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Baked Turkey Taquitos Recipe
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You’re about to pull off the kind of turkey taquitos that make people pause for a second, like… how did you make these so fast? The magic is all in the balance of simple ingredients and smart technique. I built this recipe for real life, kept every step straightforward, and made sure it delivers crisp, cheesy perfection with minimal effort. They bake up golden, full of flavor, and feel a little brag-worthy once you taste them.
Ingredient Notes
- Shredded turkey– this is perfect for using up Leftover Thanksgiving Turkey.
- Cheddar and Mozzarella cheese– freshly grated cheese melts smoother and has better flavor.
- Green onions– bring freshness and a little sharp bite.
- Diced green chiles– mild heat with great flavor.
- Cumin, chili powder, garlic powder– simple spices that wake everything up.
- Tortillas– the classic choice for taquitos is corn, but flour works too. Warm them so they roll easily.
- Butter– gives you that golden finish in the oven.
How to Make Turkey Taquitos
These baked turkey taquitos come together fast. Warm the tortillas, roll up the filling, brush with butter, then into the oven they go. For full recipe details, including ingredients and measurements, see the printable recipe card down below.
Step 1: Preheat Oven + Prep Pan
Line your baking sheet and get the oven heating to 350° F.
Step 2: Mix Filling
Combine the turkey, cheeses, chiles, onions, and spices until evenly coated.
Step 3: Warm Tortillas + Fill
Heat the tortillas in damp paper towels until soft, then add a spoonful of filling and roll tightly.
Step 4: Brush + Bake
Brush with butter, seam-side down, and bake until crisp and golden.
Tips for Success
- Warm tortillas make rolling much easier. Don’t skip it.
- Brush lightly with butter so they crisp instead of getting soggy.
- Place them seam-side down for the best shape.
- Use toothpicks if you want extra security while baking.
- Grate your own cheese for better melting and texture.
What to Serve with Turkey Taquitos
- Southwestern Salad Dressing– creamy and tangy, perfect for dipping.
- Taco Rice– adds a hearty side that keeps the meal balanced.
- Black Bean Dip– cozy and simple, great with taquitos.
- Chunky Guacamole– always a crowd favorite.
- Fresh Pico de Gallo– adds brightness and a little crunch.
Once you make these turkey taquitos, you’ll understand why they’re in heavy rotation around here. They’re crisp, cheesy, and wildly easy to love. The printable recipe card is below. Have a great day, friends!
Baked Turkey Taquitos
Baked Turkey Taquitos are crispy on the outside, creamy and cheesy on the inside, and loaded with flavorful leftover turkey. They bake up golden and crunchy, no frying required, and make the best easy dinner or snack.
Ingredients
- 2 cups turkey cooked & shredded
- 1 cup cheddar cheese freshly grated
- 1 cup mozzarella cheese freshly grated
- 3 green onions diced (both white and green parts)
- 4 oz can diced green chiles
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 24 corn tortillas
- 1/4 cup butter melted
Instructions
- Preheat oven to 350°. Line a large cookie sheet with aluminum foil or parchment paper. Set aside.
- In a large bowl, stir together shredded turkey, cheddar cheese, mozzarella cheese, green onions, diced chiles, and spices.
- Wrap corn tortillas in damp paper towels and microwave 1-2 minutes or until hot and pliable. Brush melted butter onto one of the sides of the tortilla.
- Place 1 heaping tablespoon of turkey filling near one edge of the tortilla.
- Tightly roll it up toward the opposite edge, keeping the filling tucked in as you go.
- Brush the outside with more butter and place onto prepared baking sheet seam-side down on so it stays closed while cooking. If you want extra insurance, you can secure it with a toothpick until it bakes and sets.
- Repeat with remaining tortillas.
- Bake 20-25 minutes or until lightly golden and crispy. Serve warm with sour cream, salsa, and guacamole.
Notes
Storage + Make Ahead
- Store: Refrigerate in an airtight container up to 3 days. Reheat in the oven at 350° F so they stay crisp.
- Freeze: Freeze unbaked taquitos on a sheet pan, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375° F until heated through and crisp.
- Make Ahead: Assemble earlier in the day, refrigerate covered, then bake right before serving.
Nutrition
Calories: 120kcalCarbohydrates: 12gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 98mgPotassium: 91mgFiber: 2gSugar: 0.5gVitamin A: 177IUVitamin C: 1mgCalcium: 83mgIron: 1mg
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Variations
- Swap turkey for rotisserie chicken.
- Add a splash of salsa verde to the filling for extra flavor.
- Use pepper jack instead of mozzarella for more heat.
- Make mini taquitos with street-size tortillas.
More Recipes to Try
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
We’ve made these several times already. Sometimes with leftover turkey or rotisserie chicken or even ground turkey or chicken. Whatever I have. The whole family loves them. Thanks for the great recipe!
This is my favorite recipe from your site! It is something my whole family loves and we are big Tex-Mex fans, so I make it often! Thanks for this one : )
[…] Mains11. Turkey TaquitosBaked rather than fried, these light, flaky taquitos are super rica and insanely better than anything you’d find in the frozen foods aisle. They’re good with shredded chicken as well, and they’re husband- and kid-approved. […]
Love these, makes a ton and I freeze the extras for another meal.
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[…] Mains11. Turkey TaquitosBaked rather than fried, these light, flaky taquitos are super rica and insanely better than anything you’d find in the frozen foods aisle. They’re good with shredded chicken as well, and they’re husband- and kid-approved. […]
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I did them!! Very delicious!!!!
Made these this morning, watching calories so used butter flavored spray in place of the butter on the inside and out, they were excellent, the only problem was the filling was so good, I used dark meat, that is what we like, I was full from tastes of that in between making each one, thanks so much for sharing….the only tip I have is being really sure the tortillas are well softened, my first two cracked when rolling so just redid the remaining ones, and worked great….
Try throwing the tortillas in a hot ungreased skillet or griddle flipping over several times until the outer layer forms a bit of a film and looks slightly toasted. This will make them stronger allowing you to really roll them tight.
thanks for the tip!!
Will try this but I’m planning to microwave the tortillas til pliable, then either brush both sides with extra virgin olive oil or spray with olive oil spray and maybe a light sprinkle of garlic powder for a little extra flavor since you taste the outside first, then followed by the filling. Thanks, Lauren.
OK…just discovered this one. I am making it this weekend. Thanks Lauren. You have been in my kitchen A LOT lately…but that is a truly good thing!
I made a totally vegan version and they were outrageously good – thanks for the idea via your recipe