Baked Chicken Taquitos

Crispy Baked Chicken Taquitos with a cheesy, seasoned chicken filling and optional jalapeño for a touch of heat. This easy baked taquito recipe uses flour tortillas and a blend of cheddar and Monterey Jack cheese for a flavorful, oven-baked appetizer or meal. Perfect for parties, snacks, or quick weeknight dinners.

Baked Chicken Taquitos

Ingredients

• 1 tablespoon garlic pepper
• 2 teaspoons seasoned salt (such as Lawry’s)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 3 tablespoons vegetable oil
• 700 g (1½ lb) boneless, skinless chicken breasts (about 3 pieces)
• 1 jalapeño, seeded and diced (optional for heat)
• ½ cup chopped onion
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 10 flour tortillas, 8-inch soft taco size
• Nonstick cooking spray, for baking

For serving: sour cream, guacamole, and salsa

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Instructions

1. Preheat oven and prepare baking sheet
   Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray.
2. Mix the seasonings
   In a small bowl, combine garlic pepper, seasoned salt, smoked paprika, and cumin. Set aside.
3. Cook the chicken
   Cut the chicken into small ½ cm (¼-inch) pieces. Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the chicken and cook until fully cooked and no longer pink in the center.
4. Add vegetables and seasoning
   Stir in the diced jalapeño and chopped onion. Cook 1–2 minutes until the onion begins to soften. Sprinkle the seasoning mixture over the chicken and stir until all pieces are evenly coated. Remove from heat.
5. Add cheese
   Stir in shredded cheddar and Monterey Jack cheese. The heat from the chicken will melt the cheese, creating a creamy filling.
6. Prepare the tortillas
   Warm the tortillas in the microwave for about 20 seconds to make them pliable. Lay one tortilla flat, spoon a couple of tablespoons of the chicken mixture down the center, fold in the sides, and roll tightly. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas. Lightly spray the tops with nonstick cooking spray.
7. Bake the taquitos
   Bake for 10 minutes, then carefully flip each taquito using tongs. Bake for an additional 5–10 minutes, until golden and crispy on both sides.
8. Serve
   Serve hot with sour cream, guacamole, and salsa on the side.

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Why You’ll Love This Recipe

• Crispy baked taquitos without frying
• Cheesy, flavorful chicken filling with a hint of spice
• Perfect for appetizers, snacks, or weeknight dinners
• Easy to make ahead and bake when needed

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Tips

• Warm tortillas before rolling to prevent cracking.
• Press the seam side down on the baking sheet to keep taquitos closed while baking.
• Use a rimmed baking sheet to catch any melted cheese or juices.

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Variations and Substitutions

• Spicy: Add more jalapeño or a pinch of cayenne pepper.
• Cheese options: Pepper Jack, mozzarella, or Colby cheese works well.
• Meat alternatives: Use shredded rotisserie chicken or cooked turkey.
• Vegetarian: Replace chicken with black beans or roasted vegetables.

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FAQs

Can these be made ahead of time?
Yes, assemble the taquitos and refrigerate for up to 24 hours before baking.

Can I freeze baked taquitos?
Freeze unbaked taquitos on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding extra 5–10 minutes to cooking time.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

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Serving

Serve taquitos with sides like sour cream, guacamole, salsa, or a fresh salad. They also make a fun addition to a taco night spread.

---

Suggestions

Pair with Mexican rice or refried beans for a complete meal.Ingredients

Sprinkle chopped cilantro or green onions on top before serving.

Serve with a lime wedge for a zesty touch.

• 1 tablespoon garlic pepper
• 2 teaspoons seasoned salt (such as Lawry’s)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 3 tablespoons vegetable oil
• 700 g (1½ lb) boneless, skinless chicken breasts (about 3 pieces)
• 1 jalapeño, seeded and diced (optional for heat)
• ½ cup chopped onion
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 10 flour tortillas, 8-inch soft taco size
• Nonstick cooking spray, for baking

For serving: sour cream, guacamole, and salsa

---

Instructions

1. Preheat oven and prepare baking sheet
   Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray.
2. Mix the seasonings
   In a small bowl, combine garlic pepper, seasoned salt, smoked paprika, and cumin. Set aside.
3. Cook the chicken
   Cut the chicken into small ½ cm (¼-inch) pieces. Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the chicken and cook until fully cooked and no longer pink in the center.
4. Add vegetables and seasoning
   Stir in the diced jalapeño and chopped onion. Cook 1–2 minutes until the onion begins to soften. Sprinkle the seasoning mixture over the chicken and stir until all pieces are evenly coated. Remove from heat.
5. Add cheese
   Stir in shredded cheddar and Monterey Jack cheese. The heat from the chicken will melt the cheese, creating a creamy filling.
6. Prepare the tortillas
   Warm the tortillas in the microwave for about 20 seconds to make them pliable. Lay one tortilla flat, spoon a couple of tablespoons of the chicken mixture down the center, fold in the sides, and roll tightly. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas. Lightly spray the tops with nonstick cooking spray.
7. Bake the taquitos
   Bake for 10 minutes, then carefully flip each taquito using tongs. Bake for an additional 5–10 minutes, until golden and crispy on both sides.
8. Serve
   Serve hot with sour cream, guacamole, and salsa on the side.

---

Why You’ll Love This Recipe

• Crispy baked taquitos without frying
• Cheesy, flavorful chicken filling with a hint of spice
• Perfect for appetizers, snacks, or weeknight dinners
• Easy to make ahead and bake when needed

---

Tips

• Warm tortillas before rolling to prevent cracking.
• Press the seam side down on the baking sheet to keep taquitos closed while baking.
• Use a rimmed baking sheet to catch any melted cheese or juices.

---

Variations and Substitutions

• Spicy: Add more jalapeño or a pinch of cayenne pepper.
• Cheese options: Pepper Jack, mozzarella, or Colby cheese works well.
• Meat alternatives: Use shredded rotisserie chicken or cooked turkey.
• Vegetarian: Replace chicken with black beans or roasted vegetables.

---

FAQs

Can these be made ahead of time?
Yes, assemble the taquitos and refrigerate for up to 24 hours before baking.

Can I freeze baked taquitos?
Freeze unbaked taquitos on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding extra 5–10 minutes to cooking time.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

---

Serving

Serve taquitos with sides like sour cream, guacamole, salsa, or a fresh salad. They also make a fun addition to a taco night spread.

---

Suggestions

• Sprinkle chopped cilantro or green onions on top before serving.
• Serve with a lime wedge for a zesty touch.
• Pair with Mexican rice or refried beans for a complete meal.