Appetizers & Party
Chicken Taquitos
Baking instead of frying keeps these taquitos lighter without sacrificing crunch, thanks to a light spray of oil and a hot oven. A cheesy, well-seasoned chicken filling rolled tightly into warmed corn tortillas is the key to keeping them intact while baking.
Why you'll love this recipe
- Baked, not fried, but still genuinely crispy
- Cheesy, well-seasoned filling
- Great freezer-friendly make-ahead appetizer
- Perfect for parties or an easy dinner
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a bowl, mix the shredded chicken, cheese, sour cream, green chiles, chili powder, cumin, garlic powder and salt.
- Warm the tortillas in a damp towel in the microwave for 30-45 seconds, or briefly in a dry skillet, to make them pliable.
- Spoon about 2-3 tbsp of the chicken filling onto the lower third of each tortilla, roll tightly, and place seam-side down on the baking sheet.
- Spray the tops of the taquitos lightly with cooking spray.
- Bake for 16-18 minutes, until golden and crispy, flipping halfway through if desired for extra even browning.
- Serve hot with salsa and guacamole.
How to tell it's done
Bake until the tortillas are golden brown and crisp all over, with no pale or soft spots, and you can hear them crackle when you tap them. The filling uses cooked chicken, so it just needs to be hot in the center (165°F). Cheese starting to ooze from the ends is a good sign. Flip them halfway for the most even browning.
Tips for success
- Warming the tortillas is essential — cold, unwarmed corn tortillas crack when rolled tightly.
- Placing the taquitos seam-side down on the pan helps keep them sealed while baking.
- These freeze extremely well; freeze unbaked taquitos on a tray, then transfer to a bag and bake straight from frozen, adding a few extra minutes.
- A light, even spray of oil on top is what gives them their crispy, golden finish.
Ingredient notes & swaps
- Tortillas: thin, fresh corn tortillas roll best. If yours keep cracking even after warming, brush them lightly with oil and warm them in a hot skillet for a few seconds per side.
- Filling texture: shred the chicken finely. Large chunks poke through the tortilla and make rolling harder.
- Flour tortillas: small flour tortillas make softer, chewier taquitos, sometimes called flautas. They don't need warming.
- Oil spray: spraying evenly is what crisps them. Brushing with melted butter or oil also works.
Storage & reheating
Refrigerate baked taquitos for up to 4 days. Reheat in an air fryer at 375°F for 4-5 minutes or in a 400°F oven for 8-10 minutes until crisp again.
Make ahead & freezing
These freeze very well. Freeze unbaked rolled taquitos on a tray, then bag them for up to 3 months. Bake from frozen at 425°F for 20-25 minutes, or air fry at 380°F for 10-12 minutes, until golden and hot in the center.
What to serve with it
Salsa, guacamole, sour cream or queso for dipping. For dinner, add Mexican rice, refried beans and shredded lettuce with pico de gallo.
Frequently asked questions
Can I freeze chicken taquitos?
Yes, freeze them unbaked on a tray until solid, then transfer to a freezer bag; bake straight from frozen, adding 5-8 extra minutes.
Why do my tortillas crack when I roll them?
Cold, unwarmed tortillas are brittle; warming them briefly in a damp towel or dry skillet makes them pliable enough to roll tightly without cracking.
Can I fry taquitos instead of baking?
Yes, fry in about 1/2 inch of oil over medium-high heat for 2-3 minutes per side, though baking is a lighter alternative with less mess.
What can I use instead of corn tortillas?
Small flour tortillas work too, though corn is more traditional for taquitos and crisps up nicely when baked.
Nutrition (per serving)
| Calories | 296 |
| Protein | 19g |
| Carbs | 26g |
| Fat | 13g |
| Sodium | 480mg |
| Sugar | 1g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
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