Crispy Baked Chicken Taquitos (Easy & Freezer-Friendly!)
Quick, satisfying and easy to make, these Crispy Baked Chicken Taquitos come together in just 30 minutes. Filled with juicy shredded chicken, rich spices, optional veggies, and melty cheese all wrapped in a crunchy tortilla, it's the ultimate freezer-friendly meal you'll want to make again and again.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
Ingredients
Main ingredients
- Cooking spray
- ¾ cup Greek yogurt or sour cream
- ¼ cup Salsa your choice
- 1 tablespoon Lime juice
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Onion powder
- ¼ teaspoon Garlic powder
- 2 cups Cooked shredded chicken rotisserie chicken works
- 1 cup Shredded cheddar or Mexican blend cheese
- 1 Medium carrot optional
- ½ Red bell pepper optional
- Salt and pepper to taste
- 18 Corn or flour tortillas small
- Cilantro, guacamole, sour cream, salsa for serving
Instructions
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Coat lightly with cooking spray.
- In a large bowl, mix Greek yogurt, salsa, lime juice, chili powder, cumin, onion powder and garlic powder.
- Add shredded chicken and cheese. If using, mix in finely chopped carrot and bell pepper. Add salt and pepper to taste.
- Warm tortillas in microwave for 20–30 seconds or on a pan until soft and pliable.
- Place about 3 tablespoon filling at the bottom of each tortilla. Roll tightly and place seam-side down on baking sheet.
- Spray top of rolled taquitos with cooking spray. Bake for 15–20 minutes or until crispy and golden.
- Remove from oven and let cool slightly before serving.
- Serve with toppings and dips like cilantro, guacamole, sour cream, or salsa.
Notes
You can prep the filling ahead of time and store in the fridge. Freeze rolled but unbaked taquitos for future meals. For extra crispiness, bake directly from frozen at 425°F for 20–25 minutes.