Crispy Baked Chicken Taquitos

These Baked Chicken Taquitos are crispy and flavorful with tender shredded chicken and melted cheese all wrapped in warm corn tortillas. Baking them instead of frying makes them lighter but still crunchy enough to satisfy any craving. Perfect for a quick weeknight dinner, snack, or party appetizer, these taquitos bring a burst of Mexican-inspired taste to your table with minimal fuss.

I made these for the first time when I had some leftover rotisserie chicken and was amazed at how easy and tasty they turned out. Now they are a regular request at my house when we want something fun and satisfying.

Ingredients

• Chicken breasts: provide tender meat when shredded and absorb the seasoning well. Choose fresh or thawed chicken for best results
• Taco seasoning: gives the chicken a burst of smoky, spicy flavor. Look for a blend without too much salt or additives
• Salsa: adds moisture and tang. Opt for a medium or mild salsa depending on your heat preference and a good balance of tomato and spices
• Shredded cheddar cheese: melts beautifully and adds creamy richness. Use a sharp cheddar for extra flavor or a blend if you prefer
• Corn tortillas: hold the filling and become soft and pliable when warmed. Fresh tortillas or ones stored in the fridge work best
• Vegetable oil: helps crisp the tortillas when brushed on before baking. Use a neutral oil for the best texture

Instructions

Sauté the Aromatics:

Pour half a cup of water into the bottom of your Instant Pot or pressure cooker. First add the chicken breasts to the pot and sprinkle the taco seasoning evenly over them. Pour the salsa on top next and stir slightly to ensure some salsa gets under the chicken to prevent sticking. Seal the lid and set the pressure cooker to high for 12 minutes if chicken is fresh or thawed. Use 17 minutes for frozen chicken. When finished release the pressure quickly. Remove the lid and use two forks to shred the chicken thoroughly. Return the shredded chicken to the pot and stir well to coat all the meat in the salsa.

Warm the Tortillas:

Preheat your oven to 425 degrees Fahrenheit. Wrap the corn tortillas in a clean kitchen towel and microwave for 60 seconds. This warming step prevents the tortillas from cracking when rolled making them pliable and easy to handle.

Roll the Taquitos:

Lay the warmed tortillas flat on your countertop. Scoop about a quarter cup of the chicken mixture into the center of each tortilla. Add a sprinkle of shredded cheddar cheese on top. Roll the tortilla tightly around the filling and place seam side down on a baking sheet lined with parchment or foil.

Brush with Oil and Bake:

Using a pastry brush gently coat the outside of each rolled taquito with vegetable oil. This step is key for achieving that crisp golden brown exterior. Bake in the preheated oven for about 20 minutes or until you see the taquitos turn crispy and golden brown on the edges.

Serve and Enjoy:

Remove the taquitos from the oven and serve warm with your favorite dips like guacamole, salsa, or white queso dip.

My favorite part of this recipe is the salsa coated shredded chicken which keeps the filling juicy and flavorful every time. I remember making these for a family game night and everyone kept going back for more—these taquitos are always a crowd-pleaser.

Storage Tips

Store leftover taquitos in an airtight container in the refrigerator for up to four days. To reheat and keep them crispy, use a toaster oven or air fryer rather than the microwave to avoid sogginess. To freeze, cool the taquitos completely then place them in a freezer safe container or bag. They will keep well for up to three months. Reheat from frozen by baking or air frying until just heated through and crisp.

Ingredient Substitutions

You can swap chicken breasts for cooked shredded pork, beef, or even beans for a vegetarian version. Cheese types such as Monterey Jack or a Mexican cheese blend work beautifully as substitutes for cheddar. If you do not have an Instant Pot, poach or sauté the chicken with the seasoning and salsa until fully cooked then shred before assembling your taquitos.

Serving Suggestions

Taquitos are perfect dipped in homemade guacamole, fresh salsa, or a creamy white queso. Add a side of Mexican rice and refried beans to turn this snack into a full meal. For a healthier twist serve with a light dollop of Greek yogurt mixed with lime juice and chopped cilantro.

These baked chicken taquitos are an easy, crowd pleasing meal that reheats well. Serve them warm with your favorite dips.

Common Recipe Questions

→ How do I keep the tortillas from cracking when rolling?

Warm the corn tortillas wrapped in a towel and microwave for about 60 seconds to make them pliable and prevent cracking.

→ Can I use leftovers for the filling?

Yes, leftover shredded chicken, taco meat, carne asada, or carnitas all work well as fillings for these taquitos.

→ What is the best way to cook the taquitos for extra crispiness?

Baking at 425ºF until golden brown is effective, and using an air fryer at 400ºF for 11-12 minutes can enhance crispiness even more.

→ Can I deep fry these instead of baking?

Yes, deep fry in vegetable oil at 360ºF for about 2 minutes per side until golden and crispy, but baking is a lighter alternative.

→ What dipping sauces pair well with these taquitos?

Salsa, homemade guacamole, and white queso dip are excellent choices that complement the flavors nicely.

→ How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to 4 days and reheat in an air fryer or oven to restore crispiness.