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Weeknight • Chicken

Easy Baked Chicken Taquitos

Crispy, cheesy, and packed with seasoned chicken, these baked taquitos are a healthier take on a crowd-pleasing favorite.

Prep
20 min
Cook
20 min
Servings
4
Level
Weeknight
Easy Baked Chicken Taquitos

Craving something crunchy, savory, and utterly satisfying? These Easy Baked Chicken Taquitos are the answer! We're skipping the deep fryer for a healthier baked version that's just as delicious and much less fuss. Perfect for a fun weeknight dinner, appetizers, or even lunch!

Ingredients

Yield: 4 servings

Main

  • 2 cups cooked, shredded chicken (rotisserie chicken works great!)
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 1/4 cup cream cheese, softened
  • 2 tbsp salsa
  • 1 tbsp taco seasoning
  • 16 small corn tortillas
  • 2 tbsp olive oil
  • Optional toppings: sour cream, guacamole, salsa, cilantro

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper.

  2. Step 2

    In a medium bowl, combine shredded chicken, shredded cheese, softened cream cheese, salsa, and taco seasoning. Mix well until everything is evenly combined.

  3. Step 3

    Warm tortillas slightly to make them pliable: Wrap stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or heat briefly in a dry skillet. This prevents them from cracking when rolled.

  4. Step 4

    Spread a thin layer of the chicken mixture (about 1.5-2 tablespoons) evenly down the center of each warm tortilla. Roll each tortilla tightly from one end to the other.

  5. Step 5

    Place rolled taquitos seam-side down on the prepared baking sheet. Brush the tops of the taquitos with olive oil.

  6. Step 6

    Bake for 18-22 minutes, or until golden brown and crispy. Flip them once halfway through cooking for even crisping.

  7. Step 7

    Serve hot with your favorite toppings like sour cream, guacamole, or extra salsa.

Tips

  • Don't skip warming the tortillas; it's key to preventing cracks when rolling.
  • Make a double batch and freeze some unbaked taquitos for an even quicker meal later. Just add a few extra minutes to baking time.

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