Name: Easy Baked Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups shredded rotisserie chicken; 4 ounces cream cheese, softened; 1 cup shredded cheddar cheese; 1/4 cup salsa verde; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 12 small corn tortillas; 2 tablespoons oil for brushing

If you’re craving a fun, crispy snack or a satisfying meal, this Easy Baked Chicken Taquitos Recipe is just what you need. Perfect for busy weeknights or casual gatherings, these taquitos come together quickly with simple ingredients you might already have on hand. I love how baking instead of frying keeps them lighter but still perfectly crunchy—you’re going to enjoy every golden bite!

Four rolled enchiladas with a golden brown crispy texture are stacked on a white plate on a white marbled surface. Each enchilada is filled with shredded chicken visible at the open ends, resting on a rich, thick red sauce spread on the plate. On top of the enchiladas is a dollop of smooth white sour cream, crowned with bright red diced tomatoes mixed with chopped green herbs. Small pieces of green herbs are sprinkled over the enchiladas, adding a fresh contrast to the warm colors. The photo taken with an iphone --ar 4:5 --v 7 — Easy Baked Chicken Taquitos, crispy baked chicken taquitos, quick chicken taquitos, healthy baked taquitos, simple taquitos recipe

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Why You’ll Love This
Ingredient Snapshot
How to Make Easy Baked Chicken Taquitos Recipe
Smart Little Tips
Serving Ideas
Make-Ahead, Store & Reheat
Frequently Asked Questions
Final Thoughts
Print Recipe

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Why You’ll Love This

This Easy Baked Chicken Taquitos Recipe transforms simple ingredients into a golden, crunchy treat that’s both satisfying and easy to make. Whether for a quick dinner or a crowd-pleasing appetizer, it hits all the marks.

Reliable Texture, Great Flavor: The creamy, cheesy chicken filling stays moist while the outside crisps beautifully in the oven.
Crisp–Golden Finish: Brushing with a little oil before baking guarantees that toasty color and crackly crunch without a deep fryer.
Pantry-Friendly Ingredients: You’ll mostly use staples plus a rotisserie chicken shortcut to keep things quick and easy.
Weeknight Easy, Weekend Worthy: It’s quick enough for a busy day but fancy enough to impress guests.

Ingredient Snapshot

A white plate holds six rolled tortillas filled with shredded, cooked chicken that is a light brown color with a slightly dry texture. The tortillas are golden brown with darker browned spots, covered partly in melted yellow and white cheese with a bubbled, crispy texture on top. On the top center of the stack, there is a dollop of smooth, white sour cream, and over that, a chunky bright red salsa with diced tomato pieces and chopped green herbs sprinkled all over the dish. The plate is set on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7 — Easy Baked Chicken Taquitos, crispy baked chicken taquitos, quick chicken taquitos, healthy baked taquitos, simple taquitos recipe

Choosing quality ingredients thoughtfully really makes a difference for this Easy Baked Chicken Taquitos Recipe. Here’s the lowdown on what works best, whether you’re grabbing groceries or raiding your pantry.

Rotisserie Chicken: Pick a fresh, juicy chicken to keep your filling tender and flavorful.
Cream Cheese: Use softened cream cheese so it blends into a smooth, creamy filling.
Cheddar Cheese: Sharp cheddar adds just the right tang and melts beautifully.
Salsa Verde: This brings a mild tangy kick; homemade or store-bought both work well.
Corn Tortillas: Fresh or thawed tortillas warm up pliably for rolling without cracking.
Oil: A neutral oil brushed lightly helps achieve that golden crisp finish.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

How to Make Easy Baked Chicken Taquitos Recipe

Step 1 — Set Up & Season

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper—this keeps cleanup easy and prevents sticking. In a large bowl, combine the shredded rotisserie chicken with softened cream cheese, shredded cheddar, salsa verde, garlic powder, and salt. Mix everything until the filling is creamy and well blended; you’ll notice the scent of garlic and tangy salsa coming through. This step is crucial to ensure every bite is packed with flavor.

Step 2 — Sear, Toast, or Mix

Gently warm each corn tortilla so it’s soft and flexible—this prevents cracking when you roll. You can do this quickly in the microwave wrapped in a damp paper towel or lightly heat them on a dry skillet. Using about 2 to 3 tablespoons of the chicken mixture, spoon it near one edge of the tortilla and roll it up tightly. Lay each taquito seam-side down on your prepared pan to keep them sealed through baking. Brushing each one with a little oil at this stage gives that perfect golden crunch later.

Step 3 — Finish for Best Texture

Bake your taquitos for 18 to 20 minutes until they’re deeply golden and crisp. Keep an eye on them near the end; they should be cracker-crisp on the outside while the filling stays tender inside. Let them cool a couple of minutes to firm up before serving—this little wait helps the filling set up so it doesn’t ooze out. You’ll love how crunchy they are without any oil splatter from frying.

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Smart Little Tips

I’ve learned a few tricks from making this recipe multiple times; they make sure your taquitos come out delicious with minimal fuss.

Doneness Cue: Look for golden edges and a firm feel when you press lightly—if they wobble, bake a few minutes longer.
Temperature Trick: Baking at a high heat like 425°F crisps the tortillas faster without drying the filling.
Make-Ahead Move: You can roll taquitos and refrigerate them for up to a day before baking—perfect for prepping in advance.
Avoid This Pitfall: Don’t overfill the tortillas or they may burst open during baking.

Serving Ideas

Easy Baked Chicken Taquitos Recipe - Recipe Image — Easy Baked Chicken Taquitos, crispy baked chicken taquitos, quick chicken taquitos, healthy baked taquitos, simple taquitos recipe

Finishing Touches

I love topping these taquitos with a dollop of sour cream or a squeeze of fresh lime—you’ll enjoy how the tang brightens the rich filling. Chopped cilantro and a sprinkle of cotija cheese also add a fresh, authentic flair if you have them around. A simple drizzle of your favorite hot sauce takes the flavor to the next level without overpowering the satisfying crispy shell.

Pair It With

This Easy Baked Chicken Taquitos Recipe pairs wonderfully with a crisp green salad with a light vinaigrette or a side of black beans for a fulfilling meal. Some fresh guacamole or pico de gallo on the side adds creamy, bright contrast. I find that these sides also complement the crunchy texture perfectly for a satisfying bite every time.

Easy Plating Upgrades

For a casual weeknight, serve your taquitos stacked on a plate with dipping sauces in ramekins. If you’re entertaining, arrange them on a colorful platter garnished with lime wedges, fresh herbs, and a scattering of shredded cheese. Adding a small bowl of salsa verde or guacamole in the center invites everyone to customize their flavor experience.

Make-Ahead, Store & Reheat

Storing Leftovers

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. You’ll notice they lose some crispness over time but still taste great reheated. Lining the container with paper towels helps absorb excess moisture, keeping them closer to their original crunch.

Freezing Tips

These taquitos freeze well if you wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. Freeze for up to 2 months. To thaw, place in the fridge overnight. Baking from frozen might take a few extra minutes, but you’ll still get a crispy exterior and warm filling.

Reheating Easy Baked Chicken Taquitos Recipe Without Drying Out

To reheat, use your oven set at 375°F and bake for 8–10 minutes until heated through and crisp again. Avoid microwaving if you want to keep the crispness; if you must, microwave briefly then pop them under a hot broiler for a minute or two. An air fryer also works beautifully—just 3–5 minutes at 350°F refreshes the crunch without drying out the tender filling.

Frequently Asked Questions

Can I make this recipe gluten-free?

Absolutely! Using corn tortillas—as in this recipe—keeps it naturally gluten-free, making it a great option for gluten-sensitive eaters.

Can I use flour tortillas instead?

You can, but corn tortillas give the authentic crunch and flavor. If using flour, warm them well to avoid cracking and expect a slightly different texture.

What’s the best way to shred rotisserie chicken quickly?

I like using two forks to pull the chicken apart quickly, or toss the meat into a stand mixer with a paddle attachment for about 30 seconds for effortless shredding.

Can I add other fillings or spices?

Definitely! Feel free to mix in diced onions, jalapeños, or swap salsa verde for your favorite salsa to tailor the recipe to your taste preferences.

Final Thoughts

This Easy Baked Chicken Taquitos Recipe quickly became one of my go-to dishes because it’s simple, delicious, and comes with that unbeatable crunch that everyone loves. I hope these tips and tricks help you make the crispiest, tastiest taquitos you’ve ever had—whether it’s a midweek dinner or a casual weekend get-together. Once you get comfortable with this method, you’ll find so many ways to mix up the filling and toppings to keep it exciting. Happy rolling and baking!

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