Name: Crunchy Oven-Baked Chicken Taquitos - Mexican Food Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheese (cheddar, Monterey Jack, or a mix); 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 10-12 small flour or corn tortillas; Cooking spray or olive oil; Optional: salsa, sour cream, or guacamole for serving

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Let’s talk taquitos. I grew up believing that crispy rolled tacos were only something you’d grab from a freezer box or maybe at that one late-night taco spot after a long day. But then I realized—hey, I can actually make them at home, and not just make them, but bake them instead of frying. That’s when life changed. And yes, they’re still crunchy. They snap in your hands the way you want a good taquito to do. What I love is the way the chicken filling mixes with melted cheese and a little seasoning so each bite feels like a warm hug wrapped up in a golden tortilla. You know those moments when you can’t decide between tacos and snacks? These little rolls of joy step right in and solve the problem. I keep a tray of them in the freezer, and it makes me look way more organized than I actually am. So if you’re on the hunt for Mexican Food Recipes that bring comfort but also stay simple, this one’s for you. It’s a mexican chicken tacos recipe that you’ll repeat often, one of those tacos recipes chicken lovers make on repeat. If you’re into mexican chicken recipes with big flavor, or just need more taco recipes chicken style, these taquitos hit all the right notes. It’s the kind of chicken taco recipes I share with friends because, let’s be honest, everyone needs more chicken mexican recipes in their back pocket.

1) Key Takeaways
2) Easy Crunchy Oven Baked Chicken Taquitos Recipe
3) Ingredients for Crunchy Oven Baked Chicken Taquitos
4) How to Make Crunchy Oven Baked Chicken Taquitos
5) Tips for Making Crunchy Oven Baked Chicken Taquitos
6) Making Crunchy Oven Baked Chicken Taquitos Ahead of Time
7) Storing Leftover Crunchy Oven Baked Chicken Taquitos
8) Try these Main Course next!
9) Crunchy Oven Baked Chicken Taquitos
10) Nutrition

1) Key Takeaways

Crunchy baked chicken taquitos that stay crispy without frying.
Uses shredded chicken, cheese, and warm spices for a flavorful filling.
Perfect as a weeknight dinner or snack for family gatherings.
A freezer friendly recipe that saves time on busy days.

2) Easy Crunchy Oven Baked Chicken Taquitos Recipe

When I say easy, I mean the kind of easy where you glance at the clock and realize dinner can actually happen in less than an hour. That’s the joy of this recipe. It’s not fussy, it’s not slow, and it doesn’t demand fancy ingredients. Just tortillas, shredded chicken, and cheese with a hint of spices. You can mix it up in a single bowl without making your kitchen look like a food tornado blew through.

I often turn to Mexican Food Recipes when I need comfort food that doesn’t slow me down. These baked taquitos are my answer when tacos feel like too much effort but I still crave those bold flavors. Think of it as your shortcut to something warm and crunchy that won’t keep you chained to the stove.

Family dinners need more dishes like this. The kind where everyone grabs a roll, dips it in salsa, and the table suddenly gets quiet. Quiet, except for that delightful sound of crunching.

3) Ingredients for Crunchy Oven Baked Chicken Taquitos

Shredded Chicken: Leftover chicken works beautifully here. I’ve even grabbed a rotisserie chicken from the store on busy nights. The flavor is mild enough to carry the spices while still adding heartiness to each bite.

Cheese: Melted cheese makes this recipe irresistible. Use cheddar, Monterey Jack, or a mix of both. When it bubbles inside the tortilla, you’ll understand why cheese is non negotiable in taquitos.

Spices: Garlic powder, chili powder, and cumin bring warmth to the filling. They’re pantry staples that add depth without being overpowering. A pinch of salt and pepper ties it all together.

Tortillas: Small flour or corn tortillas roll up easily. Warm them slightly so they don’t crack, and they’ll hug the filling like they were made for it.

Extras: Cooking spray or olive oil helps the tortillas crisp in the oven. Serve with salsa, sour cream, or guacamole if you like dipping as much as I do.

4) How to Make Crunchy Oven Baked Chicken Taquitos

Step 1. Preheat your oven to 425°F. Line a baking sheet with parchment so the taquitos don’t stick. I always do this first so I don’t forget halfway through.

Step 2. In a bowl, mix the shredded chicken with cheese, garlic powder, chili powder, cumin, salt, and black pepper. The mixture should look even and smell like taco night waiting to happen.

Step 3. Warm the tortillas briefly so they stay flexible. Place a couple of spoonfuls of the filling onto each tortilla and roll it tightly. Place them seam side down on the baking sheet.

Step 4. Lightly spray or brush the tops with oil. This gives that crispy finish without frying. Bake them for about 15 to 20 minutes until they’re golden and crunchy on the edges.

Step 5. Serve warm with salsa, sour cream, or guacamole. Don’t wait too long, they taste best fresh out of the oven when they still snap with each bite.

5) Tips for Making Crunchy Oven Baked Chicken Taquitos

Warm tortillas are easier to roll. Cold tortillas crack, and no one wants broken taquitos. Wrap them in a damp paper towel and microwave for a few seconds. It works every time.

Don’t overfill the tortillas. A couple of tablespoons is enough. Too much filling spills out during baking and leaves you with a messy tray.

If you’re after extra crunch, let the taquitos bake on a wire rack set over the baking sheet. Air circulates better this way, and the tortillas brown evenly on all sides.

6) Making Crunchy Oven Baked Chicken Taquitos Ahead of Time

This recipe makes planning easier. I often roll the taquitos earlier in the day and store them in the fridge until dinner. Then I just pop them into the oven. The filling holds well, and the tortillas don’t get soggy.

If you want to freeze them, assemble the taquitos but don’t bake them. Place them in a single layer on a tray until frozen, then store them in a freezer bag. Bake directly from frozen, adding a few extra minutes of cook time.

These steps keep the flavor and crunch intact, which is why I lean on this method whenever I know a busy week is ahead.

7) Storing Leftover Crunchy Oven Baked Chicken Taquitos

Leftovers go into an airtight container in the fridge. They’ll stay good for three days, though in my house they rarely last past the next lunch. Reheat them in the oven instead of the microwave if you want the crunch to return.

If you find yourself with frozen leftovers, reheat straight from frozen at 375°F until warmed through. It takes a little longer, but the texture stays closer to freshly baked.

These taquitos don’t just reheat well, they almost become a new meal when paired with a fresh side salad or a bowl of soup.

8) Try these Main Course next!

9) Crunchy Oven Baked Chicken Taquitos