The crunch of a golden taquito straight from the oven—now that’s a sound I love! The first time I made these oven baked chicken taquitos, it was one of those “throw it together with what’s in the fridge” moments before soccer practice. I wasn’t expecting much, but oh man, the kitchen smelled amazing and my kids were lined up at the oven, forks in hand, practically begging for dinner. There’s something totally comforting about crispy rolled tortillas stuffed with savory chicken and gooey cheese, don’t you think?
I’ve tested this recipe more times than I can count. It’s become our go-to when we want something easy, fun, and just a little bit different than taco night. Plus, you only need five simple ingredients to make these oven baked chicken taquitos—no fancy prep, no weird steps, just good old-fashioned family food. If you’re tired of the dinner “what’s for tonight?” rut, trust me, this recipe will save you. It’s perfect for busy weeknights, picky eaters, or anyone who just wants a meal that feels like a treat but is secretly super healthy (thanks to baking instead of frying!).
Whether you’re a seasoned home cook or just starting out, these oven baked chicken taquitos are practically foolproof. I’ve made them for potlucks, last-minute gatherings, and even meal-prepped them for lunches—and they always disappear fast. The best part: you can switch up the filling, use whatever cheese you have, and keep things budget-friendly. So grab your tortillas and chicken, and let’s get rolling—your family is going to love this!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, these oven baked chicken taquitos are a lifesaver on hectic evenings.
- Simple Ingredients: Just five items—no complicated shopping lists or hard-to-find stuff.
- Perfect for All Occasions: These taquitos work for weeknight dinners, party appetizers, or even lunchboxes (kids love them!).
- Crowd-Pleaser: They get rave reviews every single time—my picky eater even asked for seconds!
- Unbelievably Delicious: The combo of seasoned chicken, melty cheese, and crispy tortillas is unbeatable comfort food.
Here’s what makes my oven baked chicken taquitos stand out from the rest: I blend the chicken with a bit of salsa before rolling, so every bite is packed with flavor and stays juicy. Baking instead of frying means you get all the crunch with none of the greasy mess (plus, a lighter meal). I’ve tried a bunch of other recipes—some felt dry, some got soggy, but this method nails that perfect balance every time.
This isn’t just another chicken taquito recipe—it’s the one you’ll crave on a rainy day, the one you’ll make for your friends to impress them without breaking a sweat, and the one you’ll feel good about serving to your family. Honestly, it’s dinner magic. If you love recipes that deliver flavor, ease, and happy faces at the table, you’re in for a treat.
Ingredients Needed
This recipe is all about simplicity and bold flavor. You can probably find everything you need in your pantry or fridge right now. Here’s what goes into these oven baked chicken taquitos:
- Shredded Cooked Chicken (2 cups/300g): Rotisserie chicken works great, or leftover grilled chicken. I usually use store-bought rotisserie to save time.
- Soft Flour Tortillas (10 small, 6-inch/15cm): You can use corn tortillas if you prefer; just warm them first so they don’t crack when rolling.
- Cream Cheese (4 oz/115g, softened): Makes the filling creamy and helps everything stick together. Substitute with Greek yogurt for a lighter version.
- Shredded Cheese (1 cup/110g): Cheddar, Monterey Jack, or a Mexican blend all work. I like to mix cheddar and pepper jack for a little kick.
- Salsa (1/2 cup/120ml): Adds moisture and flavor—use your favorite brand or homemade. If you like it spicy, go for medium or hot salsa.
Optional Add-Ins:
- Chopped green onions (for a fresh bite)
- Chopped cilantro (for a burst of flavor)
- Jalapeños (for heat, if your family likes spice)
- Seasonings: garlic powder, cumin, chili powder (1/2 tsp each if you want extra flavor)
Ingredient tips I’ve learned: Use firm, room-temperature cream cheese so it blends smoothly. If you’re gluten-free, swap flour tortillas for gluten-free ones (just warm them first). For dairy-free, use vegan cream cheese and cheese—brands like Violife or Daiya work well. This recipe is super forgiving, so don’t stress about exact brands or types. Sometimes when I’m out of salsa, I just chop up fresh tomatoes and add a dash of lime juice. And if you’re low on chicken, toss in some beans or leftover veggies to bulk up the filling. It’s that easy!
Equipment Needed
- Baking Sheet: Large enough to fit all 10 taquitos in a single layer. I use a rimmed sheet to catch any melty cheese.
- Parchment Paper or Silicone Baking Mat: For easy clean-up and nonstick baking. If you don’t have these, just oil your baking sheet well.
- Mixing Bowl: To combine the chicken, cheese, cream cheese, and salsa. Any medium-sized bowl works.
- Fork or Potato Masher: For mixing and mashing the filling until creamy.
- Kitchen Tongs: Helpful for rolling and transferring taquitos to the baking sheet, but your hands work just fine too.
- Pastry Brush (optional): For brushing the tops with a little oil for extra crispiness.
If you’re just starting out, don’t worry about fancy equipment. I’ve made these oven baked chicken taquitos using just my hands and a regular spoon—no fuss! For maintenance, keep your silicone mat clean by rinsing with warm soapy water after each use (mine has survived years of weekly taco nights). If you’re on a budget, parchment paper is cheap and does the job perfectly. And if you don’t have a potato masher, a sturdy fork is all you need to blend the filling smoothly.
Preparation Method
- Preheat the Oven: Set your oven to 425°F (220°C). This high heat ensures a crispy finish without frying. Line your baking sheet with parchment paper or a silicone mat for easy cleanup.
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Prepare the Filling: In a medium mixing bowl, combine 2 cups (300g) shredded cooked chicken, 4 oz (115g) softened cream cheese, 1 cup (110g) shredded cheese, and 1/2 cup (120ml) salsa. Mix well with a fork or potato masher until the mixture is creamy and fully combined (takes about 2-3 minutes).
Prep Tip: If your cream cheese is too cold, microwave it for 10 seconds to soften. The filling should be thick but spreadable. -
Warm the Tortillas: Stack the 10 tortillas and wrap in a damp paper towel. Microwave for 20-30 seconds until warm and pliable. This prevents cracking when rolling.
Warning: If the tortillas are dry, they’ll break—warming is crucial! -
Fill and Roll: Spoon about 2 tablespoons (30g) of chicken mixture onto the lower third of each tortilla. Roll tightly into a cigar shape, making sure the seam side is down.
Sensory Cue: The taquito should feel firm and not overstuffed. If filling spills out, use a little less per roll. -
Arrange on Baking Sheet: Place each rolled taquito seam side down on the prepared baking sheet, spaced slightly apart.
Efficiency Tip: Lay them close but not touching—this helps them crisp up all around. -
Brush with Oil: Lightly brush the tops of the taquitos with olive oil or spray with nonstick cooking spray. This step gives extra crunch but is optional.
Personal Note: I’ve skipped the oil before and they’re still delicious, just a bit less golden. -
Bake: Place in the oven and bake for 15-18 minutes, or until the tortillas are golden brown and crispy. If you want deeper color, bake 2-3 minutes longer but check for burning.
Troubleshooting: If the taquitos start to unravel, press the seam gently back down halfway through baking. -
Cool Slightly & Serve: Let the taquitos cool for 2-3 minutes before serving. They’ll crisp up a bit more as they sit.
Final Sensory Cue: They’ll be hot, melty, and smell amazing—don’t be surprised if your family crowds the kitchen!
If you’re making a double batch, rotate the baking sheets halfway through for even crisping. And if you want to prep ahead, you can roll the taquitos, cover, and refrigerate for up to 8 hours before baking. This makes busy nights a breeze!
Cooking Tips & Techniques
Here’s some wisdom from all my taquito-making adventures (honestly, I’ve messed up plenty before getting it right!):
- Use Warm Tortillas: Cold or stiff tortillas crack when rolling. Warm them in the microwave under a damp towel for best results.
- Don’t Overfill: Too much filling pushes out the sides and makes the taquitos hard to seal. Stick to about 2 tablespoons per tortilla.
- Seam Side Down: Always place rolled taquitos seam side down—the pressure keeps them closed as they bake.
- Brush With Oil: A little olive oil or spray gives that irresistible crunch. I skip it sometimes for a lower-fat option, but my kids always notice!
- Space Them Out: Crowded taquitos steam instead of crisp. Give each a little room on the baking sheet.
- Watch Closely: Every oven is different. Start checking after 15 minutes—overbaking makes them tough.
- Multitasking Tip: While the taquitos bake, prep sides like salsa, guac, or a quick salad. It makes dinner feel fancy with zero extra work.
I’ve learned the hard way: once, I tried to bake them on foil and they stuck like crazy. Parchment paper or a silicone mat is your best friend (trust me!). If you want perfectly uniform taquitos, use a small ice cream scoop for the filling—that way, each one bakes evenly.
The biggest lesson? Don’t stress about perfection! A little unevenness is totally fine. The flavor and crunch are what matter most, and these oven baked chicken taquitos always deliver.
Variations & Adaptations
- Gluten-Free: Use gluten-free tortillas. Warm them well before rolling to avoid cracks. I’ve tried Siete brand and they work beautifully.
- Low-Carb/Keto: Swap flour tortillas for low-carb wraps or even large cheese slices (bake until just crisp!).
- Veggie Packed: Add finely chopped spinach, bell peppers, or corn to the filling for extra nutrition and color.
- Dairy-Free: Substitute cream cheese and shredded cheese with plant-based options. I’ve used Kite Hill cream cheese and Daiya shreds—kids didn’t even notice!
- Spicy Kick: Mix in diced jalapeños or a dash of hot sauce for heat lovers.
- Alternative Cooking Methods: Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway, for even crispier taquitos.
Customization is the best part. Once, I made these with leftover Thanksgiving turkey and cranberry salsa—wild, but so good! For picky eaters, stick with mild salsa and cheddar. For adventurous eaters, toss in chipotle peppers or smoked paprika. You can even make these with pulled pork or beef—just keep the filling creamy so it stays inside. The possibilities are endless!
Serving & Storage Suggestions
These oven baked chicken taquitos are best served hot, straight from the oven for maximum crunch. I like to pile them on a platter with bowls of salsa, guacamole, and sour cream for dipping. They look amazing stacked in a spiral on a big plate—perfect for Pinterest-worthy photos!
- Serving Temperature: Hot and crispy is best, but they’re still tasty at room temp for lunchboxes or parties.
- Presentation: Garnish with chopped cilantro and lime wedges for a pop of color and fresh flavor.
- Pairings: Serve with a simple side salad, Mexican rice, or refried beans. I like to add some fresh fruit for a lighter meal.
- Storage: Cool taquitos completely, then store in an airtight container in the fridge for up to 3 days.
- Freezing: Place cooled taquitos in a freezer-safe bag; freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 15 minutes.
- Reheating: Warm leftovers in the oven or toaster oven at 350°F (175°C) for 8-10 minutes to restore crispiness. Microwave works for speed but may soften the tortillas.
Honestly, the flavors deepen overnight—leftover taquitos make a killer lunch the next day. Just add a splash of salsa before reheating and you’re good to go!
Nutritional Information & Benefits
Each oven baked chicken taquito (using flour tortillas and standard cheese) has roughly:
- Calories: 180
- Protein: 11g
- Carbs: 21g
- Fat: 7g
- Fiber: 2g
The chicken provides lean protein that keeps you full and supports muscle health. Baking instead of frying saves on fat and calories, and using whole wheat tortillas boosts fiber. Cheese adds calcium, while salsa sneaks in antioxidants from tomatoes and peppers. If you’re watching carbs, opt for low-carb wraps. These taquitos are nut-free, making them safe for most allergies, but do check your tortillas for possible allergens. From a wellness perspective, I love how this recipe balances comfort with nutrition—my family gets a treat without any guilt!
Conclusion
If you’re craving a dinner that’s quick, tasty, and sure to please everyone, these oven baked chicken taquitos are the answer. They’re easy to customize, easy to make, and honestly, just plain fun to eat. I love this recipe because it brings my family together—there’s always laughter around the table when taquitos are on the menu.
Don’t be afraid to make it your own! Swap in your favorite fillings, experiment with spices, or try different dipping sauces. I’d love to hear about your creative twists—drop a comment below, share your photos on Pinterest, or let me know your favorite taquito memory. Dinner is meant to be enjoyed, so grab your ingredients, roll up a batch, and dig in. You’ve got this!
FAQs
Can I use canned chicken for these taquitos?
Yes, canned chicken works in a pinch! Just drain well and mix as directed—it’s a quick shortcut I’ve used on busy nights.
How do I keep the taquitos from cracking when rolling?
Warm the tortillas in the microwave wrapped in a damp paper towel before filling. It makes them super pliable and easy to roll.
Can I make these oven baked chicken taquitos ahead of time?
Definitely! Roll them, cover, and refrigerate up to 8 hours before baking. You can even freeze the rolled, unbaked taquitos for meal prep.
What’s the best cheese to use for the filling?
Cheddar and Monterey Jack are my favorites, but any melty cheese works. Use a blend for extra flavor!
Are these taquitos gluten-free?
Use gluten-free tortillas to make this recipe safe for gluten-free diets. Just be sure to warm them well before rolling to prevent cracking.
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Oven Baked Chicken Taquitos: Easy 5-Ingredient Family Dinner Recipe
- Total Time: 28 minutes
- Yield: 10 taquitos (about 4 servings) 1x
Description
These oven baked chicken taquitos are a quick, easy, and healthier twist on classic taquitos, featuring a creamy chicken and cheese filling rolled in tortillas and baked until crispy. Perfect for busy weeknights, parties, or meal prep, this recipe uses just five simple ingredients and delivers big flavor with minimal effort.
Ingredients
- 2 cups shredded cooked chicken (about 10 oz)
- 10 small flour tortillas (6-inch)
- 4 oz cream cheese, softened
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup salsa
- Olive oil or nonstick cooking spray (for brushing, optional)
- Optional: chopped green onions
- Optional: chopped cilantro
- Optional: diced jalapeños
- Optional: 1/2 tsp each garlic powder, cumin, chili powder
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine shredded chicken, softened cream cheese, shredded cheese, and salsa. Mix until creamy and fully combined (about 2-3 minutes).
- Stack tortillas and wrap in a damp paper towel. Microwave for 20-30 seconds until warm and pliable.
- Spoon about 2 tablespoons of chicken mixture onto the lower third of each tortilla. Roll tightly into a cigar shape, seam side down.
- Place rolled taquitos seam side down on the prepared baking sheet, spaced slightly apart.
- Lightly brush the tops with olive oil or spray with nonstick cooking spray (optional for extra crunch).
- Bake for 15-18 minutes, or until tortillas are golden brown and crispy. For deeper color, bake 2-3 minutes longer, checking for burning.
- Let taquitos cool for 2-3 minutes before serving. Serve hot with salsa, guacamole, and sour cream for dipping.
Notes
Warm tortillas before rolling to prevent cracking. Don’t overfill to keep taquitos sealed. For gluten-free, use gluten-free tortillas and warm well before rolling. Dairy-free options work with plant-based cream cheese and cheese. Air fry at 400°F for 8-10 minutes for extra crispiness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 2
- Protein: 11
Keywords: chicken taquitos, oven baked taquitos, easy dinner, family meal, Mexican recipe, healthy taquitos, meal prep, kid friendly, party appetizer
