Chicken taquitos are the ultimate hand-held comfort food — crispy, flavorful, and irresistibly satisfying. Whether you’re hosting a party, meal prepping for the week, or just craving something deliciously simple, this dish delivers big flavor in every bite. Ready to discover the secret to perfect taquitos that will disappear as soon as they hit the table? Keep reading — your taste buds will thank you.
Chicken Taquitos
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Chicken taquitos are like little rolled-up bites of joy. They deliver on crunch, comfort, and full-on flavor. The best part? They are incredibly simple to make at home. Whether you use leftover chicken from last night’s roast or a freshly shredded rotisserie bird, the result is always the same—golden crisp shells wrapped around cheesy chicken goodness.
I love prepping these on busy nights when my pantry is down to basics, and I still need to whip up something satisfying for the family. All you need is a handful of corn tortillas, some spices, a bit of cheese, and of course, that flavorful shredded chicken.
A quick bake in the oven transforms these into crispy delights you can dip, dunk, or devour just as they are.
Why You’ll Love This Recipe
Chicken taquitos are one of those recipes that checks every box: fast, family-friendly, flaky, and flexible.
- No frying required—these taquitos get perfectly crispy in the oven
- You can customize the filling with your favorite cheeses or spices
- They freeze well and make an excellent grab-and-bake freezer meal
- Kids and adults both love them
Use them as a main dish or slice and serve with dips for a party appetizer. Either way, they always disappear fast.
Serving and Storage Tips
Serve taquitos warm with dips like guacamole, crema, or pico de gallo. Add rice or beans for a full meal, or slice and skewer them for a fun appetizer platter.
To store leftovers, let them cool completely and keep them in an airtight container in the fridge. When ready to reheat, pop them in the oven at 375°F for around 10 minutes for the best texture.
They freeze like a dream: assemble and freeze raw on a sheet tray, then transfer to a freezer-safe bag. Bake from frozen with just a few extra minutes on the timer.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 12 small corn tortillas
- 1 tablespoon olive oil
- Salt to taste
Equipment
- Large mixing bowl
- Measuring spoons
- Baking sheet
- Parchment paper
- Pastry brush or silicone brush
- Microwave-safe plate
- Kitchen towel
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easier cleanup and to prevent sticking.
- Make the filling. In a large bowl, mix the cooked chicken with both cheeses, garlic powder, onion powder, cumin, chili powder, lime juice, and a pinch of salt. Stir until the mixture is well-combined and fragrant.
- Warm the tortillas. This is super important to prevent cracking. Stack them on a microwave-safe plate, cover with a damp kitchen towel, and heat for 30 to 60 seconds until soft.
- Assemble the taquitos. Place about 2 tablespoons of filling in the center of each tortilla, roll them tightly, and place them seam-side down on the prepared baking sheet.
- Brush with oil. Lightly brush the tops of the taquitos with olive oil to encourage browning and crispiness. A silicone brush makes this part super easy.
- Bake for 20 to 25 minutes. They should be golden brown and slightly blistered. Keep an eye on them, as all ovens vary.
- Cool and serve. Let them rest for 5 minutes after baking. This helps the cheese settle and makes them easier to handle.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra richness, mix a tablespoon of cream cheese into the chicken filling. It adds a creamy texture and keeps the filling moist. You can also toss in chopped green onions or a spoonful of chipotle sauce for kick.
FAQ
Can I make these using flour tortillas?
Yes. If you prefer flour tortillas or they are easier to find, go ahead and use them. They tend to be a bit more pliable and are just as delicious when baked. Just make sure they are taco-sized for easy rolling.
How do I keep the tortillas from cracking?
Corn tortillas need to be warm and slightly moist to roll without breaking. Stack them and microwave under a damp towel to soften. If they tear slightly, you can still bake them—they will crisp up just fine in the oven.
Can I make these ahead for meal prep?
Absolutely. These are a meal prep superstar. Roll them in advance, store in the fridge for up to a day, or freeze raw. Bake them straight from the freezer—just add a few extra minutes to the cooking time until they are hot and golden.
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Chicken Taquitos
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 12 small corn tortillas
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, cumin, chili powder, lime juice, and a pinch of salt. Mix until well blended.
- Warm tortillas by stacking them on a microwave-safe plate, covering with a damp kitchen towel, and microwaving for 30 seconds to 1 minute until soft and pliable.
- Place 2 tablespoons of chicken mixture in the center of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush the tops of the taquitos with olive oil using a pastry or silicone brush.
- Bake for 20-25 minutes or until golden and crispy.
- Let rest for 5 minutes before serving.
- Serve hot with dips like guacamole, salsa, or sour cream.
