Simple, flavorful oven-baked taquitos made with shredded chicken, cheese, salsa and aromatic spices—crispy without deep frying.
If you love tacos, you’ll enjoy taquitos too. Unlike folded tacos, taquitos are rolled tortillas filled with meat and cheese. They’re sometimes called flautas, but here we’ll stick with “taquitos.” This baked version keeps the classic flavors while cutting back on oil, making them a lighter crowd-pleaser. Serve with Spanish rice, homemade salsa, sour cream or guacamole for a complete meal.
Oven Baked Taquitos
Taquitos are a delicious alternative to traditional tacos. They’re made by rolling tortillas around a savory filling, usually meat and cheese, then baking or frying until crisp. This recipe swaps frying for baking to reduce oil while keeping lots of flavor.
Because baked versions can be a bit drier than fried ones, we recommend serving these taquitos with salsa, sour cream or guacamole to add moisture and tang. They’re an easy, family-friendly option that reheats well.
Oil or No Oil?
Warming tortillas briefly makes them flexible for rolling. You can do this with or without oil. Here are healthy ways to prepare them:
- Warm tortillas in a dry skillet just until pliable, then assemble and bake.
- Spritz rolled taquitos lightly with olive oil spray before baking for a bit of crispness with minimal oil.
- Brush a thin coat of olive oil onto the taquitos with a basting brush if you prefer a light coating.
How to make Baked Chicken Taquitos
Chicken mixture: In a bowl combine cooked, shredded chicken with shredded cheddar, salsa, oregano, cumin, garlic salt, garlic pepper and drained canned green chiles if using. Adjust seasoning to taste.
Warm the tortillas: Heat each corn tortilla in a skillet over medium heat about 10 seconds per side until flexible. This prevents cracking when you roll them.
Fill and roll: Place a heaping tablespoon of the chicken mixture down the center of each warmed tortilla. Tightly roll the tortilla from the filled side and place seam-side down in a lightly greased 9×13 baking dish. Repeat with remaining tortillas. Lightly spray the tops with olive oil spray or brush with a bit of oil if desired.
Bake: Bake at 350°F (175°C) for about 30 minutes, until heated through and edges begin to crisp. Serve hot with salsa, sour cream or guacamole.
More taquito ideas
- Cream Cheese and Chicken Taquitos
- Avocado Taquitos
- Buffalo Chicken Taquitos
Baked Chicken Taquito Recipe
Ingredients
- 2 Chicken Breasts Cooked and shredded
- 1/2 cup Cheddar Cheese, shredded
- 1/4 cup Salsa
- 1/2 tsp Oregano
- 1/2 tsp Cumin
- 1/2 tsp Garlic Salt (with parsley flakes)
- 1/2 tsp Garlic Pepper
- 1 can Green Chiles (optional)
- 12 Corn Tortillas
- Olive oil spray (optional)
Instructions
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Combine shredded chicken, cheddar, salsa, oregano, cumin, garlic salt, garlic pepper and drained green chiles in a bowl.
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Warm each tortilla in a skillet over medium heat about 10 seconds per side until flexible.
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Place a heaping tablespoon of the chicken mixture in the center of each warmed tortilla. Roll tightly from the filled side and place seam-side down in a lightly greased 9×13 baking dish. Lightly spray or brush with olive oil if desired.
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Bake at 350°F (175°C) for 30 minutes. Serve immediately and enjoy.
Nutrition
Nutrition information is an approximation.
Adapted from an original recipe source.