Can I use rotisserie chicken?

Absolutely. It’s fast and flavorful. Shred it well and season to taste before rolling.

Which tortillas are best?

Corn gives a classic crunch, flour is easier to roll. Use whichever you enjoy most. Warm them so they don’t crack.

Place them seam-side down first, and roll tight. Use a tiny swipe of cream cheese as glue if needed.

Don’t overcrowd the pan, use a hot oven, and avoid too much filling moisture. A quick broil at the end helps.

Yes. Use a dairy-free cheese or skip cheese and add mashed beans for binding. Adjust spices and salt for flavor.

Crispy Baked Chicken Taquitos are easy, fun, and lightened up through baking. Perfect for using leftover chicken and packed with flavor.

2 cups cooked, shredded chicken breast or thigh (Rotisserie or leftover grilled chicken works well.)
1 to 1.5 cups shredded cheese, such as Monterey Jack or cheddar
8 to 12 small tortillas, either corn or flour, warmed until pliable
2 to 3 tablespoons neutral oil for brushing, like avocado or canola (For brushing the baking sheet and taquitos.)
1 small onion, finely chopped and sautéed until soft (optional) (Adds flavor to the filling.)
1 small can diced green chiles, drained
2 tablespoons cream cheese or sour cream (For a creamy binder in the filling.)
to taste Fresh lime juice
to taste Salt and pepper (For seasoning.)

Cook Mode Prevent your screen from going dark

Preheat the oven to 425°F and place an empty baking sheet inside to heat.
In a bowl, combine shredded chicken, cheese, green chiles, sautéed onion, cream cheese or sour cream, and seasoning mix. Squeeze in fresh lime juice and stir until well combined.
Warm the tortillas in a skillet for a few seconds per side until pliable, or wrap corn tortillas in a damp paper towel and microwave for 20 to 30 seconds.

Add 2 to 3 tablespoons of filling to the lower third of a tortilla. Roll it tightly toward the seam and place seam-side down on the lightly oiled, preheated baking sheet.

Lightly brush the tops of the taquitos with oil. Bake for 12 to 16 minutes, flipping them halfway through until crisp and golden.
For extra crunch, broil for 30 to 60 seconds at the end, watching closely. Let them rest for 2 to 3 minutes before serving.

Store leftover taquitos in an airtight container in the fridge for up to 3 days. Recrisp in the oven or air fryer.