Baked Chicken Taquitos
These delicious baked chicken taquitos are filled with a creamy, cheesy, flavorful chicken mixture, rolled up and baked.
These chicken taquitos are 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 Serve With This
Served 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
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup green salsa
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ 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
- 1 cup grated monterey jack or pepper jack cheese
- 14-16 small yellow or white corn tortillas
- Kosher salt
- Cooking spray
Instructions
- Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
- 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.
- You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
- 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. Roll up tightly (but not so tight that the tortilla cracks).
- 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.
- 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).
Recommended Products
Recipe Source: adapted from Our Best Bites
Becky – great idea on healthifying the recipe a bit. Thanks for the tip!
I’m excited to try these, but I’m SUPER excited about the shredded chicken tip. I am going to get some in the crock pot tomorrow!
Ooh, these look so good, and I’m so glad they use corn tortillas!! We have to be wheat-free here, so I’m always glad to find a wheat-free mexican recipe!! Thanks!
hub and i concocted something like these not too long ago, when it was still cool, not hot! they are one of his favorite things to eat too 🙂
good luck with moving and all that goes along in the process, keep us updated!
Good luck with your move. Kind of exciting.
Good luck with the move – I’m sad we never got the chance to meet! These look sooo good, and I’m sure that they are since none of your recipes have ever failed me!
Happy Househunting. How fun(and stressful)!
Yummy dinner
Shelley – let me know if you try the sour cream addition. It definitely would make the filling more creamy. Thanks for letting me know you liked these!
Wisconsin is where I hang my hat right now. Anywhere in the south, central part of the state?
I made these tonight and they were amazing! DH inhaled them and requests that I make them weekly. 🙂 Do you think they could be frozen after assembly, then baked from frozen? They already go together so quickly, but would be awesome as a I-don’t-know-what’s-for-dinner freezer meal. Thank you!
Wisconson is great, I am just about 20 minutes away on the IL/WI border. So many fun things to do in the area. Good luck with the house hunt!
Good luck on your move 🙂
Wow…moving from Utah?! Aw, shucks! Your tacquitos look fabulous! I freeze mine and they reheat really well…great to have on hand for a quick snack/dinner!
My hubby loves taquitos! I can’t wait to make these for him. Good luck with the move!!
Kyra – thanks for letting me know you tried these! I’m very glad you liked them. They are definitely a family favorite now at my house. Thanks for your comment, it made my day!
Looks so yummy! I can’t visit your blog while I’m pregnant!
I just wanted to let you know that I have given you a Lovely Blog Award! You can check out the details and get the graphic here:
http://mamakenzstudio.blogspot.com/2009/05/i-feel-so-honored.html
Congrats,
MacKenzie
Mama Kenz Studio
Oh man, that is a huge leap! That sounds stressful, I hope everything just falls into place for you. 🙂
Last July we moved from Utah (born and raised 30+ years there) to Texas. What a fun adventure for you all! Good luck with everything!
Good luck with your move!! Don’t worry about posting; we’ll be here waiting whenever you manage to steal a free moment. And these chicken tacos?! They look AMAZING. Definitely a great dinner idea.
Liz – since several have commented that shredded beef are excellent in these, I’ll have to give it a try for sure. Let me know if freezing them works out ok.
Hi Melanie..
I just wanted to thank you for the tip about cooking chicken and freezing it. I think I have about 16 cups of shredded chicken ready to go in the freezer. What a brilliant idea!
Lisa – if you check back here, you’ll have to let me know what general area of WI you live in. Several commenters have mentioned they live in WI – it’s fun to know that I’ll be out here amongst friends of sorts. I’ll be living near the Green Bay area.
I just updated my blog with these and I wanted to say thank you for another awesome recipe! What would I do without your blog? 🙂 These are a great easy dinner!
Good luck on your move! I’m just a state away in MN 🙂
That sounds SOOO good! I need to try that! 🙂 Good luck with moving, I am sure you will be very busy 🙂
You are very welcome for your award! And tomorrow really is my due date for this babe- now if it would only cooperate with that! Haha! We’ll see!
Allison – Frieda left a comment above saying she freezes the taquitos and pulls them out to bake and that it works great. I am definitely going to try that. Thanks for letting me know you liked these!
DANG good!! I dipped my tortillas in warm oil (we prefer a little more fat), and they were FANtastic!!! So delish! We even shared with friends and they walked away with your recipe! Thanks Mel!!
I made these last night at the request of my husband and we loved them. I think next time I might add 1/2 cup sour cream to the mixture. I would like them a little more moist. Thanks for the chicken tip. It was one of those light bulb moments, “Why did I never think of that?”.
Anonymous – what a fantastic idea to change up the meat in the taquitos and use the italian beef. That is a must-try for me next time! I’m really glad you liked these – thanks for letting me know.
Wow, that’s a big jump from Utah to Wisconsin – welcome to the good ole midwest!
I love taquitos – never tried to make my own though – these are on the list to make.
Happy House Hunting!
Good luck to you on the move! How exciting! These look fantastic! I will be trying these very soon!
Made them last night! so delish! I love your blog, you post the best recipes!
Terrific recipe! I like a recipe I can prepare in advance and having waiting for me until I’m ready. Looks very tasty indeed and will be giving this a GO!
Thank you for stopping by my blog and leaving your nice comment. I appreciate it and hope you come by again to visit.
April – so glad you liked these! I’m all for quick dinners so I’m glad you love that quality in a meal, too!
I nixed the cream cheese and used some low-fat ricotta instead, and they turned out wonderfully. Thanks for rocking at life! 🙂
Have a safe trip!
These look great, and I’m bookmarking them right now.
I just moved from Idaho to Wisconsin a couple of weeks ago, definitely the right time of year to move here:0) Good Luck!
Becky – you are so cute and skinny you can use ALL that extra fat from the dip in the oil! Thanks for letting me know you liked these.
I saw this recipe too and am waiting to try it. Sad to here you are moving from Utah. Luckily, we can still blog and keep in touch!
So, the frozen taquitos reheated just great. We had them on Friday for lunch. I let them sit out on the cookie sheet while the oven preheated (to take some of the chill off of them) then I sprayed them with Pam. I am excited to have a new and easy meal for our summer lunches. -Liz K.
These were so yummy! I made them tonight, and my family loved them!
I’ve tried several of your recipes, and have yet to make one that we don’t like!
liz
Melanie,
I grew up in Wisconsin – where will you be living? Get ready for hot and humid!
These were so yummy. I loved dipping them in the green salsa and the sour cream.
I also made some with your slow cooker Italian beef that I had left over from the night before, (I didn’t know if the kids would eat the chicken ones) both were delicious!
I have made these twice now- once with chicken and once with shredded beef. They turned out great with both meat options. I have to say that I think I liked the beef a little bit better than the chicken. I am going to try freezing them for a quick lunch another day. -Liz K.
Delurking to let you know that I LOVED this recipe. So delicious and easy to make. My extremely fickle son who rarely tries new foods gobbled them up. I think this recipe will be on our weekly menu.
I also wanted to mention that my husband was born and raised in Green Bay and my in-laws still live there. It’s a wonderful place to raise a family. We always love going back to visit. There is so much to do with your children (definitely visit Bay Beach when you are there, it’s great fun!). Enjoy house hunting and your life in Wisconsin!
Wisconsin welcomes you!! We love it here, as I am sure you will too.
I’ve been following your blog for some time now and I have tried many of your recipes. All that I have tried have turned out wonderfully. I made this one last night and they were a hit! I will for sure make this often and keep it on my “make for company” list. Thanks and good luck with the big move!
Hi Melanie – quick question (I’ve made these before and love them BTW); I want to make these up ahead on a Friday to serve on Sunday or Monday (I’m part of a dinner co-op where we each make a big meal and share it w/ 2 other families). Do you think I should/could make them and freeze them or prepare them and freeze without cooking? Thanks so much for sharing!
Hey Nicole – sorry it’s taken me a few days to get back to you. I hope it isn’t too late. First, I think a dinner co-op sounds so great. I wish there was one around here – maybe I’ll pick your brain on yours so I can start one.
Second, if you haven’t already, my advice would be to prepare them without cooking them first. You may have to use toothpicks to help them keep their form, but my guess is after freezing (based on some comments on this post), they will bake up just fine after a few additional minutes.
Let me know what you end up doing.