Baked Chicken Taquitos
Updated
Updated
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!
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5 STAR REVIEW
You know something is good when you make it once and it immediately goes in your permanent recipe binder…then you proceed to make it a million more times, validating your decision. Such is the case with these Chicken Taquitos! Seriously one of my favorite recipes. Here’s why:
- 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.
- No utensils needed to eat these, means less stuff to clean up when you’re done. We love finger food!
- They freeze beautifully, so you can make a double (or triple!) batch to have on hand for a later time. (Freezer instructions below.)
- Since they’re individual, you can bake up as many or as few as you like!
Baked Chicken Taquitos
Ingredients
- 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, (see note below for corn tortillas)
- cooking spray
- kosher salt
Instructions
- 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.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Make Ahead and Storage
- You can prep the filling a day in advance and refrigerate until ready to make the taquitos.
- Can I freeze chicken taquitos? Yes! They 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.
What To Serve with Chicken Taquitos
You can’t go wrong serving Chicken Taquitos with sour cream, homemade Pico de Gallo, homemade salsa, Chimichurri sauce, or guacamole as an appetizer. If you’re looking to make them more of a meal, enjoy them with simple Spanish Rice or cilantro lime rice.
More Mexican Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
These are delicious, I made the exactly as directed. I baked them, then froze them. To reheat, I thawed them about 1 minute in the microwave, then toasted in the toaster oven.
We absolutely love these and to make it even easier I grabbed some already mashed avocado at TJs.
They will go in my weekly line up!
Delicious & one I’ll make again & again
I just made these for my son and DIL for when they come home with their new baby. The filling is so yummy and it makes the perfect amount. I’m going to freeze them and then they can bake and eat whenever they want.
Very tasty!!! My only change for next time is to use half the garlic or convert to garlic powder.
Thanks for another delicious recipe ❤️
Delicious! Loved them! Keeper!
These were excellent.
Flavor and crispness perfect.
These were fabulous, the first recipe I made of yours! I think I will be making these weekly for the foreseeable future! I used chicken thighs, salsa verde and Monterey Jack, low fat cream cheese and low carb flour tortillas. One of our sons follows a vegan diet and it will be super easy for him to make subs and have them taste just as delicious. Thank you for the great recipe!
We love Taquitos, and we’re really happy with the recipe. They were easy to make and tasted great. I froze some of them to have later. The cooking time for the frozen ones seems to be the same as the fresh. I am thinking they will need to cook longer.
So delicious and easy to assemble. Very hearty as well. Another great recipe from Amy!!
Easy and delicious!
Dang !! so good ! I added picked jalapenos because I like a kick. love them and it is really so easy. Note to self, don’t overstuff as they oozed out a bit but I pushed that deliciousness right back in.
So delicious and so easy. Followed the recipe exactly. My husband loved them too. Will definitely make them again. Thank you!
Amy, you are a national treasure!
Thank you for this delicious recipe; my family loves these so much.
Absolutely delicious and very simple to make. Will definitely make again.
Hi Amy….I haven’t tried the taquitos yet…but it won’t be long til I do…
I loved your “show” from the first time I watched…I enjoyed your explanations and delivery of the recipes…and all your collections are right up my alley….I’m so happy to find you…and I hope you have great success.
As my senior years approach…lol who am I kidding….they are here……lol I don’t do as much cooking as I used to…but certain things still catch my eye….and love that I can freeze for later…Thanks again…
I made these for my card group today. Everyone loved them! I used boneless skinless chicken thighs, I baked those and then put them in my KitchenAid mixer to shred the chicken. So easy! I used parsley instead of cilantro, but other than that follow the directions exactly. They were beautiful. They took 20 minutes. Highly recommended.
Delicious and easy! I only had 1.5 cups chicken and 8″ tortillas, which yielded 5 generous taquitos. I subbed in garlic powder and cheddar cheese as that was what was available. I added an additional 2 tablespoons salsa and a pinch of salt after tasting the filling. The idea of baking these really appealed to me, rather than the usual fried in oil. While baking, they smelled so good I could hardly wait for them to cool in order to eat one! So tasty!! I’ll be making these again and sharing your recipe. Thank you!
This recipe was a wonderful inspiration for a lower carb and calorie, but yummy and filling meal. I substituted reduced fat cheese, 1/3 less fat cream cheese, and eight zero carb tortillas. For Weight Watchers this calculated as 4 pts. each and 2 of them filled me up! Thank you!!!
The family loved this and made quick use of some rotisserie chicken.
Just made. So quick, easy, and flavorful. A hit with the entire household! YUM
Love this recipe! Has anyone cooked them and then frozen them? I have to travel to an event, so I need them to be prebaked.
The VERY best recipe. I served it to my niece & nephew. They begged for them for breakfast too!! They healthy…& they’re delicious; cannot beat the recipe! Tk you!!
THAT LOOKS SO TASTY – CAN YOU MAKE THEM FOR LUNCH AND SERVE COLD
You can… but these are best served warm.
This is a favorite in my house
We made these for a mexican night party with friends! They were the hit of the party, everybody loved them! They are easy to throw together, super flavorful and they get a nice little crisp on the outside in the oven. They are our new appetizer go to!
This recipe is so easy and absolutely delicious! The grandkids loved them. Will definitely make again .
Made this for New Years Eve party. Followed the recipe as written. The filling is so flavorfull! Everyone loved them! Will definitely make again.
this recipe was amazing and so easy! i used colby jack cheese instead of pepper jack and lemon instead of lime juice and it turned out perfect, will definitely be making again
Hello Amy. I just made these. They turned out great. I just used the shells I had which turned out to the enchilada shells (These were a bit larger but still turned out great.) Thanks again.
Can I make the chicken taquits the night before.
Hi James – Make ahead and freezer instructions are included in the article right above the recipe card. Enjoy!
Loved this recipe so much. I used low carb flour tortillas and they worked out great. I love your videos and recipes. Thanks for sharing!!!
This is the second time I am making this recipe. My hubby says it is better than the store bought ones from Costco. I am gonna double the recipe and stick some in the freezer. Definitely a keeper!
Excellent and easy! I’d like to suggest you add baking time for chicken in this recipe (sadly, I am not a cook and had to search for that!)
2 questions
If using corn tortillas do you use yellow or white corn?
Can these be baked, refrigerated, then warmed in a microwave for a few days. Would love to make these fir my husband’s lunches. He loved them!
Easy and delicious!! Great recipe.
This was so good! Made as directed. Will be a favorite!
Made the Taquitos tonight and they were delicious!
Thank you!
These are delicious!! I’ve made them 3 times so far. They are in my dinner rotation now. Last time I doubled the recipe and froze some. That was such a great idea! Thank you so much for the recipe!
Loved this recipe so much. I make double and freeze some for later. I add extra onions and cilantro, delicious.
My family LOVES this recipe! Super easy to make with excellent results. I usually make a double batch and freeze some, but I probably need to start making triple because we go through them so fast.
Loved them, we all did! But some of the filling came out on both ends. Any ideas why this would happen? I want to serve them for my b-day next month, but want to avoid the filling spilling out again, Anyone else have this happen to them?
Same here! I folded them in the second time I made them.
Loved this recipe and how quickly it was done. It was delicious!
Best Mexican Baked Chicken recipe so far!
Easy, fast, delicious. And a great way to use up leftover chicken, every time. You know I’ve been making this for YEARS. Thank you so much for this perfect recipe.
My family loved these chicken taquitos so much that they requested them again. I serve them with cilantro lime rice and the 11year old finishes every bite. That’s a rare occasion!
Loved this recipe! I used shredded pork tenderloin that I had leftover from a previous meal and it was awesome. Thank you for sharing this great recipe.
These were great and so easy plus used up the last of the rotisserie chicken!
First time coming across this site today, made these tonight and they are SO good! My family loved it! My kids like taquitos but I didn’t want to buy the frozen kind, so glad I found these homemade version. Thank you!
It’s so easy to make and it’s sooo goood!
We love this recipe! Used our air fryer for extra crispy! Super yummy! Thank you!
This is delicious.
Came here looking for air fryer comments! Can you give specifics on how you did them? Temp and time? Thanks!
Would low-carb 7 1/2 inch flour tortillas work? That’s all I have right now and would like to try them tonight!
Hi Laura! I can’t see why not. Since your tortillas are bigger, you’ll need to fill them more and you’ll get a fewer amount. You might also need to warm the tortillas a bit more before rolling since they won’t be as pliable.
When freezing are the taquitos frozen cooked or uncooked.
Hi Jill – Freezer instructions are included in the article right above the recipe card. Enjoy!
This is the best recipe. We all loved them so much.
This was a big hit!! However have a question about scaling it!!? Example: Has anyone grabbed both sides of breastmeat from a chicken, I’m assuming is going to be way more than 2 cups? I’m asking if anybody has done this and has sized up the rest of the ingredients and if so what measurements did you use? Thank you
We’ve made this so much! It’s a staple at our house
Very nice and tasty recipe. I added a little more cream cheese to get a creamier filling. This is a keeper!
I doubled the recipe and I’m glad I did!!!
So delicious and approved from my 10 month old niece to my 65 year old dad and everyone in between. I didn’t get to test how they froze because they were all gone! I tripled the batch very easily. I used shredded chicken I made in the instant pot. Perfect.
I made these the other night and they were delicious! I would definitely make these again. I think I’ll try freezing them next time! Thanks for sharing.
We absolutely loved these. I added in some finely diced pickled jalapenos, but otherwise no changes.
I cannot believe how quick & easy this is to put together! It is absolutely delicious…& healthy food! I love it; thank you for posting it!!:-)
These Baked Chicken Taquitos look delicious…can they be done in the Air Fryer ???
This is a fantastic recipe. Easy and delicious, whole family loved them.
These are absolutely delicious! We’ve made them so many times, so so good!
Hi! These look delicious can I use Ground chicken breast instead?
Yeah just tried it that way it’s delicious
I was thinking of using chunky chicken in a can. Thanks for the idea. We’re camping and using what I’ve got.
Very easy and delicious!!!
Wow so easy! And DELICIOUS!! Thank You.
These were a huge hit with my family and so easy to make! Going to make a double batch next time and freeze them.
This recipe was delicious!
This is the bomb! Easy. Tasty. I adjusted the spice easily for the kids. Thanks!!!
My family loved these! Easy, tasty. I will double the recipe next time and freeze some. Great recipe, thank you!
made these tonite. it’s a keeper. very, very good.
This was a HIT! I brought it to a family gathering and it was the first thing gone. I put chicken tenders in the crock with ranch seasoning mix and pepperoncini and shredded. Homemade salsa and as others suggested added roasted corn and black beans. I added a little bit of fresco cheese and a mexican blend. They are a healthy version of chilis egg rolls.
My son said these were the best taquitos he has ever had. Also to be a little lazier I used a taco seasoning packet. Yum!
Hi Amy! This looks amazing, would it work with gluten free flour tortillas? I am allergic to gluten so just checking before I make them tomorrow!
Hi Julia! That should be fine. Enjoy!
My husband is celiac and I just made these for him and they worked very well. Did not fall apart at all. He LOVED them!
These were great!
Great recipe I make every few months. Sometimes I will add some black beans or corn kernels to the chicken mixture and it’s delish!
Hi there!
Has anyone tried frying these? I think I’m going to make some fried, some baked… some with flour tortillas, some with corn tortillas. ?
I made these vegan and they were delish! I did lower the temp a bit so they weren’t too hard but it had the perfect amount of crisp. Yum!
What ingredients did you use? My daughter would love the vegan variety.
These were delicious! I used Monterey Jack and Cheddar cheese since it’s what I had on hand and used rotisserie chicken. I will be keeping this recipe over and over and over again.
Would low fat cream cheese work?
Yep!
I see the nutritional info but is it for 1 taquito or more? How many = a serving?
Hi Felipa – this recipe makes 12 taquitos. Calories are based on 1 taquito.
I made these tonight and the taste was wonderful!
I’m made these several times now – I usually make a double batch and freeze them. They are great!
omg made these twice already so good and easy definately recommend them !!
Very good. Plenty of flavor. Made 6 with corn tortillas and 6 with flour tortillas. (Baked separately). I liked the corn and my sister liked the flour. Will definitely make again.
As with every recipe found on Pinterest, it’s usually a gamble. Win some lose many. This one is a WIN! Delicious and oh so easy! Thanks so much for sharing. Definitely following this web site!
How much chicken doesn’t say
The 10th ingredient is 2 cups shredded cooked chicken
Do you think these would hold well to put in a kid’s lunchbox ?
They’re great for that!
Hi Amy, I was looking at all the different comments. These look amazing I am going tomake them for my husband.
One questions, can I use a baked chicken from the deli?
Thanks Deb
You can use rotisserie chicken or baked chicken – just not thinly sliced deli meat.
Hi! I have a question, since I’m not familiar with all the US products(live in the UK at the moment): when you say salsa as an ingredient, is it the same as tomato puree ? Or what exactly does that salsa refer to ? (preferably-buying products or in making it ?
Hi Joana – salsa is a tomato based Mexican sauce, used as a dip. It’s a mixture of tomatoes, peppers, onions, and spices and comes in a variety of heat (mild, medium, and hot), typically sold in jars. You might want to Google it to get a visual and then see if you can find it in a grocery store near you. Good luck!
Oh, I get it now. I know it, but didn’t make the connection to it. I’m more in the habit of having it with Doritos, not use it as an ingredient. Anyway, thank you for the quick reply. I will definitely have to make this recipe!
I’ve made these with both flour and corn tortillas – we like them both, but prefer the flour. They roll easier. Either way, such a great recipe!
FWIW: I used corn tortillas and they def need to be put in the microwave longer than if you use flour tortillas but they worked perfectly! I wet a paper towel and lay one under a few tortillas then lay another wet paper towel on top and nuke for maybe a minute, flip over and another 30 seconds to a minute so they’re steamy. They will stick together as they cool off so only do a few at a time, then do more as you need them. Delish!
These are so good! Whole family loved them!
Mmmmm!! These look & sound delicious! I’m planning on making them for a birthday party on Sat but would love to make & freeze them before hand to save time. I have a few questions I’m hoping you can answer & help me with :) I read that you said I can make them 2 days in advance. Could I make them more like 3-4 days in advance or no? Also, when I wrap them in plastic to freeze, do I wrap them all seperately? One last question, do I spray with oil & salt them while still frozen before I pop them in the oven??
Ah. Sorry for all the questions. I’m a perfectionist when I’m in the kitchen so I want to make sure they turn out as well as they look! ;)
Thanks!!!
Hi Amy – no problem! You can absolutely make them a week beforehand if you’re freezing them.
Roll them up, place on a baking sheet, then flash freeze for 20 or so minutes until they’re set, then place all of them in a big freezer-safe plastic bag and freeze completely (no need to wrap individually or thaw before baking.) And yes, spray and sprinkle the salt while frozen, before popping them in the oven (but not before flash freezing.)
Hope that all made sense. Enjoy!
Thanks for the tips. That helps a lot!!! I’m going to make them tomorrow :)
I forgot to ask… Does the cooking temp change if I bake them from frozen? And how long do you think?
Thx!!!
Nope, nothing changes! Still 425 degrees for 20-25 minutes. :D
Wow, delicious. Came home from work and our daughter had these hot and ready to eat. She also made guacamole. Really yummy. Thanks for sharing this recipe. It’s pinned in my stuff now. : )
These sound delicious! Is there a big difference if you don’t use the cream cheese?
I couldn’t say. I’ve only made them with the cream cheese. I imagine without it though, you’d need something else to bind the ingredients together.
These look amazing! I was wondering though, have you ever tried to make these and then freeze them for another time? My husband works crazy hours and I’ve started “freezer cooking” and have several different meals that he can just take out and reheat.
Greetings Tiffany – YES, they freeze really well! I usually double the recipe, so I always have some on hand.
Roll them up, then flash freeze for 20 or so minutes until they’re set, then place in plastic wrap and freeze. No need to thaw before baking – just remember to spray and sprinkle the salt. You’ll love them.
Yum, these looked good. I like that they’re baked, too!
Made these today for the Superbowl. I made the mistake of using low carb tortillas (not good!). I’ll definitely try them again using full-calorie FLOUR like the recipe says because I really liked the filling. I might add a little Greek yogurt or sour cream to the chicken mixture, just to give it a little more creaminess…
These sound fantastic! Can’t wait to make them! Thanks!
I’ve had these when I crashed at Amy’s pad, and ZOMG I love these. THANK YOU for posting the recipe!!!!!!
These look really good, but I would have to eliminate the cumin, chili powder and probably the cilantro for the other half that lives with me. It won’t be the same……
I LOVE taquitos, and these look soooo good. I’ll have to find a time to give these puppies a shot.
I know how prestigious the “make-again” title is in the food blogging household. This must be the best thing since sliced bread!
These Chicken treats are good for any kind of parties…Easy to prepare and I bet, everybody will love this. Thank you for sharing…
These look super yummy. Definitely one I will print out and try.
I just love taquitos! Anything hand-held that you can dip into something yummy gets my vote. These would be great to use up leftover chicken!
Wow! Thanks for dinner tonight!
OMG, thank you for this! I love taquitos and can’t wait to try these. I just love your blog!!
O.M.G.Y.E.S.
I like to think of the super bowl as an excuse to USE forks. GREG
I can totally enjoy these any time of year. And this they are baked and not fried, I don’t have to feel guilty about stuffing my face with them.
Oh man, Amy. Your snacks have been blowing me away. And to make something 4 times? As a food blogging-type person, I know exactly what a huge endorsement that is!
I am always looking for yummy ways to use cooked chicken!!