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Baked Chicken Taquitos stuffed with juicy, seasoned chicken and salsa verde inside. These taquitos are a bit healthier than the fried ones but just as tasty. Drizzled in a chipotle crema. Cook them in the air fryer or oven. Enjoy these for your next weeknight meal. Use rotisserie chicken or bake it yourself! They are EASY, fun to make and taste incredible. They are much healthier than the deep fired version since they are baked. Great for meal prepping or batch making and keeping in the freezer.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken. Bake breasts yourself or use a rotisserie.
- Jalapeños. This is optional, you can also use green bell peppers.
- Onions. I like to use yellow onions for this recipe.
- Seasonings. Garlic Powder, paprika, chili powder, pepper, salt
- Green Chilis or Salsa Verde. This is for the mix and you can use extra for topping.
- Shredded Cheese. I like to mix this into the chicken mix – it’s optional but makes for a cheesy yummy filling.
- Corn Tortillas Or Flour. Both work great but flour will be easier to keep from cracking. make SURE you have fresh tortillas that aren’t stale.
- Chipotle Crema. Sour cream, chipotle peppers in adobo, lime
How To Make This Recipe
Ready to bake these baked chicken taquitos? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Pat dry chicken, heat up olive oil in the skillet. Season the chicken well with salt, pepper, paprika, chili powder garlic seasonings. Cook on medium/high for about 6-8 minutes on each side or until internal temp is 165º let the breasts rest. Shred the breasts once they have cooled slightly. Preheat oven to 400º for taquitos.
- Pro Tip: place the breasts in a large bowl and use a stand or hand mixer to shred the breasts!
- Step Two. Chop the jalapeño, onion, cilantro. Next, add the chopped veggies to the shredded chicken with salsa, cheese, sour cream. Mix well.
- Step Three. Grease a large baking dish, 9×9 or similar size. You can also bake them on a cookie sheet with more space between.
- To help with cracking tortillas: Place tortillas on a plate and wrap them in a damp paper towel. Microwave for 45 – 60 seconds, this prevents the tortillas from cracking!
- Step Four. Working quickly, take one tortilla out from the warm, damp, paper towel pile and fill it with 2-3 tbsp of chicken mix. roll it up tightly, with the edge side down. Place the taquito in the greased baking dish and continue this process until the dish is filled tightly with rolled taquitos. Spay or drizzle the rolled tortillas with oil.
- Step Five. Bake for about 25-35 minutes or until they are browned nicely. If you have the room, turn the taquitos in the middle of the bake times to ensure an even crisp. Once they have cooled a little, sprinkle with salsa, extra cilantro and toppings of choice. Enjoy!
What To Serve With Baked Chicken Taquitos
There are so many yummy sides, like rice and beans but also consider my smoked queso, avocado corn salad or creamy corn dip for a wonderful side dish.
Recipe Tips
- Make sure you are using a fresh batch of corn or flour tortillas to avoid cracking. They need to be unopened and new from the store for the best result! Flour tortillas will be the least resistant to cracking.
- If you want to use rotisserie to cut back on time, this works great in place of the chicken breasts.
- Toppings should be mashed avocado, diced tomatoes but please use any toppings of choice.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe FAQ’s
How do I prevent my corn tortillas from cracking?
Place tortillas on a plate and wrap them in a damp paper towel. Microwave for 45 – 60 seconds, this prevents the tortillas from cracking!
How long will these keep?
Freeze in a ziplock for up to 2 months or refrigerate for up to 5 days in an airtight container.
Other Mexican INSPIRED Recipes
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Baked Chicken Taquitos
Baked Chicken Taquitos stuffed with juicy, seasoned chicken and salsa verde inside. These taquitos are a bit healthier than the fried ones but just as tasty. Drizzled in a chipotle crema.
Equipment
- oven or air fryer
- mixing bowl
Ingredients
Chicken Taquito Mix
- 1 lb chicken breasts
- ¼ tsp each salt & pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp chili powder
- 1 tsp olive oil
- 1 Jalapeño or small green pepper, diced
- ¼ cup yellow onion, diced
- ⅓ cup sour cream, for the chicken mix
- ¼ bunch cilantro, finely chopped, optional, more is needed below in the crema
- ⅓ cup salsa verde or green chilies , plus extra for topping
- 15-20 corn tortillas, *see notes
Chipotle Crema
- ¼ cup sour cream
- 2-3 Tbsp chipotle peppers in adobo
- ¼ bunch fresh cilantro , optional!
- 1 Tbsp lime juice
- 2 tsp water, just to thin the sauce
Instructions
- Pat the chicken dry with a paper towel, heat up olive oil in the skillet. Season the chicken well with salt, pepper, paprika, chili powder garlic seasonings. Cook on medium/high for about 6-8 minutes on each side or until internal temp is 165º let the breasts rest. Shred the breasts once they have cooled slightly. Preheat oven to 400º for taquitos.
- Pro Tip: place the breasts in a large bowl and use a stand or hand mixer to shred the breasts!
- Chop the jalapeño, onion, cilantro. Next, add the chopped veggies to the shredded chicken with salsa, cheese, sour cream. Mix well.
- Grease a large baking dish, 9×9 or similar size. You can also bake them on a cookie sheet with more space between.
- To help with cracking tortillas: Place tortillas on a plate and wrap them in a damp paper towel. Microwave for 45 – 60 seconds, this prevents the tortillas from cracking!
- Working quickly, take one tortilla out from the warm, damp, paper towel pile and fill it with 2-3 tbsp of chicken mix. roll it up tightly, with the edge side down. Place the taquito in the greased baking dish and continue this process until the dish is filled tightly with rolled taquitos. Spay or drizzle the rolled tortillas with oil.
- Bake for about 25-35 minutes or until they are browned nicely. If you have the room, turn the taquitos in the middle of the bake times to ensure an even crisp. Once they have cooled a little, sprinkle with salsa, extra cilantro and toppings of choice. Enjoy!
Chipotle Crema
- Add ingredients (sour cream, chipotle peppers, lime) to a small blender or food processor. Blitz well. Add water to thin if desired. Give it a taste, add salt and pepper if desired.
Notes
- Make sure you are using a fresh batch of corn or flour tortillas to avoid cracking. They need to be unopened and new from the store for the best result! Flour tortillas will be the least resistant to cracking.
- If you want to use rotisserie to cut back on time, this works great in place of the chicken breasts.
- Toppings should be mashed avocado, diced tomatoes but please use any toppings of choice.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 3Taquitos | Calories: 438kcal | Carbohydrates: 49g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 446mg | Potassium: 713mg | Fiber: 7g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
The picture of these looked so delicious, I had to try them. I used rotisserie chicken to save time. In addition to using white corn tortillas, I had enough filling for four (4) spinach herb wraps. OMGOSH! BEST taquitos recipe ever!! My husband LOVED the taquitos and wraps. Needless to say, he wants them weekly. I have to agree with him. They’re absolutely DELICIOUS 😋!! Thank you so much for this awesome, easy to prepare recipe. So glad I follow you on Instagram.
this recipe makes enough to feed an army haha! I am so happy they are husband approved. That’s always a huge compliment. THanks for making this recipe Teresa!
hi …am trying out your recipe as it looks too good… the part that says mix the sauce and cream cheese and seasonings… is it the same seasonings as the chicken marinade??
Hi there I am so sorry if this is a little confusing seasonings are separate from the marinade seasonings only if you are baking your own chicken. If you are using rotisserie chicken you do not need the chicken seasonings since rotisserie chicken is already seasoned very well. I hope this helps clear things up if not just let me know!