Crispy Shredded Chicken Baked Taquitos
When Cinco de Mayo (or just a hankering for Mexican food) calls, turn to my Crispy Shredded Chicken Baked Taquitos. They are a healthier, baked version of everyone’s favorite crispy snack. Simply roll Crockpot Mexican Shredded Chicken and cheese into tortillas, then bake them until golden. Don’t forget the salsa – I have a delicious Grilled Salsa Verde Recipe for dipping.
These are so easy to make and they are perfect for serving a crowd. Lay out a large platter with salsas, guacamole, and some sides (suggestions below including a delicious margarita recipe) and let your guests go to town. A favorite here since 2018.
Table of Contents
Tortillas for Taquitos: Corn vs. Flour
Traditionally, home cooks make these with corn tortillas. I have tried many times to make these with corn tortillas and as soon as they hit the warm oven, they break open. If you fry them they are fine because the oil moistens the tortilla, but they tend to dry out in the oven.
- How to use corn tortillas successfully: If you want to use corn tortillas for this healthy recipe, the secret is warming them thoroughly in the microwave wrapped in a damp paper towel until completely pliable, then brushing them with oil.
- Flour tortilla alternative: Small 6-inch flour tortillas are much more forgiving in the oven and crisp up beautifully without cracking.
A Quick Fun Fact
These handheld rolls get their name from their size, meaning they traditionally use a 6-inch tortilla. If you use a larger tortilla, you make flautas with wheat tortillas instead.
Make Ahead Filling
The filling uses my slow cooker shredded Mexican Shredded Chicken Recipe, which can be made at the beginning of the week and kept in the fridge so you are ready well ahead of your Mexican fiesta celebrations.
While cooking the chicken in your slow cooker takes a little time, it is totally worth it – plus, it couldn’t be easier with just two main ingredients plus spices. Having it prepped and waiting in the fridge means these crunchy rolls come together in absolute minutes when party time arrives.
Step-by-Step Assembly
The key to being an efficient maker is having an assembly line. Have your tortillas in a pile with your fillings on either side, then you fill and roll, fill and roll. Once you have them rolled, brush them with oil to help them brown, line them up on a cooling rack inside a baking sheet, and they are ready for the oven.
The Best Cheese Choice
The cheese you prefer is entirely up to you. I’m a sharp cheddar lover for these. Monterey Jack or a delicious Mexican blend.
Baking Tip
Using a rack on a baking sheet ensures the heat gets around the entire roll, making them crispy all around.
Serving Suggestion
What I like to serve with these oven-baked goodies is Grilled Salsa Verde for dipping, and of course Guacamole and Esquites Mexican Corn Salad. Wash it all down with a refreshing Lemon-Lime Margarita.
Crispy Shredded Chicken Baked Taquitos
Video
Ingredients
- 12 small corn or flour tortillas
- 3 cups (375 grams) crockpot Mexican shredded chicken
- 2 ½ cups (125 grams) sharp cheddar cheese
- ¼ cup (60 ml) vegetable oil
Instructions
- Preheat oven to 400°F (205°C). Place a rack inside a baking sheet.
- Take a tortilla and add 2 or 3 tablespoons of shredded chicken on the lower ⅓ of the tortilla closest to you, spread evenly.
- Top the chicken with 1 tablespoon of cheese (or more if you like it cheesy).
- Starting with the edge closest to you, roll the tortilla tightly. Secure with a toothpick. Brush the outside with oil. Set on the rack on the baking sheet seam side down. Repeat until all the tortillas are used.
- Bake in the center of the oven for 15-20 minutes or until golden brown and crispy. Remove toothpick before serving. (see note for freezing instructions)
What kind of oil??
I specify vegetable oil in the ingredients list. Enjoy 🙂
Substituted flour tortillas and added yellow onion and a adobo pepper to the pulled chicken, topped with pico and salsa. Good healthy spin to a greasy classic!!
I love the idea of the added spice. Thank you for sharing.
Can these be frozen? I would love to make a huge batch and freeze!
Yes, the taquitos freeze very well. I am going to add this to the recipe right now. I recommend partially baking them first (for about 10 minutes), allow to cool and put them in freezer bags or well sealed containers. To reheat, 400°F for 10 minutes. Enjoy!
Added jalapeño and marinated the chicken in salsa. Yum, yum!
Thank you for sharing your experience, it sounds delicious.
These look perfectly snackable (love the salsa verde dip too!) and so easy to make! Love that these are baked and not fried too.
crockpot chicken is the best nice and tender and perfect for these!
I love that these are healthier and baked instead of fried. The grilled salsa verde for dipping sounds great too!
I remember eating these as a kid, always fried and greasy. I love this healthy take and you rolled them so perfectly.
I think my corn tortillas were to dry and cracked so switched to flour ones. Sooooo good! Thanks
These sound wonderful. I just made baked tacquitos the other night. I love the idea of making the chicken in the crockpot!
these look so yummy!
Thank you so much Cynthia 🙂
I can’t wait to try these healthier taquitos.
I actually tried that with the corn tortillas, but they get so dry they crack open 🙁
This is seriously something I could eat on a nightly basis, they sound amazing!
Thank you Matt