These Crunchy Oven-Baked Chicken Taquitos are a game-changer for anyone who loves the snap of a deep-fried snack but wants a lighter, mess-free alternative. By baking them at a high temperature and using a light coating of olive oil, you achieve a golden, shatteringly crisp shell that perfectly encases a savory, melty chicken and pepper jack center. Whether you’re hosting a game day or looking for a fun family dinner, these taquitos are incredibly satisfying and endlessly customizable.
Prep Time: 15 min | Cook Time: 20 min | Total Time: 40 min
Key Ingredients
- Protein: 2 cups cooked, shredded chicken (Rotisserie chicken is a perfect shortcut!).
- The Blend: ½ cup shredded cheddar and ½ cup pepper jack cheese.
- The Spice Cabinet: 1 tsp ground cumin, 1 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder.
- Freshness: ¼ cup chopped cilantro and a pinch of salt and pepper.
- Wrappers: 12–15 small flour or corn tortillas.
- The Crunch Factor: Olive oil spray or 2 tablespoons of olive oil.
- Dips: Salsa, sour cream, and guacamole for serving.
Step-by-Step Instructions
- Prep & Preheat: Preheat your oven to 425°F (220°C).1 Line a large baking sheet with parchment paper to prevent sticking.
- Mix the Filling: In a large bowl, combine the shredded chicken, both cheeses, cumin, chili powder, garlic powder, onion powder, salt, pepper, and cilantro. Toss until the chicken is evenly coated in spices and cheese.
- Soften the Tortillas: To prevent cracking, place a stack of tortillas between damp paper towels and microwave for 20–30 seconds.Pro Tip: Flour tortillas are more pliable, while corn tortillas offer a more traditional, nutty flavor.
- Roll it Up: Spoon about 2–3 tablespoons of the mixture onto the center of a tortilla. Roll it tightly and place it seam-side down on the baking sheet to keep it from unfurling.
- Coat for Crunch: Lightly spray the tops with olive oil or brush them with a thin layer. This is the secret to getting that “fried” golden color.
- Bake: Bake for 15–20 minutes. Keep a close eye on them during the last 5 minutes—you want them golden brown and the cheese just starting to bubble at the ends.
- Rest & Dip: Let them sit for 5 minutes to firm up. Serve with your favorite dips.
Serving Suggestions
- The Fiesta Platter: Arrange on a bed of shredded lettuce and top with extra cilantro and crumbled cotija cheese.
- Zesty Upgrade: Add a squeeze of fresh lime juice over the taquitos right as they come out of the oven.
- Spice it Up: Mix some finely chopped jalapeños into the chicken filling for an extra kick.
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezing: These are excellent for meal prep! Freeze the unbaked rolled taquitos on a tray, then transfer to a bag. Bake from frozen at 425°F for 20–25 minutes.
- Reheating: Avoid the microwave if you want to keep the crunch. Reheat in an air fryer or oven at 350°F for 5–8 minutes.
Tips & Tricks for Success
- The Seam-Side Rule: Always place the seam side down. The weight of the taquito prevents it from opening up, so you don’t need toothpicks.
- Fine Shreds: Use a finer shred for your cheese. It melts more evenly and helps “glue” the chicken together inside the tortilla.
Nutrition Information (Per Serving)
| Serving Size | Calories | Protein | Fat | Carbs |
| 3 taquitos | 350 | 22g | 16g | 28g |
Disclaimer: Nutrition information is estimated. Values may vary depending on the type of tortillas and chicken used.
