Go Back
–+ servings
Four baked taquitos filled with a creamy mixture, topped with salsa, sour cream, and chopped herbs, served on a white plate with a sliced avocado in the background.
Print Recipe
No ratings yet

Baked Chicken Taquitos

These baked chicken taquitos are fantastically crispy, without the oiliness of the deep-fried version. A creamy, cheesy filling makes them irresistible, whether you serve them for a quick dinner, snack, or party appetizer.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Appetizer, Chicken, Main Dish
Cuisine: Mexican, Southwestern
Servings: 6
Author: Rachel Gurk

Ingredients

  • 4 ounces cream cheese, softened
  • 1 ½ cups shredded Mexican blend, Monterey Jack, or cheddar cheese (about 6 ounces)
  • ¼ cup salsa (thick style works best, not fresh)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 2 cups cooked shredded chicken (about 1 large boneless skinless chicken breast)
  • 12 small (6-inch) flour tortillas
  • 2 tablespoons olive oil (or avocado oil)

For serving (optional)

  • sour cream, guacamole, salsa, or any dip or topping you prefer

Instructions

  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper, drizzle lightly with oil, about 1 tablespoon.
  • In a medium bowl, combine the cream cheese, shredded cheese, salsa, chili powder, cumin, salt, and pepper. Stir until the cream cheese is blended with the other ingredients. Stir in the chicken. The mixture will be very thick.
    4 ounces cream cheese, softened, 1 ½ cups shredded Mexican blend, Monterey Jack, or cheddar cheese, ¼ cup salsa, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, 2 cups cooked shredded chicken
  • Warm the tortillas briefly right before you fill them, so they’re pliable. Microwave 4 tortillas at a time, wrapped in a damp paper towel, for about 15 seconds on full power. Fill them, then microwave 4 more, and so on.
    12 small (6-inch) flour tortillas
  • Spoon a generous 2 to 3 tablespoons of the chicken mixture down the center of each tortilla, leaving ½-inch border on each end, roll tightly, and place seam-side down on the prepared baking sheet.
  • Brush the taquitos lightly with olive oil, making sure all sides are coated for crispiness.
  • Bake for 13 minutes, until the taquitos are lightly browned and crisp, and the insides are hot and melty.
  • Serve warm with your favorite toppings or dips.

Notes

  • Chicken: You can use leftover chicken, either dark or white meat, or rotisserie chicken for the taquitos.
  • Vegetarian: Instead of the chicken, use a can (15 ounces) black or pinto beans, rinsed and drained. Refried beans are great, too. 
  • Seasoning: The taquitos are not heavily seasoned. Feel free to add more heat by using a spicier salsa or pepper Jack cheese, increasing chili powder, or adding finely diced jalapeño peppers.
  • Air fryer: Prepare the taquitos as instructed. Place them in the air fryer basket with a little space between. Air fry at 380°F for about 7 minutes, checking frequently near the end of cooking time because they brown pretty quickly.

Nutrition

Serving: 2taquitos | Calories: 428kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 1050mg | Potassium: 297mg | Fiber: 2g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 0.2mg | Calcium: 350mg | Iron: 3mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.