Baked Chicken Taquitos

The humble taquito gets a nutritious makeover with this baked version, filled with creamy salsa chicken and a hint of smoky spices. Forget greasy takeout, these homemade taquitos are crisped to perfection in the oven, giving you all the crunch without the extra oil.

Perfect as a main dish, snack, or meal prep option, these taquitos bring bold flavors with a creamy center, balanced by the slight tang from salsa and Greek yogurt. Serve them up with your favorite dips for a fiesta-worthy plate that’s both family-friendly and macro-friendly. Your weeknight dinner just got a lot more exciting!

Full Recipe:

Ingredients:

• 2 cups cooked chicken breast, shredded

• 4 oz cream cheese, softened

• 1/2 cup plain Greek yogurt

• 1/2 cup salsa (mild or medium)

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp chili powder

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• 1 cup shredded Mexican blend cheese

• 12 small flour or corn tortillas

• Olive oil spray

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the shredded chicken, cream cheese, Greek yogurt, salsa, and all the spices. Mix until creamy and well blended.

3. Stir in the shredded cheese until evenly incorporated.

4. Warm the tortillas slightly in the microwave (10–15 seconds) to make them pliable.

5. Spoon 2–3 tablespoons of the chicken mixture onto each tortilla, spreading it into a line across the lower third.

6. Roll each tortilla tightly and place seam-side down on the prepared baking sheet.

7. Lightly spray the tops of the taquitos with olive oil spray.

8. Bake for 15–18 minutes, or until golden brown and crispy.

9. Serve hot with guacamole, salsa, or sour cream for dipping.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes

Kcal: 230 kcal | Servings: 6 servings (2 taquitos each)

Baked Chicken Taquitos: A Crispy, Creamy, Family-Friendly Favorite

When it comes to quick, satisfying meals that don’t compromise on flavor, few dishes beat homemade taquitos. Traditionally fried and served at Mexican restaurants and taco trucks, taquitos are beloved for their crisp texture and savory fillings. But what if we told you that you could enjoy all the crunch, flavor, and comfort without the extra oil? That’s where these Baked Chicken Taquitos come in.

This version skips the deep fryer and heads straight to the oven. The result is a golden-brown roll that’s lighter on calories but just as big on flavor. Perfect for weeknight dinners, game-day snacks, lunchbox additions, or make-ahead freezer meals, these taquitos are versatile, freezer-friendly, and endlessly customizable.

In this post, we’ll explore everything from ingredient insights to nutritional benefits, serving ideas, and even some cultural background to help bring the dish to life. Whether you’re a seasoned home chef or a busy parent looking for new dinner ideas, this dish deserves a place in your rotation.

Why You’ll Love These Baked Chicken Taquitos

1. Kid-Approved: The creamy chicken filling and crispy exterior are a hit with even the pickiest eaters. You can dial up or down the spice level depending on your audience.

2. Quick & Easy: With just a few minutes of prep and less than 20 minutes in the oven, these are a great solution for weeknight meals when time is tight.

3. Healthier than Fried: Baking instead of frying significantly reduces oil and calories while maintaining that crave-worthy crisp texture.

4. Customizable: Swap in beef, beans, turkey, or tofu. Use dairy-free cheese or gluten-free tortillas. The options are endless, making this a flexible base recipe for any dietary preference.

5. Meal Prep Friendly: These taquitos freeze beautifully. Make a double batch and store the extras for another meal down the line.

A Bit of History: Where Do Taquitos Come From?

Taquitos, also known as flautas in some regions, are a traditional Mexican dish consisting of tortillas tightly rolled around a filling and then fried. The name “taquito” literally means “little taco,” and they’re often served with toppings like guacamole, sour cream, and salsa.

While their exact origin is debated, taquitos have strong roots in Mexican street food culture and have gained popularity throughout the United States. Some even credit their mainstream rise to restaurants in Southern California during the early 20th century. Over the years, they’ve evolved in many home kitchens into baked versions, like the one featured in this recipe.

Ingredient Deep-Dive

Let’s break down the key components that make this recipe stand out:

Chicken Breast

Lean, high in protein, and low in fat, chicken breast is a perfect base for our filling. Shredding it allows the flavors of the spices and creamy ingredients to absorb more evenly.

TIP: Leftover rotisserie chicken works wonderfully and saves time.

Cream Cheese + Greek Yogurt

Cream cheese adds richness and smooth texture, while Greek yogurt brings a tangy, lighter contrast. This duo helps create a luscious, well-balanced filling without relying on heavy sauces.

Salsa

Choose your favorite jarred or homemade salsa to infuse the mixture with bold flavor. Salsa also provides natural moisture, eliminating the need for extra sauce.

Spices

Cumin, chili powder, garlic powder, onion powder, and smoked paprika create a warm, smoky blend that mirrors traditional Mexican flavors. The smoked paprika adds depth without overpowering the other ingredients.

Tortillas

You can use either corn or flour tortillas depending on your preference or dietary needs. Corn offers more texture and is gluten-free, while flour tortillas are softer and easier to roll.

Mexican Blend Cheese

A mix of cheddar, Monterey Jack, and sometimes Asadero, this blend melts beautifully and adds that irresistible cheesy pull when you bite into the taquito.

Tips for Perfect Baked Taquitos

Warm the tortillas – Microwaving your tortillas for 10–15 seconds makes them easier to roll without tearing.

Roll tightly – A snug roll ensures the filling stays in place and gives the taquitos a compact, crisp shape.

Don’t overfill – A couple of tablespoons is all you need per taquito. Too much filling and they won’t hold their shape.

Use parchment paper – This keeps the taquitos from sticking to the pan and makes for easy cleanup.

Spray the tops – A light mist of olive oil spray encourages a golden, crispy finish that mimics the deep-fried version.

Serving Suggestions

Baked Chicken Taquitos are delicious on their own, but pairing them with dips and sides can elevate the whole meal. Here are a few ideas:

• Classic Sides: Spanish rice, refried beans, or elote (Mexican street corn).

• Dips: Guacamole, sour cream, chipotle mayo, or extra salsa.

• Toppings: Chopped cilantro, diced tomatoes, shredded lettuce, or sliced jalapeños.

You can also serve these as part of a taco bar setup or buffet-style dinner where guests build their own plates.

Storage & Freezing

One of the best things about this recipe is how well it stores.

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a toaster oven or air fryer for best texture.

Freezer: Let taquitos cool completely before freezing. Wrap them individually or store in a single layer in a freezer-safe container. They can be baked straight from frozen, just add a few extra minutes to the cook time.

Meal Prep Hack: Assemble a big batch, freeze unbaked taquitos, and pull them out whenever you need a quick meal or snack.

Nutritional Breakdown

Each serving (2 taquitos) comes in around 230 kcal, depending on the type of tortilla and cheese used. Thanks to the Greek yogurt and lean chicken, this meal is high in protein and relatively low in saturated fat. It also provides calcium, B vitamins, and other essential nutrients without the heaviness of traditional fried foods.

Want to reduce calories even more? Use low-fat cream cheese and cheese, and opt for smaller tortillas.

Variations to Try

Here are some fun spins on this recipe:

• Vegetarian: Replace chicken with black beans and corn or a meat substitute like jackfruit or plant-based crumbles.

• Spicy: Use hot salsa, add diced green chiles, or mix in jalapeños to the filling.

• Cheesy Supreme: Add a few tablespoons of nacho cheese sauce inside the taquito for an extra gooey bite.

• Breakfast Taquitos: Replace chicken with scrambled eggs, breakfast sausage, and cheese.

The beauty of this recipe lies in its flexibility. It can be adjusted for different flavors, dietary needs, and available ingredients.

Ideal for Every Occasion

Whether you’re making dinner for a busy Tuesday night, meal-prepping lunches for the week, or planning a crowd-pleasing party snack, Baked Chicken Taquitos are up to the task.

They’re also a fun cooking activity for kids or teens, who can help assemble and roll the taquitos before you pop them in the oven. Add a side of fruit and you’ve got a balanced, crave-worthy meal in under 40 minutes.

Conclusion

Baked Chicken Taquitos combine the classic flavors of Mexican cuisine with a modern, health-conscious twist. By baking instead of frying, you preserve all the savory goodness while cutting down on excess oil and calories. With just a few simple ingredients, this recipe transforms humble pantry staples into a restaurant-worthy dish.

Whether served with traditional sides or reinvented as party snacks or lunchbox heroes, these taquitos prove that healthy food doesn’t have to be boring. They’re satisfying, adaptable, and easy enough for even novice home cooks to master. Bookmark this recipe, you’re going to want to make it again and again.