Crunchy Oven-Baked Chicken Taquitos Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
