemble ahead and bake when ready—perfect for busy schedules.
- Family-friendly fun: Handheld and dippable, these are a hit with kids and adults alike.
Ingredients & Tools
- 2 cups cooked shredded chicken
- 8–10 corn tortillas (6-inch size)
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup salsa (your favorite variety)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- 2 tbsp olive oil or cooking spray
- Salt and black pepper to taste
- Optional toppings: sour cream, guacamole, chopped cilantro, lime wedges
Tools: baking sheet, parchment paper, medium mixing bowl, pastry brush or spray bottle
Notes: Fresh, pliable corn tortillas roll without cracking. Don’t skip the spices—they transform simple shredded chicken into something special.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 18 g |
| Fat: | 12 g |
| Carbs: | 24 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Warm those tortillas properly. This is the single most important step for rollable tortillas that don’t crack. A quick heat in a dry skillet or microwave makes them pliable.
- Don’t overfill the tortillas. Too much filling and they’ll burst open during baking. About two tablespoons of filling per taquito is the sweet spot.
- Use freshly shredded cheese when possible. Pre-shredded cheese contains anti-caking agents that can affect melting—freshly grated gives you that perfect gooey texture.
- Pat your chicken dry after shredding. Excess moisture can make your taquitos soggy. A quick blot with paper towels ensures maximum crispiness.
How to Make Easy Chicken Taquitos
Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix everything until well combined—you’ll notice the spices coating the chicken evenly and the cheese starting to bind everything together.
Step 2: Warm your tortillas to make them pliable. You can do this by heating them one at a time in a dry skillet over medium heat for about 20 seconds per side, or by wrapping the stack in a damp paper towel and microwaving for 30-45 seconds. The tortillas should be warm and flexible without being crispy.
Step 3: Place about two tablespoons of the chicken mixture in a line down the center of each tortilla, leaving about an inch of space at the edges. Roll each tortilla tightly around the filling—the trick is to roll firmly but gently to avoid tearing. Place them seam-side down on your prepared baking sheet.
Step 4: Brush or spray the taquitos lightly with olive oil—this helps them achieve that beautiful golden color and crisp texture. Make sure they’re not touching on the baking sheet so the hot air can circulate evenly around each one.
Step 5: Bake for 15-20 minutes, or until the tortillas are golden brown and crispy. You’ll hear a faint sizzling sound and notice the edges starting to curl slightly. The cheese inside should be melted and bubbly—if you peek at one, you might see little cheesy bubbles escaping.
Step 6: Remove from the oven and let them rest for 2-3 minutes before serving. This brief cooling period allows the filling to set slightly so they don’t fall apart when you pick them up. They should feel firm and crisp to the touch.
Storage & Freshness Guide
- Fridge: Store cooled taquitos in an airtight container for up to 3 days.
- Freezer: Freeze unbaked taquitos on a baking sheet until solid, then transfer to freezer bags for up to 3 months.
- Reviving: Reheat in oven at 375°F for 8-10 minutes or air fryer at 375°F for 4-5 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Mexican street corn salad — The creamy, tangy flavors cut through the richness of the taquitos perfectly while adding fresh texture.
- Black bean and avocado salad — This simple, refreshing side provides cool contrast and makes the meal feel more complete.
- Cilantro lime rice — The bright, citrusy notes complement the spiced chicken filling and soak up any extra salsa beautifully.
Drinks
- Classic margarita — The citrusy kick and slight saltiness create the perfect flavor partnership with the spiced taquitos.
- Mexican coke — Made with real cane sugar, it has a cleaner sweetness that doesn’t overpower the spices in the filling.
- Horchata — The creamy cinnamon flavor provides a soothing contrast to the savory, slightly spicy taquitos.
Something Sweet
- Churros with chocolate dipping sauce — Continuing the crispy theme with a sweet ending that feels authentically celebratory.
- Tres leches cake — The light, milky sweetness provides the perfect cool-down after the savory main event.
- Mango sorbet — The tropical fruitiness cleanses the palate and adds a refreshing, light finish to the meal.
Top Mistakes to Avoid
- Mistake: Using cold tortillas straight from the fridge. Cold corn tortillas will crack and break when you try to roll them—always warm them first for flexibility.
- Mistake: Overcrowding the baking sheet. If the taquitos are too close together, they’ll steam instead of crisp up—give them their personal space.
- Mistake: Skipping the oil brush. Without that light coating of oil, the tortillas can become tough and dry rather than golden and crispy.
- Mistake: Rolling too loosely. A loose roll means filling spills out during baking—roll them snugly but gently to maintain structure.
Expert Tips
- Tip: Make a double batch for freezing. Arrange unbaked taquitos on a parchment-lined tray, freeze until solid, then transfer to freezer bags. Bake straight from frozen, adding 5-7 minutes to the cooking time.
- Tip: Add a secret layer of flavor. Spread a thin layer of refried beans inside the tortilla before adding the chicken mixture—it adds moisture and extra depth.
- Tip: Create a flavor-packed dipping station. Offer multiple sauces like chipotle crema, tomatillo salsa, and classic red salsa—it turns dinner into an interactive experience.
- Tip: Use rotisserie chicken for maximum convenience. The already-seasoned meat adds another dimension of flavor and saves you cooking time.
- Tip: For extra crispiness, use a wire rack. Placing the taquitos on a wire rack set over the baking sheet allows air to circulate underneath for all-around crunch.
FAQs
Can I make these taquitos ahead of time?
Absolutely! You can assemble them up to a day in advance—just cover tightly with plastic wrap and refrigerate. The baking time might need an extra 2-3 minutes since they’re starting cold. For longer storage, freeze them unbaked on a baking sheet until solid, then transfer to freezer bags. They’ll keep for up to 3 months and can go straight from freezer to oven.
What’s the best way to reheat leftover taquitos?
The oven is your best friend here—toaster ovens work great too. Reheat at 375°F for 8-10 minutes until crispy again. Avoid the microwave, which will make them soft and chewy. If you’re in a hurry, an air fryer at 375°F for 4-5 minutes works wonders for restoring that initial crunch.
Can I use flour tortillas instead of corn?
You can, but the result will be different. Flour tortillas create a softer, more burrito-like texture rather than the characteristic crispness of traditional taquitos. If using flour, reduce the baking time by 2-3 minutes since they brown faster. Corn tortillas really give you that authentic taquito experience though.
My tortillas keep cracking—what am I doing wrong?
This usually means they’re not warm enough or they’re too dry. Make sure to heat them until they’re very pliable—steaming works even better than dry heating. If they still crack, try brushing them very lightly with oil before filling—this adds flexibility. Older tortillas are more prone to cracking, so check the date on your package.
Can I make these vegetarian?
Definitely! Swap the chicken for black beans, sautéed mushrooms, or seasoned potatoes. For beans, mash them slightly so they hold together better. The cooking time remains the same. You might want to add a little extra cheese to help bind the vegetarian filling together—it makes rolling much easier.
Easy Chicken Taquitos
Make crispy, baked Easy Chicken Taquitos in just 35 minutes! This family-friendly recipe is perfect for a quick dinner or party snack. Get the simple recipe here!
Ingredients
For the Taquitos
-
2 cups cooked shredded chicken
-
8-10 corn tortillas (6-inch size)
-
1 cup shredded Monterey Jack or cheddar cheese
-
1/2 cup salsa (your favorite variety)
-
1 tsp ground cumin
-
1 tsp chili powder
-
1/2 tsp garlic powder
-
1/4 tsp smoked paprika
-
2 tbsp olive oil or cooking spray
-
Salt and black pepper (to taste)
-
Optional toppings (sour cream, guacamole, chopped cilantro, lime wedges)
Instructions
-
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix everything until well combined—you’ll notice the spices coating the chicken evenly and the cheese starting to bind everything together.01
-
Warm your tortillas to make them pliable. You can do this by heating them one at a time in a dry skillet over medium heat for about 20 seconds per side, or by wrapping the stack in a damp paper towel and microwaving for 30-45 seconds. The tortillas should be warm and flexible without being crispy.02
-
Place about two tablespoons of the chicken mixture in a line down the center of each tortilla, leaving about an inch of space at the edges. Roll each tortilla tightly around the filling—the trick is to roll firmly but gently to avoid tearing. Place them seam-side down on your prepared baking sheet.03
-
Brush or spray the taquitos lightly with olive oil—this helps them achieve that beautiful golden color and crisp texture. Make sure they’re not touching on the baking sheet so the hot air can circulate evenly around each one.04
-
Bake for 15-20 minutes, or until the tortillas are golden brown and crispy. You’ll hear a faint sizzling sound and notice the edges starting to curl slightly. The cheese inside should be melted and bubbly—if you peek at one, you might see little cheesy bubbles escaping.05
-
Remove from the oven and let them rest for 2-3 minutes before serving. This brief cooling period allows the filling to set slightly so they don’t fall apart when you pick them up. They should feel firm and crisp to the touch.06
Not what you're looking for?
