20 Flavorful Chicken Taquitos Recipes Perfect for Snacking

Craving a crispy, flavorful snack that’s as fun to make as it is to eat? Look no further than these 20 irresistible chicken taquitos recipes—packed with juicy fillings, golden crunch, and endless flavor twists! Whether you need game-day bites, quick weeknight dinners, or party-perfect appetizers, we’ve got a roll-up for every craving. Ready to dig in? Let’s get rolling!

Classic Baked Chicken Taquitos

These crispy, golden taquitos are packed with tender shredded chicken and melty cheese—perfect for game day or a fuss-free weeknight dinner.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1/3 cup sour cream
• 1 tbsp taco seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 12 (6-inch) corn tortillas
• 2 tbsp olive oil
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, Monterey Jack cheese, sour cream, taco seasoning, garlic powder, and salt until well combined.
3. Warm tortillas in a dry skillet for 10 seconds per side to make them pliable. Spoon 2-3 tbsp of filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
4. Brush taquitos lightly with olive oil. Bake for 20-25 minutes, flipping halfway, until golden and crisp.
5. Garnish with chopped cilantro if desired. Serve warm with salsa or guacamole.

The secret? Baking (not frying) gives these taquitos a satisfying crunch without the mess of oil—plus, the cheesy filling stays irresistibly gooey.

Tip: For extra-crispy taquitos, spritz them lightly with cooking spray before baking.

Creamy Avocado Chicken Taquitos

These crispy taquitos are stuffed with tender chicken and a dreamy avocado cream—perfect for game day or a fuss-free weeknight dinner.

Ingredients:

• 2 cups shredded cooked chicken
• 1 ripe avocado, mashed
• 1/4 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp lime juice
• 10 (6-inch) corn tortillas
• 2 tbsp vegetable oil
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. In a bowl, combine the shredded chicken, mashed avocado, sour cream, Monterey Jack cheese, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1 tbsp lime juice. Mix until creamy.
2. Warm the tortillas in a dry skillet for 10 seconds per side to make them pliable. Spoon 2-3 tbsp of the chicken mixture onto each tortilla, roll tightly, and place seam-side down on a baking sheet.
3. Brush the taquitos lightly with 2 tbsp vegetable oil. Bake for 20-25 minutes, flipping halfway, until golden and crisp.
4. Garnish with fresh cilantro if desired. Serve warm with extra avocado cream or salsa.

The magic here? The avocado keeps the filling luxuriously moist while the tortillas turn shatteringly crisp—no frying required!

Tip: For extra crunch, spritz the taquitos with cooking spray before baking.

Spicy Chipotle Chicken Taquitos

These crispy taquitos pack a smoky, spicy punch thanks to chipotle peppers—perfect for game day or a quick weeknight dinner.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (7 oz) can chipotle peppers in adobo sauce, minced (about 2 tbsp sauce + 2 peppers)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1 cup shredded Monterey Jack cheese
• 12 (6-inch) corn tortillas
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the chicken, minced chipotle peppers and sauce (2 tbsp sauce + 2 peppers), 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Stir in 1 cup Monterey Jack cheese.
3. Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften. Spoon 2 tbsp filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
4. Brush the taquitos lightly with 2 tbsp vegetable oil. Bake for 18–20 minutes until golden and crisp.
5. Garnish with 1/4 cup cilantro and serve with lime wedges.

The smoky heat from the chipotle balances beautifully with the melty cheese, while baking (instead of frying) keeps them light yet satisfyingly crunchy.

Tip: For extra crispiness, spritz the taquitos with cooking spray before baking.

Cheesy Jalapeño Chicken Taquitos

These crispy, cheesy taquitos pack a punch with spicy jalapeños and tender shredded chicken—perfect for game day or a quick weeknight snack!

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 2 jalapeños, seeded and finely diced
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 12 (6-inch) corn tortillas
• 2 tbsp vegetable oil, for brushing
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, Monterey Jack cheese, jalapeños, garlic powder, cumin, and salt until well combined.
3. Warm tortillas in a dry skillet for 10 seconds per side to soften. Spoon 2-3 tbsp of filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
4. Lightly brush taquitos with vegetable oil. Bake for 20-25 minutes until golden and crispy.
5. Garnish with cilantro if desired. Serve warm with salsa or sour cream.

The magic here? Baking instead of frying gives you that irresistible crunch without the mess—plus, the melty cheese keeps every bite extra satisfying.

Tip: For extra heat, leave the jalapeño seeds in or add a dash of hot sauce to the filling!

Grilled Chicken and Corn Taquitos

These crispy taquitos are packed with smoky grilled chicken, sweet corn, and melty cheese—perfect for game day or a fun weeknight twist on taco night.

Ingredients:

• 2 cups shredded grilled chicken
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 12 small flour tortillas (6-inch)
• 2 tbsp vegetable oil, divided
• 1/4 cup chopped cilantro (optional, for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat oven to 425°F. In a bowl, mix shredded chicken, corn, Monterey Jack cheese, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt until combined.
2. Warm tortillas in a microwave for 20 seconds to soften. Spoon 2–3 tbsp of filling onto each tortilla, roll tightly, and secure with a toothpick.
3. Brush taquitos lightly with 1 tbsp vegetable oil and arrange seam-side down on a baking sheet. Bake for 15–18 minutes, flipping halfway and brushing with remaining 1 tbsp oil, until golden and crisp.
4. Garnish with cilantro and serve with lime wedges for squeezing.

The charred corn and smoky spices give these taquitos a grill-kissed flavor without firing up the barbecue—genius for indoor cooking!

Tip: For extra crunch, air-fry at 400°F for 8–10 minutes instead of baking.

Buffalo Chicken Taquitos with Ranch Drizzle

These crispy taquitos pack all the bold flavor of buffalo wings into a fun, handheld bite—perfect for game day or weeknight cravings!

Ingredients:

• 2 cups shredded cooked chicken
• 1/3 cup buffalo sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 8 small flour tortillas (6-inch)
• 2 tbsp melted butter
• 1/2 tsp garlic powder
• 1/4 cup ranch dressing
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss shredded chicken with buffalo sauce, cheddar cheese, and blue cheese (if using).
3. Warm tortillas for 15 seconds in the microwave to soften. Divide chicken mixture evenly among tortillas, rolling each tightly into a cylinder. Place seam-side down on the baking sheet.
4. Brush taquitos with melted butter and sprinkle with garlic powder. Bake for 18–20 minutes until golden and crisp.
5. Drizzle with ranch dressing and garnish with chives. Serve immediately.

The magic here? The buttery, garlicky crunch gives way to spicy-saucy chicken and cool ranch—just like your favorite wing joint, but way easier to eat!

Tip: For extra crispiness, spritz taquitos lightly with cooking spray before baking.

BBQ Chicken Taquitos with Cilantro Lime Sauce

These crispy taquitos are packed with smoky BBQ chicken and dunked in a zesty cilantro lime sauce—perfect for game day or a fun weeknight twist!

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 cup shredded Monterey Jack cheese
• 12 (6-inch) flour tortillas
• 2 tbsp olive oil
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 400°F. In a bowl, toss the shredded chicken with the 1/2 cup BBQ sauce until coated.
2. Divide the chicken mixture and 1 cup Monterey Jack cheese evenly among the tortillas, rolling each tightly into a taquito.
3. Arrange taquitos seam-side down on a baking sheet. Brush with 2 tbsp olive oil and bake for 20 minutes, flipping halfway, until golden and crisp.
4. Meanwhile, whisk together the 1/2 cup sour cream, 1/4 cup cilantro, 2 tbsp lime juice, 1/2 tsp garlic powder, and 1/4 tsp salt to make the sauce.
5. Serve taquitos hot with the sauce for dipping.

The magic here? The tangy lime sauce cuts through the rich BBQ, while the oven-baked tortillas stay shatteringly crisp without deep-frying.

Tip: For extra crunch, spritz the taquitos lightly with cooking spray before baking.

Healthy Air Fryer Chicken Taquitos

These taquitos pack all the crunch you crave without the deep-fryer mess—perfect for a quick weeknight dinner or game-day snack!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup plain Greek yogurt
• 1 tbsp taco seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 12 (6-inch) corn tortillas
• 1 tbsp olive oil
• Cooking spray

Instructions:

1. Preheat air fryer to 375°F. In a bowl, mix chicken, cheese, yogurt, taco seasoning, garlic powder, and salt until combined.
2. Wrap tortillas in damp paper towels and microwave for 30 seconds to soften. Brush one side of each tortilla lightly with olive oil.
3. Spoon 2 tbsp chicken mixture onto the un-oiled side of each tortilla, roll tightly, and secure with a toothpick. Spritz taquitos lightly with cooking spray.
4. Air fry in batches (don’t overcrowd!) for 8–10 minutes, flipping halfway, until golden and crisp.

The Greek yogurt keeps the filling creamy while helping the taquitos crisp up beautifully—no one will guess they’re lighter!

Tip: For extra crunch, spritz the taquitos again before flipping and add 1–2 more minutes.

Slow Cooker Shredded Chicken Taquitos

These taquitos are a game-changer—tender, flavorful shredded chicken wrapped in crispy tortillas, all thanks to your trusty slow cooker.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup mild salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 12 (6-inch) corn tortillas
• 1 cup shredded Monterey Jack cheese
• 2 tbsp vegetable oil

Instructions:

1. In a slow cooker, combine chicken, salsa, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken shreds easily with a fork.
2. Shred chicken directly in the slow cooker, mixing it with the juices. Preheat oven to 400°F and lightly brush a baking sheet with 1 tbsp vegetable oil.
3. Warm tortillas in a dry skillet for 10 seconds per side to soften. Fill each with 2 tbsp shredded chicken and a sprinkle of Monterey Jack cheese, then roll tightly.
4. Arrange taquitos seam-side down on the baking sheet. Brush tops with remaining 1 tbsp vegetable oil. Bake for 15–18 minutes until golden and crisp.

The slow cooker keeps the chicken juicy, while baking gives the taquitos that irresistible crunch—no frying required!

Tip: For extra crispiness, spritz taquitos lightly with cooking spray before baking.

Southwest Chicken Taquitos with Black Beans

These crispy taquitos are packed with smoky Southwest flavors and creamy black beans—perfect for a quick weeknight dinner or game-day snack!

Ingredients:

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 12 (6-inch) corn tortillas
• 2 tbsp olive oil
• 1/2 cup salsa verde (for serving)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix chicken, black beans, Monterey Jack, cilantro, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Warm tortillas in a dry skillet for 10 seconds per side to soften. Divide filling evenly among tortillas, roll tightly, and place seam-side down on the baking sheet.
4. Brush taquitos with 2 tbsp olive oil. Bake for 20–25 minutes until golden and crisp.
5. Serve warm with salsa verde for dipping.

The smoky cumin and paprika paired with melty cheese and tender beans make these taquitos irresistible—plus, they stay extra crispy thanks to the oven-baked method!

Tip: For extra crunch, spritz the taquitos lightly with cooking spray before baking.

Zesty Lime Chicken Taquitos

These crispy, citrusy taquitos are a weeknight win—packed with bright lime flavor and just the right amount of crunch.

Ingredients:

• 2 cups shredded cooked chicken
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp lime zest
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/3 cup crumbled cotija cheese
• 8 small flour tortillas (6-inch)
• 2 tbsp vegetable oil
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, red onion, lime juice, lime zest, cumin, chili powder, salt, and garlic powder until combined. Fold in cotija cheese.
3. Warm tortillas for 15 seconds in the microwave to make them pliable. Divide filling evenly among tortillas, rolling each tightly into a cylinder. Place seam-side down on the baking sheet.
4. Brush taquitos lightly with vegetable oil. Bake for 15–18 minutes until golden and crisp.
5. Garnish with cilantro and serve with lime wedges for extra zing.

The lime zest and juice double down on citrus flavor, while the cotija adds a salty crunch that’s downright addictive. Perfect for dipping in creamy avocado salsa!

Tip: For extra-crispy taquitos, spritz rolled tortillas with cooking spray before baking.

Pesto Chicken Taquitos with Mozzarella

These crispy, cheesy taquitos are packed with juicy chicken, vibrant pesto, and melty mozzarella—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 2 cups shredded cooked chicken
• 1/3 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 12 (6-inch) flour tortillas
• 2 tbsp olive oil (for brushing)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken, pesto, mozzarella, garlic powder, and salt until evenly combined.
3. Warm the tortillas for 10 seconds in the microwave to make them pliable. Spoon 2-3 tbsp of the chicken mixture onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
4. Brush the taquitos lightly with olive oil. Bake for 18-20 minutes until golden and crisp.

The pesto adds a herby punch while the mozzarella keeps every bite irresistibly gooey—no dipping sauce needed!

Tip: For extra crunch, spritz the taquitos with cooking spray before baking.

Sweet and Spicy Pineapple Chicken Taquitos

These crispy taquitos pack a punch with juicy pineapple, tender chicken, and a kick of heat—perfect for game day or a fun weeknight twist!

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup finely diced fresh pineapple
• 1/3 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• 12 (6-inch) corn tortillas
• 1/4 cup vegetable oil, for brushing
• 1/2 cup crumbled cotija cheese (optional for serving)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss shredded chicken with pineapple, cilantro, 2 tbsp lime juice, 1 tbsp honey, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne (if using).
3. Warm corn tortillas in a dry skillet for 10 seconds per side to soften. Spoon 2-3 tbsp filling onto each, roll tightly, and place seam-side down on the baking sheet.
4. Brush taquitos lightly with vegetable oil. Bake for 20-25 minutes, flipping halfway, until golden and crisp.
5. Serve warm with cotija cheese sprinkled on top, if desired.

The caramelized pineapple adds a sticky-sweet contrast to the smoky spices, while the crispy tortilla holds it all together beautifully.

Tip: For extra crunch, air-fry at 375°F for 8-10 minutes, spritzing with oil first.

Garlic Parmesan Chicken Taquitos

These crispy taquitos are packed with garlicky, cheesy goodness—perfect for game day or a quick weeknight win.

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup grated Parmesan cheese
• 1/3 cup sour cream
• 2 tbsp minced garlic
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 10 small flour tortillas (6-inch)
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, Parmesan cheese, sour cream, minced garlic, garlic powder, onion powder, smoked paprika, and salt until fully combined.
3. Warm tortillas for 15 seconds in the microwave to make them pliable. Spoon 2-3 tbsp of the chicken mixture onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
4. Brush taquitos lightly with olive oil. Bake for 18–20 minutes until golden and crisp.
5. Garnish with chopped cilantro and serve warm with extra sour cream for dipping.

The Parmesan melts into a savory crust, while the garlic adds a punch that keeps you reaching for more.

Tip: For extra crunch, spritz taquitos with cooking spray before baking.

Smoky Paprika Chicken Taquitos

These smoky paprika chicken taquitos are crispy, flavorful, and perfect for a fuss-free weeknight dinner or game-day snack.

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 10 (6-inch) corn tortillas
• Cooking spray

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss shredded chicken with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Stir in 1/2 cup Monterey Jack cheese. Warm tortillas for 15 seconds in the microwave to make them pliable.
4. Spoon 2-3 tbsp of the chicken mixture onto each tortilla, roll tightly, and place seam-side down on the baking sheet. Lightly spray with cooking spray.
5. Bake for 20-25 minutes until golden and crispy. Let cool slightly before serving.

The smoked paprika gives these taquitos a deep, cozy flavor that pairs perfectly with the melty cheese—no frying required for that satisfying crunch!

Tip: For extra crispiness, broil for 1-2 minutes at the end (watch closely!).

Teriyaki Chicken Taquitos with Sesame Seeds

These crispy Teriyaki Chicken Taquitos are a fun twist on taco night, packing sweet-savory flavor and a satisfying crunch in every bite.

• 2 cups shredded cooked chicken
• 1/3 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 cup shredded colby-jack cheese
• 8 small flour tortillas (6-inch)
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds
• 2 tbsp chopped green onions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss chicken with 1/3 cup teriyaki sauce, 1 tbsp rice vinegar, and 1 tsp ginger until evenly coated. Stir in 1/2 cup cheese.
3. Warm tortillas briefly in the microwave (15 seconds) to make them pliable. Divide filling among them, rolling each tightly into a cylinder. Place seam-side down on the baking sheet.
4. Brush taquitos lightly with 1 tbsp vegetable oil and sprinkle with 1 tbsp sesame seeds. Bake for 18–20 minutes until golden and crisp.
5. Garnish with 2 tbsp green onions before serving.

The toasted sesame seeds add nutty depth to the sticky-sweet teriyaki, while the cheese melts into gooey pockets—trust us, you’ll want to double the batch!

Tip: For extra crunch, spritz taquitos with cooking spray before baking.

Spinach and Artichoke Chicken Taquitos

These crispy Spinach and Artichoke Chicken Taquitos are a fun twist on the classic dip—packed with creamy filling and baked to golden perfection!

• 2 cups shredded cooked chicken
• 1 cup chopped canned artichoke hearts (drained)
• 1 cup chopped fresh spinach
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 small flour tortillas (6-inch)
• 1 tbsp olive oil (for brushing)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix chicken, artichokes, spinach, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, salt, and black pepper until well combined.
3. Spoon 2-3 tbsp of filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
4. Brush taquitos lightly with olive oil and bake for 20-25 minutes until crispy and golden.

The creamy spinach-artichoke filling stays luscious inside while the tortilla gets irresistibly crunchy—no frying required!

Tip: For extra crispiness, spritz the taquitos lightly with cooking spray before baking.

Crunchy Panko-Crusted Chicken Taquitos

These crispy taquitos are a game-changer—packed with juicy chicken and a golden panko crunch that’ll have everyone reaching for seconds.

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup cream cheese, softened
• 1/4 cup shredded Monterey Jack cheese
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 12 (6-inch) corn tortillas
• 1 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil
• Avocado crema or salsa, for serving (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, cream cheese, Monterey Jack, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until combined.
3. Warm tortillas in a dry skillet for 10 seconds per side to soften. Spoon 2 tbsp filling onto each tortilla, roll tightly, and secure with a toothpick.
4. Dip each taquito in beaten egg, then coat evenly in panko. Place seam-side down on the baking sheet. Drizzle with 2 tbsp olive oil.
5. Bake for 18–20 minutes until golden and crisp. Let cool 2 minutes before serving with avocado crema or salsa.

The panko crust adds an irresistible crunch while keeping the filling tender—no deep-fryer required!

Tip: For extra crispiness, spritz taquitos lightly with cooking spray before baking.

Mediterranean Chicken Taquitos with Feta

These crispy taquitos are packed with juicy chicken, tangy feta, and sun-dried tomatoes—a fun twist on taco night that’s ready in under 30 minutes!

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed)
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 8 small flour tortillas (6-inch)
• 2 tbsp olive oil
• 1/2 cup tzatziki sauce (for serving)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, feta, sun-dried tomatoes, parsley, 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Divide the filling evenly among tortillas, rolling each tightly into a taquito. Place seam-side down on the baking sheet.
4. Brush taquitos with 2 tbsp olive oil. Bake for 15–18 minutes until golden and crisp.
5. Serve warm with tzatziki for dipping.

The salty feta and herby chicken combo is irresistible, especially with the cool tzatziki contrast. Tip: For extra crunch, spritz taquitos lightly with cooking spray before baking!

Chicken Taquitos with Mango Salsa

These golden taquitos pack a punch of flavor, with tender shredded chicken rolled up in crispy tortillas and topped with a sweet-tangy mango salsa—perfect for game day or a quick weeknight bite!

Ingredients:

• 2 cups shredded cooked chicken
• 8 (6-inch) corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 ripe mango, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro

Instructions:

1. Preheat oven to 400°F. In a bowl, toss the shredded chicken with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt.
2. Warm tortillas in a dry skillet for 10 seconds per side to soften. Divide the chicken and 1 cup Monterey Jack cheese evenly among them, rolling each tightly into a taquito.
3. Arrange taquitos seam-side down on a baking sheet. Brush with 2 tbsp olive oil and bake for 20–25 minutes until golden and crisp.
4. Meanwhile, make the salsa: In a bowl, combine the diced mango, 1/4 cup red onion, minced jalapeño, 2 tbsp lime juice, and 2 tbsp cilantro.
5. Serve taquitos hot with mango salsa on the side.

The contrast of the crunchy taquitos with the juicy, bright salsa is downright addictive—no frying required!

Tip: For extra-crispy taquitos, lightly spray them with cooking oil before baking.

Conclusion

With 20 delicious chicken taquitos recipes to choose from, there’s something here for every craving! Whether you’re meal prepping or hosting a game-day snack spread, these flavorful bites are sure to be a hit. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow foodies to enjoy. Happy cooking!