Make baked chicken taquitos for an easy, crispy dinner. Packed with flavor and perfect for busy weeknights or a family-friendly meal.
If your family loves Mexican-inspired meals, these baked chicken taquitos are about to become a new favorite.
They're crispy on the outside and surprisingly easy to make.
This recipe is excellent for busy weeknights when you want something quick but still full of flavor.
Serve them with salsa, quacamole, or Mexican rice, and watch them disappear faster than you can bake the next batch.
Ingredients
- Chicken Breasts
- Vegetable or Chicken Broth
- Cream Cheese
- Green Onions
- Cilantro
- Gallic Cloves
- Jalepeño
- Roma Tomatoes
- Chili Powder
- Cumin
- Salt and Pepper
- Oregano
- Corn Tortillas
- Olive or Vegetable Oil
Oven Baked Chicken Taquitos
These baked chicken taquitos are crispy, cheesy, and full of flavor. A quick and easy dinner recipe your family will want on repeat.
Equipment
Ingredients
- 4 Chicken Breast
- 4 cups Vegetable or Chicken Broth
- 8 ounce Cream Cheese softened
- 4-6 Green Onions no more than ½ cup, finely chopped (including the green part)
- 2 tablespoons Cilantro finely chopped
- 3 Garlic Cloves minced
- 1 Jalapeno (small) finely chopped
- 2 Roma Tomatoes finely chopped
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 1 teaspoon Oregano
- 30 Corn Tortillas
- Olive or Vegetable oil for brushing the taquitos before baking
Instructions
- Cook the chicken breast in a large stock pot or in a crockpot.If cooking chicken on the stove top, use 2-4 cups of broth.If using a crockpot use about a cup of broth.4 Chicken Breast, 4 cups Vegetable or Chicken Broth
- Cover and simmer chicken until falling apart tender.
- If cooking in the crock pot cook on high for 3 -4 hours.
- Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing.
- Preheat oven to 425 degrees.
- In a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well.8 ounce Cream Cheese, 4-6 Green Onions, 2 tablespoons Cilantro, 3 Garlic Cloves, 1 Jalapeno (small), 2 Roma Tomatoes, 1 teaspoon Chili Powder, ½ teaspoon Cumin, ½ teaspoon Pepper, ½ teaspoon Salt, 1 teaspoon Oregano
- Line a baking sheet with foil.
- Wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 TBSP of chicken filling and spread it in the middle of a tortilla. Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used.30 Corn Tortillas
- Once all the tortillas are made, spray or brush them with vegetable or olive oil.
- Cook for 25-30 minutes @ 425 degrees.
- Serve with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.
Notes
If you notice the taquitos cracking or splitting as they cook, spray or brush on more oil as needed.
Nutrition
Serving: 6g
Tried this recipe?Mention @thecraftyblogstalker or tag #thecraftyblogstalker!
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Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Megan L
This looks delicious!
Katie
Thanks, Megan 🙂
Rose
Would I be able to use table creme (Mexican style cream cheese) in stead of the regular cream cheese? Would you think it would made a real difference in taste?
Tanya
Looks like this recipe yields a lot because these look and sound wonderful! I could live on the filling!
Katie
Thanks, Tanya! This recipe feeds my family a nice dinner and leftovers for lunch, but I assure you all is gone by the next day. These taquitos also freeze well too! So glad you stopped by 🙂
Julie @ Julie's Eats & Treats
Ooooh I love taquitos and I love how these are totally lightened up! What a great spring dinner option!
Katie
Thanks, Julie! So glad you stopped by 🙂
Jill
These look and sound delicious! Love that they are baked instead of fried. Pinned to try! Found you over at Link Party Palooza.
Katie
Thanks, I hope you enjoy the recipe 🙂 Thanks for stopping by, it was so nice to meet you!
Meghan
For the love of God, I must make these!!!!
Katie
Yes, you should Meghan 😉 Thanks for stopping by, I hope you enjoy the recipe!
KC @ The Real Thing with the Coake Family
These look so yummy! Thanks for the recipe.
KC
Jenny@thelavendermagnolia
I love this version and will be trying it almost immediately. Most versions use flour tortillas and canned tomatoes or salsa.
Thanks so much for posting this! No wonder your kids get excited when you make them. Look so yummy!
Jenny
Katie
Awww thanks, Jenny! After editing these photos and writing the post I put them on this weeks menu again! Thank you so much for stopping by, hope you enjoy the recipe 🙂
Delaney
Is there nutritional info on this somewhere?
Katie
No, I have not plugged this recipe into a nutritional data base. Is there something I can help you with?
Alessandra
Have you tried freezer them? I like your recipe and I was thinking of making small ones for a party. Would you do it after or before cooking?
Thanks
Katie
Hi Alessandra. What we do is roll it all up in the tortillas and place in a foil pan before freezing, then you can just pull it out and bake : )
Mandy
These look amazing! I'm making them tonight for dinner with beans and rice.
Katie
Awesome! Thank you for stopping by, I hope you enjoy the recipe 🙂
Jenna
Hey there! I made 80+ of these for a Cinco de Mayo party manana and baked them and put them in the freezer. How do you suggest I reheat these? Should I defrost them first or cook from frozen? HELP!!! I’m cooking them tomorrow!
Carrie
Thank you so much for this wonderful recipe. I made it tonight for my extra selective kiddos and they gobbled them all up!! My husband loved them too!!!
Katie
You are very welcome, I am so glad you and your family enjoyed this recipe! Thank you so much for stopping by and commenting, you made our day 🙂
Laura
Hey! What a good version, also, these are called "taquitos dorados" or "flautas". 😉
Sherri
Made these tonight, and they were so yummy! Great recipe.
Olivia
How do you prevent the corn tortillas from splitting? Is there a certain brand I should buy?
Beth
Have you ever made these with shredded pork from the crockpot?
Nathan
How big are the tortillas you use? I'd have to use flour instead of corn because they are impossible to find here.
Paul Kriner
I made a batch of these last night and I would like to give my compliments to the chef/creator of this recipe. These taquitoes are delicious with NO frying! Really good! Thanks.
Paul
Katie
Sorry for your inconvenience Amy, however some food does require that you watch it is at cooks. I'll look into the glitchy-ness of the page. I would say thank you for your comment, but it was in fact quite rude. Nobody required you to cook these, it was just a free recipe offered online that you chose to cook. In the future I would suggest that you fully read any recipe before cooking it so that you might know the requirements and can decide beforehand if that is something you would like to undertake.
Theresa
Nicely said!!!
Rebecca
This is a family FAVORITE!!! Thank you so much for such a great recipe. Advice for other readers - Be generous when brushing on the oil and they won't split. Thanks again!
Katie
Made these for a football party yesterday and they were such a hit! My husband requested we make them again for dinner this week! Thanks for the recipe!!
Kayla
I was wondering if anyone has tried to freeze these to be able to cook at a later time? So that I don't have to buy ingredients unless its on sale and make a ton. let me know! Thank you so much!
Jill
I have made these taquitos several times and my family loves them. They are wonderful even as leftovers. Has anyone tried making them with shredded beef instead of chicken? I was thinking of using sirloin steak.
Nancy
Hi, these look delicious.. Do they get as crispy as when they are fried?
Tina Mellott
Thinking about trying these in my air fryer...
Michelle
Made these the other night and they were delicious! I used leftover grilled chicken that I shredded and served with sour cream and homemade salsa, yum 🙂
Briana
It seems some of the filling is the same as pico de gallo. If it was drained well do you think it would work instead of buying each item and chopping?
Barbara Karr
This recipe looks wonderful! I pinned it to make. I only wish you had answered the question about the size of the tortillas. Corn tortillas are rare here in Watertown. Knowing the size to find would be most helpful. Thank you for sharing. Barb
Kimberly Wiltshire
Hey, I can answer this for you. 15 cm or 6 inch tortillas are the norm-a standard size taco shell. Corn tortillas don't come larger than that as far as I know. Smaller ones will also work for snack trays. Use your discretion. You can order tortillas online so give it a google. They will last on your shelf a fair while and you can freeze them until you need them once you have opened a package. Hope that helps.
Terry
Made these last night and they were a hit! I froze half of the recipe so we can enjoy at a later date. I think it would have been better if I had used larger tortillas so they would have been longer and thinner. I will try that next time. Thank you for a great recipe!!
Jenna
Hey there! I noticed that the ones I rolled out of expired tortillas split but, if I fry them, that’s not an issue!!! Check the dates on your tortillas if you’re using them for baking in the oven. Hope that helps!
Anonymous
All of mine split before even making it into the oven 🙁 I wonder if it was the brand of the tortillas!? I usually have much success with my Pinterest finds for dinners. I guess we’ll be trying to salvage these and fork eating lol!
Kimberly Wiltshire
Corn tortillas are stiff to start with so you really need to make sure you get them softened all the way through before you start rolling. You can't roll them straight out of the package. You can microwave them as mentioned or you can warm them up on a dry hot skillet and store in a dishcloth until you are ready to roll. Make sure they are nice and soft all the way through, basically limp. So it sounds like you didn't heat your tortillas long enough. Otherwise, you can also quickly drop them into a pan of hot oil for a few seconds to soften them up. But it is messy and hot on the fingers when you roll them later. Dont give up. Taquitos are the yummiest.
Kimberly Wiltshire
Wow what a ridiculous and irrelevant comment. It is not the recipe creators job to watch the food for you or even tell you to watch the food. Having said that, the recipe clearly implied just that when it said if they start to split add more oil. You want pretty food then hey you better be prepared to make a small effort. The only person you have to blame here is yourself. If you aren't willing to read the recipe all the way through at least once then the only person you have to blame is yourself. It's not like the title said, here we have lazy no effort, don't even need to read the recipe taquitos that are pretty too. The blogger is being very generous with her response here.
Kimberly Wiltshire
I am S. California and have always loved taquitos. I know own a restaurant in S. Sweden and I just tested out this recipe for a catering I have on Sat. I was looking for an oven baked taquito recipe that was mess free as possible, but still crunchy and yummy. I made my own fillings, but the tortillas came out perfectly, no splitting and no mess. Starting with dry toasted tortillas worked really well and something I have not tried before. Now I am thinking duh why not. Definitely recommend this recipe.
Jenny
Another #pinterestfail. These had to have been fried. They do not look like the picture.
Jan R.
I am definitely going to try these! I have made fried chimichangas and loved them for years but doing a lot less frying these days. I am thinking I would use street taco size corn tortillas to make them an appetizer size for a Christmas party! Going to make then freeze ahead! Thank you for sharing!
Kelly
Can you substitute flour tortillas instead of corn?
Monique
These are very tasty and have great flavor! I had a few of them that split and added the oil like it mentioned in the recipe. I’m in Colorado and feel the cooking time should be about 15-20 minutes not sure if altitude effects this or not. I feel the next time I make them I will shorten the baking time, warm tortillas a little longer and roll tighter! Love these and will be making them again!
Sonia
These were very tasty. I made these for a Memorial Day church bbq. I followed the recipe, except for, I added a little more cumin & salt. Thank you!
Karen Quinn
We love these. It's only the 2 of us so it makes plenty. I freeze them singularly then throw them in a zip lock baggie. We only use what we need and bake then. We get many dinners from this.
Arryn
I found this recipe around 2017 I think. It's one of my families favorites. Still making it today, I almost have the recipe memorized. Delicious every time.
Katie Adams
I am so glad you like it Arryn! Thank you