Crunchy Oven-Baked Chicken Taquitos Recipe

Introduction

These crunchy oven-baked chicken taquitos combine tender shredded chicken with bright salsa verde and melty cheese, all wrapped in corn tortillas and coated with a crispy panko crust. Baked to golden perfection, they’re a satisfying snack or meal perfect for sharing with family and friends.

Ingredients

• 2 cups cooked, shredded chicken
• 8 small corn tortillas (6‑inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa verde (store‑bought or homemade)
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime zest
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Cooking spray or 2 tablespoons olive oil
• Optional Lime‑Cilantro Crema:
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro
• Salt to taste

Instructions

1. Step 1: In a large bowl, combine the shredded chicken, salsa verde, Monterey Jack cheese, chopped cilantro, and lime zest. Toss gently until the chicken is evenly coated and moist.
2. Step 2: Warm the tortillas by stacking them, wrapping in a damp paper towel, and microwaving for 30–45 seconds until pliable.
3. Step 3: Spoon 2–3 tablespoons of the chicken mixture along the lower third of each tortilla. Spread slightly but avoid overfilling.
4. Step 4: Roll each tortilla tightly from the filling side to the opposite edge. Secure with a toothpick if needed.
5. Step 5: In a shallow dish, mix panko breadcrumbs, smoked paprika, and garlic powder. Lightly spray or brush each roll with cooking spray or olive oil, then roll them in the breadcrumb mixture, pressing gently to adhere.
6. Step 6: Preheat the oven to 425°F (220°C). Arrange the taquitos seam-side down on a parchment-lined baking sheet with space between each.
7. Step 7: Bake for 12–15 minutes, then flip and bake for an additional 5–7 minutes until golden and crispy, and the interior reaches 165°F (74°C).
8. Step 8: While taquitos rest for 3 minutes, whisk together sour cream or Greek yogurt, lime juice, chopped cilantro, and salt to make the crema.
9. Step 9: Drizzle the lime-cilantro crema over the taquitos or serve it on the side for dipping. Garnish with extra cilantro and lime wedges if desired.

Tips & Variations

• For spicier taquitos, add a pinch of cayenne pepper or chopped jalapeños to the chicken mixture.
• Use flour tortillas if you prefer a softer outside, though corn tortillas offer a more traditional texture.
• To make the crema dairy-free, substitute with a plant-based yogurt or omit it altogether.
• Make ahead by assembling and refrigerating the taquitos for up to 24 hours before baking.

Storage

Store leftover baked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 8–10 minutes to retain crispiness. Avoid microwaving if you want to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these taquitos?

Yes, you can freeze the assembled but unbaked taquitos by arranging them on a tray and freezing until solid. Then transfer to a freezer bag and bake from frozen, adding extra baking time to ensure they are heated through.

What can I use instead of Monterey Jack cheese?

Cheddar, mozzarella, or a Mexican cheese blend can be used as alternatives. Choose a cheese that melts well for the best texture.

Crunchy Oven-Baked Chicken Taquitos Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

These Crunchy Oven-Baked Chicken Taquitos feature tender shredded chicken mixed with salsa verde and melted Monterey Jack cheese, rolled inside warm corn tortillas, coated with seasoned panko breadcrumbs, and baked to a golden crisp. Served with a tangy lime-cilantro crema, this recipe offers a perfectly balanced bite of spicy, melty, and crunchy textures ideal for a satisfying appetizer or snack.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked, shredded chicken
• 8 small corn tortillas (6-inch)
• 1 cup shredded Monterey Jack cheese

Salsa Filling

• 1/2 cup salsa verde (store-bought or homemade)
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime zest

Crisp Coating

• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Cooking spray or 2 tablespoons olive oil

Lime-Cilantro Crema (Optional)

• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro
• Salt to taste

Instructions

1. Prepare the Filling: In a large bowl, combine 2 cups of cooked, shredded chicken with 1/2 cup salsa verde, 1 cup shredded Monterey Jack cheese, 2 tablespoons finely chopped cilantro, and 1 teaspoon lime zest. Toss gently until the chicken is evenly coated, ensuring the salsa verde keeps the meat moist and infuses a subtle heat.
2. Warm the Tortillas: Stack the 8 small corn tortillas and wrap them in a damp paper towel. Microwave for 30-45 seconds until pliable. This prevents the tortillas from cracking when rolled, ensuring a tight seal.
3. Add Filling and Roll: Place about 2 to 3 tablespoons of the chicken mixture along the lower third of each warmed tortilla. Spread slightly without overfilling to prevent bursting. Starting at the filled edge, roll the tortilla tightly toward the opposite side. Use a toothpick to secure the seam if necessary.
4. Prepare and Apply Coating: In a shallow dish, combine 1 cup panko breadcrumbs with 1 teaspoon smoked paprika and 1/2 teaspoon garlic powder. Lightly spray each rolled taquito with cooking spray or brush with 2 tablespoons olive oil. Roll each taquito in the breadcrumb mixture, pressing gently to help the crumbs adhere evenly.
5. Bake the Taquitos: Preheat oven to 425°F (220°C). Arrange coated taquitos seam-side down on a parchment-lined baking sheet with space between each for air circulation. Bake for 12 to 15 minutes, then flip and bake an additional 5 to 7 minutes until the breadcrumbs achieve a deep amber color and the internal temperature reaches 165°F (74°C), ensuring a crunchy exterior and juicy interior.
6. Make the Lime-Cilantro Crema: While taquitos rest for 3 minutes post-baking, whisk together 1/2 cup sour cream or Greek yogurt, 1 tablespoon fresh lime juice, 1 tablespoon chopped cilantro, and a pinch of salt until smooth and tangy.
7. Serve: Drizzle the lime-cilantro crema over warm taquitos or serve on the side for dipping. Garnish with additional cilantro leaves and lime wedges for a fresh, bright finishing touch.

Notes

• Warming tortillas before rolling prevents cracking and helps maintain a tight wrap.
• Do not overfill the tortillas to avoid bursting during baking.
• Flipping the taquitos halfway through baking ensures an evenly crispy coating on all sides.
• The lime-cilantro crema adds a refreshing contrast but can be omitted or substituted with salsa or guacamole.
• For extra crispiness, you can lightly brush the taquitos with olive oil before coating with breadcrumbs.
• Use a food thermometer to verify the internal temperature reaches 165°F to ensure food safety.

Keywords: chicken taquitos, oven-baked taquitos, crispy taquitos, Mexican appetizer, baked chicken rolls, lime cilantro crema