Filled with cream cheese, precooked chicken, jalapeños, green onions and shredded Mexican cheese, Baked Chicken Taquitos are a great, savory meal or appetizer. Baking them in the oven (rather than frying), makes for a much healthier (and less messy) option that you can feel good about serving to the family!
There’s something fun about picking up a crispy, rolled up tortilla filled with oozing cheese, meat and spices, and dipping it into a tasty sauce.
But the one thing that used to stop me from making them at home was that they’re a fried food.
That was, until I realized that homemade taquitos don’t have to be prepared the traditional way. You can bake them. You can use flour tortillas (yes, you can!). And you can definitely stuff taquitos with the favorites of your choice.
This oven baked chicken taquitos recipe is super cheesy, part jalapeño popper, part chicken flauta and 100% delicious. Using precooked or rotisserie chicken is a huge timesaver.
Taquitos are so fun and easy to assemble. Simply fill the tortillas, roll them tightly (no special skills needed) and bake them. Within 15-20 minutes, you’ll have several gooey, cheesy, rolled up crispy delights that the whole family will love!
Why You’ll Love It
| Perfect for busy weeknights- Taquitos are a little work up front, but the nice thing is, once the assembling is done, they are pretty hands off when they bake in the oven. There’s no flipping or frying involved, which makes them great for busy nights (especially since you can make the filling up to 1 day ahead of time). You can also assemble taquitos and freeze them for later! Very versatile- There really are no rules when it comes to stuffing taquitos, other than making sure you start out with some kind of cheese (and honestly, why would you want to mess with that?). Mix the cheese with additional proteins and veggies for added flavor and nutrition, and suddenly you have a complete meal! Kid approved- Kids love finger food and dipping things. It’s definitely fun to pick up taquitos and dip them into a condiment cup. A few of our favs include sour cream, salsa, ranch dressing and white queso sauce. |
Ingredients for Baked Cream Cheese Chicken Taquitos
For a complete list with measurements, see the printable recipe card below
- precooked or Rotisserie chicken- shred this into little, bite-sized pieces for best results
- reduced fat cream cheese- softened at room temperature; it’s the glue that helps to hold everything together
- jalapeño- when you remove the membranes and seeds, these really aren’t too spicy, I promise
- green onions- really help to bring out the flavors in the filling
- garlic powder- for additional flavor; no need for fresh
- finely shredded Mexican cheese blend- feel free to swap this for your fav cheese; finely shredded is much easier to work with and mix
- taco size (8 in.) flour tortillas- traditionally, taquitos are made with corn tortillas, but I just don’t find them to be very pliable and easy to roll, even when warmed. Flour tortillas are easier to work with, and really work with the flavor combination in this recipe
- olive oil or cooking spray- for lightly coating the taquitos before they bake in the oven; it helps to make them lightly golden brown and crisp
Click here to view a list of equipment needed for this recipe
- cutting board and chef’s knife
- measuring cups
- measuring spoons
- sturdy mixing spoon
- food processor
- large mixing bowl
- parchment paper
- large, rimmed cookie sheet or jelly roll pan
How to Make Baked Chicken Taquitos
For a more detailed set of instructions, see the printable recipe card below
- Add softened cream cheese, diced jalapeño, scallions and garlic powder to a food processor. Blend until smooth.
- Add the shredded cheese; blend. Then transfer cheese mixture to a large mixing bowl.
- Mix in the shredded, precooked chicken. Blend well with a sturdy mixing spoon.
- Arrange 3-4 tablespoons of mixture close to the edge of tortilla as shown. Roll tortilla up tightly (like a cigar).
- Place taquito, seam side down, on baking sheet lined with parchment paper. Lightly brush with oil.
- Assemble remaining taquitos; then bake for 15-20 minutes or until tops of taquitos are lightly golden brown and crispy.
- Let stand a few minutes, then serve with your favorite dips and Tex-Mex fixings.
Helpful Tips for this Baked Chicken Taquitos Recipe
- Taquitos are a great make ahead recipe. Follow the instructions for making the filling; cover and refrigerate for up to 1 day. When ready to bake, assemble and brush tortillas with oil (do not store fully assembled taquitos in the fridge or they will get soggy and won’t bake right).
- The size and type of tortilla you use affects the number you’ll yield, amount of filling you’ll use in each and baking time. This recipe uses taco size, 8 inch flour tortillas as a point of reference.
- You’ll know the chicken taquitos are done baking when they’re golden brown and crisp on the edges, but slightly soft in the middle. It’s okay if some of the filling oozes out before this, just push it back in when they’re done baking.
Storing Oven Baked Chicken Taquitos
Store in an airtight container and refrigerate. Enjoy within five days.
Reheating instructions: Bake, covered, at 350 degrees for 15 minutes. Uncover and bake an additional 5-10 minutes or until taquitos are heated through.
You may also freeze taquitos (already brushed with oil) for up to 3 months. If never cooked, bake from frozen at 400 degrees for 20-25 minutes or until crispy and heated through. If cooked and then frozen, bake from frozen, covered, at 350 degrees for 20 minutes, then uncover and bake an additional 5-10 minutes or until crispy and heated through.
What to Serve with this Taquitos Recipe
We really enjoy buttered, seasoned corn topped with feta or cotija cheese as a side with baked chicken taquitos.
South of the Border Salsa and Easy Cheesy Guacamole are great dips for this meal.
Mexican Rainbow Coleslaw and Mexican Street Corn Pasta Salad are excellent side options!
For dessert, don’t forget the Margarita Pie!
Some other great Mexican recipes with precooked chicken include Chicken Fajita Quesadillas, Cheesy Chicken Enchiladas, Chicken Bacon Ranch Quesadillas and Creamy Chicken Enchilada Soup.
Baked Chicken Taquitos
Description
This oven baked chicken taquitos recipe is super cheesy, part jalapeño popper, part chicken flauta and 100% delicious. Using precooked or rotisserie chicken is a huge timesaver.
Taquitos are easy to assemble. Simply fill the tortillas, roll them tightly (no special skills needed) and bake them. Within 15-20 minutes, you'll have several gooey, cheesy, rolled up crispy delights that the whole family will love!
Baked Chicken Taquitos
How to Make Baked Chicken Taquitos:
-
Add softened cream cheese, diced jalapeño, scallions and garlic powder to a food processor. Blend until smooth.
-
Add the shredded cheese; blend. Then transfer cheese mixture to a large mixing bowl.
-
Mix in the shredded, precooked chicken. Blend well with a sturdy mixing spoon.
The mixture can be refrigerated for up to 1 day before assembling taquitos. -
Arrange 3-4 tablespoons of mixture close to one edge of an 8 in. flour tortilla. Roll the tortilla up tightly.
-
Place the taquito, seam side down, on baking sheet lined with parchment paper. Lightly brush with olive oil or spray with cooking spray.
-
Assemble remaining taquitos; then bake at 400 degrees for 15-20 minutes or until tops of taquitos are lightly golden brown and crispy.
-
Let stand a few minutes; then serve with your favorite dips and Tex-Mex fixings.
-
Store in an airtight container and refrigerate. Enjoy within five days.
Reheating instructions: Bake, covered, at 350 degrees for 15 minutes. Uncover and bake an additional 5-10 minutes or until taquitos are heated through.
-
You may also freeze taquitos (already brushed with oil) for up to 3 months. If never cooked, bake from frozen at 400 degrees for 20-25 minutes or until crispy and heated through. If cooked and then frozen, bake from frozen, covered, at 350 degrees for 20 minutes, then uncover and bake an additional 5-10 minutes or until crispy and heated through.
Note
- Taquitos are a great make ahead recipe. Follow the instructions for making the filling; cover and refrigerate for up to 1 day. When ready to bake, assemble and brush tortillas with oil (do not store fully assembled taquitos in the fridge or they will get soggy and won't bake right).
- The size and type of tortilla you use affects the number you'll yield, amount of filling you'll use in each and baking time. This recipe uses taco size, 8 inch flour tortillas as a point of reference.
- You'll know the chicken taquitos are done baking when they're golden brown and crisp on the edges, but slightly soft in the middle. It's okay if some of the filling oozes out before this, just push it back in when they're done baking.
