These oven baked chicken taquitos deliver restaurant-quality crunch without the hassle of deep frying. I’ve been making these golden, crispy rolls for family gatherings since my daughter brought home a craving for Mexican food from her college days, and they’ve become one of our most-requested appetizers.
There’s something magical about pulling a tray of these beauties from the oven – the tortillas golden and crackling, the cheese just starting to bubble out at the edges. I remember the first time I tried making taquitos at home. My grandmother always said, “Betty, if you can roll a burrito, you can make anything.” She was right. These oven baked chicken taquitos bring that same satisfying crunch you’d get from a taqueria, but you make them right in your own kitchen without heating up a pot of oil. The aroma of cumin and chili powder fills the house, and before you know it, everyone’s gathering around the counter with their favorite dipping sauce in hand. Time to get our hands floury.
What Makes This Recipe So Special
I’ve tested dozens of taquito recipes over the years, and this one checks all the boxes for busy home cooks who still want that wow factor. The beauty of these oven baked chicken taquitos is in their simplicity – you get all the flavor and texture without the fuss.
- No deep fryer needed – your oven does all the work while you prepare the dips
- Ready in just 40 minutes – perfect for weeknight dinners when time is tight
- Only 350 calories per serving – you can enjoy these guilt-free
- Beginner-friendly technique – if you can roll a tortilla, you’ve got this
- Make-ahead magic – prepare the filling a day early and assemble when ready
- Crowd-pleasing flavor – that irresistible combo of spicy pepper jack and mild cheddar
I always make a double batch because these disappear faster than my Sunday pot roast. The leftovers reheat beautifully, which means you can enjoy crispy taquitos again without starting from scratch.
Ingredient Spotlight
Shredded chicken forms the hearty base of these taquitos, and I prefer using rotisserie chicken from the store to save time – just pull off the meat and shred it with two forks.
Cheddar cheese brings that familiar, comforting flavor that melts beautifully and holds everything together as it bakes.
Pepper jack cheese adds a pleasant kick of heat and creates those irresistible cheese pulls when you bite into a taquito.
Ground cumin delivers that warm, earthy flavor that’s essential in Mexican cooking – I always toast mine in a dry pan for 30 seconds to wake up the oils.
Chili powder provides depth and a gentle heat that complements the cheeses without overwhelming the dish.
Fresh cilantro brightens up the filling with its herbaceous notes, though you can skip it if you’re one of those folks who think it tastes like soap.
Small tortillas work best for taquitos – I prefer flour tortillas because they roll more easily without cracking, but corn tortillas give you that authentic texture.
Olive oil helps the tortillas crisp up in the oven, creating that golden, crunchy exterior we’re all after in oven baked chicken taquitos.
How to Make Oven Baked Chicken Taquitos
Step 1. I’ve learned that preheating your oven to 425°F is crucial – this high heat is what gives you that crispy exterior without drying out the filling.
Step 2. Betty always combines all the filling ingredients in one bowl first, mixing the shredded chicken with both cheeses, all the spices, and cilantro until everything is evenly distributed.
Step 3. The key I discovered is warming your tortillas between damp paper towels for 20-30 seconds – this makes them pliable and prevents frustrating cracks when you roll them.
Step 4. After years of making these, I learned to use just 2-3 tablespoons of filling per tortilla – overfilling makes them impossible to seal properly.
Step 5. Roll each tortilla tightly around the filling and place seam-side down on your parchment-lined baking sheet so they hold their shape.
Step 6. I’ve found that a light spray or brush of olive oil on top is what transforms these from soft to irresistibly crispy.
Step 7. Betty’s tip: rotate your baking sheet halfway through the 15-20 minute baking time to ensure even browning on all sides.
Step 8. Through trial and error, I learned to let them cool for 5 minutes before serving – this allows the cheese to set slightly so you don’t burn your mouth on molten filling.
Keeping These Taquitos Fresh
I typically store leftover oven baked chicken taquitos in an airtight container in the refrigerator for up to 3 days. The key is to let them cool completely before storing to prevent sogginess. When I’m ready to enjoy them again, I reheat them in a 400°F oven for 5-7 minutes to bring back that crispy texture – microwaving will make them soft and chewy, which isn’t what we’re going for here.
Betty’s freezing method works wonderfully for these taquitos. I wrap each one individually in plastic wrap, then place them all in a freezer bag. They’ll keep beautifully for up to a month, and you can bake them straight from frozen. Just add a few extra minutes to the cooking time – about 12-15 minutes total at 425°F. My family loves having these ready to go in the freezer for busy evenings.
For the best texture, I always store the dipping sauces separately. Salsa, guacamole, and sour cream will make the taquitos soggy if they sit together in the same container. I keep them in small containers with tight lids, and they stay fresh for several days in the refrigerator.
Perfect Partners for Oven Baked Chicken Taquitos
Fresh pico de gallo – The bright acidity and fresh tomato flavor cut through the richness of the cheese and provide a refreshing contrast to the warm, spicy filling.
Mexican street corn salad – I love serving these taquitos with charred corn tossed with cotija cheese, lime juice, and cilantro. The sweet corn balances the savory taquitos perfectly, and the crumbled cheese adds another layer of flavor.
Simple black beans – A side of seasoned black beans adds protein and fiber to round out the meal. I simmer mine with a bit of cumin and garlic for extra depth.
Cilantro-lime rice – Fluffy white rice tossed with fresh cilantro and lime juice is Betty’s go-to side. It’s light, refreshing, and soaks up all those delicious juices from the taquitos. You might also enjoy these cilantro lime chicken thighs for another cilantro-lime pairing.
Crisp romaine salad – Sometimes the best pairing is the simplest one. A cold, crunchy salad with a tangy vinaigrette provides textural contrast and helps balance the richness of these cheesy taquitos.
Refried beans – My family prefers when I serve warm, creamy refried beans on the side – they’re perfect for dipping and add that authentic Mexican restaurant feel to the meal. For another Tex-Mex favorite, try these cheesy garlic chicken wraps alongside your taquitos.
Storage and Reheating Tips
Store cooled taquitos in an airtight container in the refrigerator for up to 3 days. To maintain crispness, reheat at 400°F for 5-7 minutes rather than microwaving.
For freezing, wrap each taquito individually in plastic wrap and store in a freezer bag for up to 1 month. Bake from frozen at 425°F for 12-15 minutes.
Always store salsa, guacamole, and sour cream separately to prevent the taquitos from becoming soggy.
Frequently Asked Questions
I recommend warming corn tortillas a bit longer than flour ones to prevent cracking. They give you a more traditional taste and texture, though flour tortillas are easier for beginners to work with.
Betty’s solution is to make sure your filling isn’t too wet and to place them seam-side down on the baking sheet. The olive oil spray on top is essential for achieving that crispy exterior.
Many home cooks find success with assembling the taquitos earlier in the day and refrigerating them on the baking sheet. Just add a minute or two to the baking time if you’re starting with cold taquitos.
Crunchy Oven-Baked Chicken Taquitos
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- In large mixing bowl, combine shredded chicken, cheddar cheese, pepper jack cheese, ground cumin, chili powder, garlic powder, onion powder, salt, pepper, and chopped cilantro. Mix well until all ingredients are thoroughly combined.
- Warm tortillas in microwave between damp paper towels for 20-30 seconds to soften and prevent cracking.
- Lay a tortilla flat and spoon 2-3 tablespoons of chicken mixture onto center. Roll tortilla tightly around filling and place seam-side down on prepared baking sheet.
- Repeat with remaining tortillas and chicken mixture.
- Lightly spray or brush tops of taquitos with olive oil for crispy exterior.
- Bake for 15-20 minutes or until golden brown and crispy, rotating baking sheet halfway through.
- Remove from oven and let cool slightly for about 5 minutes before serving with salsa, sour cream, and guacamole on the side for dipping.
