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These Baked Chicken Taquitos bring together crispy, golden corn tortillas loaded with tender, seasoned shredded chicken and gooey melted cheese. They offer a lighter twist on the classic fried version by baking the taquitos to perfection while still delivering that satisfying crunch. Whether you want a quick weeknight dinner, a crowdpleasing appetizer, or a delicious snack, this recipe is incredibly versatile and easy to prepare. The filling can be made fresh or using leftovers, making it an excellent way to transform cooked chicken into a flavorful treat that everyone will enjoy.
I first made these after discovering how fragile corn tortillas are when cold and have been hooked ever since. Warming the tortillas makes rolling them easy and prevents cracking, a trick I learned the hard way during my early attempts.
Ingredients
- Chicken breasts: tender and lean protein that forms the hearty filling. Choosing fresh or thawed chicken gives the best texture
- Taco seasoning: brings bold southwestern flavor; pick one without too much salt or additives for a cleaner taste
- Salsa: moistens and infuses the chicken with bright tomato and chili notes; fresh or storebought both work well
- Water: added to help cook the chicken evenly and keep it moist in the Instant Pot
- Shredded cheddar cheese: melts beautifully and adds gooey creaminess to contrast the crispy tortilla
- Corn tortillas: authentic and naturally gluten free with a slightly sweet corn flavor that crisps up wonderfully. Look for fresh, pliable tortillas for rolling ease
- Vegetable oil: used to brush the taquitos before baking to encourage browning and a lovely crunch. You can substitute with avocado or olive oil for a healthier fat
Instructions
- Sear and Season the Chicken:
- Start by pouring half a cup of water into your Instant Pot’s bottom to create steam for pressure cooking. Add chicken breasts along with the taco seasoning, coating the chicken evenly. Pour salsa over the top ensuring some goes underneath to prevent burning during cooking.
- Pressure Cook:
- Seal the Instant Pot and set it to cook under high pressure for 12 minutes if your chicken is fresh or thawed. For frozen chicken, increase the time to 17 minutes. Once cooking is complete, quickly release the pressure to stop the cooking process.
- Shred and Mix Filling:
- Carefully open the lid and use two forks to shred the chicken finely inside the pot. Stir the shredded chicken back into the salsa so every bite is juicy and flavorful.
- Warm the Tortillas:
- Wrap the corn tortillas in a clean towel and microwave for 60 seconds. This softens and makes them flexible so they roll easily without cracking.
- Fill and Roll Taquitos:
- Lay tortillas flat. Spoon about a quarter cup of the chicken mixture onto the center of each tortilla, then sprinkle a little shredded cheddar cheese on top. Roll each tortilla tightly, folding in the sides as needed.
- Prepare for Baking:
- Place rolled taquitos on a baking sheet in a single layer. Brush the outside with a small amount of vegetable oil to help crisping or use a nonstick spray.
- Bake to Perfection:
- Pop the taquitos in a preheated oven at 425 degrees Fahrenheit. Bake for 15 to 20 minutes until the tortillas are golden and crispy.
- Serve:
- These taquitos are perfect served hot with a side of guacamole, salsa, or any favorite dip to complete the experience.
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My favorite part of this recipe is the combination of tender, juicy chicken infused with spicy salsa and melty cheddar cheese all rolled up in a warm corn tortilla. One season, these were a hit at every family gathering, especially with the younger kids who loved dipping them into homemade guacamole alongside. It’s a simple way to bring everyone together around a shared love for bold flavors.
Storage Tips
Store any leftover taquitos in an airtight container in the refrigerator for up to four days. When reheating, use a toaster oven, conventional oven, or air fryer to bring back the crispiness instead of microwaving, which can make them soggy.
Ingredient Substitutions
If you do not have corn tortillas, flour tortillas can be used but may be less crispy. Switching cheddar cheese for Monterey Jack or pepper jack adds a different flavor profile. Pulled pork, carne asada, or carnitas are excellent protein alternatives that work well as fillings.
Serving Suggestions
Taquitos pair wonderfully with dipping sauces like creamy guacamole, spicy salsa, or smooth white queso dip. A fresh cilantro lime salad or Mexican street corn makes a colorful side to round out the meal.
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These baked taquitos are an easy, crowdpleasing meal that reheats well and freezes nicely. Warm tortillas and a light oil brush are the keys to perfect crispiness.
Frequently Asked Questions About Recipes
- → How do you keep corn tortillas from breaking when rolling?
Warming corn tortillas before rolling is key. Wrap them in a clean towel and microwave for about 60 seconds to make them pliable and less likely to crack.
- → Can these be cooked in an air fryer?
Yes, brush taquitos with oil and cook in a single layer at 400ºF for 5-6 minutes on each side for a crisp finish.
- → What fillings work well besides chicken?
Leftover pork, carne asada, carnitas, or shredded beef are excellent alternatives that maintain great flavor and texture.
- → How do you store leftover taquitos?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in an oven or air fryer to restore crispness.
- → What is a good dipping sauce pairing?
Guacamole, fresh salsa, and white queso dip all complement the crispy taquitos and enhance their flavor.
- → Is baking healthier than frying taquitos?
Baking uses less oil, making the taquitos lighter while still achieving a satisfying crunch compared to deep frying.