Baked Chicken Taquitos

5 from 103

Baked Chicken Taquitos

These Homemade Baked Chicken Taquitos rival anything you’ll buy at the store. Super easy, flavorful, and freeze beautifully so you can make extra and have a meal for later!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: chicken taquitos, Taquitos, taquitos recipe

Servings: servings (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

Use homemade baked chicken breast, rotisserie chicken, or any leftover cooked chicken, shredded.
Pepper jack is my favorite cheese for the added heat, but cheddar, Monterey Jack, or a Mexican blend all work great.
Red or green salsa, mild or hot, whatever you love. If your salsa is very watery, reduce it by a tablespoon so the filling isn't too wet to roll.
Hate cilantro? Swap it for flat-leaf parsley with no compromise on texture or flavor.
I always use 6-inch flour tortillas. Corn tortillas work too, but must be very fresh and warmed well, or they will crack. Since corn tortillas are typically smaller, you may need a few extra.
Warm your tortillas before rolling, no exceptions. Twenty seconds in the microwave between damp paper towels. Cold tortillas crack every time.
Three tablespoons of filling per taquito, no more. Roll tightly and place seam side down immediately.
Cooking spray on top is what makes them crispy. Don't skip it.
To freeze unbaked, roll the taquitos, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 425°F for 20 minutes.
To reheat leftovers, the air fryer at 370°F for 4-5 minutes is the best method. Oven at 375°F for 10 to 12 minutes also works well.

Nutrition