This simple take on Chicken Taquitos is an easy dinner idea to make at home. With just a few basic ingredients you have a great dinner or appetizer that everyone from kids to adults will love.
I’m not sure if there is anything better than an appetizer recipe that can double as a dinner recipe. That is exactly what we have with this Chicken Taquito recipe. It is easy enough to make for dinner, but would also make a fabulous party snack. It has just the right balance of seasoning, chicken, and cheese and they bake up right in your oven!
Though traditionally a taquito is deep fried. In this recipe, we are swapping the deep frying for baking in the oven to lighten things up. It also makes this a much easier recipe, but they are just as delicious.
Chicken Taquito Filling
Our taquito filling is so simple. We are using shredded chicken, taco seasoning, green chiles, and cheese. Be sure to scroll to the bottom of the post for the full ingredient amounts and the instructions.
- Shredded chicken: We love using frozen shredded chicken in this recipe. This way we always have cooked chicken on hand and we can skip the step of cooking it. Take two cups out the night before you plan on making this and it will be thawed in your refrigerator by morning. You could also use a rotisserie chicken.
- Cheddar cheese: Cheddar is perfect in this recipe but you could also use any cheese that your family is a big fan of. Monterey Jack cheese would also melt really well here. Just be sure to shred it from the block rather than buying it pre-shredded so it melts better.
- Cream cheese: Adds a creaminess to the taquito filling.
- Salsa: Make this easy Blender Salsa or use whatever your favorite is.
- Green chiles: The green chiles in this recipe add another great layer of flavor. If you buy the mild kind, they bring the flavor without the heat. Make sure to not drain the chiles.
- Taco seasoning: A little goes a long way here, so we opted to use only one tablespoon. We love using our homemade taco seasoning for this recipe. Having a big batch on hand allows us to pull out just a small amount that is needed here. Made with chili powder, paprika, salt, onion powder, garlic powder, cumin, and cayenne pepper, we always have what we need on hand to make this.
How to Make Taquitos
Here is a brief overview of how this chicken and cheese taquitos recipe comes together. Be sure to check out the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
Step 1: Make the Filling
Add the shredded chicken, taco seasoning, green chiles, cream cheese, and shredded cheese in a large bowl and stir to combine.
Step 2: Warm the Corn Tortillas
To help the tortillas roll without breaking, wrap them in a damp paper towel. Place the wrapped tortillas in a ziplock bag and close it leaving an inch open. Microwave them for 1 minute. Be careful when opening as they will be very warm.
Step 3: Fill the Tortillas
Add a little bit of the chicken mixture to the tortillas. Roll them up and place them seam side down on the prepared wire rack.
Step 4: Bake the Taquitos
Spray the tortillas lightly with oil or brush them with oil. Then bake them on a wire rack so that all sides of the taquito crisp up nicely.
Taquito Toppings
These chicken and cheese taquitos can be enjoyed as is, or you can add some toppings. Here are a few ideas.
- Sour cream
- Guacamole
- Pico de Gallo (or more salsa)
- Chopped cilantro
- Lime wedges
Storing and Reheating Leftovers
Because of how fragile the corn tortillas are, I recommend baking them shortly after constructing them. Once they are baked, these reheat very well and are even delicious cold.
Store any leftovers in an airtight container in the refrigerator for up to three days. I love to reheat leftover taquitos in the air fryer, but you can also reheat them in the microwave or oven. Reheat only the portion you plan to eat. Remember, leftovers should never be reheated more than once.
Freezing Taquitos
These freeze very well and then can be pulled out of the oven individually or as a bunch and reheated. To freeze them, place the baked taquitos on a plate lined with wax or parchment paper. Place in the freezer for four hours. Transfer to an air-tight container and store for up to three months.
When you are ready to eat them, bake the frozen taquitos at 400 degrees Fahrenheit for 15 to 20 minutes.
What to Serve with Homemade Chicken Taquitos
- My Spanish Rice recipe is easy to whip up while the taquitos are baking, and would pair perfectly with these.
- My Corn Salsa is so hearty it can actually double as a side salad.
- These Instant Pot Pinto Beans can be made into refried beans and make a delicious and filling side.
- Finally, my Cilantro Lime Rice is so delicious and easy to make. It is always a win.
If you make this Chicken Taquito recipe or any of my other recipes, please leave me a comment and let me know what you think!
Chicken Taquitos
Ingredients
- 2 cups cooked shredded chicken
- 2 cups cheddar cheese shredded
- 6 ounces cream cheese room temperature
- 1/2 cup salsa
- 4 ounces green chiles undrained
- 1 tablespoon taco seasoning try our homemade recipe
- 15 corn tortillas 6 inches in diameter
Taquito Toppings
- shredded lettuce
- Pico de Gallo
- sour cream
- guacamole
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack in the tray. Spray it liberally with cooking spray. Set aside.
- In a large bowl, combine the chicken, cheese, cream cheese, salsa, green chiles, and taco seasoning.2 cups cooked shredded chicken, 2 cups cheddar cheese, 6 ounces cream cheese, 1/2 cup salsa, 4 ounces green chiles, 1 tablespoon taco seasoning
- Wrap the tortillas, in a stack, in a damp paper towel. Place the stack in a ziplock bag and seal all but one inch of the bag. Microwave for 1 minute.15 corn tortillas
- Place approximately 2 tablespoons of the filling in the middle of a warm tortilla shell. Roll tightly and place, seam side down, on the prepared wire rack. Repeat with the remaining tortillas. Spray the taquitos with cooking spray.
- Bake for 15 minutes or until the taquitos begin to brown. Serve with pico de gallo (or salsa), guacamole, sour cream, chopped cilantro, and lime wedges.
Recipe Video
anne says
Could they be cooked in an air fryer?
You know, just before I was hitting publish I was kicking myself for not trying to make a few in the air fryer. I knew someone would ask. The truth is, I don’t know. I’m sure you can, but I don’t have the temperature or time for you. I would start with 375 for 10 minutes, checking them at 5 minutes.
Cat says
Lisa, these sound amazing! I’ve always deep fried my taquitos and it’s such a pain in the backside. I can’t wait to try these in the oven. We like them crispy so I’m sure spraying them will crisp them up without all the added calories.
Regina says
Can you please share what brand corn tortillas you use. They look more like flour.
I can appreciate the confusion. They are white corn tortillas. I don’t recall the brand in this set of photos (we’ve used all sorts of brands making these), but they are corn.
Gia says
I have made a few of your recipes, and all have turned out perfectly. I love taguitos but hate the store-bought frozen brands, so I thought I would try this recipe. As usual, it did not disappoint; everyone loved them. I had enough that I could freeze the leftovers. Those did not disappoint either.
I’m so glad to hear you liked these as much as we do!
Sue says
Can you use flour tortillas instead?
You can, but they aren’t going to crisp up in the same way.