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baked chicken taquitos topped with lettuce, shredded cheese and diced tomatoes

Baked Chicken Taquitos

Herbs and Flour
Whether you're making them for dinner, snacks or appetizers, these Baked Chicken Taquitos are simply perfect! I made these using leftover rotisserie chicken so making them was quick and easy!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizers, Dinner, Healthy Snacks
Cuisine Mexican
Servings 16 taquitos
Calories 78 kcal


  • 2 cups chicken cooked and shredded
  • 1 cup monterey jack cheese shredded
  • 1 tablespoon lime juice
  • 3 tablespoon cream cheese
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 16 mini tortillas
  • 1 teaspoon grape seed oil (or oil of choice)

Optional toppings:

  • additional shredded cheese
  • salsa
  • cilantro
  • lettuce, finely chopped
  • tomatoes, diced
  • queso fresco, crumbled
  • avocados, chopped


  • Preheat oven to 425F and line a baking sheet with parchment paper.
  • In a medium sized bowl, combine shredded chicken with the spices, cheeses, and lime juice until well combined.
  • Spoon a heaping spoonful of the chicken mixture in the center of a mini tortilla and roll tortilla (like a burrito but leave the ends open). Use toothpicks to prevent taquitos from unrolling and arrange onto the baking tray. I used 2 toothpicks for each taquito.
  • Brush with oil and bake for approximately 15 minutes or until they begin to brown on the edges and crisp up. Remove from oven and let sit for a few minutes. Remove the toothpicks. Serve on their own or top with your favourite toppings.


Calories: 78kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 66mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 139IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Keyword baked chicken, cinco de mayo, leftover chicken, rotisserie chicken, taco tuesday, tacos
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