There’s something undeniably fun about finger foods, and taquitos are right at the top of that list. Crunchy, golden tortillas wrapped tightly around a creamy chicken filling? Yes, please. These baked chicken taquitos take all the best parts of the beloved fried version and make them lighter, less messy, and more weeknight-friendly. With shredded chicken, cream cheese, salsa, and spices rolled up in tortillas and crisped in the oven, these taquitos hit every craving: cheesy, savory, a little spicy, and perfectly dippable. They’re a hit with kids and adults alike and make a great option for dinner, parties, or even game-day spreads. Serve them with guacamole, sour cream, salsa, or pico de gallo, and watch them disappear in minutes.

Full Recipe

Ingredients

→ For the creamy chicken filling

• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)

• 4 oz cream cheese, softened at room temperature

• ½ cup shredded cheddar or Monterey Jack cheese

• ¼ cup salsa, your preferred heat level

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and freshly ground black pepper to taste

• ¼ cup chopped green onions or fresh cilantro (optional for freshness)

→ For assembly and baking

• 8–10 small flour or corn tortillas, 6-inch size

• Cooking spray or olive oil for brushing

→ For serving and toppings

• Guacamole, sour cream, salsa, or fresh pico de gallo for dipping

• Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

Cooking Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. Warm tortillas in the microwave for 20–30 seconds to make them flexible and prevent cracking when rolling.

3. In a mixing bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Stir until creamy and well mixed. Fold in green onions or cilantro if using.

4. Place 2–3 tablespoons of filling down the center of a tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with all tortillas.

5. Lightly brush or spray each taquito with olive oil or cooking spray. Optional: sprinkle extra cheese on top.

6. Bake for 15–20 minutes, flipping halfway, until golden and crispy. For extra crunch, broil for 1–2 minutes at the end.

7. Let cool slightly before serving with guacamole, sour cream, salsa, or toppings of your choice.

Nutrients (per 2 taquitos, approx.)

• Calories: 280

• Protein: 17 g

• Carbohydrates: 18 g

• Fat: 15 g

• Fiber: 2 g

• Sodium: 560 mg

• Cholesterol: 65 mg

Why You’ll Love This Recipe

This recipe is perfect because it combines comfort food flavors with the convenience of oven-baking. You get all the crispiness of traditional fried taquitos but without the grease or the mess of a deep fryer. The creamy chicken filling is satisfying yet balanced by the fresh toppings you can pile on afterward. Plus, they’re versatile—you can serve them as dinner, appetizers, or party snacks.

The Origins and Inspiration Behind the Dish

Taquitos have their roots in Mexican cuisine, traditionally fried and filled with beef, chicken, or cheese. They gained popularity in the southwestern U.S. and became a staple of Tex-Mex cooking, often found in restaurants and even frozen food aisles. This baked version is inspired by that classic but adjusted for modern home cooks who want something a little lighter and faster to prepare. It’s a nod to tradition while making it practical for everyday kitchens.

Ingredient Spotlight

The magic of these baked chicken taquitos really lies in the ingredients that bring them to life. Shredded chicken makes the base hearty and satisfying, and using rotisserie chicken keeps things quick and effortless—though any leftover cooked chicken will work just as well. Cream cheese is the secret weapon here, giving the filling that irresistible creaminess while helping to bind everything together. To really take the flavor up a notch, shredded cheddar or Monterey Jack cheese is added; cheddar lends a sharp, tangy bite while Monterey Jack keeps things mild and wonderfully melty. Salsa plays a dual role, bringing both moisture and customizable flavor depending on the heat level you prefer. The spice blend of cumin and chili powder can’t be overlooked either, since they provide that smoky warmth and depth essential to authentic taquito flavor. And finally, the tortillas themselves play a huge part in the final bite—flour tortillas are softer and easier to roll, while corn tortillas bring a more traditional taste and a slightly chewier texture, making them both great options depending on what you’re craving.

Storage and Reheating Tips

Leftovers don’t have to be soggy or disappointing—these taquitos reheat beautifully with just a little care. Once cooled, store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, pop them into a 375°F oven for about ten minutes to bring back that irresistible crispiness. If you want to plan ahead, these taquitos are freezer-friendly, too. Assemble them as usual, place them on a baking sheet, and freeze until solid before transferring to a freezer-safe bag. From there, you can bake them straight from frozen at 400°F for 20 to 25 minutes, making them a lifesaver for busy weeknights or unexpected guests.

Common Variations to Try

One of the best things about this recipe is how adaptable it is to different tastes and occasions. If you’re a fan of heat, you can easily turn these into spicy taquitos by mixing in jalapeños, chipotle peppers, or a splash of hot sauce with the filling. For a heartier twist, swap out the shredded chicken for ground beef or even leftover pot roast, which makes for a rich and satisfying variation. Vegetarians don’t have to miss out either—black beans, corn, and sautéed peppers can create a delicious meat-free filling that’s still just as comforting. These taquitos can even make their way to the breakfast table when stuffed with scrambled eggs, bacon, and a sprinkle of cheese for a fun morning twist. And if you’re a fan of kitchen gadgets, the air fryer is a great option. Cook them at 375°F for about 10 to 12 minutes, turning once, and you’ll have perfectly crisp taquitos without even turning on the oven.

Pairing Recommendations

These taquitos go well with classic Tex-Mex sides like Mexican rice, refried beans, or elote (Mexican street corn). For drinks, a light Mexican beer, margarita, or even sparkling water with lime pairs beautifully. For dessert, flan or churros make a sweet finish to the meal.

Health Benefits

While taquitos are typically fried, this baked version is far lighter, cutting down on excess oil. Chicken provides lean protein, while spices like cumin and chili powder bring antioxidants. Adding fresh toppings like lettuce, tomatoes, and cilantro not only boosts flavor but also increases fiber and vitamins. With some mindful swaps, these taquitos can be part of a balanced meal without guilt.

Conclusion

Crispy, creamy, and endlessly customizable, these baked chicken taquitos are proof that comfort food doesn’t have to be complicated. They’re easy enough for a weeknight but festive enough for entertaining, making them a go-to recipe you’ll come back to again and again. By baking instead of frying, you get the perfect balance of crunch and creaminess with far less effort—and far fewer dishes to wash. That’s a win in every kitchen.