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Crispy Baked Chicken Taquitos

Crispy baked chicken taquitos with a creamy, seasoned chicken-and-cheese filling rolled in tortillas and baked until golden and crisp. Crunchy on the outside and melty inside, these oven-baked taquitos come out easy and roll-friendly with warm tortillas.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Appetizer, Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cup cooked chicken, shredded
  • 4 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1 cup shredded Mexican blend or Monterey Jack cheese
  • 1 can (4 oz) diced green chiles, drained
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.5 tsp kosher salt
  • 2 tbsp fresh cilantro, chopped
Assemble
  • 16 small flour tortillas (6-inch)
  • 2 tbsp olive oil
  • 1 flaky salt
Serve
  • 1 sour cream
  • 1 guacamole
  • 1 salsa
  • 1 hot sauce

Equipment

  • 1 sheet pan

Method
 

Prep and filling
  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Mix cream cheese and sour cream together until smooth.
  3. Fold in shredded chicken, shredded cheese, green chiles, garlic powder, cumin, chili powder, kosher salt, and cilantro until fully combined.
Warm tortillas and assemble
  1. Warm tortillas in a damp paper towel in the microwave for 30–45 seconds until pliable.
  2. Spoon 2–3 tablespoons of filling along the bottom edge of each tortilla, roll tightly, and place seam-side down on the prepared baking sheet with space between taquitos.
  3. Brush or spray taquitos lightly with olive oil and sprinkle with flaky salt.
Bake and serve
  1. Bake at 425°F for 15–18 minutes, flipping once at the halfway point, until golden brown and crispy all over.
  2. Serve hot with sour cream, guacamole, salsa, or hot sauce.

Notes

For the best roll and crisp, warm tortillas in short bursts (keep them covered with the damp towel) so they don’t dry out. Refrigerate assembled taquitos up to 24 hours before baking; bake straight from the fridge (add 1–3 minutes). Freezing: bake first, cool, then freeze up to 2 months and reheat at 400°F until hot and crisp. Dietary swap: use corn tortillas for gluten-free taquitos and warm them a bit longer to prevent cracking while rolling.