Baked Chicken Taquito Tacos with Three-Cheese Sauce (Kid-Friendly Oven-Baked)

How to Make Baked Chicken Taquito Tacos with Three-Cheese Sauce (Kid-Friendly Oven-Baked)

1. 1

   Step 1: Prep the chicken filling

   Preheat the oven to 425°F (220°C). In a bowl, toss the shredded rotisserie chicken with olive oil and mild taco seasoning until evenly coated and set aside to let flavors meld while you assemble.

   For this step

   • 1 tbspOlive oil
   • 1 tbspMild taco seasoning
   
2. 2

   Step 2: Assemble the taquitos

   Lay each small tortilla flat and place about 2 tablespoons of the seasoned chicken in a line across the center, then sprinkle a little shredded three-cheese blend on top. Roll tortillas tightly and place seam-side down on a rimmed baking sheet, arranging them snug but not touching.

   For this step

   • 12 countSmall (6-inch) flour tortillas
   • 1 cupShredded three-cheese blend (cheddar/monterey/mild mozzarella)
   
3. 3

   Step 3: Bake until crisp

   Lightly brush the tops of the rolled taquitos with vegetable oil to encourage browning and crispiness. Bake on the middle rack for 12–15 minutes, flipping once halfway through, until golden brown and crunchy.

   For this step

   • 1 tbspVegetable oil (for brushing)
   
4. 4

   Step 4: Make the three-cheese sauce

   While the taquitos bake, melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 30–60 seconds to form a roux. Slowly whisk in the milk, bring to a gentle simmer until thickened, then remove from heat and stir in the remaining shredded three-cheese until smooth; season with salt to taste.

   For this step

   • 2 tbspUnsalted butter
   • 2 tbspAll-purpose flour
   • 1 1/4 cupsMilk (whole or 2%)
   • 1/2 tspSalt
   
5. 5

   Step 5: Serve and enjoy

   Arrange baked taquitos on a platter and spoon the warm three-cheese sauce over them or serve it on the side for dipping. Let cool slightly for kids, then serve with mild salsa, avocado slices, or plain yogurt if desired.
   

1. Preheat the oven to 425°F (220°C). In a bowl, toss the shredded rotisserie chicken with olive oil and mild taco seasoning until evenly coated and set aside to let flavors meld while you assemble.
2. Lay each small tortilla flat and place about 2 tablespoons of the seasoned chicken in a line across the center, then sprinkle a little shredded three-cheese blend on top. Roll tortillas tightly and place seam-side down on a rimmed baking sheet, arranging them snug but not touching.
3. Lightly brush the tops of the rolled taquitos with vegetable oil to encourage browning and crispiness. Bake on the middle rack for 12–15 minutes, flipping once halfway through, until golden brown and crunchy.
4. While the taquitos bake, melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 30–60 seconds to form a roux. Slowly whisk in the milk, bring to a gentle simmer until thickened, then remove from heat and stir in the remaining shredded three-cheese until smooth; season with salt to taste.
5. Arrange baked taquitos on a platter and spoon the warm three-cheese sauce over them or serve it on the side for dipping. Let cool slightly for kids, then serve with mild salsa, avocado slices, or plain yogurt if desired.