I love taquitos. You know the ones. The ones in the freezer section that you bake at home and end up with a plate of several perfectly rolled crisp taquitos loaded with beef, chicken, or beans and cheese. My problem though has always been that they were almost impossible for me to get right at home. That is until now.

Did you know that there is a trick to making them? My problem in the past has always been that the tortillas split and crack down the sides while baking. And let’s face it, there isn’t much worse than a cracked taquito! Well, I’m happy to say that I’ve learned the trick and will share it with you.

The trick to perfect Crispy Baked Chicken Taquitos is… keeping the tortillas SUPER hot as you fill and roll them. They can’t cool off much or they will start to crack.

There it is. That’s all you need to know. There’s several ways to do this, but I’ve found that a steamer basket on the stove works best for me. I can take out a few tortillas at a time, stuff and roll them, then continue on without the stack of tortillas getting cold.

I left these taquitos super simple with just chicken, seasoning, and the tortillas. But, you can make them up however you want!

Step-by-Step Photos:

Nutritional Claims: Sugar Conscious • Kidney Friendly • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher