Taquitos — those crispy, rolled-up tortillas stuffed with a savory filling — are one of those snackable foods that never go out of style. And while the traditional fried version is amazing, these Baked Chicken Taquitos deliver all the crunch and flavor without the extra oil. Crispy on the outside, loaded with tender chicken, cheese, and spices on the inside, they’re easy to make and even easier to devour.
I started making these on weeknights when we were craving something fun and festive without deep-frying. They’re just as good for game nights, parties, or simple family dinners, served with guacamole, salsa, or sour cream.
Why You’ll Love These Taquitos
- Crispy Without Frying: Baked in the oven, but still crunchy.
- Great for Meal Prep: Make a big batch and freeze for later.
- Family-Friendly Favorite: Kids and adults alike love them!
Table of Contents
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup cream cheese, softened
- 1/4 cup salsa or enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 12 small flour or corn tortillas
- Cooking spray or olive oil spray
- Optional: Fresh cilantro, lime wedges, sour cream, guacamole
Instructions
Step 1: Preheat & Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly grease it.
Step 2: Make the Filling
In a bowl, combine shredded chicken, cheese, cream cheese, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
Step 3: Assemble the Taquitos
Warm tortillas slightly in the microwave to soften. Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet.
Step 4: Bake
Lightly spray the tops of the taquitos with cooking spray. Bake for 15–20 minutes, or until crispy and golden.
Step 5: Serve
Serve hot with guacamole, sour cream, pico de gallo, and a squeeze of fresh lime.
Perfect Pairings
- Mexican rice
- Refried beans or black beans
- A crisp, tangy slaw
- Fresh salsa and tortilla chips
- Margaritas or sparkling lime water
Tips for Perfect Baked Chicken Taquitos
- Use room temperature tortillas to prevent cracking.
- Secure with toothpicks if needed while baking.
- Don’t overfill — too much filling makes them harder to roll and bake evenly.
Flavor Variations
- Buffalo Chicken Taquitos: Add hot sauce and blue cheese crumbles.
- BBQ Chicken Taquitos: Mix shredded chicken with BBQ sauce and cheddar.
- Vegetarian Option: Swap chicken for black beans, sweet potato, or mushrooms.
Make-Ahead & Freezing
- Make-Ahead: Assemble taquitos, refrigerate up to 24 hours, then bake.
- Freezer Friendly: Freeze uncooked taquitos on a baking sheet. Transfer to a freezer bag once solid. Bake from frozen, adding 5–7 minutes to the baking time.
Baked Chicken Taquitos
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4 (makes 1 loaf)
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
Description
Crispy, cheesy, and full of flavor—these Baked Chicken Taquitos are the perfect snack or dinner the whole family will love!
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup cream cheese, softened
- 1/4 cup salsa or enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 12 small flour or corn tortillas
- Cooking spray or olive oil spray
- Optional: Fresh cilantro, lime wedges, sour cream, guacamole
Instructions
Step 1: Preheat & Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly grease it.
Step 2: Make the Filling
- In a bowl, combine shredded chicken, cheese, cream cheese, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
Step 3: Assemble the Taquitos
- Warm tortillas slightly in the microwave to soften. Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet.
Step 4: Bake
- Lightly spray the tops of the taquitos with cooking spray. Bake for 15–20 minutes, or until crispy and golden.
Step 5: Serve
- Serve hot with guacamole, sour cream, pico de gallo, and a squeeze of fresh lime.
Notes
- Use room temperature tortillas to prevent cracking.
- Secure with toothpicks if needed while baking.
- Don’t overfill — too much filling makes them harder to roll and bake evenly.
Keywords: pina colada bread, pineapple coconut bread, tropical quick bread, easy loaf cake, pina colada dessert, summer baking, coconut bread recipe, pineapple loaf, tropical baking recipe
Frequently Asked Questions (FAQ)
1. Can I use corn tortillas?
Yes! Warm them first to prevent cracking. Flour tortillas are softer and easier to roll, but both work.
2. Can I make them in the air fryer?
Absolutely — air fry at 400°F for about 8–10 minutes, turning halfway.
3. What’s the best chicken to use?
Rotisserie or leftover cooked chicken works perfectly.
4. Can I make them ahead?
Yes — refrigerate assembled, unbaked taquitos up to a day in advance or freeze for longer storage.
5. Can I double the recipe?
Yes — this recipe easily doubles for a crowd or meal prep.
