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5-Ingredient Chicken Taquitos

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These 5-ingredient chicken taquitos can be made in the oven or air fryer for a quick and easy yet delicious dinner.

Start with cooked chicken, add in taco seasoning, cream cheese and green chilies. Spread that yummy mixture onto a flour or corn tortilla and roll it up.

Bake those babies to a golden crisp and enjoy them plain or topped with your favorite taco toppings like lettuce, cheese, salsa, or sour cream.

What kind of cooked chicken is best?

Really, whatever works for you. You can toss some chicken into the crockpot, instapot, or broil your own chicken and shred it. Or you can save time by buying pre-cooked chicken.

I love picking up a freshly cooked rotisserie chicken and using that. They’re so moist and flavorful and I also like putting the leftover bones to use.

Canned chicken great works too. If you’ve ever been like, “what could I possibly I do with canned chicken?” This recipe is honestly perfect. You want the chicken to be shredded and spreadable so the texture of canned chicken works really well for these taquitos. Just drain the chicken, and follow the recipe. Couldn’t get easier.

Choose what type of chicken works best for your lifestyle and your taste buds.

These chicken taquitos can be oven baked or air fried.

If you have an air fryer, go ahead and use it! Directions are the same for oven or air fryer. What I love about my air fryer (that also a toaster oven) is that you get wire baskets to cook things in. So all sides of your food get cooked evenly without having to flip anything over.

Don’t have an air fryer yet but thinking about getting one? There are lots of options. You can get an air fryer that does just air frying. Or you can get a toaster oven that’s also an air fryer, or you can even buy a full sized oven with an air fryer now.

Check out the options if you’re curious. Shop Amazon for air fryers

Not interested in an air fryer? No worries. You can bake these chicken taquitos in the oven and still get a nice crisp. You don’t have to flip them, but if you want to try and crisp them on both sides, go ahead and turn them over half way through baking.

Try different toppings!

What I love about these taquitos is that they are really good just on their own. They are a great little on-the-go meal because you can eat them in the car without a big mess if you have a busy evening.

However, if you have more time and want to make these into a family-style dinner, then try adding some toppings. Anything you’d put on a taco works.

My favorite toppings are: lettuce, shredded cheddar cheese, salsa, sour cream and hot sauce.

Ideally you’ll want to use flour tortillas.

Corn tortilla are difficult to work with and they will crack when you attempt to roll them up because they are thick and pretty dry.

If you really prefer the taste of corn tortillas and are willing to do a little prep work, then here’s what I would recommend: wrap each corn tortilla individually in a wet paper towel and warm each one up in the in the microwave for about 5-10 seconds before you fill and roll it up. Heat and moisture will help you roll the corn tortillas. Be sure to place the rolled and filled taquitos seam-side down so that they don’t unfurl before they cook.

What size flour tortillas are best?

There are so many sizes to choose from when it comes to tortillas! Why? I don’t know!

Luckily, you can choose any size for this recipe. I typically make these taquitos with the medium sized flour tortillas. However, you can use the small, medium or large sized tortillas, you’ll just have to divide up the filling a bit differently. Cook time should be pretty similar but keep an eye on them as they cook. You’ll know they are done when they are golden brown on the edges.

Are these chicken taquitos freezer friendly?

Yep. I recommend freezing them before you bake them or add toppings. So fill and roll them up, then freeze them. Let them thaw to room temperature then bake or air fry as directed. Or you can bake them frozen and add a few extra minutes for them to thaw as they cook.

Make-ahead & Refrigerate Instructions

You can also make these taquitos ahead of time for the week and keep them in the fridge to bake and eat later. Be sure to wrap them in plastic wrap tightly.

They keep well in the fridge for about 2-3 days but can get a touch soggy after awhile so you may need a minute or two extra bake time if you see they aren’t getting crispy with the normal bake time.

Try these with beef instead of chicken.

You can substitute cooked ground beef with chicken or you can even use faux “meat” or beans in place of chicken to make these taquitos vegetarian.

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Easy Baked Chicken Taquitos

5-Ingredient Chicken Taquitos

Made with chicken, taco seasoning, green chilis and cream cheese rolled up in a crispy flour tortillas. Add taco toppings if you want or not! These chicken taquitos are easy to make in the oven or air fryer.
Author: Angela G.
5 from 2 reviews
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Print Pin Rate
Cuisine: American, Mexican
Skill Level: Easy
Recipe Type: Chicken
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 6 Servings
Yield: 12 taquitos

Ingredients
 

  • 5 oz can chicken drained
  • 1 oz packet taco seasoning
  • 8 oz whipped cream cheese
  • 4 oz can green chilis
  • 12 flour or corn tortillas

Optional toppings

  • salsa
  • lettuce
  • sour cream
  • cheddar cheese
  • hot sauce

Instructions

  • Drain chicken and place in large mixing bowl. Add taco seasoning, cream cheese, and green chilis. Stir until combined.
  • Spread chicken mixture onto each tortilla then tightly roll up.
  • Place in air fryer basket or onto baking sheet, seam-side down.
  • Bake in preheated oven or air fryer at 400˚ for 6-9 minutes or until tortillas are crispy and hot in the middle.
  • 1.     When done,plate taquitos and add toppings as desired.

Notes

Heat flour tortillas in the microwave for 5 second to soften if needed to help tightly roll.

Nutrition Facts

Serving: 2taquito | Calories: 366kcal | Carbohydrates: 36g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 1103mg | Potassium: 201mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1017IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 3mg
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Janet

Monday 5th of September 2022

another recipe adds ranch dressing powder. I will try it.