Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Cheesy Baked Chicken Taquitos (Crispy, Cozy & Oven-Baked)

Sarah Smith
Jan 20
3 min read

Golden taquitos filled with chicken, garnished with parsley, arranged on a tray. Bowls of salsa, sour cream, and guacamole accompany.

These Cheesy Baked Chicken Taquitos are crispy on the outside, melty and flavorful on the inside, and baked to golden perfection for an easy, crowd-pleasing appetizer. Made with seasoned chicken and plenty of cheese, they’re perfect for serving alongside Loaded Baked Potato Chicken Casserole, Creamy Chicken & Stuffing Bake, or dipping into favorites like Honey Garlic Chicken–style sauces for game day, parties, or cozy family nights.

Why You’ll Love This

Crispy, cheesy taquitos baked in the oven — no frying needed
Easy appetizer or snack made with simple ingredients
Perfect for game day, parties, or casual family dinners
Freezer-friendly and great for make-ahead prep
Kid-friendly and endlessly dippable

Recipe Card

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

Nutrition Information

(Approximate, per taquito) Nutrition values may vary based on ingredient brands and substitutions.

Calories: ~150
Protein: ~9 g
Carbohydrates: ~12 g
Fat: ~7 g
Fiber: ~1 g
Sugar: ~1 g
Sodium: ~280 mg

Ingredients

2 cups cooked chicken, finely chopped or shredded
1½ cups shredded Mexican-blend or cheddar cheese
4 oz cream cheese, softened
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
12 small flour or corn tortillas
Olive oil spray or melted butter, for brushing

Optional for serving: sour cream, salsa, guacamole, or ranch-style dip

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
In a bowl, combine chicken, shredded cheese, cream cheese, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
Warm tortillas slightly so they’re pliable.
Spoon about 2–3 tablespoons of filling onto one edge of each tortilla and roll tightly into a taquito.
Place taquitos seam-side down on the prepared baking sheet.
Lightly spray or brush the tops with olive oil or melted butter.
Bake for 18–22 minutes, flipping once halfway, until golden and crisp.
Serve warm with your favorite dips.

Tips & Variations

Use rotisserie chicken to save time.
Swap cheddar for pepper jack for a spicy kick.
Add a spoonful of salsa or green chiles to the filling for extra flavor.
Make them extra crispy by baking on a wire rack set over the baking sheet.

Make-Ahead & Storage

Taquitos can be assembled up to 24 hours in advance, covered, and refrigerated until baking. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.

FAQ

Can I freeze chicken taquitos? Yes. Freeze unbaked taquitos in a single layer, then transfer to a freezer bag. Bake from frozen at 425°F, adding 5–7 minutes to the cook time.

Do flour or corn tortillas work better? Both work well. Flour tortillas roll more easily, while corn tortillas give a more traditional texture.

Can I make these in the air fryer? Yes. Air fry at 400°F for 8–10 minutes, flipping once, until crisp and golden.

What dips go best with taquitos? Sour cream, guacamole, salsa, queso, or a creamy ranch-style dip all pair beautifully.

Final Thoughts

These Cheesy Baked Chicken Taquitos are the kind of cozy appetizer everyone reaches for first — crispy, cheesy, and incredibly easy to make. Whether you’re serving them for game day, parties, or a fun family dinner, they’re a reliable favorite that disappears fast and fits perfectly into any comfort-food spread.