Go Back

Baked Cheesy Chicken Taquitos

Crispy baked taquitos filled with seasoned chicken and melted cheese, ready in just 30 minutes for an easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken use rotisserie chicken for effortless prep
  • 1 cup shredded cheddar cheese can substitute with Monterey Jack
  • 1 cup shredded Monterey Jack cheese feel free to use all cheddar if preferred
  • 1/2 cup salsa choose spicy or mild
  • 1/4 cup chopped fresh cilantro omit if not a fan
  • 1 teaspoon ground cumin coriander is a nice substitute
  • 1 teaspoon garlic powder can swap in fresh garlic if available
  • 8 pieces small flour or corn tortillas whole wheat tortillas are a healthier option
  • 1 tablespoon cooking spray or olive oil for achieving a crispy texture

Equipment

  • baking sheet
  • parchment paper
  • large mixing bowl

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the cooked shredded chicken, cheddar cheese, Monterey Jack cheese, salsa, cilantro, cumin, and garlic powder. Stir until well mixed and creamy.
  3. Warm the tortillas in the microwave for about 20 seconds wrapped in a damp paper towel to make them pliable.
  4. Place 2-3 tablespoons of the chicken mixture in the center of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
  5. Lightly spray or brush the tops of the taquitos with cooking spray or olive oil.
  6. Bake for 18-20 minutes or until golden brown and crispy. Let cool for 3-4 minutes before serving.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to restore crispiness. Freezer: Assemble and freeze on a baking sheet, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to cooking time. Make-Ahead: Prepare filling up to 24 hours ahead or assemble taquitos 2-3 hours before baking. Serve with guacamole, sour cream, pico de gallo, Mexican rice, or refried beans for a complete meal.