Name: Crunchy Oven-Baked Chicken Taquitos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked, shredded chicken (such as rotisserie or leftovers); 1 cup shredded cheddar cheese; ½ cup softened cream cheese; ¼ cup finely chopped onion; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; Salt & pepper, to taste; 12 small (6-inch) flour or corn tortillas; Olive oil or cooking spray, for crisping

Why You’ll Love This Recipe

I love these oven-baked taquitos because they’re crunchy, flavorful, and incredibly easy to make. They’re lighter than fried versions but just as satisfying, making them perfect for quick dinners, party platters, or even meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked, shredded chicken (rotisserie or leftover)
1 cup shredded cheddar cheese
½ cup cream cheese, softened
¼ cup finely chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper, to taste
12 small flour or corn tortillas (6‑inch)
Olive oil or cooking spray

directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.

In a medium bowl, I mix together the shredded chicken, cheddar cheese, cream cheese, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper until well combined.

Next, I warm the tortillas in the microwave for about 20 seconds to make them more pliable.

I scoop around 2 tablespoons of filling onto one edge of each tortilla, then roll them tightly and place seam-side down on the prepared baking sheet.

I lightly brush or spray the tops with olive oil to help them crisp up in the oven.

I bake them for 15 minutes, flip them over, and bake for another 10 minutes until they’re golden and crunchy.

I serve them hot with salsa, guacamole, or sour cream for dipping.

Servings and timing

This recipe makes about 6 servings (2 taquitos per person). Prep time is 15 minutes, baking time is 25 minutes, and total time is approximately 40 minutes. Each serving is about 280 kcal.

Variations

I sometimes add chopped green chiles or jalapeños for extra heat. Pepper Jack cheese is a fun swap for cheddar. You can also use corn tortillas for a gluten-free version.

storage/reheating

I store leftover taquitos in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) for 5–10 minutes to bring back their crispiness.

FAQs

Can I freeze these taquitos?

Yes, I freeze them unbaked or baked. Just place them on a tray to freeze, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes.

Can I make them ahead of time?

Absolutely. I assemble them a few hours in advance and refrigerate until ready to bake.

What’s the best tortilla to use?

I prefer flour tortillas for pliability, but corn tortillas work well too—just make sure to warm them first so they don’t crack.

Can I use another meat?

Definitely. Leftover turkey, ground beef, or even pulled pork all make tasty variations.

How do I keep them crispy?

Using high heat and flipping them halfway through baking ensures they come out crunchy. Brushing or spraying with oil helps too.

Conclusion

Crunchy Oven-Baked Chicken Taquitos are one of my favorite ways to turn leftover chicken into a crowd-pleasing, snackable meal. They’re easy, crispy, cheesy, and perfect with your favorite dips.