Homemade Chicken Taquitos! Corn tortillas are filled with a vibrant, creamy chicken filling, rolled up nice and neat and baked until deliciously crispy. This is how you do delicious Mexican comfort food!
Baked Chicken Taquitos
Who doesn’t love the taquitos? They’re like mini rolled tacos and you can fill them with all your favorite meats or vegetarian fillings (like beans and roasted vegetables).
Most commonly taquitos are deep fried in oil but I highly recommend trying out this oven baked version instead.
I used to be skeptical myself, thinking there’s no way a baked version is going to be anywhere near as good or as crisp as a fried version, but these definitely prove that thinking wrong. These are just as good without the greasy mess and extra fat!
This is a flavorful Mexican dish that your whole family can enjoy! They make a great party food or weeknight main dish. Just don’t forget to pile on the bright fresh toppings (or serve to the side for dipping) it just makes them that much better.
Photography credit: Jess Larson
What Ingredients are Needed for Chicken Taquitos?
- Cooked chicken breasts – leftover chicken or rotisserie chicken will work great. Thighs can be substituted.
- Corn tortillas – the not so flimsy tortillas work best here with lest cracking.
- Canola oil – light olive oil or vegetable oil can be substituted.
- Yellow onion – red onion will work great too.
- Garlic – use fresh garlic for best flavor.
- Salsa verde – homemade or store-bought works great.
- Cream cheese – regular or light cream cheese can be used here.
- Chili powder, paprika, cumin – these spices give the taquitos a classic Mexican seasoned flavor.
- Lime juice – this adds a delicious zesty flavor to the filling, use fresh squeezed.
- Chopped fresh cilantro – feel free to add more to taste.
- Monterey jack cheese – colby jack would work great too.
How do You Make Baked Taquitos?
- Preheat oven to 425 degrees.
- Make tortillas pliable: (so they roll without cracking) heat tortillas briefly in a skillet then “sweat” in an airtight container.
- Make filling: saute onion and garlic in skillet. Add salsa and cream cheese and melt. Add seasonings, chicken, cilantro and cheese.
- Assemble taquitos: add about 1/4 cup filling to each tortilla (in a row), then wrap snuggly.
- Brush with oil: Transfer to baking sheet lined with parchment and brush lightly with oil.
- Bake: bake in oven until golden brown and crisp, about 18 – 20 minutes.
Can I Fry Them Instead?
Yes. These can also be fried in about 1/2-inch vegetable oil in a saute pan set over medium heat instead of baking if preferred.
Can I Make Them In Advance?
The filling can be made up to 1 day in advance but don’t wrap in tortillas until ready to bake, otherwise the moisture will soak into the tortillas and make them soggy.
Also freezing isn’t recommend because again that moisture in the filling will keep them from staying crisp over a period of time.
What About a Beef Version?
My other favorite way to make taquitos is with this Slow Cooker Shredded Beef as the filling. Just be sure to drain it really well.
Tips for the Best Taquitos:
- Don’t skip the step of “sweating” the tortillas otherwise they aren’t as pliable and will break like crazy.
- Season the filling. I like to use classic Mexican spices but in a pinch even taco seasoning will work.
- Bake in high heat for a crisp tortilla or fry in preheated oil.
- Serve with toppings or dips.
What Toppings or Dips Should I Serve with them?
- Guacamole or diced avocados
- Pico de Gallo, Salsa or diced tomatoes
- Sour cream or Mexican crema
- Mexican hot sauce
What Sides go Well with Taquitos?
Baked Chicken Taquitos
Corn tortillas are filled with a vibrant, creamy chicken filling, rolled up nice and neat and baked until deliciously crispy. This is how you do delicious Mexican comfort food! Perfect for parties or a weeknight dinner. Makes 12 taquitos.
- 2 1/2 cups cooked, shredded chicken breast
- 12 6-inch corn tortillas*
- 1 1/2 Tbsp canola oil, divided
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 6 Tbsp salsa verde
- 3 oz cream cheese (regular or light), diced into 1-inch pieces
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 Tbsp fresh lime juice
- Salt and freshly ground black pepper
- 2 Tbsp chopped cilantro
- 1 cup shredded monterey jack cheese
Preheat oven to 425 degrees. Heat tortillas in a 12-inch non-stick skillet set over medium-high heat about 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to an airtight container or plate and cover with a pan lid**. Repeat with remaining tortillas and set aside.
In same skillet heat 1/2 Tbsp of the canola oil over medium-high heat. Add onions and saute until soft and slightly golden, about 4 minutes, adding in garlic during last 30 seconds of sautéing.
Remove skillet from heat, then add salsa verde and cream cheese. Reduce heat to medium-low, and return skillet to heat. Cook stirring constantly until cream cheese has melted.
Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and Monterey jack cheese.
Spread about a scant 1/4 cup of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then snuggly roll tortilla to opposite side.
Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas at least 1-inch apart on baking sheet for even toasting.
Brush tops and sides of rolled tortillas lightly with remaining 1 Tbsp canola oil. Bake in preheated oven until edges are golden brown and taquitos are crisp, about 18 - 20 minutes. Serve warm with dipping of choice (i.e. sour cream, salsa verde, guacamole, tomato salsa, hot sauce).
- *I don't recommend using the corn tortillas they've recently come out with that are now "softer and improved." The more firm tortillas actually work better here and don't break as much.
- **This is done to seal in moisture. Be sure it's a lid that will basically seal on bottom, as in there shouldn't be any space between the plate and the lid. This should prevent tortillas from cracking.
- Recipe adapted from Our Best Bites