Easy Baked Chicken Taquitos
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With just a handful of ingredients, you can have a batch of these easy baked chicken taquitos ready in no time. A simple filling of savory chicken and cheese is rolled up inside corn tortillas for a meal that is flavorful, satisfying, and easy to make. They are the kind of recipe that works well for busy weeknights but is also fun enough to serve for a casual dinner or snack.
While taquitos are often fried, this version is baked in the oven instead. That makes them a little easier to prepare and a bit lighter too, without giving up that crisp texture you want. A quick spray of nonstick cooking spray before baking helps them turn golden and crispy in the oven.
Ingredients for Easy Baked Chicken Taquitos
- CORN TORTILLAS – Corn tortillas are the classic choice for taquitos and give them that traditional flavor and texture. Warming them first helps make them more flexible so they roll without cracking.
- COOKED CHICKEN BREASTS – Cooked chicken makes the filling hearty and satisfying. Diced chicken works well because it mixes easily with the other ingredients and fits nicely inside the tortillas.
- ONION – Diced onion adds savory flavor and a little texture to the filling. It helps give the taquitos more depth without needing a lot of extra ingredients.
- CANOLA OIL – Canola oil is used to cook the onion and helps soften it while bringing the filling together. It also keeps the mixture from being too dry.
- CHEESE – The cheese adds creamy, melty goodness to the filling and helps hold everything together. It also makes the taquitos extra flavorful and satisfying.
- TACO SEASONING – Taco seasoning gives the filling its bold, seasoned flavor. It is an easy way to add a mix of spices and make the chicken taste delicious with very little effort.
Instructions for Easy Baked Chicken Taquitos
Preheat the oven to 425 degrees.
In a small skillet, heat the canola oil over medium heat. Add the diced onion and cook until it is tender and translucent.
Stir in the cooked chicken and taco seasoning, mixing until everything is well combined. Remove the pan from the heat and let the mixture cool for a few minutes, just until it is cool enough to handle. Then stir in the shredded cheese.
Place about 3 tablespoons of the chicken mixture in a line across the center of each tortilla. Fold the tortilla over the filling, then roll it up tightly into a taquito shape.
Arrange the taquitos on a baking sheet, place seam side down. Spray the tops lightly with nonstick cooking spray. Bake for 12 to 15 minutes, or until they are lightly browned and crisp. This recipe makes about 6 servings.
Frequently Asked Questions
Do I have to use corn tortillas?
Corn tortillas are the traditional choice for taquitos and give them the best flavor and texture. They also crisp up nicely in the oven.
Can I use rotisserie chicken instead of cooked chicken breasts?
Yes. Rotisserie chicken is a great shortcut and works really well in this recipe. Just dice or shred it before mixing it with the other ingredients.
What kind of cheese works best?
Any good melting cheese will work well. Cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend are all great choices.
Can I make these ahead of time?
Yes. You can assemble the taquitos ahead and place in the refrigerator them until you are ready to bake. They are a great option for prepping earlier in the day.
Can I freeze these taquitos?
Yes. You can freeze them before or after baking. If freezing, place them in a single layer first until firm, then transfer them to a freezer bag or container.
How do I keep the taquitos from unrolling?
Rolling them tightly and placing them seam-side down on the baking sheet usually helps keep them closed while baking.
Can I fry them instead of baking them?
Yes. If you prefer, you can fry them instead of baking. However, baking makes them easier and a little lighter while still giving you a crisp finish.
How do I know when they are done?
They are ready when the tortillas are lightly browned and crisp. The filling is already cooked, so you are mainly crisping the outside and heating everything through.
What can I serve with baked chicken taquitos?
They are great with salsa, sour cream, guacamole, queso, or shredded lettuce. You can also serve them with rice and beans for a more complete meal.
Can I make them spicier?
Yes. You can add extra taco seasoning, diced green chiles, jalapeños, or a spicier cheese to the filling if you want more heat.
Tips and Tricks
- Warm the corn tortillas first. This helps make them soft and flexible so they roll up without cracking. Wrap a stack of corn tortillas in a slightly damp paper towel, then place them on a microwave-safe plate. Microwave them for about 30 to 45 seconds for 6 to 8 tortillas, then check to see if they are warm and flexible. If needed, heat them in 10-second bursts until soft.
- Let the chicken mixture cool slightly before adding the cheese. This helps the cheese mix in better and keeps the filling from getting too melty too soon.
- Roll the taquitos tightly and place them seam-side down. That helps them stay closed while baking.
- Spray the taquitos lightly with nonstick cooking spray before baking. This helps them get more golden and crispy in the oven.
- Do not overfill the tortillas. Using about 3 tablespoons of filling keeps them easier to roll and helps prevent the filling from spilling out.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Baked Chicken Taquitos
Real Mom Kitchen
Equipment
Ingredients
- 12 corn tortillas warmed
- 2 chicken breasts cooked and diced (or 1 1/2 cups)
- 1 small onion diced
- 2 Tbsp canola oil
- 1 cup cheese shredded
- 2 Tbsp taco seasoning
Instructions
- Preheat oven to 425 degrees.
- In a small pan, place the diced onion and canola oil. Cook over medium heat until the onions are tender and translucent.
- Mix in the chicken and taco seasoning. Remove from heat and allow to cool to the touch. Mix in the shredded cheese.
- Place about 3 Tbsp of meat in the center of the tortilla across the tortilla.
- Fold the tortilla in half over the meat, then roll tightly.
- Repeat with all 12 tortillas.
- Place taquitos on a baking sheet and spray with non-stick cooking spray. Bake for 12 to 15 minutes at 425 degrees, or until lightly browned. Serves 6.
Nutrition
Recipe is adapted from Nerdy Mama.
