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Baked Creamy Chicken Taquitos A vibrant, mouthwatering image of golden crispy homemade taquitos filled with chicken, served with a side of sour cream and garnished with fresh cilantro, with a festive background.

Baked Creamy Chicken Taquitos

These crispy, creamy taquitos are packed with flavor and so easy to make – a family favorite for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 14
Course: Appetizer, Main Course
Cuisine: Latin, Mexican
Calories: 158
Ingredients Method Nutrition Notes

Ingredients
  

  • 3.3 ounces cream cheese Low-fat version works well, but avoid fat-free
  • ¼ cup green salsa Choose your preferred heat level
  • 1 tablespoon fresh lime juice For a zesty flavor
  • ½ teaspoon cumin Adds warm, earthy flavor
  • 1 teaspoon chili powder For mild heat
  • ½ teaspoon onion powder For savory depth
  • ¼ teaspoon granulated garlic or garlic powder, depending on preference
  • 3 tablespoons chopped cilantro Fresh cilantro for a burst of color and flavor
  • 2 tablespoons sliced green onions For a mild onion flavor
  • 2.2 cups shredded cooked chicken Approximately 11 oz of cooked chicken
  • 1.1 cups grated pepperjack cheese About 4.5 oz, or plain jack cheese if preferred
  • 14 soft taco-size tortillas Choose your preferred brand or type
  • Kosher salt Optional, for sprinkling on top
  • Cooking spray or oil For greasing the baking sheet

Method
 

  1. Microwave the cream cheese for about 20-30 seconds until softened and easy to stir. prep
  2. Add the green salsa, lime juice, cumin, chili powder, onion powder, granulated garlic, cilantro, and green onions. mix
  3. Stir in the shredded chicken and grated cheese, and mix until well combined. mix
  4. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray with cooking spray. prep
  5. 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
  6. 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
  7. Lightly spray the taquitos with cooking spray or brush them with olive oil, then sprinkle with a pinch of kosher salt. assemble
  8. Bake for 15-20 minutes or until the taquitos are golden and crispy on the edges. monitor
  9. 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
  10. For a dip, serve with sour cream, guacamole, or Lime-Cilantro Ranch. finish

Nutrition

Serving: 1gCalories: 158kcalCarbohydrates: 13gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 300mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 201IUVitamin C: 1mgCalcium: 109mgIron: 1mg

Notes

These baked creamy chicken taquitos are the perfect balance of crispy and creamy! They’re quick, satisfying, and versatile, making them a great weeknight meal or party appetizer.

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