Baked Chicken Taquitos

Before I talk about the recipe, first an announcement. Last week, we found out we are moving across the country (from Utah to Wisconsin) and it will be happening ASAP (househunting next week, moving in June), which means, while I hope to continue posting semi-regularly (via scheduled posts), I may not get to all of your comments and questions as quickly as normal. Please bear with me. I promise to return to normal (whatever that is) as soon as I can.

Now on to the recipe. These chicken taquitos were fantastic. They were simple to prepare, came together quickly and are much healthier than the fried variety. They reminded me a little bit of the Crispy Chicken Wraps, mostly in the ease of preparation and use of pre-cooked shredded chicken with a creamy, cheesy base. The flavor of the taquitos is simple and delicious without a lot of spiciness and heat. These are definitely going on our meal rotation – my kids loved the crispiness of the tortillas and my husband though they were awesome, too. Quick, delicious and definitely worth making!

What To ServeServed with a light green salad and some fresh fruit and veggies (or perhaps this delicious fruit concoction) and this is a perfectly perfect meal for any night of the week!

Baked Chicken Taquitos

Yield: Makes 14-16 taquitos

Baked Chicken Taquitos


  • 4 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons chopped cilantro
  • 1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
  • 2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
  • 1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
  • small yellow or white corn tortillas
  • kosher salt
  • cooking spray


  1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
  2. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
  3. You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
  4. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
  5. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
  6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up (my kids liked ranch dressing – go figure).

Recipe Source: adapted from Our Best Bites

126 Responses to Baked Chicken Taquitos

  1. Melissa says:

    I made these last night and they were great!

  2. Lina takieddin says:

    Hi, can I know what is the green salsa , and if I want to freeze , before baking or after baking
    Thank you.

    • Mel says:

      The green salsa is like salsa Verde…I usually buy the Herdez brand. When I make these, I bake them, let them cool and then freeze in a ziploc bag. Hope that helps!

  3. Karen says:

    Welcome to Wisconsin! What part will you be moving to?

  4. Nikki says:

    In which step in the process do you freeze them?
    Good luck in your move.

  5. Sheila says:

    These are so delicious! And easy. And quick. And so thankful you shared and continue sharing your talent, skill, life, and heart with all of us!

  6. Sarah says:

    Thanks for another easy dinner. I didn’t have green salsa, so I put in some green chiles. Also, I fried them because a skillet doesn’t heat up my kitchen nearly as much as turning on the stove. I made these before from Our Best Bites, but for some reason, I liked them much better this time. I think it’s the magic of Mel 😉

  7. SARAH JENKINS says:

    Do you think red salsa would work? I am an American now living in New Zealand, green salsa isn’t too easy to come by.

  8. Jessica says:

    These are amazing with quinoa substituted for the chicken for a vegetarian option!

  9. tracy dickinson says:

    these are so great! making them for the third or fourth time tonight! thank you for such great recipes! i have made several from your site and they are always so so so great! i just wish they were all printed out in a cookbook for me lol! happy new year!

  10. Aileen says:

    Mel, do these freeze well? We are trying to avoid buying boxed, highly processed foods and this looks like it could replace frozen tequitos. That would be AWESOME!

  11. Ellen says:

    Made these last night with ground turkey instead of chicken… fab, just FAB!

    Thanks for another keeper:)

  12. Tracy says:

    So, I have made these at least 20 times and I finally found an awesome shortcut! After I cook my chicken I throw it (whole breasts), plus all of the other ingredients into my mixing bowl and turn on my KitchenAid mixer to about six and let it go!! Shreds up the chicken and mixes everything together beautifully!

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