5 Ingredient Easy Chicken Taquitos (Baked Not Fried!)
5 ingredient easy chicken taquitos are a quick delicious appetizer or even a crunchy spin on taco night! These spicy chicken taquitos will be a favorite at parties, tailgating, for Cinco de Mayo or anytime!
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While chicken taquitos mean football or Cinco de Mayo to the rest of the world, for my family they mean Christmas or other holiday gatherings.
As long as I can remember, we’d do a big Christmas Eve gift exchange after having Christmas Eve dinner.
Even though we all just ate, there’d be appetizers and snacks to keep everyone going as the exchange lasted into the wee hours of the morning.
And chicken taquitos were always one of them.
Always.
Everything else would change but it just wouldn’t be Christmas eve without them.
This easy chicken taquito recipe is simple enough to make year round, but anytime I have them I’m immediately ready to celebrate.
What are chicken taquitos?
Chicken taquitos are corn tortillas rolled around shredded chicken and cheese.
They get fried or baked to crispy perfection.
My version of easy chicken taquitos are baked to make prep easier and the finished result little lighter.
Ingredients and Kitchen Supplies
You’ll need:
- Tortillas– I recommend corn tortillas. Warm them up first just a bit so they are easy to work with.
- Chicken– Shredded rotisserie chicken. You could also use this Instant Pot Chicken Tacos recipe to make chicken instead of using a rotisserie.
- Salsa– For this, I made half of them with salsa verde and half with medium salsa. Use any kind of salsa you like.
- Cheese– Shredded cheddar or cheddar jack
- Olive oil– To brush on the rolled tortillas.
You’ll also want these basic kitchen supplies:
How to Make Easy Chicken Taquitos
1. Preheat the oven and the tortillas.
Preheat the oven to 350. While the oven is preheating, warm the tortillas according to directions on the package.
2. Make the taquito filling.
Put the chicken, salsa, and about two thirds of the cheese in a food processor. Pulse until combined.
3. Assemble the taquitos.
Spoon 2 heaping tablespoons of the chicken mixture into the center of one corn tortilla and top with an extra sprinkle of cheddar cheese. Roll it up. Place on a cookie sheet sprayed with nonstick spray. Repeat until the rest of the tortillas are filled and rolled. Brush with olive oil.
4. Bake the chicken taquitos.
Bake at 350 for 15-18 minutes or until the edges of the tortillas begin to crisp up. Serve hot and enjoy with extra salsa for dipping
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days and reheat them in the oven until warmed through.
What to Dip Taquitos in
They are also delicious with different dips like:
- Zesty Pineapple Mango Salsa
- The Best Fresh Pineapple Habanero Salsa
- Fresh Tomato Salsa Recipe
- Beer Cheese Queso
- Chipotle Pumpkin Cheese Dip
- Sour cream
- Guacomole
u003cstrongu003eHow do I make spicy chicken taquitos?u003c/strongu003e
There are a few ways to make these chicken taquitos spicy. The easiest way is to use hot salsa instead of medium or mild. You could also add a stemmed jalapeno pepper to the filling before you pulse it.
Can I freeze chicken taquitos?
Yes! To freeze chicken taquitos, make them and bake them according to the instructions above. Let them cool completely. Then put them in airtight freezer bags and freeze for up to 3 months. Then bake them at 350 for about 25 minutes or until warmed through.
How do you keep easy chicken taquitos from falling apart?
To keep them from falling apart, roll them as tightly as you can and do not overstuff them. Then place them seam side down on the baking sheet.
Tips and Tricks
- Make sure you warm the tortillas up first! They will be much easier to work with than if you work with them when they are cool.
- You could substitute pulled beef or pork or black beans for the chicken if you prefer.
- Garnish them with some cilantro and pepper rings if you are feeling fancy.
Other Appetizers
- Cheesy buffalo chicken dip
- Asian barbecue wings
- Taco sliders
- Barbecue Rib Nachos
- Barbecue Beef Nachos
- Easy Jalapeno Popper Dip (with Cream Cheese)
- Instant Pot Buffalo Chicken Sliders
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Ingredients
- 16 corn tortillas*
- The meat from 2 rotisserie chickens shredded
- 2 cups of cheddar cheese divided
- 2 cups of salsa
- ¼ cup of olive oil for brushing
Instructions
- Preheat the oven to 350.
- While the oven is preheating, warm the tortillas according to directions on the package.
- Put the chicken, salsa, and about two thirds of the cheese in a food processor.
- Pulse until combined.
- Spoon 2 heaping tablespoons of the chicken mixture into the center of one corn tortilla and top with an extra sprinkle of cheddar cheese.
- Roll the tortilla up around the chicken and cheese filling.
- Place on a cookie sheet sprayed with nonstick spray.
- Repeat until the rest of the tortillas are filled and rolled.
- Brush with olive oil.
- Bake at 350 for 15-18 minutes or until the edges of the tortillas begin to crisp up.
- Serve hot and enjoy with extra salsa for dipping
These look delicious and I love all your photography! Pace is always one of my favorite brands when I buy salsa!
Thank you!
These look so yummy, most Mexican food is gobbled up around here, I will have to try my hand at making some Taquitos!!!!
So yummy! Mexican is the best isn’t it?
I’m all about making things easy- and 5 ingredients…what could be easier! These look delish!
SO easy! I did this with my 2 year old basically hanging on my legs and trying to climb up my body.
I LOVE taquitos! Perfect for dinner, perfect for a party – whats not to like?! Thanks so much for your recipe, it will be a hit at my next get together!
Thanks! I agree! Taquitos are always a winner!
As a lover of Mexican food, I absolutely adore these quick-and-easy chicken taquitos. And that you’re serving them with scrumptious PACE salsa makes this recipe even more of a winner!
Thank you!
OMG! Yum 🙂
Thank you!