These homemade Baked Chicken Taquitos rival anything you’ll buy at the store. Using shredded chicken, cream cheese, and flour tortillas, they’re super easy and flavorful. Plus they freeze beautifully so you can make extra and have a meal for later!
Who needs the Superbowl as an excuse to do away with forks and spoons…I have enough snacks bookmarked to last me an entire year. I can’t keep up!
And it doesn’t help when I find something I really like, and then make it repeatedly, getting in the way of trying others. Food bloggers are always backlogged with recipes to try and create, so you better believe something is good when we make it for our families all the time. Like these Baked Chicken Taquitos!
What makes these baked chicken taquitos so awesome?
- They’re great as an appetizer, but also as a meal served with some refried beans or salad. 12 is plenty for two adults and two kids.
- They’re super versatile. You can change up the type of cheese or salsa you use and have a different flavor every time.
- They freeze beautifully, so you can make a double (or triple!) batch to have on hand for a later time.
- Since they’re individual, you can bake up as many or as few as you like!
- You can prep the filling a day in advance and refrigerate until ready to make the taquitos.
- These chicken taquitos freeze great! To freeze, prepare the taquitos through rolling them; place on a baking sheet in a single layer. Freeze until solid, then transfer to a labeled freezer bag (and store up to 2 months.) When ready to cook, transfer to a lined baking sheet (no need to thaw first), spray with the cooking spray and sprinkle with salt. Bake at 425 degrees F for 15-20 minutes until crisp and golden.
- You can use a silicone mat in place of the parchment paper. If you don’t have either, try spraying the pan with cooking spray so the taquitos don’t stick too much to the pan.
- You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary). Or make them from scratch! Since they’re typically smaller than the flour tortillas, you might need more of them. And they tend to cook up faster, so keep an eye on them in the oven.
- Feel free to vary the cheese you use. I like pepperjack for the added heat, but cheddar, monterey jack, or a blend works great!
- If you’re one of those people who don’t like cilantro or scallions, you can easily leave them out. These taquitos will still taste amazing.
If you decide to make these Taquitos for a crowd, then I recommend tripling the recipe; they won’t last long. I also recommend making them for a new mom or a friend recovery from surgery who lack the energy or ability to cook. Bring them some and they’ll be grateful!
What To Serve with Chicken Taquitos
Other Mexican Recipes we love!
Watch the video for Chicken Taquitos
How To Make this Taquitos Recipe
Baked Chicken Taquitos
- 3 ounces cream cheese, softened
- 1/4 cup salsa (red or green)
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cloves garlic, minced
- 3 tablespoons chopped cilantro or parsley
- 2 small scallions, diced
- 2 cups shredded cooked chicken
- 1 cup pepperjack cheese
- 12 6-inch flour tortillas
- cooking spray
- kosher salt
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
- Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
- Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
- Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
- Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
- Bake for 15-20 minutes or until crisp and golden.
- Serve with salsa, sour cream, or guacamole.