Name: Baked Ground Chicken Taquitos (Corn Tortillas)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground chicken; ½ cup finely chopped onion; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon salt; 1 cup shredded cheddar cheese; 12 corn tortillas; 2 tablespoons olive oil (for brushing); ⅓ cup salsa (optional, for serving)

Hey y'all! If you're craving crispy, golden taquitos loaded with savory ground chicken and wrapped in perfectly baked corn tortillas, you're in the right spot. These Baked ground chicken Taquitos (Corn Tortillas) are the ultimate crowd-pleaser—packed with flavor, easy enough for a weeknight, and healthier than their fried cousins. Perfect for parties, quick dinners, or anytime you need an irresistible snack. Let's get cooking!

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Why You'll Love This

Healthier than fried taquitos with all the satisfying crunch and flavor.
Made with lean ground chicken for a lighter, protein-packed option.
Super simple to customize with your favorite toppings and fillings.
Great make-ahead recipe that reheats beautifully for quick meals.
Perfect for weeknight dinners, meal prep, or serving a hungry crowd at parties!

Ingredients

1 lb ground chicken
1 tablespoon olive oil
½ cup finely diced onion
2 garlic cloves, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
½ cup salsa (mild or medium, your choice)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
12 small corn tortillas
Olive oil spray (for baking)

Directions

1. Sauté the Chicken Filling

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and sauté until soft, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
Add the ground chicken. Cook, breaking up the meat, until no longer pink, about 5-6 minutes.
Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Mix well. Pour in the salsa and simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly.

2. Prepare the Tortillas

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to 1 minute, or until soft and pliable.

3. Assemble the Taquitos

Spoon about 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Sprinkle with a generous pinch of shredded cheese.
Tightly roll each tortilla and place seam side down on the prepared baking sheet.

4. Bake!

Lightly spray the tops of the taquitos with olive oil spray for extra crispiness.
Bake for 15-20 minutes, or until the taquitos are golden and crispy on the edges.
Let cool for a couple of minutes before serving with your favorite dips and toppings.

Notes

If the tortillas begin to crack, warm them a bit longer to increase pliability.
Don't overfill the tortillas to prevent them from bursting open while baking.
Leftover filling is delicious mixed into salads or tucked into wraps!

Variations

Spicy Taquitos: Add diced jalapeños or a splash of hot sauce to the filling for extra heat.
Cheesy Veggie: Stir in sautéed bell peppers, corn, or spinach with the chicken.
Greek-Inspired: Swap salsa for tzatziki and sprinkle with feta instead of cheddar.

Required Equipment

Large skillet
Baking sheet
Parchment paper
Microwave
Spatula and spoons
Paper towels

Storage Instructions

Store leftover taquitos in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10 minutes to restore crispiness.
For longer storage, freeze baked taquitos in a single layer before transferring to a freezer bag; they’ll keep for up to 2 months.

Suggested Pairings & Serving Recommendations

Serve with guacamole, salsa, sour cream, or pico de gallo for dipping.
Pair with a simple green salad, Mexican rice, or black beans for a complete meal.
Top with fresh cilantro, chopped tomatoes, or a squeeze of lime for brightness.

Pro Tips

Warm tortillas right before rolling to prevent cracks and ensure easy rolling.
Use a rimmed baking sheet to keep any cheese or filling spills contained.
Let taquitos sit for a minute after baking—this helps them crisp up even more!

FAQ

Can I use flour tortillas instead of corn?: Yes, but they may crisp a bit differently—flour tortillas work great if you're looking for a less traditional option.
How do I prevent the taquitos from unrolling in the oven?: Place them seam-side down and make sure not to overfill; you can also secure them with toothpicks if needed.
Can I make these taquitos ahead of time?: Absolutely! Assemble and refrigerate unbaked taquitos for up to 24 hours, then bake fresh when ready to serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 12 taquitos