Chicken Taquitos

Does your family love baked chicken taquitos as much as we do? I have been making some version of these skinny, rolled-up tacos for well over a decade (ever since I had toddlers with messy little fingers)!

With just four ingredients, they are the ultimate shortcut meal: crispy on the outside, cheesy and flavorful inside, and totally customizable. Perfect for a quick dinner, a crowd-pleasing game-day snack, or a fun finger food for the kids.

Step-by-Step: How to Make Chicken Taquitos

Step 1: Mix the Filling

Start by stirring together your shredded chicken, cheese, and a little salsa. This keeps things simple, but you can add beans, diced jalapeños, or extra spices if you want to bump up the flavor.

Step 2: Roll Them Up

Spoon the filling in a line down one side of each tortilla, then roll it up tight and place it seam-side down on a greased or parchment lined baking sheet. My boys like to help with this step; it’s like a little assembly line in the kitchen!

** Don’t overstuff! You just need a very small amount of filling for each tortilla.

Step 3: Bake Until Crispy

Give the tops a light spray of oil and pop them in a 400°F oven for 15-20 minutes. The oil is key since it helps mimic that fried flavor and texture.

** Tip: You’ll know they’re ready when the cheese is melted and the tortillas are browned and crisp.

Step 4: Serve and Enjoy

Pile them onto a platter and set out bowls of toppings so everyone can customize their plate. It’s one of those meals that feels festive without any fuss.

Serving Suggestions

Serve taquitos with your favorite Tex-Mex sides like Spanish rice, refried beans, or a crisp green salad with creamy homemade ranch. For game days or parties, turn them into a snack spread with chips and queso, guacamole, 5-minute corn dip, or even corn fritters (add jalapenos and cheese!).

Variations and Customizations

• Vegetarian: add beans, sauteed peppers, or roasted veggies instead of the chicken.
• Spice it up: Add a dash of chili powder, ground cumin, garlic powder, onion powder, cayenne, jalapenos, or diced green chiles for extra flavor.
• Creamy option: Stir a tablespoon of cream cheese into the filling for a creamy twist.
• Switch the protein: Substitute cooked ground beef, shredded turkey, or pulled pork.

Preparation and Storage Tips

One of the best parts about taquitos is how well they keep.

• Prep Ahead: You can assemble the taquitos a few hours ahead of time and store them in the fridge (covered) until ready to bake.
• Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Re-crisp in a 350°F oven or toaster oven for 8-10 minutes, or in the air fryer at 350°F for 4-5 minutes.
• Freeze: Wrap tightly and store baked or unbaked taquitos in an airtight container in the freezer for up to 3 months. Bake from frozen (add a few extra minutes to the cook time).

Frequently Asked Questions

• Can I make my chicken taquitos in the air fryer? Yes. Cook them at 375°F for 8-10 minutes, or until golden brown and crispy. You will likely need to work in batches so that you don’t overcrowd the air fryer.
• Why do my tortillas crack when rolling? They probably weren’t warm enough. Heat them briefly in the microwave to keep them pliable.
• Are taquitos and flautas the same thing? Not exactly. Taquitos are usually smaller and made with corn tortillas, while flautas are longer and made with flour tortillas.
• Can I fry taquitos instead of baking? Definitely. Heat a little oil in a skillet and fry them for 2-3 minutes per side, until golden.
• How do I keep taquitos from getting soggy? Don’t overfill them and avoid covering or storing while they’re still hot. That traps steam and softens the tortillas.