Baked Chicken Taquitos

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Leftover chicken makes these Baked Chicken Taquitos the perfect weeknight meal! Loaded with seasoned chicken, cheddar cheese and topped with all your favorite toppings.

At least once a week we have some kind of Mexican inspired dinner. Sometimes it’s shrimp tacos, sometimes bean and cheese enchiladas or sometimes pulled pork nachos. Basically, my family is huge fan of Mexican flavors. And when I am looking for something that is kid friendly, quick and easy, taquitos fit the bill every time. 

The kids love them because they are easy to eat, I love them because they are easy to make. And we all love them because they are so delicious. You can make just about any kind of taquitos but for this recipe we’re making cheesy baked chicken taquitos that are sure to be a family favorite. 

Let’s talk about what you’ll need to make them. 

Baked Chicken Taquitos Ingredients: 

• SHREDDED CHICKEN: This recipe is a great way to use leftover chicken or a store-bought rotisserie chicken. 
• CHEDDAR CHEESE: I prefer to shred cheese, rather than buying the pre-shredded kind, because I find that it tastes better and melts better. 
• CHIPOTLE CHILI POWDER: When I first shared this recipe I used a chipotle pepper in adobo sauce, which can be kind of spicy. With this recipe update I have changed it slightly to used chipotle chili powder instead. This will add a smoky chili pepper taste to the recipe without adding too much heat which makes it great for the whole family! 
• CUMIN: Adds a warm, slightly sweet smoky flavor. 
• GRANULATED GARLIC: You can also use garlic powder or garlic salt. If you use garlic salt, please omit the other salt in the recipe. 
• CORN TORTILLAS: Taquitos are traditionally made with corn tortillas. If you use flour tortillas it’s a flauta.
• OIL: A neutral oil for frying the tortilla shells to make them pliable. 
• TOPPINGS: You can use whatever toppings you prefer. We like shredded lettuce, cheese, pico de gallo and guacamole. 

Step by Step Photos and Instructions: 

Typically taquitos are deep fried but for ease I love baking my taquitos instead. That said, I do fry the corn tortillas a bit in oil before rolling them. This helps keep the tortillas pliable as well as get crispy and browned when baking in the oven. 

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• STEP #1: Combine the shredded chicken, cheese, chili powder, cumin, garlic powder and salt together in a bowl. Mix until well combined. 
• STEP #2: Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.
• STEP #3: To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
• STEP #4: Bake in oven for 15 -20 minutes or until ends start to brown.  Remove from oven and top with your favorite toppings. 

Storage and Leftovers: 

These Baked Chicken Taquitos are best eaten right after they are made. You can however, store leftovers in the refrigerator and reheat in a 325 degree oven until warmed through. 

Looking for more ways to use leftover chicken? Try these recipes: 

Creamy Dill Chicken Salad is one of my all time favorite lunches! 

Chicken Noodle Soup is a classic for a reason! This easy version is a great way to warm up on a cold day. 

Easy Chicken Pot Pie is a must make for Sunday dinners!

Note: Originally published in 2015. Updated in 2024 with new photos, step by step photos, nutrition information and a slightly modified recipe.