hit tracker

Crunchy Oven-Baked Chicken Taquitos

by

Prep Time: 25 minutes | Cook Time: 20 minutes
Total Time: 45 minutes
Difficulty: Easy to Intermediate
Spice Level: Family-Friendly (customizable)
Servings: 12 taquitos
Texture: Incredibly crispy exterior, tender, flavorful filling

Forget the fryer and the freezer aisle! These Oven-Baked Chicken Taquitos deliver all the crave-worthy crunch and savory satisfaction of the classic without the mess of deep-frying. By using a simple technique—brushing the taquitos generously with oil and baking them on a preheated sheet—we achieve an irresistibly golden, shatteringly crisp shell that cradles a tangy, creamy, and perfectly seasoned shredded chicken filling. They’re a healthier, make-ahead marvel that’s perfect for weeknight dinners, game day spreads, or a fun, hands-on meal the whole family will love.

Ingredients

For the Filling:

  • 3 cups (about 450g) cooked, shredded chicken (from 1 rotisserie chicken or 2 large breasts)

  • 1 (8 oz / 227g) block cream cheese, softened

  • 1 ½ cups (170g) shredded pepper Jack cheese (or Monterey Jack)

  • 1 (4 oz / 113g) can diced green chiles, undrained

  • ½ cup finely chopped fresh cilantro

  • 3 green onions, thinly sliced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp garlic powder

  • ½ tsp smoked paprika

  • Juice of 1 lime (about 2 tbsp)

  • Salt and freshly ground black pepper to taste

For Assembly & Baking:

  • 12 small (6-inch) corn tortillas

  • 3 tbsp vegetable oil, avocado oil, or melted butter (for brushing)

  • Cooking spray

For Serving (Optional):

  • Pico de gallo or fresh salsa

  • Guacamole or sliced avocado

  • Sour cream or Mexican crema

  • Queso fresco, crumbled

  • Shredded lettuce

  • Lime wedges

Equipment

  • Large mixing bowl

  • Two baking sheets

  • Pastry brush

  • Kitchen tongs

  • Aluminum foil

Instructions

Step 1: Prepare the Flavorful Filling

This creamy, cheesy filling is the heart of the taquito and comes together quickly.

  1. In a large mixing bowl, combine the softened cream cheese, shredded pepper Jack cheese, undrained green chiles, cilantro, green onions, cumin, chili powder, garlic powder, smoked paprika, and lime juice.

  2. Mix thoroughly until all ingredients are well incorporated and form a cohesive, creamy mixture.

  3. Add the shredded chicken. Use a fork or your hands to mix until the chicken is evenly coated with the cheese and seasoning mixture. Taste and season with salt and pepper as needed (remember, the cheeses add salt). Set aside.

Step 2: Soften the Tortillas (The Critical Step for Rolling)

Corn tortillas crack when cold. We must make them pliable.
Method 1 (Stovetop – Best): Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 15-20 seconds per side until soft and pliable. Keep them wrapped in a clean kitchen towel as you work.
Method 2 (Microwave – Easiest): Stack 5-6 tortillas on a microwave-safe plate. Cover them with a damp paper towel. Microwave for 45-60 seconds until warm and flexible.

Step 3: Assemble and Roll the Taquitos

  1. Preheat & Prep: Place one oven rack in the top third and one in the bottom third of your oven. Preheat to 425°F (220°C). Place a baking sheet in the oven as it preheats. This preheats the pan, helping to crisp the bottoms immediately.

  2. Fill & Roll: Lay a warmed tortilla flat on a work surface. Place about 3 tablespoons of the chicken filling in a line slightly below the center. Roll the tortilla up tightly around the filling, like a cigar.

  3. Seam Side Down: Place the rolled taquito seam-side down on a second baking sheet (not the hot one!). Repeat with remaining tortillas and filling, arranging them close but not touching.

Step 4: The Crisping Technique

  1. Brush Generously: Using a pastry brush, liberally brush each taquito with oil or melted butter, ensuring the entire surface is coated. This is the secret to the golden, crispy shell.

  2. Transfer to Hot Pan: Carefully remove the preheated baking sheet from the oven. Quickly spray it with a light coat of cooking spray. Using tongs, transfer each oiled taquito to the hot baking sheet, placing them seam-side down. The sizzle is a good sign!

  3. Final Brush & Season: Give the tops of the taquitos one more light brush with oil. Optionally, sprinkle the tops with a pinch of extra chili powder or salt.

Step 5: Bake to Golden Perfection

  1. Place the baking sheet on the top oven rack. Bake for 15-20 minutes.

  2. After 10 minutes, rotate the pan 180 degrees for even browning.

  3. Bake until the taquitos are golden brown and crispy, with the edges just beginning to darken. The filling will be hot and bubbling.

Step 6: Cool & Serve

  1. Let the taquitos cool on the baking sheet for 5 minutes. This allows the shell to crisp up further and the filling to set slightly, making them easier to handle.

  2. Serve immediately with all your favorite dipping sauces and garnishes.

Recipe Notes & Pro-Tips for Success

  • Chicken Shortcut: A store-bought rotisserie chicken is the ultimate time-saver here. Shred the meat from the breasts and thighs.

  • Spice Control: For a milder version, use Monterey Jack cheese and mild green chiles. For more heat, add a finely diced jalapeño to the filling or use hot green chiles.

  • The Roll Tightly Rule: A tight roll prevents the taquito from unrolling in the oven and ensures a better filling-to-shell ratio in every bite.

  • Make-Ahead & Freezing Instructions: These are excellent for meal prep.

    • To Freeze Before Baking: Assemble and roll taquitos. Place on a baking sheet, not touching, and freeze solid (1-2 hours). Transfer to a freezer bag. Bake from frozen, adding 5-8 minutes to the bake time.

    • To Freeze After Baking: Let baked taquitos cool completely, then freeze on a sheet before bagging. Reheat in a 400°F oven for 10-15 minutes until hot and crisp.

  • Air Fryer Option: For an even crispier result, cook assembled and oiled taquitos in a preheated 400°F air fryer for 8-10 minutes, shaking halfway through.

  • Avoid Sogginess: Ensure your filling is not overly wet. If using freshly cooked chicken, let it cool and drain any juices before shredding and mixing.

  • Tortilla Tip: If your tortillas are still cracking, they may be stale. Wrap a stack of 5 in a damp paper towel and microwave for 30 seconds to add steam and flexibility.

Why These Work So Well

The high heat of the preheated pan sears the bottom of the taquito upon contact, locking in the shape and starting the crisping process immediately. The generous oil coating then allows the rest of the tortilla to puff and crisp in the oven’s intense dry heat, mimicking the texture of frying without the grease.

Nutrition Information (Per Taquito, without toppings)

  • Calories: ~185 kcal

  • Total Fat: 11g

    • Saturated Fat: 5g

  • Cholesterol: 40mg

  • Sodium: ~220mg

  • Total Carbohydrates: 12g

    • Dietary Fiber: 2g

    • Sugars: 1g

  • Protein: 11g

Note: Nutritional information is an estimate based on specific ingredients and brands. Values will vary depending on the type of chicken, cheese, and tortillas used. This calculation assumes 12 taquitos and accounts for most of the oil used in brushing.

Leave a Comment