These Baked Creamy Chicken Taquitos are crispy on the outside, loaded with tender shredded Baked Creamy Chicken Taquitos and melted cheese on the inside, and so easy to make on a busy weeknight. I first started making these when Michael came home from a friend's house raving about "rolled-up tacos," and honestly, they've been in our dinner rotation ever since. The filling is creamy, a little spicy, and packed with lime and cilantro flavor. Plus, baking them means you get that golden, crunchy texture without all the oil.
If you love easy Mexican dinners, you'll also want to try ourEasy Addictive Thai Green Curry Dumpling Soup - Ready in 15 Minutes and Creamy Tuscan Garlic Ravioli - Ready in 15 Minutes! Serve these withComforting Chicken Noodle Soup - Easy Recipe for the Whole Family for the perfect finishing touch.
Why You'll Love This Recipe
This recipe checks all the boxes for a weeknight winner. The filling comes together in minutes, and you can even make it ahead and keep it in the fridge until you're ready to roll. Baking the taquitos means less mess and less oil, but you still get that crispy, restaurant-style texture. The creamy Baked Chicken Taquitos filling is flavorful without being too spicy, so even picky eaters tend to love them. They're also great for meal prep since you can freeze them and bake them straight from the freezer whenever you need a quick dinner or snack.
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Baked Creamy Chicken Taquitos Ingredients
Here's everything that goes into these creamy, crispy Baked Creamy Chicken Taquitos.
See Recipe Card Below This Post For ingredients Quantites
Cream cheese: Softened cream cheese creates the rich, Baked Creamy Chicken Taquitos base for the filling. Low-fat works fine, but avoid fat-free since it doesn't blend as smoothly.
Green salsa: Adds tangy flavor and a little heat. You can use salsa verde or your favorite green salsa.
Fresh lime juice: Brightens up the filling and balances the richness of the cream cheese.
Cumin: Brings warm, earthy flavor that's essential in Mexican recipes.
Chili powder: Adds mild heat and depth. Adjust the amount if you want more or less spice.
Onion powder: Provides savory flavor without the texture of raw onions.
Granulated garlic or garlic powder: Adds a punch of garlicky flavor that blends right into the filling.
Chopped cilantro: Fresh cilantro gives the filling a bright, herby note. If you're not a fan, you can leave it out.
Sliced green onions: Adds a mild onion flavor and a little color.
Shredded cooked chicken: Rotisserie Baked Creamy Chicken Taquitos works perfectly here and saves time. You can also use leftover chicken or poach chicken breasts.
Grated pepperjack or plain jack cheese: Pepperjack adds a little kick, while plain jack keeps it mild. Either way, the cheese melts into the filling and adds richness.
Soft taco-size tortillas: Flour tortillas are easiest to roll, but you can use corn tortillas if you warm them up first.
Kosher salt: A light sprinkle before baking enhances the flavor and adds to the crispiness.
Cooking spray or oil: Helps the tortillas crisp up in the oven and turn golden brown.
How to Make Baked Creamy Chicken Taquitos
Soften the cream cheese: Heat the cream cheese in the microwave for 20 to 30 seconds until it's soft and easy to stir.
Mix the filling: Add the green salsa, lime juice, cumin, chili powder, onion powder, granulated garlic, cilantro, and green onions to the softened cream cheese. Stir everything together until well combined.
Add chicken and cheese: Fold in the shredded Baked Creamy Chicken Taquitos and grated cheese, mixing until everything is evenly coated. You can make this filling ahead and refrigerate it until you're ready to roll.
Preheat the oven: Set your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Warm the tortillas: If you're using corn tortillas, wrap a few at a time in damp paper towels and microwave them for 20 to 30 seconds until they're soft and pliable. Flour tortillas can be used straight from the package or warmed slightly if they're stiff.
Fill and roll: Place about ¼ cup of the Baked Creamy Chicken Taquitos mixture on the lower third of each tortilla, leaving about an inch of space from the edges. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
Prep for baking: Lightly spray or brush each taquito with cooking spray or olive oil. Sprinkle a pinch of kosher salt over the tops if you like.
Bake until crispy: Bake for 16 to 20 minutes, or until the edges are golden brown and crispy. Keep an eye on them since cooking times can vary depending on the type of tortillas you use.
Cool and serve: Let the Baked Creamy Chicken Taquitos cool for a few minutes before serving. If any filling leaks out during baking, just gently push it back in with a spoon. Serve with sour cream, guacamole, or Lime-Cilantro Ranch dressing.
Substitutions and Variations
You can easily tweak this recipe to fit what you have on hand or your family's preferences.
Use different proteins: Swap the Baked Creamy Chicken Taquitos for shredded beef, ground turkey, or even black beans for a vegetarian version.
Try different cheeses: Monterey Jack, cheddar, or a Mexican blend all work well. For a milder flavor, stick with plain Jack cheese.
Change the salsa: Red salsa or even a mild enchilada sauce can replace the green salsa if that's what you have.
Make them spicier: Add a pinch of cayenne pepper or some diced jalapeños to the filling for extra heat.
Use different tortillas: Whole wheat or low-carb tortillas work, though they may bake up a little differently.
Equipment FOR Baked Creamy Chicken Taquitos
You don't need any fancy tools for this recipe.
- Microwave-safe bowl: For softening the cream cheese and warming tortillas.
- Baking sheet: A standard sheet pan works perfectly.
- Parchment paper or cooking spray: Keeps the Baked Creamy Chicken Taquitos from sticking and makes cleanup easy.
- Measuring spoons and cups: For portioning out the filling and spices.
- Spoon: For scooping and spreading the filling onto the tortillas.
Storage and Reheating Tips
These Baked Creamy Chicken Taquitos store really well, which makes them great for meal prep.
Refrigerator: Store leftoverBaked Creamy Chicken Taquitos in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 375°F for about 10 minutes to crisp them back up.
Freezer: You can freezeBaked Creamy Chicken Taquitos for up to 3 months. Let them cool completely, then place them in a freezer-safe bag with parchment paper between the layers. Reheat from frozen in the oven at 400°F for 15 to 18 minutes.
Freeze before baking: You can also freeze the Baked Creamy Chicken Taquitos before baking. Assemble them, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.
EXPERT TIPS
Don't skip softening the cream cheese: If the cream cheese is cold, it won't mix smoothly, and you'll end up with lumps in the filling.
Roll them tightly: A tight roll keeps the filling from leaking out and helps the taquitos hold their shape.
Use parchment paper: It makes cleanup so much easier and prevents sticking.
Watch the bake time: Tortillas can go from golden to burnt quickly, so keep an eye on them, especially in the last few minutes.
Let them cool slightly: The filling is super hot right out of the oven. Letting them rest for a few minutes makes them easier to handle and eat.
FAQ
How long to cook taquitos in the oven?
Bake them at 425°F for 16 to 20 minutes, or until the edges are golden brown and crispy. The exact time depends on the type of tortillas you use and how tightly they're rolled.
What are the cooking instructions for taquitos?
Mix the Baked Creamy Chicken Taquitos filling, roll it into tortillas, place them seam-side down on a baking sheet, spray with oil, and bake at 425°F until crispy. Let them cool slightly before serving.
Are taquitos better in the oven or air fryer?
Both work great. Baking gives you more space to cook a larger batch at once, while the air fryer cooks them a bit faster and makes them extra crispy. If using an air fryer, cook at 400°F for about 8 to 10 minutes.
What temperature do you fry taquitos at?
If you prefer to fry them, heat oil to 350°F and fry the taquitos for 2 to 3 minutes per side until golden and crispy. This recipe is designed for baking, but frying is an option if you want that traditional texture.
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Pairing
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Baked Creamy Chicken Taquitos
Ingredients
Method
- Microwave the cream cheese for about 20-30 seconds until softened and easy to stir. prep
- Add the green salsa, lime juice, cumin, chili powder, onion powder, granulated garlic, cilantro, and green onions. mix
- Stir in the shredded chicken and grated cheese, and mix until well combined. mix
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray with cooking spray. prep
- Warm the tortillas slightly in the microwave if they're not fresh. If using corn tortillas, heat them in damp paper towels for about 20-30 seconds until soft. prep
- For soft taco-size tortillas, place about ¼ cup of the chicken mixture along the lower third of each tortilla, leaving an inch of space from the edges. Roll tightly, ensuring the seam is on the bottom, and place on the baking sheet. assemble
- Lightly spray the taquitos with cooking spray or brush them with olive oil, then sprinkle with a pinch of kosher salt. assemble
- Bake for 15-20 minutes or until the taquitos are golden and crispy on the edges. monitor
- Remove from the oven and let cool slightly before serving. If some filling has leaked out, gently press it back in with a spoon. finish
- For a dip, serve with sour cream, guacamole, or Lime-Cilantro Ranch. finish
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