Oven-Baked Taquitos
Crispy, cheesy, and ready in under 30 minutes, these oven-baked taquitos are perfect for busy nights or casual parties.
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.
Notes
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. Freeze unbaked taquitos for up to 2 months.