Taquitos Recipe

5 from 8 votes

This post may contain affiliate sales links. Please read my disclosure policy.

This Baked Taquitos Recipe is the perfect Mexican spin for using all that leftover Thanksgiving turkey. Or feel free to use chicken!

Cheesy, tender interior with a crispy buttery exterior all bursting with Mexican flavors, this is my Taquitos Recipe! Made with turkey and baked to perfection, it’s a little on the healthier side but can easily be customized to fit your dinner needs.

Taquitos

But First, What Are Taquitos?

Taquitos, also known as flautas, rolled tacos, or taco dorados, is a Mexican dish made from a rolled-up tortilla filled with chicken, beef, pork, and/or cheese. The filled tortilla is then typically fried to achieve a crispy exterior while maintaining a flavorful and tender inside.

However, the taquitos recipe I have here today is slightly different… I found a Costco sized pack of corn tortillas in my freezer and the last of the turkey in the back of the fridge. My husband was hiding the turkey from me…I’m sure of it. Conspiracy. Anyways, turkey and tortillas can only mean one thing. Taquitos. I thought about frying them because that’s how you make a taquito–but then thought the baking route would be faster, so that’s what I did. So there you have it, folks, a baked turkey taquitos recipe coming your way.

Taquitos Recipe

These are pretty quick to throw together and really tasty! My 3-year-old was surprised that she liked them too which was rather amusing. “Wow Mom, these ARE good!” Of course, they are, child. All in all, these were done in 40 minutes, including 25 minutes of baking time. Not too shabby at all! Here’s what you’ll need to get started:

  • Turkey – although I used turkey for this recipe you can use any sort of meaty filling. More ideas below!
  • Cheddar and Mozzarella Cheese –  a sharper and a gentler cheese for ooey-gooey goodness.
  • Green Onions – chopped, I used all of the white and most of the green parts. This brings a great oniony taste without being overwhelming.
  • Fire Roasted Green Chiles – I chose the mild kind but if you like things spicy, spice it up!
  • Cumin, Chili and Garlic Powder – all for flavor!
  • Salt and Pepper – season to taste.
  • Corn Tortillas – you can also use flour tortillas, just make sure they are on the smaller side.
  • Butter – this is used to give the taquitos a crispy shell.

Shredded Chicken and Other Ingredients

Other Meat Options For Taquitos

I originally made this recipe with leftover turkey from Thanksgiving, but if you don’t have turkey, feel free to use chicken. I like buying a rotisserie chicken and having that precooked chicken on hand. It makes dinner come together much faster. Or you can use one of these other delicious meaty options.

Taquito Filling

How to Make Taquitos

  1. Preheat oven to 350 degrees. Line large cookie sheet with foil, parchment paper or silicone baking mat. Set aside.
  2. Start by shredding some leftover turkey and adding it to your bowl. Grate in some cheddar and mozzarella and add some green onions and a can of diced green chiles. Try to disperse the cheese through the mixture–it has a tendency to clump up. Then onto that, sprinkle some spices and mix. Set this aside.
  3. Moisten some paper towels, wrap around your corn tortillas and microwave 1-2 minutes or until hot and pliable.
  4. Then brush the one side with butter, fill with a heaping tablespoon of the turkey mixture and roll-up. You should get about 24.
  5. Brush the taquitos with more butter and bake. After 25 minutes or so, these should be golden and crispy little devils 🙂

Taquitos

Condiments

I served these taquitos with salsa and sour cream… I manned the salsa, and my girl hogged manned the sour cream. Here are some other great options to serve with Taquitos:

Taquitos

Leftovers

Any leftover taquitos you have can be refrigerated, in an airtight container, for up to 3 days. To reheat, microwave, or warm them in the oven until heated through.

To Freeze Taquitos

Cool Taquitos completely, then store them in a freezer-safe container for up to three months. To reheat, allow them to thaw in the fridge overnight, then warm in the oven or microwave until heated through.

Dipping Rolled Taco in Sauce

Serve Taquitos With

The printable recipe card for Taquitos is below! Save it because it’s a good one!

5 from 8 votes

Baked Taquitos Recipe

This Baked Taquitos Recipe is the perfect Mexican spin for using all that leftover Thanksgiving turkey. Or feel free to use chicken!
servings 24 taquitos
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients

  • 2 cups turkey cooked & shredded {or chicken}
  • 1 cup cheddar cheese grated
  • 1 cup mozzarella cheese grated
  • 3 green onions chopped {white and most of the green parts}
  • 4 oz mild fire roasted diced green chiles 1 can
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 24 small corn tortillas
  • 1/4 cup butter melted

Instructions

  • Preheat oven to 350 degrees. Line large cookie sheet with foil, parchment paper or silicone baking mat. Set aside.
  • In a large bowl, stir all ingredients together excluding the tortillas and butter.
  • 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 down the center of the tortilla. Fold over and wrap tightly. Brush the outside with more butter and place onto prepared baking sheet. Repeat with remaining tortillas. 
  • Bake 20-25 minutes or until lightly golden and crispy. Serve warm with sour cream, salsa and guacamole.

Nutrition

Calories: 120kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 116mg | Potassium: 86mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 1.9mg | Calcium: 84mg | Iron: 0.6mg
Course: Dinner
Cuisine: Meixcan
Keyword: How to Make Taquitos, Taquitos, Taquitos Recipe
Polaroid photo of granola bars

Never Miss a Recipe!

Join thousands of readers & get easy recipes via email for FREE!

Share a Comment

Your email address will not be published.

Recipe Rating




38 Responses
  1. Peggy

    OH yeah am I ever making these up!! Can you say perfect to have in the freezer for last minute holiday meals? Or perfect for junior high girls as they decorate a 4 ft Christmas tree? Or for a pre/post swim practice snack? Yippee!!

  2. Katie Lynn

    I wouldn’t feel bad about those mild chilis! Do what my aunt Susie does, blame it on the child. ‘She can’t eat hot things because her little taste buds can’t handle it. How sad. I *guess* I’ll have to use the mild chilis’. That way it isn’t your fault that you didn’t grow up in the south exposed to all of those spicy foods.

  3. Hayley @ The Domestic Rebel

    Golden and crispy little devils.. haha I love it! Taquitos are totally a comfort food. And I am not preggo but dang, do I crave Mexican food round the clock.

  4. Erin @ Dinners, Dishes and Desserts

    5 stars
    Taquitos are one of my favorite Mexican dishes. I haven’t made them in forever! Love the baked version!

  5. Loretta | A Finn In The Kitchen

    My hubby is taking me out for my birthday tonight and you’re making me want to change my restaurant to Mexican….typical female…I can’t make up my mind!

  6. Jenny @ BAKE

    wow this sounds so good! there aren’t enough tomato free mexican dishes I’m so happy that you’ve introduced this to my world! I’m pinning it straight away.

  7. Bobbie Chappell

    5 stars
    We made these tonight with the leftover turkey from Thanksgiving. Everyone loved them even my 17 month old. Only thing different I did was used mild green chillies because of the baby and flour tortillas. This is a keeper for us. Thanks for sharing.

  8. Karen

    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!

  9. Paul Manke

    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.

      1. Sam

        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.

  10. Barbara

    5 stars
    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….

  11. Cinco de Mayo | a healthier balanced you

    […] you’ll be serving for Cinco. It can also do double-duty in this stuffed peppers recipe. 11. Turkey Taquitos Baked rather than fried, these light, flaky taquitos are super rica and insanely better than […]

  12. Amazing Cinco de Mayo Recipes for All Year – Healthy Not Hangry

    […] Turkey Taquitos – Who doesn’t love a taquito?? Bake them instead of frying them, and you’ve got a great option! […]

  13. Cinco De Mayo Fiesta - CharcoCaps® Activated Charcoal Anti-Gas Detoxifying Formula

    […] Lauren’s Latest Turkey Taquitos […]

  14. 26 Healthy Mexican Food Recipes for Cinco de Mayo – ViewTube

    […] 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. […]

  15. 26 Healthy Mexican Food Recipes for Cinco de Mayo - IG60

    […] 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. […]

  16. Molly Bell

    5 stars
    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 : )

  17. Renee

    5 stars
    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!

“logos”
pumpkin muffins