Crispy, cheesy, and ready in under 30 minutes, these oven-baked taquitos are the kind of weeknight win that gets repeated requests. Using shredded rotisserie chicken and a handful of pantry staples, you get crunchy rolls without the mess of deep frying — perfect for busy nights, casual parties, or a kid-approved dinner. If you love extra-crispy edges, try the same high-heat technique used in Bobby Flay’s Crispy Rice method to encourage an even better bottom crust on the baking sheet.
Why you’ll love this dish
These taquitos solve several common dinner problems at once: they’re fast, forgiving, and crowd-pleasing. The cream cheese keeps the filling luscious and helps the shredded chicken stick together so the rolls don’t unravel in the oven. They’re also easily scaled up for company, portable for parties, and customizable for spice level or dietary needs—switch to corn tortillas for a gluten-free option or use black beans and cheese for a meatless version.
“We made a double batch and they disappeared within minutes—the crisp was spot on and the filling stayed creamy.” — a reader who made these for a game night
How this recipe comes together
This is a straightforward assembly-and-bake recipe. First you combine shredded chicken with cream cheese, shredded cheddar, salsa, and warm spices to make a creamy, flavorful filling. Next, warm the tortillas so they won’t crack, spoon in a small amount of filling, and roll tightly. A light brush of oil on top helps them crisp under high heat. Bake at 425°F (220°C) until golden, then broil briefly if you want extra crunch. Total active time is about 15–20 minutes, with a short prep period to shred and mix.
What you’ll need
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup salsa (mild, medium, or hot depending on preference)
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas (6–8-inch)
- Cooking spray or oil (for brushing)
- Optional garnishes: chopped cilantro, sour cream, guacamole, extra shredded cheese
Substitutions and notes:
- Use Greek yogurt (thicker) thinned slightly if you want a tangy, lower-fat swap for cream cheese.
- Corn tortillas are traditional and gluten-free; warm them longer to avoid tearing.
- Leftover cooked pork or beef works in place of chicken.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, salsa, garlic powder, chili powder, cumin, and a pinch of salt and pepper. Stir until evenly mixed and creamy. Taste and adjust seasoning.
- Warm the tortillas for 15–25 seconds in the microwave covered with a damp paper towel, or heat briefly in a dry skillet until pliable. Warming prevents cracks while rolling.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla, leaving room at the edges. Roll each tortilla tightly and place seam-side down on the prepared baking sheet. Space them slightly apart.
- Lightly brush the tops with oil or spray with cooking spray to encourage browning.
- Bake for 15–20 minutes, until the tortillas are golden and the filling is hot. For extra crispness, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
- Let the taquitos rest 1–2 minutes, then serve warm with garnishes.
Best ways to enjoy it
Serve these taquitos with classic toppings like sour cream, guacamole, chopped cilantro, and extra shredded cheese. They make a great appetizer tray with chips and salsa, or pair as a main with a bright cabbage slaw and black bean salad. If you’re planning a game-day spread, these taquitos go well alongside a heartier sandwich for variety—try pairing them with the Chick-fil-A crispy chicken sandwich copycat recipe for contrast between crunchy rolls and a juicy sandwich. For serving, arrange them seam-side down on a platter with small bowls of dipping sauces.
Storage and reheating tips
- Refrigerator: Store cooled taquitos in an airtight container for up to 3–4 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to restore crispness.
- Freezer: Freeze unbaked taquitos on a sheet tray until solid, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen at 425°F (220°C) for about 20–25 minutes, checking doneness.
- Microwave: Quick but softens the shells; microwave for 30–60 seconds if you’re in a rush, then crisp in a toaster oven or skillet for a minute.
Food safety: cool leftovers to room temperature for no more than two hours before refrigerating. Reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Don’t overfill: 2–3 tablespoons of filling per tortilla is enough to roll tightly and crisp well.
- Use warm tortillas: warming prevents cracks and helps you roll tighter, which keeps filling from spilling out.
- Oil is key: a light brush or spray on top is enough to promote even browning without deep frying.
- Even spacing: place seam-side down so they stay closed while baking.
- Timing for broil: move the pan to the top rack and broil for just 1–2 minutes—taquitos go from golden to burnt very quickly under direct heat.
Creative twists
- Vegetarian: swap chicken for a mashed black bean and corn mixture with a dash of lime. Add chopped green chilies for heat.
- Buffalo chicken: mix the shredded chicken with buffalo wing sauce and blue cheese or ranch in place of salsa.
- Breakfast taquitos: use scrambled eggs, breakfast sausage, and cheddar; bake the same way.
- Smoky chipotle: add a teaspoon of chipotle in adobo to the filling for smoky heat.
- Cheese pull: mix in extra melty cheeses (Monterey Jack or Oaxaca) if you want a stringy interior.
Common questions
Q: Can I use raw chicken?
A: No — this recipe calls for cooked shredded chicken. Use rotisserie chicken, leftover roasted chicken, or poach chicken breasts and shred them before mixing with the filling.
Q: Are these healthier than fried taquitos?
A: Generally yes. Baking with a light brush of oil reduces fat and calories compared with deep frying, while still delivering crispness.
Q: Can I assemble these ahead of time?
A: Yes. Roll the taquitos and refrigerate on the baking sheet covered for up to 24 hours before baking. For longer storage, freeze unbaked taquitos and bake from frozen as noted above.
Q: Will the corn tortillas fall apart?
A: Warm them well and handle gently. If yours are brittle, briefly steam or microwave with a damp towel to make them pliable, or use flour tortillas.
Q: How many does this recipe serve?
A: With 8 small tortillas, this makes about 2–4 servings depending on appetite and whether you serve sides or appetizers. Double the batch for a crowd.
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Oven-Baked Taquitos
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup salsa (mild, medium, or hot depending on preference)
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- to taste Salt and black pepper
Tortillas & Baking
- 8 small flour or corn tortillas (6–8-inch)
- as needed Cooking spray or oil (for brushing)
Optional Garnishes
- chopped cilantro
- sour cream
- guacamole
- extra shredded cheese
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, salsa, garlic powder, chili powder, cumin, and a pinch of salt and pepper. Stir until evenly mixed and creamy. Taste and adjust seasoning.
- Warm the tortillas for 15–25 seconds in the microwave covered with a damp paper towel, or heat briefly in a dry skillet until pliable.
Assembly
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla, leaving room at the edges.
- Roll each tortilla tightly and place seam-side down on the prepared baking sheet. Space them slightly apart.
- Lightly brush the tops with oil or spray with cooking spray to encourage browning.
Cooking
- Bake for 15–20 minutes, until the tortillas are golden and the filling is hot.
- For extra crispness, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
- Let the taquitos rest for 1–2 minutes, then serve warm with garnishes.