Some evenings, all I want is something crunchy and satisfying without the guilt of deep frying. That’s exactly what led me to these baked chicken taquitos—a vibrant, cheesy filling wrapped in corn tortillas and baked to golden perfection. The moment they come out of the oven, the crisp edges crackle invitingly, filling the kitchen with warm aromas of cumin and garlic.
One night, after a long day, I grabbed one straight from the baking sheet. The first bite was a perfect blend of tender shredded chicken, melted cheese, and just enough spice to keep things interesting. The fresh cilantro and onion added a bright contrast that made each mouthful more exciting than the last. It wasn’t just dinner; it was a small celebration of comfort and flavor in every crisp roll.
- Crispy exterior without deep frying means less mess and fewer calories.
- Cheesy, spiced filling makes these taquitos a crowd-pleaser for all ages.
- Quick prep and bake time for a weeknight meal or snack.
- Perfect handheld size makes them ideal for parties or leftovers.
- Simple ingredients you likely have on hand, with a fresh twist from cilantro and spices.
If you’re worried about crispiness without oil, these taquitos prove baking can achieve just the right crunch. Plus, they’re easy to reheat without losing that satisfying texture.
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Baked Chicken Taquitos
- Total Time: 35 minutes
- Yield: 6 1x
Description
Crispy and flavorful baked chicken taquitos made with shredded chicken, cheese, and spices wrapped in corn tortillas. A healthier twist on a classic Mexican favorite, perfect for a snack or meal.
Ingredients
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12 small corn tortillas
Cooking spray
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, chopped onion, cilantro, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well until evenly combined.
Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.
Place about 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll the tortilla tightly around the filling and place seam side down on a baking sheet lined with parchment paper.
Lightly spray the rolled taquitos with cooking spray to help them crisp up during baking.
Bake in the preheated oven for 18 to 20 minutes, or until the taquitos are golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
FAQ
Can I use flour tortillas instead of corn? Yes, flour tortillas can be used, but corn tortillas provide a more authentic texture and crispiness when baked.
How do I keep the taquitos from unrolling during baking? Placing them seam side down on the baking sheet helps them stay rolled. Warming the tortillas before filling also makes them more pliable.
Can I prepare these ahead of time? Absolutely. Assemble the taquitos, cover, and refrigerate for up to 24 hours before baking.
What’s a good dipping sauce pairing? Sour cream, guacamole, or a fresh salsa complement the flavors beautifully.
Ready to bring that golden crunch to your kitchen? Give these baked chicken taquitos a try and watch how quickly they disappear.