Name: Crispy Baked Chicken Taquitos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika; 1/2 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 10 small flour or corn tortillas; Cooking spray

Why You’ll Love Crispy Baked Chicken Taquitos Recipe

• Easy to make with simple ingredients you likely already have.
• Baked instead of fried for crispy results with less mess.
• Great for weeknights, parties, or meal prep.
• Perfect dipping partners like salsa, guacamole, or sour cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups shredded cooked chicken
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
¼ tsp salt
16 small corn tortillas
cooking spray

Directions

Preheat your oven to 425 °F (220 °C) and line a baking sheet with parchment or a rack.
In a large bowl, mix the shredded chicken with chili powder, garlic powder, onion powder, cumin, and salt.
Warm the corn tortillas in a skillet for about 30–45 seconds per side, until soft and pliable, then place them in a sealed bag to steam for easier rolling.
Place about 2 tablespoons of the chicken mixture down the center of each tortilla and roll tightly. Set seam‑side down on your baking sheet with a little space around each roll.
Spritz or brush the taquitos with cooking spray and bake for about 18 minutes. Flip them and bake an additional ~5 minutes until crispy and golden.
Serve hot with your favorite dips like salsa, guacamole, or sour cream.

Servings and timing

Servings: 16 taquitos
Prep time: ~15 minutes
Cook time: ~22 minutes
Total time: ~37 minutes

Variations

• Air fryer: Cook at 375 °F (190 °C) for about 15 minutes, flipping halfway, until browned and crisp.
• Cheesy filling: Add shredded cheddar or Mexican blend cheese to the chicken for extra richness.
• Spicy kick: Add a bit of hot sauce or cayenne powder to the chicken mix.
• Vegetarian option: Swap chicken for beans, veggies, or a mix of both.

Storage/Reheating

• Refrigerator: Store cooled taquitos in an airtight container for up to 3–4 days.
• Freezer: Place rolled taquitos (raw or baked) in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months.
• Reheat: Bake at 375–400 °F (190–200 °C) for 10–15 minutes until heated through and crisp again.

FAQs

How can I prevent corn tortillas from cracking?

Warm them in a skillet about 30–45 seconds on each side, then steam in a sealed bag to make them more flexible.

Can I use flour tortillas instead of corn?

Yes, flour tortillas can be used; they’re usually easier to roll and crisp up well.

Is it necessary to spray the taquitos with cooking spray?

Yes, a light coating helps them crisp up in the oven.

Can I make these ahead of time?

Yes, you can prep and roll them ahead, then bake later.

What dips go well with taquitos?

Serve with salsa, guacamole, sour cream, or queso.

Can I add cheese inside the taquitos?

Absolutely — cheese like cheddar or pepper jack melts nicely inside.

Are these gluten‑free?

Made with corn tortillas and if all other ingredients are gluten‑free, then yes.

Can I use leftover chicken?

Yes — leftover or rotisserie chicken works great.

How do I reheat frozen taquitos?

Bake directly from frozen at ~400 °F until warm and crispy.

What sides pair well with these taquitos?

Try Mexican rice, refried beans, or a fresh salad.

Conclusion

These crispy baked chicken taquitos are a simple and satisfying meal that’s perfect for busy evenings, casual gatherings, or snack time. With easy prep, customizable fillings, and delicious crunch, they’re sure to become a go‑to recipe in your kitchen.

Crispy Baked Chicken Taquitos