This crispy baked chicken taquito recipe is loaded with shredded chicken, gooey cheeses and simple spices. They are easy to make and always a big hit.
If you love these, be sure to make these other easy Mexican recipes chicken enchiladas, these sheet pan shrimp fajitas, and these steak quesadillas are phenomenal!
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Homemade Chicken Taquitos Recipe
These baked taquitos have quickly become a favorite recipe in my house. They are simple to make with an easy creamy chicken mixture and baking them is healthier than an authentic taquito that is fried.
All you have to do is quickly cook chicken and mix it with simple ingredients, roll and bake. Using a rotisserie chicken, canned chicken is perfect for quick prep. I always like to cook chicken breasts in the crockpot and shred it in the food processor then freeze it in freezer bags for recipes like this.
Ingredients Needed:
Below is a list of the ingredients you’ll need to gather to make this great recipe. Scroll down to the full recipe card for individual amounts.
- Olive oil – For sautéing. Use vegetable or canola oil if you’d like
- Yellow onion & garlic – Use white onion or red onion and fresh garlic cloves or jarred minced garlic
- Chicken, cooked – You can also use canned chicken or use rotisserie chicken shredded. see below for ways to cook the chicken.
- Cream cheese – I used full fat but light cream cheese is fine as well. I would avoid fat free.
- Cheddar cheese – Use a different shredded cheese like Monterey Jack, Colby, Pepper Jack cheese, a blend of any or even Mexican cheese like Cojito or Queso Fresco.
- Picante sauce or salsa – Use any favorite brand.
- Fresh cilantro – You can leave this out if you aren’t a fan.
- Lime juice – Use fresh or bottled.
- Cumin, salt, paprika, cayenne pepper – swap this for 2 teaspoons of taco seasoning. Add the cayenne separate.
- Tortillas – I used 6 inch flour tortillas.
Variations/Substitutions:
- Spice Level – Adjust the heat with more or less cayenne pepper, or add diced jalapeños.
- Tortilla Size – Use smaller tortillas for an a more appetizer size.
Different Ways to Cook Chicken
Below are several different ways to cook chicken for this recipe and others that call for shredded cooked chicken. It’s so nice to make ahead and freeze shredded chicken and have on hand already shredded and ready to use!
1. Boil – Place chicken breasts or thighs in a pot and cover with water or chicken broth. sprinkle a little garlic powder, onions, and herbs. Bring to a boil, then reduce to a simmer for about 20-25 minutes until the chicken is cooked through.
2. Bake – Season the chicken with salt, pepper, garlic powder, etc. Place in a preheated oven at 375°F for 25-30 minutes or until the internal temperature reaches 165°F.
3. Crock Pot – Place chicken in a slow cooker with a ¼ cup of broth and your choice of seasonings. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender enough to shred easily.
4. Instant Pot – Season the chicken and add to the pot with a cup of broth or water. Lock the lid and cook on high pressure for about 10 minutes, followed by a quick release.
5. Pan Fry – Heat a tablespoon of oil in a skillet over medium heat. Add seasoned chicken breasts or thighs and cook for about 7-8 minutes per side depending on the thickness
6. Grill – Preheat the grill. Season the chicken and grill over medium-high heat until cooked through, typically about 6-7 minutes per side, depending on thickness.
How to Make Taquitos
Step 1 – Preheat the oven to 400° F and line a baking sheet with parchment paper or aluminum foil. Cook the chicken using any of the methods listed above.
Step 2 – Heat olive oil in a skillet and cook the onion until translucent; add garlic and cook for another minute.
Step 3 – Combine the onion mixture with all of the other filling ingredients in a large bowl.
Step 4 – Assemble the taquitos. Warm the tortillas in the microwave between 2 damp paper towels so they don’t crack. Then divide the chicken mixture onto each tortilla, approximately ⅓ cup in each. The filling should be well compacted so the taquitos stay put after bake.
Then, roll each tortilla as tight as possible and place the taquitos on the lined baking sheet in a single layer. (rolling them tight keeps them together best).
Step 5 – Bake for 8-10 minutes or until crispy and golden brown. Serve with any Mexican toppings like salsa, guacamole, sour cream, fresh pico de gallo, etc.
Tips:
- Shredding your own cheese from a block give the meltiest cheese.
- Rolling each taquito tightly prevents them from unrolling while baking.
- Check the taquitos after 7 minutes to avoid overcooking.
- Use a food processor to shred the chicken quickly. Just pulse the cooked and cooled chicken a few times and it’s perfect for use in recipes like this.
- Double the recipe and cook in batches. This is great for freezing for later!
How to Store Leftovers:
Keep any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warm.
Absolutely! Freeze them completely on a baking sheet so they don’t stick together, then transfer to a freezer bag and freeze for up to 2-3 months. You can bake frozen taquitos straight from the freezer and just add a few extra minutes to the baking time.
FAQs
Yes, prepare the filling ahead and refrigerate. Assemble just before baking for best results.
Make the tortillas are not overloaded and the oven is fully heated to get bake the crispiest. Leave as much space between them on the baking tray helps them not
Yes, you can. They are great for a gluten free option. You will need to warm the tortillas slightly before rolling to keep them from cracking. You may want to spray each of the corn tortillas with cooking spray to help them get crispy as well.
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Baked Chicken Taquitos
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 pound cooked chicken shredded (approx. 3 cups)
- 8 ounces cream cheese softened to room temperature
- ⅔ cup cheddar cheese shredded
- 3 tablespoon picante sauce or salsa
- 3 tablespoon fresh cilantro chopped
- 2 tablespoons lime juice juice of one lime
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 12 small flour tortillas 6 inch diameter size
Instructions
- Preheat the oven to 400° F and line a baking sheet with parchment paper or aluminum foil.
- In a skillet, add the olive oil and heat over medium heat.1 tablespoon olive oil
- Add the diced onion and cook for about 5-7 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute.3 garlic cloves, 1 medium yellow onion
- In a large bowl, add the sautéd onion mixture with all of the other filling ingredients and stir to combine well.1 pound cooked chicken, 8 ounces cream cheese, ⅔ cup cheddar cheese, 3 tablespoon picante sauce or salsa, 3 tablespoon fresh cilantro, 2 tablespoons lime juice, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper
- Warm the tortillas in the microwave between 2 damp paper towels so they don't crack. Then divide the filling between each tortilla, approximately ⅓ cup in each. Filling should be well compacted so the taquitos stay put after bake.12 small flour tortillas
- Then, roll each tortilla as tight as possible and place them on the lined baking sheet in a single layer with at least an inch between them so they will get crispy. (rolling them tight keeps them together best.
- Bake for 8-10 minutes or until crispy and golden brown.
- Serve with any Mexican toppings like salsa, guacamole, sour cream, fresh tomatoes, scallions, etc.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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