Introduction
Oh, friends, get ready to fall in love with your new favorite weeknight meal! These Crunchy Oven-Baked Chicken Taquitos are the answer to all your crispy, savory, delicious dreams. Imagine a warm, creamy, perfectly seasoned chicken and cheese filling, all rolled up in a super crisp, golden tortilla. And the best part? They are baked, not fried! It’s one of my favorite crunchy dinner recipes, striking that perfect, beautiful balance between crave worthy comfort food and a quick, healthier, easy to make meal.
Serving Versatility
These taquitos are the ultimate versatile superstars! They are fantastic all on their own as a quick snack or appetizer, perfect for dipping. You can also easily make them the main event of your meal! Serve a plate of them alongside some cilantro lime rice and black beans for a full, satisfying dinner. They are one of the best dinner ideas for family gatherings because everyone can grab their own.
Full Recipe Section
Crunchy Oven-Baked Chicken Taquitos
Prep time: 15 minutes Cook time: 15-20 minutes Total time: 35 minutes Servings: 12-14 taquitos Calories: Approximately 110 kcal per taquito (varies with toppings)
Ingredients:
- 2 cups shredded cooked chicken (rotisserie chicken is perfect!)
- 4 oz cream cheese, softened
- 1/2 cup salsa (your favorite kind)
- 1/2 cup shredded cheese (Cheddar, Monterey Jack, or a taco blend)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 12-14 small corn tortillas
- 2 tablespoons olive oil or cooking spray
Instructions:
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix Filling: In a large bowl, combine the shredded chicken, softened cream cheese, salsa, shredded cheese, chili powder, cumin, garlic powder, and salt. Mix well until everything is creamy and fully combined.
- Warm Tortillas: This is the most important step! Wrap a stack of 5-6 tortillas in a damp paper towel. Microwave for 30-45 seconds, or until they are soft and pliable. This prevents them from breaking when you roll them.
- Roll Taquitos: Lay a warm tortilla flat. Spoon about 2 tablespoons of the chicken filling in a line down one side of the tortilla. Roll it up as tightly as you can and place it seam side down on the prepared baking sheet. Repeat with the remaining tortillas, working in batches with warm tortillas.
- Get Crispy: Once all taquitos are on the baking sheet, brush them lightly all over with olive oil or give them a generous coating with cooking spray. This is the secret to getting them golden and crunchy!
- Bake: Bake for 15-20 minutes, or until the taquitos are golden brown, crisp, and the filling is hot and bubbly.
- Serve: Let them cool for a few minutes (they will be hot!) before serving with your favorite dips.
Why You’ll Love This Recipe
- Super Quick Prep: Using pre cooked chicken, these come together in just 15 minutes!
- Budget Friendly: A fantastic way to use up leftover chicken and pantry staples.
- Big, Cozy Flavor: That creamy, cheesy, perfectly spiced chicken filling is just so comforting and delicious.
- Healthier Crunch: You get all the satisfaction of a crispy, crunchy taquito without any of the deep frying.
- So Customizable: This is one of the best recipes that use tortillas! Add black beans or corn to the filling, or use different spices.
Cultural or Cooking Technique Note
Taquitos (or “little tacos”) are a traditional Mexican dish, often made with rolled corn tortillas that are deep fried until crisp. This recipe is a modern, cozy spin on that classic, using the technique of oven baking at a high temperature. By brushing the tortillas with oil, the hot oven air crisps up the outside, mimicking the crunch of frying in a much lighter, easier, and less messy way.
Serving Suggestions
These taquitos are all about the dips and toppings!
- Classic Dips: Serve on a platter with bowls of salsa, guacamole, and sour cream or plain Greek yogurt.
- Drizzle It On: Drizzle with a creamy chipotle sauce or your favorite queso dip.
- Full Meal: Serve with a side of Mexican rice and refried beans for a complete dinner.
- Topped Off: Sprinkle with cotija cheese, fresh cilantro, and pickled red onions.
Pro Tips for Success
- Don’t Skip Warming Tortillas: Cold or dry corn tortillas will crack and break when you roll them. The damp paper towel in the microwave is the secret.
- Don’t Overfill: It’s tempting, I know! But if you add too much filling, it will all ooze out during baking. About 2 tablespoons is perfect.
- Seam Side Down: Always place the taquitos on the baking sheet with the seam side facing down. This helps them stay rolled up as they bake.
- Give Them Space: Don’t let the taquitos touch on the baking sheet. Giving them a little space allows the hot air to circulate and makes them crispy all over.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to get the crunch back is in the oven or an air fryer! Reheat at 400°F (200°C) for 5-8 minutes, or until hot and crispy again. The microwave will make them soft, but they’ll still be delicious!
Closing Paragraph
I am so excited for you to try these Crunchy Oven-Baked Chicken Taquitos! They are a total family favorite in my house and one of our go to Mexican chicken recipes for dinner. They are so fun, easy, and satisfying. I just know you’re going to love them! If you try them, please leave a comment and a rating below. I can’t wait to hear how they turned out!
🎀 Final Thoughts
This is my “it’s Friday and I want something fun” meal. They feel like a treat, but they’re so simple. There’s just something so satisfying about that crunch when you bite into one. My kids love building their own “dip bar” for these. It’s just a happy, cozy meal!