Crispy Baked Chicken Taquitos
These homemade chicken taquitos are filled with shredded chicken and a creamy, cheesy filling and baked until golden brown and crispy. Made with cream cheese, sour cream, salsa, and Tex-Mex spices, this easy baked chicken taquitos recipe has a flavorful filling that stays tender without frying. Serve them as an easy dinner, appetizer, or game day snack.
Servings: 21 servings
Calories: 137kcal
Equipment
- Baking Sheet
Ingredients
- 6 ounces cream cheese softened
- 1 cup cheddar cheese shredded
- ¼ cup salsa
- ¼ cup sour cream
- ¼ cup cilantro chopped
- 2 green onions chopped
- 1 lime
- ½ teaspoon EACH: cumin, chili power, garlic powder, onion powder
- ¼ teaspoon EACH: salt, black pepper
- 2 cups shredded chicken like rotisserie chicken
- 21 corn tortillas or flour
- cooking spray
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment paper or foil.
- To a mixing bowl, add everything except the chicken and tortillas. Mix until combined.
- Add the chicken and mix until fully coated in the filling.
- On a plate, spread 3-4 tortillas and heat them in the microwave for around 10 seconds to prevent them from breaking as easily.
- Next, add ⅛ cup of the chicken mixture to each tortilla. Spread from end to end. Roll and place seam-side down on the baking sheet.
- Spray rolled taquitos with cooking spray. Bake at 425°F for 15–25 minutes, depending on the tortillas used. Corn tortillas will crisp faster, while flour tortillas usually need a few extra minutes to become golden brown. The taquitos are ready when the tortillas are lightly golden brown and crisp around the edges.
Notes
- Let cream cheese sit out at room temperature to softened so it mixes smoothly.
- Warm tortillas before rolling to prevent cracking and help them wrap tightly around the filling, especially if using corn tortillas.
- Don’t overfill the taquitos. A thin layer of filling makes them easier to roll and prevents the filling from spilling out while baking.
- Don’t skip the cooking spray. A light coating helps the tortillas become golden and crispy without deep frying.
- Corn tortillas will crisp faster and usually bake closer to 15-18 minutes. Flour tortillas need about 20-25 minutes and will have a softer, lightly crisp texture.
Nutrition
Calories: 137kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 104mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
