Crispy Baked Chicken Taquitos (Easy & Freezer-Friendly!)
Quick, easy, and freezer-friendly baked chicken taquitos that are jam-packed with flavor and textures. Made with shredded chicken, cheese, and creamy spices, these golden rolls are perfect for busy weeknights or meal prep.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ¾ cup Greek yogurt or sour cream
- ¼ cup salsa of 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 preferred
- 1 cup shredded cheddar cheese or Mexican blend
- 1 medium carrot optional, grated
- ½ red bell pepper optional, minced
- Salt and pepper to taste
- 18 corn tortillas or small flour tortillas
- Cooking spray
- Cilantro, guacamole, sour cream, salsa for serving
Instructions
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment. Lightly spray with cooking spray.
- In a large bowl, mix yogurt, salsa, lime juice, chili powder, cumin, onion powder, and garlic powder together.
- Add chicken and cheese. Stir to coat. Add minced carrot and bell pepper if using. Season with salt and pepper.
- Warm tortillas briefly so they become pliable.
- Spoon 2–3 tablespoons of filling onto each tortilla, roll tightly, and place seam side down on baking sheet.
- Spray tops with cooking spray or lightly brush with oil.
- Bake for 20–25 minutes until golden and crisp.
- Cool slightly and serve with salsa, sour cream, or guacamole.
Notes
Make ahead and freeze unbaked taquitos. Bake directly from frozen for 20–25 min at 425°F.