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Baked Chicken Taquitos stuffed with juicy, seasoned chicken inside. These taquitos are a bit healthier than the fried ones but just as tasty. Cook them in the air fryer or oven. Enjoy these for your next weeknight meal. Use rotisserie chicken or bake it yourself!
Table of contents
Why Make These Baked Taquitos
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.
Baked these taquitos in the air fryer if you prefer. You can customize your add ins and toppings to keep things fun. Kids and adults of all kinds love this recipe. Get ready to be hooked!
Ingredients Needed
Chicken. Bake breasts yourself or use a rotisserie.
Green Peppers.
Cream Cheese. You can use dairy free cream cheese too.
Enchilada Sauce. I use red.
Red Onions.
Garlic.
Seasoning. Garlic Powder, paprika, chili powder, pepper, salt
Corn Tortilla.
Cilantro.
Green Chilis or salsa. For topping.
Other toppings: Cheese, avocado, sour cream, tomatoes, guacamole, lettuce.
How To Make This Recipe
Step one. Bake your chicken breasts with salt, pepper, paprika, chili powder garlic seasonings. Bake anyway you typically bake chicken. If you are using a rotisserie, shred your chicken and skip this step and head to step two.
Cooking Your Own Chicken Breast.
My way to cook chicken breast: I typically wash, pat dry chicken, heat up olive oil in the skillet. Season the chicken well with salt, pepper, paprika, chili powder garlic seasonings. Pre-heat the oven to 400º. Place breasts in the hot skillet and brown all sides of the breast. Typically 4 min each side. Once oven has reached temperature, I place the skillet with the browned chicken in the oven for about 15- 18 minutes or until internal temp is 165º let the breasts rest. Shred the breasts once they have cooled slightly.
Pro Tip: place the breasts in a large bowl and use a stand or hand mixer to shred the breasts!
Step Two. Chop green bell pepper, red onion, garlic, and cilantro. Next, add the chopped veggies to the shredded chicken with enchilada sauce, cream cheese and seasonings. Mix well.
Step Three. Set oven to 400º if it’s not already on from baking chicken breasts. Grease a large baking dish, 9×9 or similar size. You can also bake them on a cookie sheet with more space between.
Beat egg in a small bowl (if using, this is optional but it helps to keep the tortilla closed.) 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. Brush egg mix on one end of the tortilla and roll it up tightly, with the egg wash side last to stick to the outside of the tortilla. 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!
Recipe FAQ’s
yes!
Place tortillas on a plate and wrap them in a damp paper towel. Microwave for 45 – 60 seconds, this prevents the tortillas from cracking!
Freeze in a ziplock for up to 2 months or refrigerate for up to 5 days in an airtight container.
Avocado, Guacamole, sour cream, cheese, fresh lettuce, tomatoes, anything!
Other Recipes to try
- Air Fryer Lemon Pepper Wings
- Mexican Stuffed Pepper
- Healthy Teriyaki Chicken Kabobs
- Crispy Chicken Tacos
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Baked Taquitos
Ingredients
- 2-2½ cup chicken (about 2-3 pounds), *see notes
- 1 cup bell pepper, chopped, *any color
- ¼ cup red onion, chopped
- ⅓ cup cream cheese, *see notes for substitute
- 1 tbsp finely chopped cilantro
- ⅓ cup red enchilada sauce
- ¼ tsp salt, * only if cooking your own chicken
- ¼ tsp pepper, * only if cooking your own chicken
- ½ tsp garlic powder, * only if cooking your own chicken
- ½ tsp paprika, * only if cooking your own chicken
- ½ tsp chili powder, * only if cooking your own chicken
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 20-25 corn tortillas, *see notes
- 1 egg, optional to seal tortillas
- ¼ cup salsa or green chilis, for topping
Instructions
- Bake your chicken breasts with salt, pepper, paprika, garlic seasonings. Bake anyway you typically bake chicken. If you are using a rotisserie, shred your chicken and skip this step and head to step four.
- *My way to cook chicken breast: I typically wash, pat dry chicken, heat up olive oil in the skillet. Season the chicken well (1/4 tsp salt, pepper, garlic, paprika, chili powder). Pre-heat the oven to 400º. Place breasts in the hot skillet and brown all sides of the breast. Typically 4 min each side. Once oven has reached temperature, I place the skillet with the browned chicken in the oven for about 15- 18 minutes or until internal temp is 165º let the breasts rest. Shred the breasts once they have cooled slightly.
- Pro Tip: place the breasts in a large bowl and use a stand or hand mixer to shred the breasts!
- Chop green bell pepper, red onion, garlic, and cilantro. Next, add the chopped veggies and cilantro to the shredded chicken with enchilada sauce, cream cheese and seasonings. Mix well.
- Set oven to 400º if it's not already on from baking chicken breasts. Grease a large baking dish, 9×9 or similar size. You can also bake them on a parchment lined cookie sheet with more space between.Beat egg in a small bowl (if using, this is optional but it helps to keep the tortilla closed.) Place half (5-10) tortillas on a plate and wrap them in a damp paper towel. Microwave for 45 – 60 seconds, this prevents the tortillas from cracking! Cook them a few at a time, they get dry quickly.
- Working quickly, take one tortilla out from the warm, damp, paper towel pile and fill it with 2-3 tbsp of chicken mix. Brush egg mix on one end of the tortilla and roll it up tightly, with the egg wash side last to stick to the outside of the tortilla. 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 25-35 minutes or until they are lightly browned. If you have the room, turn the taquitos in the middle of the bake times (12 minutes) to ensure an even crisp. Once they have cooled a little, sprinkle with salsa, extra cilantro and toppings of choice. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!