Crispy Baked Chicken Taquitos
These rolled, crunchy taquitos are filled with shredded chicken, salsa verde, and Monterey Jack cheese, then baked until crisp. They are easy enough for a weeknight snack dinner and sturdy enough for dipping.
- Total time
- 45 min
- Yield
- 4 servings, 3 taquitos each
- Difficulty
- Easy
Prep 25mCook 20mMexican-AmericanSnacks
Taquitos are small rolled tortillas filled with savory ingredients and cooked until crisp. This version uses corn tortillas, shredded chicken, salsa verde, and cheese for a filling that is simple but full of flavor.
Instead of deep-frying, these taquitos are brushed with oil and baked on a hot sheet pan. The tortillas still get crisp around the edges, and the filling stays warm and melty.
The key is to warm the tortillas before rolling. Warm corn tortillas bend more easily, which helps keep them from cracking as you shape the taquitos.
01What you'll need
Ingredients
11 items · 4 servings, 3 taquitos each
- 12 small 6-inch corn tortillas, about 288 g total
- 2 cups cooked shredded skinless chicken breast, about 280 g
- 1 cup shredded Monterey Jack cheese, about 113 g
- 1/2 cup salsa verde, about 120 g
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1 tablespoon canola oil, for brushing
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper if you like easier cleanup, or leave it bare for slightly faster browning.
2. Mix the filling
In a medium bowl, stir together the shredded chicken, Monterey Jack, salsa verde, cilantro, lime juice, cumin, chili powder, garlic powder, and salt. The mixture should be moist but not soupy. If your salsa is very watery, spoon it in gradually.
3. Warm the tortillas
Wrap the tortillas in a damp paper towel and microwave for 45 to 60 seconds, until warm and flexible. Keep them covered while you work. This step helps prevent cracking when you roll them.
4. Fill each tortilla
Lay one warm tortilla on a board. Spoon about 2 tablespoons of filling in a line slightly below the center. Do not overfill, or the taquito may burst open in the oven.
5. Roll tightly
Roll the tortilla snugly around the filling. Place it seam-side down on the baking sheet, which means the open edge sits underneath. Repeat with the remaining tortillas and filling.
6. Brush with oil
Use a pastry brush or clean fingers to coat the tops and sides of the taquitos with the canola oil. A light, even coating helps them crisp and brown in the oven.
7. Bake until crisp
Bake for 15 to 18 minutes, turning the pan halfway through, until the taquitos are crisp at the edges and lightly browned. Let them rest for 3 minutes before serving, because the filling will be very hot.
03From our kitchen
Cook's tips
- Make-ahead: Mix the filling up to 2 days ahead and keep it covered in the refrigerator. Roll the taquitos just before baking for the best texture.
- Storage: Refrigerate leftover baked taquitos in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer until hot and crisp. The microwave works, but the tortillas will soften.
- Freezing: Freeze unbaked rolled taquitos on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 425°F, adding 5 to 8 minutes to the cook time.
- Tortilla troubleshooting: If the tortillas crack, they are likely too cold or dry. Warm them again under a damp paper towel, a few at a time.
- Swaps: Use shredded rotisserie chicken, cooked turkey, or mashed black beans in place of the chicken. If using beans, mash them well so the filling holds together.
- Cheese options: Monterey Jack melts smoothly, but cheddar, pepper Jack, or a Mexican-style cheese blend also work.
Cook's note
Nutrition is calculated for 3 baked taquitos per serving and does not include toppings or dips. Serve with salsa, guacamole, sour cream, or shredded lettuce if you like, but add those separately when estimating nutrition.
04Frequently asked
Questions & answers
Can I make taquitos with flour tortillas?
Yes. Small flour tortillas roll easily and bake well, but the texture will be softer and less corn-forward. They may also brown faster, so start checking them around 13 minutes.
Why are my corn tortillas breaking?
Corn tortillas break when they are cold, dry, or overfilled. Warm them until flexible, keep them covered with a damp towel, and use about 2 tablespoons of filling per tortilla.
Can I cook these in an air fryer?
Yes. Brush the rolled taquitos with oil and air fry at 400°F for about 7 to 10 minutes, turning once, until crisp. Work in batches so air can circulate around each taquito.
What can I serve with taquitos?
Serve them with salsa, guacamole, sour cream, pico de gallo, or a simple cabbage slaw. For a fuller meal, add rice, beans, or a green salad.
Can I use leftover beef or pork instead of chicken?
Yes. Finely shred cooked beef or pork and use the same amount by volume. If the meat is dry, add an extra spoonful of salsa verde so the filling holds together.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, 3 taquitos each
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat7 g
- 35%
- Cholesterol85 mg
- 28%
- Sodium599 mg
- 26%
- Total Carbohydrate36 g
- 13%
- Dietary Fiber5 g
- 18%
- Total Sugars2 g
- Protein34 g
- 68%
- Vitamin D0.2 mcg
- 1%
- Calcium294 mg
- 23%
- Iron2.7 mg
- 15%
- Potassium428 mg
- 9%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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