Chicken Taquitos

These baked chicken taquitos are one of my go-to weeknight meals when I want something hot, satisfying, and easy. Filled with creamy, cheesy, spiced chicken, rolled tightly in flour tortillas, and baked until golden and crisp, these taquitos hit the mark every single time. They’re a comforting mix of crunchy shell and melty interior—and the best part is they come together in just 30 minutes.

Why You’ll Love This Recipe

• Ready in Under 30 Minutes: I can whip these up fast with ingredients I usually already have on hand.
• Kid-Approved: The mild spices and creamy texture make them a favorite at my house.
• Healthier than Fried: Baking gives them that crunch I love without all the oil.
• Make-Ahead Friendly: I prep the filling ahead of time or freeze a whole batch for future dinners.
• Customizable: I’ve swapped the protein, added beans, or turned up the spice—these rolls are flexible and always tasty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 oz cream cheese, softened
• 1/3 cup chunky salsa
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 cup shredded Colby Jack cheese
• 1 tbsp chopped green onions
• 2 tbsp chopped fresh cilantro
• 8–10 small (6-inch) flour tortillas
• Cooking spray (for baking)

Directions

Step 1: Preheat the Oven

I preheat the oven to 425°F and line a baking sheet with foil, then give it a good coating of nonstick spray. That way, the taquitos don’t stick and cleanup is a breeze.

Step 2: Make the Filling

I soften the cream cheese in the microwave for about 20 seconds so it mixes easily. Then I stir it together with salsa, cumin, chili powder, garlic powder, lime juice, and salt until smooth. I fold in the shredded chicken, cheese, green onions, and cilantro until it’s all evenly combined.

Step 3: Roll the Taquitos

Using a spoon, I place about 3 tablespoons of filling about 1 inch from the edge of each tortilla. I roll them up snugly and place them seam-side down on the baking sheet. Leaving space between each roll helps them crisp up nicely.

Step 4: Bake

I bake the taquitos for 15–20 minutes, until they’re golden on the edges and the cheese is melted and hot inside. I serve them right away with sour cream, salsa, or guacamole.

Servings and timing

Servings: 8 taquitos
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Spicy Kick: I mix in chopped jalapeños or add a splash of hot sauce for heat.
• Meatless: Black beans and corn make a great filling substitute.
• Different Proteins: Leftover pulled pork or cooked ground beef work just as well.
• Extra Veggies: I sometimes stir in cooked spinach, roasted poblano peppers, or sautéed onions for extra depth.

storage/reheating

These freeze beautifully. I let the baked taquitos cool completely, then freeze them in a single layer before transferring to a bag or container. When I’m ready to eat, I bake them straight from frozen at 400°F for about 20–25 minutes.

In the fridge, they keep well for 3 days in an airtight container. I reheat them in the oven or air fryer to keep that crisp texture.

FAQs

Can I use corn tortillas instead of flour?

Yes, but I always warm them first so they don’t crack when I roll them. Corn tortillas give a slightly different texture but still taste great.

What’s the best cheese to use?

I love Colby Jack for its meltiness, but I’ve also used cheddar, Monterey Jack, and pepper jack with great results.

Can I make these ahead of time?

Absolutely. I often mix the filling a day ahead or roll the taquitos early and refrigerate until I’m ready to bake.

How do I keep the taquitos from unrolling?

Rolling them tightly and placing the seam side down on the baking sheet helps a lot. Letting them rest for 5 minutes before baking helps them hold their shape too.

Can I fry them instead of baking?

Definitely. If I’m going for indulgence, I shallow-fry them in oil until golden and crisp on all sides. But I usually stick with baking for a lighter touch.

Conclusion

These baked chicken taquitos are one of those reliable recipes that always deliver. Whether I’m feeding the family or setting out a platter for guests, they never last long. The warm, creamy filling and crisp tortilla shell strike the perfect balance—and with so many ways to customize them, I never get bored. Once I started making these at home, we stopped ordering them from restaurants altogether.

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