These Mexican street corn chicken taquitos are baked, not fried. They’re filled with tender shredded chicken, charred corn, melty cheeses, jalapeños and spices. Extra crispy on the outside and jam-packed with flavorful filling, they make a fast, family-friendly weeknight dinner or a crowd-pleasing appetizer.
Looking for game day ideas or other southwestern favorites? Try pico de gallo, baked chicken wings, jalapeño poppers or meatball sliders for more options.
This recipe first appeared July 31, 2021.
Forget the little frozen taquitos you grew up on—this is the ultimate homemade taquito recipe, made with real ingredients and plenty of bold flavor. Each taquito is a corn tortilla filled with seasoned shredded chicken and a creamy, tangy Mexican street corn mixture for a bright, satisfying bite.
The method is straightforward and approachable, even for busy weeknights. You bake the chicken, mix the street-corn-style filling, warm the tortillas so they roll easily, fill and roll, then bake until golden and crisp. Because they’re baked, they’re lighter than fried taquitos but still achieve a deliciously crispy exterior when prepared correctly.
These taquitos are great fresh from the oven and keep well for lunches the next day. Leftovers freeze nicely and reheat quickly for an easy meal later in the week. They’re popular with kids and adults alike — a solid five-star family dinner in my house.
Key features you’ll love:
- Baked, not fried — less greasy but still wonderfully crisp.
- Corn tortillas for authentic flavor and a naturally gluten-free option.
- A rich Mexican street corn (elote) inspired filling that brings creaminess, tang and a touch of heat.
What Are Taquitos?
Taquitos are a Mexican-style dish of tightly rolled tortillas filled with savory ingredients and cooked until crisp. Traditionally made with corn tortillas, taquitos are often filled with beef, chicken or cheese. Baked taquitos are a lighter take compared with frying and, when prepared correctly, still deliver a satisfyingly crunchy texture.
What Is Mexican Street Corn?
Mexican street corn, or elote, is charred corn typically slathered with a combination of mayonnaise, sour cream or crema, chili powder and crumbled cotija cheese. For these taquitos, that flavor profile becomes a creamy, tangy, slightly spicy filling that pairs perfectly with shredded chicken.
The street corn mixture in this recipe includes:
- Frozen corn (thawed and charred in a skillet)
- Sour cream
- Mayonnaise
- Chili powder
- Cotija cheese (feta works as a substitute)
- Fresh lime juice
- Diced jalapeño and chopped cilantro for brightness
Flautas and Taquitos
Flautas and taquitos look very similar, but the main difference is the tortilla. Flautas are made with flour tortillas; taquitos use corn tortillas. Both are rolled tightly and cooked until crisp. If you need a gluten-free option, corn tortillas make taquitos the natural choice.
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Before baking -
After baking
Rolling technique is simple: warm the tortillas so they’re pliable, place a modest amount of filling toward one edge, and roll tightly so they hold together while baking. Overfilling can cause cracking, so a little restraint yields neat, crisp taquitos.
Quick Instructions
Follow these simple steps to make the taquitos:
- Preheat the oven and bake seasoned chicken breasts until cooked through, then shred.
- Char the thawed corn, then combine it with sour cream, mayonnaise, cotija, lime juice, diced jalapeño and cilantro to make the Mexican street corn mixture.
- Mix the shredded chicken into the corn mixture so everything is evenly coated.
- Warm corn tortillas under a damp towel in the microwave or on a skillet so they become soft and pliable.
- Oil a baking sheet lightly, place tortillas on it, add a moderate amount of filling and roll tightly, seam side down. Work in batches so tortillas stay warm and flexible.
- Brush or drizzle a little oil on the taquitos to aid crisping, then bake until golden and crunchy.
What To Serve Taquitos With
These taquitos are delicious with simple sides: a bowl of sour cream or crema for dipping, shredded iceberg lettuce for crunch, and a bright pico de gallo or guacamole. For parties, pair them with frozen strawberry margaritas or other favorite cocktails. They work equally well as a main dish or as finger-food appetizers for gatherings.
Because they’re hearty and flavorful, taquitos make a satisfying dinner when served with sides, but you can also serve smaller portions as appetizers for game-day crowds.
More Southwest Recipes To Try
- Sheet Pan Steak Totchos — a playful take on nachos made with tater tots that kids love.
- Crock Pot Chicken Enchiladas with Elote — slow-cooked chicken combined with Mexican street corn for rich flavor.
- Skillet Carnitas Nachos — quick carnitas layered over chips for a hearty, shareable plate.
- Easy Southwest Steak Frites and Guacamole — steak, wedge-cut fries and guacamole finished with cheese.
- Skillet Chicken Jalapeño Cream Cheese Enchiladas — a speedy, creamy enchilada option.
- Short Rib Enchiladas with Tomatillo Sauce — tender short ribs folded into enchiladas with vibrant sauce.
- Freezer-Friendly Chicken Tortilla Soup — a comforting soup that freezes well for busy nights.
- Chicken Street Tacos with Chipotle Aioli — bold, saucy tacos with a standout aioli.
Notes: Avoid overbaking, which can make the bottoms overly hard. Aim for golden, crisp edges while keeping the filling moist and creamy. If the baking sheet dries out between batches, add a light drizzle of oil or brush oil on the tortillas before rolling to ensure even browning.
Baked Chicken Taquitos With Mexican Street Corn
These chicken taquitos are baked, not fried—filled with juicy shredded chicken, charred corn, cheeses, jalapeños and spices. They crisp up beautifully in the oven and hold plenty of flavorful filling for a satisfying meal.
Ingredients
- 1 lb chicken breast, boneless, skinless
- Olive oil
- 20 corn tortillas
- 3 cups frozen corn, thawed
- ¼ cup sour cream
- ¼ cup + 1 tbsp mayonnaise
- ¼ tsp chili powder
- Juice of ½ lime
- ½ cup cotija cheese, crumbled (or feta)
- 6 oz jack cheese, grated
- 1 jalapeño, diced
- Handful of cilantro, chopped
Chicken seasoning
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- 1 tsp kosher salt
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken on a parchment-lined baking sheet, drizzle with olive oil and sprinkle with the chicken seasoning. Bake for about 30 minutes, or until cooked through. Let rest, then shred with two forks.
- In a large bowl, combine charred or sautéed corn with jalapeños, sour cream, mayo, ¼ tsp chili powder, lime juice, cotija, jack cheese and chopped cilantro. Stir to combine.
- Stir shredded chicken into the corn mixture until evenly coated.
- Warm corn tortillas under a damp towel in the microwave or heat briefly in a skillet until soft and pliable.
- Lightly oil a baking sheet. Work with six tortillas at a time: spoon filling near one edge, roll tightly, and place seam-side down on the sheet. Repeat with remaining tortillas and filling.
- Drizzle or brush a little oil on the rolled taquitos so they crisp evenly during baking.
- Bake for about 15 minutes, or until golden and crispy. Remove and serve warm with desired toppings.
Notes
Be careful not to overbake, as the bottoms can become too hard. If the pan looks dry while assembling batches, add another light drizzle of oil or brush oil on the tortillas to promote even browning.
Nutrition Information:
Yield: 5
Serving Size: 4
Amount Per Serving:
Calories: 708
Total Fat: 29g
Protein: 48g
Nutrition estimates are approximate.