Crispy Baked Chicken Taquitos
These Chicken Taquitos are crispy, cheesy, and packed with a creamy, perfectly seasoned ground chicken filling! They’re baked until golden and crunchy, then ready for dunking in salsa, guacamole, or queso. Taco night just got a whole lot more fun!
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A Note from Kim
Crispy, Cheesy & Kid-Approved
These chicken taquitos are a favorite for easy dinner nights at our house. They’re ready in just over 30 minutes with a surprisingly simple ingredient list. Most of what you need is already in your spice cabinet, plus chicken, cream cheese, shredded cheese, salsa, and tortillas.
They’re also a big hit with the whole family. The cheesy filling has plenty of flavor without being too spicy, so they’re very kid-friendly. Serve them with salsa, guacamole, sour cream, or queso for dipping!
With love (and lots of good eats), 
I made these chicken taquitos today and they were absolutely delicious! Everyone in my family loved them and gave them 5 stars. We’ll definitely be making these again!
— Leanne
What to Put in Chicken Taquitos?
The full list of ingredients with measurements can be found in the printable recipe card below.
- Ground chicken: I like using ground chicken because it cooks quickly and mixes easily with the creamy filling. Ground turkey or lean ground beef would work well too.
- Spices: Chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper give the chicken plenty of Tex-Mex flavor without making it too spicy. You could also sub the individual spices with taco seasoning.
- Cream cheese: Makes the filling rich and creamy and helps hold everything together. Let it soften first so it melts easily into the warm chicken.
- Shredded cheese: Mexican blend or cheddar cheese adds plenty of cheesy goodness. Freshly grated cheese will melt best.
- Salsa: Adds moisture and an extra boost of flavor to the filling. Use mild, medium, or hot depending on your preference.
- Cilantro: A little fresh cilantro adds a bright, fresh flavor, but you can easily leave it out.
- Flour tortillas: Small 6-inch flour tortillas are the perfect size and roll easily without tearing.
Variations to Try
- Try rotisserie chicken: Shredded rotisserie chicken is a great shortcut. Since it’s already cooked, skip cooking the ground chicken and simply mix the shredded chicken with the seasonings, cream cheese, shredded cheese, and salsa before filling the tortillas.
- Add some heat: Mix diced jalapeños or green chiles into the filling, use hot salsa, or add a pinch of cayenne.
- Add beans or corn: Stir in black beans, refried beans, or corn to make the filling even heartier.
- Use corn tortillas: Corn tortillas work too, but warm them first so they’re soft and less likely to crack when rolled.
- Air fry them: Spray the taquitos lightly with oil and air fry at 400°F until golden and crispy, about 7–10 minutes, flipping halfway through.
How to Make Baked Chicken Taquitos
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Cook ground chicken. Warm the olive oil in a skillet over medium heat. Add the ground chicken and cook for 6–8 minutes, breaking it up as it cooks, until no longer pink.
Step 2: Season chicken. Sprinkle in the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Stir well to coat the chicken in the seasonings.
Step 3: Mix the filling. Take the skillet off the heat and stir in the cream cheese, shredded cheese, salsa, and cilantro until the mixture is well combined and creamy.
Step 4: Add filling. Place about ¼ cup of filling down the center of each tortilla.
Step 5: Roll taquitos. Roll each one tightly and arrange them seam-side down on the prepared baking sheet.
Step 6: Bake. Lightly spray or brush the taquitos with olive oil. Bake for 15–18 minutes, until golden and crisp. Serve warm with your favorite dips and sides.
What Pairs Well with Chicken Taquitos?
Turn these crispy chicken taquitos into a full meal with a few easy dips and sides. Here are some favorites:
- Dips and toppings: Serve with guacamole, salsa, sour cream, queso, or pico de gallo for dipping.
- Rice: Cilantro lime rice or Mexican rice makes an easy, filling side.
- Beans: Add black beans, refried beans, or pinto beans for a hearty addition.
- Something fresh: Balance the cheesy taquitos with a simple green salad, corn salad, or cucumber tomato salad.
- Street corn: Mexican street corn or an elote-style corn salad is especially delicious alongside taquitos.
- For a fun spread: Set out several dips, toppings, and sides and let everyone build their own plate, perfect for game day or other get-togethers.
Storage and Reheating
- Store: Let leftover chicken taquitos cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Reheat in the air fryer: Place taquitos in a 375°F air fryer for 4–5 minutes, or until warmed through and crispy.
- Reheat in the oven: Arrange taquitos on a baking sheet and bake at 375°F for 8–10 minutes, or until hot and crisp.
- Reheat in the microwave: Microwave individual taquitos for 30–60 seconds, or until heated through. They won’t be as crispy, but it’s a great option when you’re short on time.
- Freeze: Once cooled, freeze taquitos in a freezer-safe container or bag for up to 3 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes as needed.
More Easy Mexican Recipes
If you try this chicken taquitos recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Crispy Baked Chicken Taquitos
Ingredients
- 1 teaspoon olive oil
- 1 pound ground chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounce block softened cream cheese
- 1 cup shredded Mexican blend or cheddar cheese
- 1/4 cup salsa
- 2 tablespoons chopped cilantro, optional
- 10-12 small flour tortillas, 6 inches is best
- Cooking spray or olive oil spray
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Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Warm the 1 teaspoon olive oil in a skillet over medium heat. Add the 1 pound ground chicken and cook for 6–8 minutes, breaking it up as it cooks, until no longer pink.
- Sprinkle in the 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to coat the chicken in the seasonings.
- Take the skillet off the heat and stir in the 4 ounce block softened cream cheese, 1 cup shredded Mexican blend or cheddar cheese, 1/4 cup salsa, and 2 tablespoons chopped cilantro until the mixture is well combined and creamy.
- Place about ¼ cup of filling down the center of each tortilla. Roll each one tightly and arrange them seam-side down on the prepared baking sheet.
- Give the tops a light coating of cooking spray or brush lightly with olive oil.
- Bake for 15–18 minutes, or until the taquitos are crisp and golden brown. Serve with salsa, guacamole, sour cream, queso, cilantro-lime rice, or Mexican rice.
Optional Garlic Butter Finish
- Combine the melted butter, garlic powder, and chopped parsley. Brush the mixture over the hot taquitos as soon as they come out of the oven.
Notes
- Store: Let leftover chicken taquitos cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Reheat in the air fryer: Place taquitos in a 375°F air fryer for 4–5 minutes, or until warmed through and crispy.
- Reheat in the oven: Arrange taquitos on a baking sheet and bake at 375°F for 8–10 minutes, or until hot and crisp.
- Reheat in the microwave: Microwave individual taquitos for 30–60 seconds, or until heated through. They won’t be as crispy, but it’s a great option when you’re short on time.
- Freeze: Once cooled, freeze taquitos in a freezer-safe container or bag for up to 3 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes as needed.
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I made these chicken taquitos today and they were absolutely delicious! Everyone in my family loved them and gave them 5 stars. We’ll definitely be making these again!