Go Back

Baked Chicken Taquitos

These Baked Chicken Taquitos are a homemade meal that tastes like a warm hug—crispy edges, savory shredded chicken, and a hint of lime that brightens every bite.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 taquitos
Course: Appetizer, Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked, shredded chicken Rotisserie chicken or leftover roasted chicken works beautifully.
  • 1 cup shredded sharp cheddar cheese Monterey Jack or pepper jack for a little kick.
  • 1/2 cup plain Greek yogurt or sour cream Greek yogurt offers a tangy, healthier option.
  • 1/4 cup finely chopped cilantro Use parsley if cilantro is not your thing.
  • 1 small onion, finely chopped Shallots add a delicate sweetness.
  • 1 teaspoon ground cumin Toast briefly for deeper flavor.
  • 1/2 teaspoon chili powder Toast briefly for deeper flavor.
  • 1 lime zested and juiced Lime lifts the filling from cozy to bright.
  • 10-12 small flour tortillas (6-inch) Corn tortillas can be used for a gluten-free option.
  • 2 tablespoons melted butter Or olive oil spray for brushing.
  • Salt and pepper to taste.
  • Optional: pickled jalapenos, diced tomatoes, or black beans for heartier fillings.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, stir together shredded chicken, shredded cheese, Greek yogurt or sour cream, chopped cilantro, softened onion, cumin, chili powder, lime zest, and lime juice. Season with salt and pepper.
  3. Warm tortillas by wrapping them in a damp kitchen towel and microwaving for 20–30 seconds or heating briefly in a skillet.
  4. Place about 2 tablespoons of the chicken mixture along one edge of each tortilla. Tightly roll the tortilla around the filling and place seam-side down on the prepared baking sheet.
  5. Lightly brush melted butter over each taquito or use an olive oil spray.
Baking
  1. Bake for 20–25 minutes, turning once halfway through. Look for bubbling cheese and deeply golden edges.
Serving
  1. Let the taquitos rest a few minutes before serving, then garnish with extra cilantro, a drizzle of crema or salsa verde, and lime wedges.

Notes

Warm tortillas before rolling to prevent splits and don’t overfill. Brush with butter for richness or a light spray of oil for a healthier option.