Oh my gosh, you have to try my chicken taquitos recipe! I’ve been making these crispy little flavor bombs for years – they’re my go-to when I need something quick that’ll make everyone at the table happy. The best part? No messy frying needed! Just roll up some seasoned chicken and cheese in corn tortillas, bake until golden, and boom – you’ve got that perfect crunch without all the oil. I learned this method after one too many splatter incidents with my deep fryer (oops!). These baked beauties give you all the satisfaction of restaurant-style taquitos with way less fuss. Trust me, once you try this version, you’ll never go back!

Why You’ll Love This Chicken Taquitos Recipe

Okay, let me count the ways these little rolled-up wonders will steal your heart:

• That perfect crunch: Baking gives you all the crispy texture of fried taquitos without the oil-splattered stove (and without the guilt!).
• Weeknight lifesaver: 35 minutes start to finish – I’ve made these after work more times than I can count.
• Kid-approved magic: Picky eaters? Ha! The cheese pulls and crispy shells make these disappear fast at my house.
• Leftover hero: Rotisserie chicken turns into something exciting – no more boring next-day chicken sandwiches!
• Party perfect: Double the batch and watch them vanish at game nights (seriously, I never bring leftovers home).

The first time I made these, my husband asked if I’d bought them frozen – that’s how professional they look! But nope, just simple ingredients and a hot oven doing their thing.

Ingredients for Chicken Taquitos

Here’s what you’ll need to make these crispy delights – I promise it’s all simple stuff you probably have already! The magic is in how we combine them:

• 2 cups cooked shredded chicken (I always use leftover rotisserie chicken – such a time saver!)
• 1 cup shredded cheese (cheddar or Monterey Jack work great, but use whatever melty cheese you love)
• 1/2 tsp cumin (this is the secret flavor booster – don’t skip it!)
• 1/2 tsp chili powder (adjust up if you like more heat)
• 1/4 tsp garlic powder (trust me, powdered works better than fresh here)
• 1/4 tsp salt (I use kosher salt – distrib distributes better)
• 12 small corn tortillas (about 6-inch size – they roll perfectly)
• 1 tbsp olive oil (just enough for that golden crispiness)

See? Nothing fancy – just pantry staples transformed into something amazing!

Ingredient Substitutions

No stress if you’re missing something – here’s how to adapt:

• No corn tortillas? Flour tortillas work (just bake 2-3 minutes less).
• Out of chili powder? A dash of paprika + pinch of cayenne does the trick.
• Dairy-free? Skip the cheese or use your favorite vegan shreds.
• Extra veggies? Throw in some sautéed onions or peppers – I do this all the time!

The beauty of taquitos? They’re forgiving – make them your own!

How to Make Chicken Taquitos

Alright, let’s get rolling – literally! Here’s my foolproof method for perfect chicken taquitos every single time:

1. Heat that oven! Preheat to 425°F (220°C) – a hot oven is key for crispiness. I always do this first thing while prepping.
2. Mix your filling in a large bowl – shredded chicken, cheese, and all those yummy spices. Use your hands – it’s messy but helps everything stick together better!
3. Soft tortillas = happy rolling. Microwave the corn tortillas between damp paper towels for 30 seconds. This makes them flexible so they won’t crack when you roll them.
4. Don’t overstuff! About 2 tablespoons of filling per tortilla is perfect. Spread it in a line slightly off-center – too much and they’ll burst open in the oven.
5. Roll tight like a sleeping bag. Fold one side over the filling, tuck slightly, then roll firmly. Place seam-side down on your baking sheet – this keeps them closed.
6. Brush with love. Lightly coat each taquito with olive oil using a pastry brush (or just drizzle and rub with your fingers). This gives that gorgeous golden color.
7. Bake until golden. 15-20 minutes does it – watch for the edges to get crispy and the cheese to start bubbling out the ends. That’s when you know they’re perfect!

Pro tip: Rotate the baking sheet halfway through for even browning. The first time I forgot this, some taquitos got more tan than others – whoops!

Tips for Perfect Chicken Taquitos

After making these probably a hundred times, here’s what I’ve learned:

• Warm tortillas are non-negotiable. Cold corn tortillas will crack – trust me, I’ve cried over split taquitos before!
• Don’t overcrowd the pan. Leave space between each taquito so they crisp up evenly.
• Seam-side down is law. This isn’t just pretty – it prevents unrolling disasters in the oven.
• Freshly grated cheese melts better than pre-shredded (which has anti-caking coatings).
• Let them rest 5 minutes before serving – they crisp up more as they cool slightly.

Serving Suggestions for Chicken Taquitos

Now for the best part – loading up your plate! These taquitos are delicious on their own, but oh boy, they shine with the right accompaniments. I always serve mine with:

• Creamy guacamole (my homemade version with extra lime)
• Bright salsa verde for dipping
• Cool sour cream to balance the spice
• Quick Mexican rice for a complete meal
• Simple black beans with cumin and lime

For parties, I arrange everything on a big platter with lime wedges – it disappears in minutes! The crispy taquitos paired with creamy dips? Absolute perfection.

Storing and Reheating Chicken Taquitos

Here’s the good news – these taquitos keep beautifully! I always make extra because they reheat like a dream. For the fridge, let them cool completely, then store in an airtight container for up to 3 days. Freezing? Easy! Just lay them in a single layer on a baking sheet to freeze solid first (this prevents sticking), then transfer to freezer bags for up to 2 months.

Now, the golden rule: never microwave unless you want sad, soggy taquitos! To reheat, pop them back in a 375°F oven for 10-12 minutes (15 if frozen) until crispy again. That first bite of reheated taquito? Just as good as fresh from the oven – I promise!

Chicken Taquitos Recipe FAQs

I get so many questions about these taquitos – you’re not alone in wondering! Here are the answers to the ones I hear most:

Can I air-fry these chicken taquitos?
Absolutely! Air fry at 400°F for 8-10 minutes – they come out extra crispy. Just don’t crowd the basket (I learned this the hard way when they stuck together).

How long do leftovers last?
In the fridge, they keep beautifully for 3 days. Frozen? Up to 2 months if properly stored. Pro tip: label your freezer bags with dates like I do – future you will be grateful!

Can I make these ahead?
Yes! Assemble them (don’t bake), then freeze on a sheet pan before transferring to bags. Bake straight from frozen – just add 5 extra minutes.

Why do my tortillas keep cracking?
They weren’t warmed enough, my friend! Microwave those corn tortillas between damp towels until flexible – it makes all the difference.

Got more questions? Drop them in the comments – I love helping troubleshoot kitchen adventures!

Nutritional Information

Here’s the scoop on what you’re getting in these tasty taquitos (based on 2 taquitos per serving):

• 280 calories – perfect little meal or hearty snack
• 18g protein thanks to all that chicken goodness
• 12g fat (only 4g saturated – not bad for something so indulgent!)
• 24g carbs with 3g fiber from those corn tortillas

Just remember – these numbers can vary based on your exact ingredients (like cheese type or chicken fat content). I calculate using my standard rotisserie chicken and medium cheddar, but your mileage may vary!

Ready to Make These Crispy Chicken Taquitos?

Alright, my fellow taquito lovers – it’s your turn to experience the magic! I can’t wait for you to try this recipe and see how easy it is to make restaurant-worthy taquitos right in your own kitchen. The first time you pull that golden, crispy batch from the oven, you’ll be hooked – just like I was all those years ago. Don’t forget to snap a photo of your taquito masterpiece (I always do – they’re too pretty not to document!). Drop a comment below to tell me how yours turned out or share your favorite dipping sauce combo. Happy rolling, and may your taquitos always be crispy!

Crispy Baked Chicken Taquitos Recipe in Just 35 Minutes

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 12 taquitos 1x
• Diet: Low Lactose

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Description

Crispy baked chicken taquitos filled with seasoned shredded chicken and cheese.

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Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 12 small corn tortillas
• 1 tbsp olive oil

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Instructions

1. Preheat oven to 425°F (220°C).
2. Mix chicken, cheese, cumin, chili powder, garlic powder, and salt in a bowl.
3. Warm tortillas for 30 seconds in the microwave to make them pliable.
4. Place 2 tbsp of filling on each tortilla and roll tightly.
5. Place taquitos seam-side down on a baking sheet.
6. Brush with olive oil.
7. Bake for 15-20 minutes until crispy.

Notes

• Use leftover rotisserie chicken for easy prep.
• For extra crispiness, spray taquitos with cooking spray before baking.
• Serve with salsa, guacamole, or sour cream.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baked
• Cuisine: Mexican

Nutrition

• Serving Size: 2 taquitos
• Calories: 280
• Sugar: 1g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 50mg

Keywords: chicken taquitos, baked taquitos, easy Mexican appetizer