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These Baked Chicken Taquitos are crispy, flavorful, and packed with tender shredded chicken and cheese. Easy to make in the oven, they’re a perfect appetizer, snack, or quick dinner! Air Fryer Instructions included too!
Baked Chicken Taquitos are a deliciously crispy and satisfying treat that’s easier to make than you might think. Filled with tender, seasoned chicken and melty cheese, they’re perfect for a quick weeknight dinner, party appetizer, or snack that the whole family will love.
Most of the time taquitos are fried in oil, so they get super crispy and delicious but are a little on the unhealthy side. Baking them instead of frying keeps them lighter while still giving you that irresistible crunch. You can also air fryer them to get them even crispier!
What you fill them with is kind of up to you, there are lots of options. I use Instant Pot Salsa Chicken whenever I make them, so the chicken has lots of flavor and makes them extra delicious.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Corn Tortillas
- Chicken Breasts
- Vegetable Oil
- Taco Seasoning
- Salsa
- Cheddar Cheese
For this version I give you a recipe for the chicken, but it is also a great use for any leftover meat you have. Taco Meat, Carne Asada, or Carnitas are great to use as well.
How Do You Make Baked Chicken Taquitos
- Filling. Make the filling by putting the chicken, taco seasoning, and salsa into the Instant Pot and cooking for 12 minutes. Once it is cooked, shred the chicken and add back to the pot with the salsa to get it evenly coated. You can also bake the chicken, use leftover chicken, or poach, grill or sauté.
- Warm Tortillas. Next you want to heat your tortillas. Corn tortillas fall apart unless you get them nice and warm. Wrap them in a towel and microwave for a minute.
- Roll. Assemble the taquitos by putting about 1/4 cup of the chicken mixture into the center of a tortilla and topping with a little cheese. Roll them up and place them on a baking tray.
- Cook. Brush them with a little bit of vegetable oil and put them in the oven for 15-20 minutes until they are golden brown and crispy.
Recipe Tips & Suggestions
- Air Fryer. Place a single layer in the basket of the air fryer and cook on 400º for about 5-6 minutes per side.
- Deep Fry. Heat a heavy bottom pot with about 1 inch of vegetable oil to 360º F. Add the taquitos and fry on each side for about 2 minutes until golden brown.
- Filling. You really can use anything you like to fill these with. It is my go to recipe when I have leftover Pulled Pork. It is great for leftovers or whatever your favorite protein is.
- Warm Tortillas. The trick to working with corn tortillas is to get them warm, they will not crack and break if they are warmed before you fill and roll them.
Serving Suggestions
A dip is a must in my opinion when serving taquitos. You can use store bought salsa or guacamole, but I think homemade just makes it so much better.
Storage
You can store leftovers in an airtight container in the fridge for up to 4 days. I like to reheat in the toast oven, oven or air fryer to get them crispy again.
Freezing
You can buy taquitos in the freezer section of the grocery store, but trust me these are so much better! Cook as directed, minus 1-2 minutes so they aren’t quite dark golden brown. Let them cool and then store in an airtight container in the freezer for up to 3 months. Air Fry or Bake to get them warmed and crispy to serve.
More Mexican Recipes
Baked Chicken Taquitos
Ingredients
- 1 1/2 pounds chicken breasts
- 1 packet taco seasoning
- 1 1/2 cups salsa
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 10 corn tortillas
Instructions
- Pour water into the bottom of the Instant Pot.1/2 cup water
- Add chicken and season with taco seasoning.1 1/2 pounds chicken breasts, 1 packet taco seasoning
- Pour salsa over chicken and mix to make sure some of the salsa is under the chicken to prevent burning.1 1/2 cups salsa
- Set Instant Pot to cook under high pressure for 12 minutes if using fresh or defrosted chicken and 17 minutes if using frozen chicken breasts.
- Quick release pressure and remove lid once it is unlocked. Use 2 forks to shred the chicken. Add chicken back to the pot and mix well with the salsa.
- Preheat oven to 425º degrees.
- Wrap tortillas in a towel and microwave for 60 seconds.10 corn tortillas
- Lay tortillas on a flat surface. Fill with about 1/4 cup of chicken mixture, and a little bit of cheese. Roll tightly.1 cup shredded cheddar cheese
- Place on a baking sheet and brush each with a little bit of vegetable oil (or spray with non-stick spray)
- Bake for about 20 minutes, or until golden brown and crispy.
- Serve with guacamole or salsa for dipping
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can these be made ahead and frozen?
Yes, you could definitely freeze them after rolling and cook later.