Crispy Baked Chicken Taquitos

These crispy baked chicken taquitos are golden on the outside, warmly spiced, and filled with a creamy, savory chicken mixture that stays juicy inside. They are straightforward to make, use simple ingredients, and feel far lighter than fried taquitos while still delivering plenty of crunch. This is an easy, family-friendly recipe that comes together in about 40 minutes from start to finish and suits both weeknight dinners and casual gatherings.

Ingredients

For the Chicken Filling

• 2 cups cooked chicken, finely shredded
• 120 g cream cheese, softened
• 1 cup grated cheddar or Monterey Jack cheese
• 2 tbsp sour cream
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• Salt and black pepper, to taste

For Assembling

• 10 to 12 small flour tortillas
• 2 tbsp olive oil or melted butter, for brushing

For Serving

• Sour cream
• Salsa or pico de gallo
• Guacamole

Method

Prepare the Oven

Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set it aside.

Mix the Filling

Place the shredded chicken, cream cheese, grated cheese, sour cream, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper into a large bowl. Mix until everything is evenly combined and creamy.

Warm the Tortillas

Heat the tortillas briefly in the microwave for 15 to 20 seconds, or in a dry frying pan, until soft and pliable. This helps prevent cracking when rolling.

Assemble the Taquitos

Spoon 2 to 3 tablespoons of the chicken filling along one edge of each tortilla. Roll tightly into a slim cigar shape and place seam side down on the prepared baking tray.

Bake Until Crisp

Lightly brush the tops of the taquitos with olive oil or melted butter. Bake for 18 to 22 minutes, turning once halfway through, until golden brown and crisp.

Cool Slightly and Serve

Remove from the oven and allow to cool for 3 to 5 minutes before serving. This helps the filling set and makes them easier to handle.

Tips

How do I stop taquitos from unrolling?

Place them seam side down on the tray and avoid overfilling. Brushing lightly with oil also helps them crisp and hold their shape.

Can I make them extra crispy?

For an even crunchier finish, switch the oven to grill for the last 2 minutes and watch closely to prevent burning.

What chicken works best?

Leftover roast chicken or rotisserie chicken gives the best flavor and texture, but plain cooked chicken breast works well too.

Can I add vegetables?

Yes. Finely chopped bell peppers, spring onions, or sweetcorn can be mixed into the filling without affecting the texture.

Serving Suggestions

• Serve with sour cream, salsa, and guacamole on the side
• Add a simple green salad for a light meal
• Pair with Mexican-style rice or seasoned wedges

Storage

Room Temperature

Taquitos are best eaten fresh. Do not leave them out for more than 2 hours.

Refrigerator

Store cooled taquitos in an airtight container for up to 3 days. Reheat in the oven to restore crispness.

Freezing

Freeze unbaked or baked taquitos in a single layer, then transfer to a freezer bag. They keep well for up to 2 months. Bake from frozen, adding 5 to 7 minutes to the cooking time.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 24 g
• Protein: 18 g
• Fat: 18 g
• Saturated Fat: 8 g
• Sodium: 620 mg

Nutritional values are estimates and can vary based on ingredients used.

FAQs

Can I make chicken taquitos ahead of time?

Yes. Assemble them up to 24 hours in advance, cover tightly, and keep refrigerated until ready to bake.

Are baked taquitos as crispy as fried?

They are slightly lighter but still very crisp, especially when brushed with oil and baked at a high temperature.

Can I use corn tortillas instead?

You can, but warm them well before rolling as they are more prone to cracking than flour tortillas.

What dipping sauces work best?

Sour cream, chipotle mayo, salsa verde, and guacamole all pair beautifully with chicken taquitos.