Experience the ultimate comfort food with our Oven Baked Chicken Taquitos! Juicy, creamy, and wrapped in a perfectly crisp shell – enjoy a fuss-free, flavorful feast that skips the frying pan.
My family loves taquitos so I wanted to find a recipe to make at home. These oven baked taquitos couldn’t be any easier to make! You simply combine everything in a bowl, wrap it up in tortillas, and bake in your oven until crisp!
These mouthwatering oven-baked chicken taquitos will turn any meal into a fiesta! I like to serve these alongside my Flavorful Spanish Rice, No-Soak Instant Pot Pinto Beans, and Refried Beans.
Table of Contents
Reasons to Love These Taquitos
- With simple ingredients and straightforward steps, anyone can whip up these taquitos effortlessly.
- Baking achieves that desirable crunch without the grease of frying.
- Baked Chicken Taquitos is a versatile meal. They’re perfect for lunch, dinner, or even as awesome little appetizers.
Recipe Ingredients
- Cream Cheese: Adds a rich, creamy texture and a slight tanginess.
- Cheddar and Pepper Jack Cheese: Cheddar brings a sharp taste, while Pepper Jack adds in a hint of spice.
- Salsa: Its vibrant, zesty taste, salsa infuses the filling with moisture and a blend of tomatoes, onions, and spices.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Corn Tortillas: Warm them in the microwave with damp paper towels for about 20 seconds before rolling. This makes them more pliable and easier to handle. In addition if you use corn tortillas the yield will increase by about half a dozen taquitos.
- Cheese Topping: Elevate your taquitos with a cheesy finish. Sprinkle cheddar, Monterey jack, or a Mexican cheese blend on top during the last 5-10 minutes of baking for a deliciously melty topping.
- Toppings: Customize your taquitos by serving them with a variety of toppings. Options include guacamole, salsa, sour cream, olives, green onions, queso, shredded lettuce, and diced tomatoes. Mix and match to suit your taste!
How to Make Oven Baked Chicken Taquitos
Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 2: Mix together the chili powder, garlic powder, cumin, and salt. Drizzle olive oil on chicken breasts, then sprinkle a small amount of the spice mix on both sides. Place the chicken breasts on a parchment or baking mat-lined baking sheet.
Step 3: Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and use two forks to shred the chicken. Set aside to cool.
Step 4: Turn the oven up to 425 degrees Fahrenheit (218 degrees Celsius).
Step 5: Again, line a baking sheet with parchment paper or a baking mat and set aside.
Step 6: Place the cream cheese in a large microwave-safe bowl. Heat for 20-30 seconds or until soft. Add in the sour cream, salsa, cumin, chili powder, garlic powder, coriander, salt, green onion, cilantro, lime juice, cheeses, and shredded chicken. Mix to thoroughly combine.
Step 7: Add a few tablespoons of the mixture to the lower edge of a tortilla, taking care to leave space on the ends so the mixture doesn’t ooze out while baking. Roll it up and place it seam-side down on the prepared baking sheet. Repeat with the remaining ingredients. NOTE: If you want them to be extra crispy, you can brush them with a little melted butter before baking.
Step 8: Place in the oven and bake for 15-20 minutes or until the tortillas turn golden brown. Remove and allow to cool for 5 minutes before serving.
Dipping Sauce
Step 1: Mix all dipping sauce ingredients until well combined. Keep refrigerated until ready to serve.
Expert Tips
Quick Way to Shred Chicken: For a quick and effortless way to shred your chicken, place it in a stand mixer and use the paddle attachment. Mixing on low for just a few seconds will perfectly shred the chicken, saving you time and effort.
Extra Crispy Taquitos: To make your oven baked chicken taquitos extra crispy you can brush on a little melted butter or spray them with cooking spray before baking them in the oven.
FAQs
Absolutely! Utilizing rotisserie chicken or leftover cooked chicken is a great time-saving swap for this recipe. It simplifies the process while still delivering delicious results.
Yes you can freeze them to bake at a later date or make them and then freeze them until you’re ready to eat!
Storage Info
STORE leftover Oven Baked Taquitos in an airtight container in the refrigerator for up to 3 days. For longer storage, FREEZE the taquitos by first preparing them through the rolling stage; then place them on a baking sheet in a single layer. Once they are solid, transfer them to a freezer-safe bag or container; they’ll keep well for up to 2 months.
To REHEAT, place them in a preheated oven at 350 degrees F (175 degrees Celsius) for about 10-15 minutes if refrigerated, or 20 minutes if frozen, until heated through and crispy.
More Delicious Mexican Dishes to Try
Oven Baked Chicken Taquitos Recipe
Ingredients
Chicken
- 3 large chicken breasts
- 1 tbsp olive oil
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 teaspoon cumin
- 1/4 tsp salt
Filling
- 8 oz (1 block) cream cheese
- 3 tbsp sour cream
- 1/3 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp salt
- 3 green onions - minced
- 2 tbsp cilantro - minced
- 1 lime - juiced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 16-18 small flour tortillas*
Creamy cilantro dipping sauce
- 1/2 cup sour cream
- 1 tbsp cilantro - minced
- 1/2 lime - juiced
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Mix together the chili powder, garlic powder, cumin, and salt. Drizzle olive oil on chicken breasts, then sprinkle a small amount of the spice mix on both sides. Place the chicken breasts on a parchment or baking mat-lined baking sheet.
- Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and use two forks to shred the chicken. Set aside to cool.
- Turn the oven up to 425 degrees Fahrenheit (218 degrees Celsius).
- Again, line a baking sheet with parchment paper or a baking mat and set aside.
- Place the cream cheese in a large microwave-safe bowl. Heat for 20-30 seconds or until soft. Add in the sour cream, salsa, cumin, chili powder, garlic powder, coriander, salt, green onion, cilantro, lime juice, cheeses, and shredded chicken. Mix to thoroughly combine.
- Add a few tablespoons of the mixture to the lower edge of a tortilla, taking care to leave space on the ends so the mixture doesn't ooze out while baking. Roll it up and place it seam-side down on the prepared baking sheet. Repeat with the remaining ingredients. NOTE: If you want them to be extra crispy, you can brush them with a little melted butter before baking.
- Place in the oven and bake for 15-20 minutes or until the tortillas turn golden brown. Remove and allow to cool for 5 minutes before serving.
Dipping Sauce
- Mix all dipping sauce ingredients until well combined. Keep refrigerated until ready to serve.
Super moist and flavorful without the greasiness of frying. Easy to pull together and perfect dipped in that creamy cilantro sauce.
Awesome recipe It was absolutely delicious and full of flavor I would recommend!
One of our favorite recipes! Made it tonight, so good!
Can these be assembled and then frozen and baked at a later time? Either individually or a few at a time?
Hi T lee,
Yes, you can freeze them to bake them later. You can also bake them, then let them cool, and then freeze them. Either way, wrap them in parchment paper so they don’t stick together and then put them in freezer bags and freeze them. They will be good in the freezer for up to 3 months. To reheat or book, pre-heat your oven to 425 degrees Fahrenheit and reheat / bake until they are hot in the middle, about 15-20 minutes, or you can wrap them in paper towels and microwave for about 1 minute.