Golden-crisp tortillas filled with a creamy, cheesy shredded chicken mixture — these Crispy Chicken Taquitos are one of my favorite quick meals. Whether I serve them as a game-day snack, easy weeknight dinner, or party appetizer, they never last long on the plate. Baked until perfectly crispy, they deliver all the flavor of fried taquitos without the extra mess or oil.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked, shredded chicken
1½ cups shredded Monterey Jack or Mexican‑blend cheese
4 oz (½ cup) cream cheese, softened
¼ cup salsa (choose mild, medium or hot)
½ teaspoon chili powder
½ teaspoon garlic powder
2 tablespoons fresh lime juice
½ teaspoon ground cumin
½ teaspoon salt
8 (6‑inch) flour tortillas (or 12 smaller ones)
1 tablespoon unsalted butter, melted (for brushing)
Cooking spray or light oil spray
Optional toppings: sour cream, guacamole, pico de gallo, chopped cilantro
Directions
I preheat my oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or greasing it lightly.
In a medium bowl, I mix together the shredded chicken, cheese, cream cheese, salsa, lime juice, and all the spices until everything is well combined.
To keep the tortillas from cracking, I microwave them for 10–15 seconds wrapped in a damp paper towel to make them soft and pliable.
I scoop about 3 tablespoons of the chicken mixture onto the bottom third of each tortilla, then roll them up tightly and place them seam-side down on the baking sheet.
I brush the tops of the taquitos with melted butter (or spray lightly with oil) and sprinkle a pinch of kosher salt if I want an extra crunch.
Then I bake the taquitos for 15–20 minutes, or until they turn golden and crispy.
I serve them hot with my favorite toppings or dipping sauces.
Servings and timing
This recipe makes approximately 8 large taquitos (or 12 smaller ones), depending on the size of the tortillas.
Prep Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 25–30 minutes
Calories: Around 240 kcal per large taquito (estimated)
Variations
I sometimes swap out the chicken for shredded rotisserie turkey or leftover beef for a new twist.
For a vegetarian version, I replace the chicken with black beans and corn.
When I want it extra spicy, I use hot salsa or add diced jalapeños to the mix.
I love using corn tortillas instead of flour for a more traditional take — just be sure to warm them well so they don’t crack.
If I want to make it even more indulgent, I top the baked taquitos with queso and chopped jalapeños for a nacho-style dish.
Storage/Reheating
I store any leftover taquitos in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them after baking by letting them cool completely, then placing them in a freezer-safe bag or container.
To reheat, I bake them at 375°F (190°C) for 10–15 minutes until crispy again. If reheating from frozen, I bake them for 20–25 minutes. I avoid microwaving if I want them to stay crispy.
FAQs
How do I keep the taquitos from unrolling in the oven?
I make sure to place them seam-side down on the baking sheet, and rolling them tightly around the filling helps them stay secure.
Can I make these taquitos ahead of time?
Yes, I often prepare and roll them in advance, then store them in the fridge (up to a day) or freezer (up to 3 months) before baking.
Do I have to use cream cheese in the filling?
Cream cheese makes the filling creamy and helps hold it together, but I can leave it out or use Greek yogurt or mashed avocado as a substitute.
Can I fry these taquitos instead of baking them?
Absolutely — I can shallow fry them in oil over medium heat until golden and crisp on all sides for a more traditional version.
What can I serve with chicken taquitos?
I like to serve them with sour cream, guacamole, pico de gallo, or a simple green salad for a fresh contrast. Mexican rice or refried beans also make great sides.
Conclusion
These Crispy Chicken Taquitos are the kind of recipe I keep on hand for busy nights, parties, or when I’m craving something comforting and crunchy. They’re quick to throw together, endlessly customizable, and easy to make in big batches for sharing or freezing. Once I make them, I find myself craving them again and again — and with so many ways to serve and adapt them, they never get boring.
Recipe:
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Crispy Chicken Taquitos
- Total Time: 30 minutes
- Yield: 8 large taquitos or 12 smaller ones
- Diet: Halal
Description
Golden-baked Crispy Chicken Taquitos filled with a creamy, cheesy shredded chicken mixture — perfect as a snack, appetizer, or quick dinner. Freezer-friendly, customizable, and kid-approved.
Ingredients
2 cups cooked, shredded chicken
1½ cups shredded Monterey Jack or Mexican‑blend cheese
4 oz (½ cup) cream cheese, softened
¼ cup salsa (mild, medium, or hot)
2 tablespoons fresh lime juice
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
8 (6‑inch) flour tortillas or 12 smaller ones
1 tablespoon unsalted butter, melted (for brushing)
Cooking spray or light oil spray
Optional toppings: sour cream, guacamole, pico de gallo, chopped cilantro
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or grease lightly.
- In a medium bowl, mix shredded chicken, cheese, cream cheese, salsa, lime juice, chili powder, garlic powder, cumin, and salt until well combined.
- Wrap tortillas in a damp paper towel and microwave for 10–15 seconds until soft and pliable.
- Scoop about 3 tablespoons of filling onto the bottom third of each tortilla, then roll up tightly.
- Place taquitos seam-side down on the prepared baking sheet.
- Brush tops with melted butter or spray lightly with oil. Optionally, sprinkle with kosher salt.
- Bake for 15–20 minutes, until golden and crispy.
- Serve hot with desired toppings or dipping sauces.
Notes
Use rotisserie turkey or beef instead of chicken for variety.
For a vegetarian version, use black beans and corn in place of chicken.
To make it spicier, use hot salsa or add diced jalapeños.
Warm corn tortillas well before using to prevent cracking.
Top with queso and jalapeños for a nacho-style version.
Store in the fridge for up to 3 days or freeze after baking for longer storage.
Reheat in the oven at 375°F (190°C) until crisp; increase time if frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 large taquito
- Calories: 240
- Sugar: 1g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
