Crispy Baked Chicken Taquitos with Queso and Chiles

Quick Recipe Version (TL;DR)

• Yield: Serves 6 (makes 16 taquitos)
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 16 corn tortillas (6-inch)
• 2 1/2 cups cooked shredded chicken
• 1 1/2 cups shredded queso (Monterey Jack or Oaxaca)
• 1 (4 oz) can diced mild green chiles, drained
• 2 tbsp sour cream or Mexican crema
• 1 tbsp fresh lime juice
• 1 tsp ground cumin, 1 tsp mild chili powder
• 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper
• 3 tbsp neutral oil (avocado or canola), for brushing
• Guacamole: 3 ripe avocados, 2 tbsp lime juice, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 3/4 tsp kosher salt
• To serve: lime wedges, extra cilantro (optional)

Do This

• 1. Heat oven to 425°F. Set a wire rack on a rimmed sheet pan; lightly oil or spray.
• 2. Mix chicken, cheese, green chiles, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper.
• 3. Warm tortillas until pliable (microwave 30–45 seconds wrapped in a damp towel); keep covered.
• 4. Fill each tortilla with 2 tbsp filling; roll tightly and place seam-side down on the rack.
• 5. Brush taquitos all over with oil. Bake 12 minutes; flip and bake 6–8 minutes more until deep golden and crisp.
• 6. Optional: Broil 1 minute for extra blistering. Rest 2 minutes.
• 7. Mash guacamole ingredients. Serve taquitos hot with guacamole and lime.

---

Why You’ll Love This Recipe

• Shatter-crisp, oven-baked taquitos without deep-frying or mess.
• Mild, family-friendly heat from green chiles and warm spices.
• Roll-ahead and freezer-friendly for easy weeknights or parties.
• Balanced, juicy filling—no dry chicken thanks to a touch of crema and lime.

Grocery List

• Produce: 3 ripe avocados, 2 limes, 1 small red onion, fresh cilantro
• Dairy: 1 1/2 cups shredded queso (Monterey Jack or Oaxaca), 2 tbsp sour cream or Mexican crema
• Pantry: 16 corn tortillas (6-inch), 1 (4 oz) can diced mild green chiles, ground cumin, mild chili powder, garlic powder, kosher salt, black pepper, neutral oil

Full Ingredients

For the Baked Chicken Taquitos

• 16 corn tortillas (6-inch)
• 2 1/2 cups cooked shredded chicken (about 12 oz cooked; from rotisserie or leftovers)
• 1 1/2 cups shredded queso (Monterey Jack or Oaxaca)
• 1 (4 oz) can diced mild green chiles, drained
• 2 tbsp sour cream or Mexican crema
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 3 tbsp neutral oil (avocado or canola) for brushing

For the Guacamole

• 3 ripe avocados
• 2 tbsp fresh lime juice
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 3/4 tsp kosher salt (adjust to taste)
• Optional: pinch ground cumin for warmth

Optional Garnishes

• Lime wedges
• Chopped cilantro
• Crumbled queso fresco or extra shredded cheese
• Favorite salsa or hot sauce

If You Need to Cook the Chicken (Optional)

• 1 lb boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth or water
• 1/2 tsp kosher salt

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 425°F with a rack in the center. Set a wire rack over a rimmed sheet pan and lightly brush or spray it with oil. The rack allows hot air to circulate so the taquitos crisp evenly on all sides. If you do not have a rack, line the pan with parchment and plan to flip the taquitos halfway through baking.

Step 2: Cook (if needed) and shred the chicken

If starting from raw chicken, place the breasts in a small saucepan with the broth and salt. Bring to a gentle simmer, cover, and cook until the thickest part reaches 165°F, 12–15 minutes. Cool slightly, then shred with two forks. You should have about 2 1/2 cups. If using rotisserie or leftover chicken, simply shred and proceed.

Step 3: Mix the filling

In a large bowl, combine the shredded chicken, shredded queso, drained mild green chiles, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper. Mix until evenly moistened and cohesive. Taste and adjust salt or lime.

Step 4: Warm the tortillas until pliable

Stack the tortillas, wrap in a damp paper towel, and microwave on high until hot and flexible, 30–45 seconds. Keep them wrapped so they stay steamy. Alternatively, briefly pass each tortilla over a hot dry skillet for 10–15 seconds per side. Warm tortillas are essential to prevent cracking as you roll.

Step 5: Roll the taquitos tight

Working one tortilla at a time, spread about 2 tablespoons of filling in a narrow line along the lower third. Roll up firmly into a tight cigar, ending seam-side down. Place on the prepared rack. Repeat with all tortillas. Brush the tops and sides of the taquitos lightly with the neutral oil to encourage blistering and crunch.

Step 6: Bake to a shatter-crisp finish

Bake for 12 minutes. Carefully flip each taquito and bake 6–8 minutes more, until deep golden with small blisters and audibly crisp when tapped. For extra color, broil 1 minute. Let rest 2 minutes so the shells set and the cheese settles.

Step 7: Make the guacamole and serve

While the taquitos bake, mash the avocados with the lime juice, red onion, cilantro, and salt (plus a pinch of cumin if you like). Adjust with more lime or salt to taste. Serve the hot taquitos with generous scoops of guacamole, lime wedges, and a sprinkle of cilantro.

Pro Tips

• Keep tortillas hot and covered as you roll to prevent cracking. If one tears, overlap the tear on the bottom when placing seam-side down.
• Use a wire rack over a sheet pan for maximum crunch; it mimics air-fryer circulation.
• Do not overfill—2 tablespoons is the sweet spot for tight rolls that hold together.
• A brief 1-minute broil at the end boosts blistering without drying the filling.
• For ultra-juicy filling, finely chop a few tablespoons of the chicken and mix it in; small pieces bind the mixture and prevent gaps.

Variations

• Cheese swap: Use Chihuahua or pepper jack for a slightly spicier, extra-melty finish.
• Bean boost: Spread 1 teaspoon refried beans on each tortilla before adding filling for fiber and creaminess.
• Turkey or pork: Substitute leftover turkey or shredded pork for the chicken—keep the same quantities.

Storage & Make-Ahead

Refrigerate baked taquitos in an airtight container for up to 3 days. Reheat at 375°F on a rack for 8–10 minutes or in an air fryer at 360°F for 5–7 minutes until re-crisped. Freeze unbaked taquitos in a single layer until firm, then store in a zip-top bag for up to 2 months; bake from frozen at 425°F for 20–25 minutes, flipping once. Guacamole is best fresh; to hold up to 24 hours, press plastic wrap directly onto the surface and refrigerate.

Nutrition (per serving)

Approximate per serving (2 taquitos + 1/4 cup guacamole): 400 calories; 19 g protein; 27 g fat; 27 g carbohydrates; 4 g fiber; 670 mg sodium. Values will vary based on brands and exact tortilla size.