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Baked Chicken Taquitos

No need to fry these rolled chicken tacos. Let your oven do the heavy lifting to get the tortillas extra-crispy.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
328 calories per serving


> Cooking spray
> 1/2 rotisserie chicken
> 1 cup shredded Mexican cheese blend
> 1 1/4 cups mild or spicy salsa verde, divided
> 12 (6 inch) corn tortillas


Preheat oven to 425°F. Line a baking sheet with foil and coat foil with the cooking spray.
Remove and discard any skin and bones from the chicken and shred the meat. Toss with the cheese and ¾ cup salsa. Season with salt and pepper to taste.
Wrap the tortillas in damp paper towels and microwave 30 sec.–1 min., until warm and pliable. Place a spoonful of chicken mixture down the center of 1 tortilla. Roll up tightly and place seam-side down on baking sheet. Repeat with remaining tortillas and filling.
Generously coat taquitos with cooking spray. Bake 20 min., until golden brown and crispy. Serve with remaining ½ cup salsa on the side.


Garnish with cilantro.

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