Baked Chicken Taquitos
Crispy baked chicken taquitos with a chicken and cheese filling. These taquitos are freezer friendly for quick dinners! The whole family will love them!
If you were to ask me which recipes on my website I can’t live without, these baked chicken taquitos would be one of the first that I would name. I’ve been making these chicken taquitos for my family for over six years. Six years ago I had a two year old, and she helped me roll these taquitos for dinner. Today that two year old is nine, and she has three younger siblings. Two of which helped me make these taquitos just last week!
Get your kids in the kitchen. The more you can involve them in preparing their dinner, the more likely they are to eat it. All of my kids like these chicken taquitos, to varying degrees. When they help to make them, though, they eat so much more!
If your kids are picky, these taquitos are a great option for a kid-friendly dinner. They’re finger food. They contain tortillas and cheese. And if you roll them up tightly, it’s easy to hide whatever healthy foods you want in the filling. 😉
You might want to try my sweet potato and black bean taquitos next!
This simple recipe is quick to make and uses minimal ingredients, most of which you probably have in your kitchen at all times. This chicken taquitos recipe makes 12 taquitos. I recommend you double the recipe and freeze extra taquitos for quick dinners or lunches on busy days. I’ve included freezer instructions in the recipe below. You can bake these taquitos straight from the freezer, which is so convenient!
There are a few simple steps to making these baked chicken taquitos. You can use leftover cooked chicken or rotisserie chicken in this taquitos recipe. If you don’t have leftover chicken, there are a couple of easy ways to cook chicken for these shredded chicken taquitos.
The quickest and easiest way to cook chicken for these creamy chicken taquitos is to poach it. Poaching the chicken keeps it moist and juicy. We don’t want dried out chicken in our taquitos!
To poach chicken, you start by placing your chicken breasts in a large skillet or saucepan on your stove. You will add enough water to just cover the chicken. Cook, covered, over medium-high heat until the chicken is cooked through. The water should be at a low simmer while the chicken cooks and the chicken is done when it registers 165 degrees F on an instant-read thermometer.
Another way to cook the shredded chicken for these taquitos is to cook it in your slow cooker. Place the chicken and 1 cup of salsa in the your slow cooker and cook on low for 3-4 hours or high for 1.5-2 hours, or until the chicken is cooked through.
You can also cook chicken in your Instant Pot. My Instant Pot Shredded Chicken recipe is quick and easy!
Once your chicken is cooked, set it aside to cool while you prepare the rest of the filling ingredients. In a large bowl, you will combine softened cream cheese, salsa and spices. Stir that together until well combined. Once the chicken has cooled slightly, shred it. See my easy tips for how to shred chicken.
Stir the shredded chicken and some shredded cheese into the filling mixture. Now you’re ready to fill your taquitos! I have step by step photos of how to fill and roll taquitos in this honey bbq slow cooker chicken taquitos post. You will place about 3 tablespoons of the filling in each tortilla and then roll the tortilla up tightly.
At this point, you can bake the taquitos, refrigerate them to bake later in the day, or freeze them for another day. I’ll often prep these taquitos early in the day and refrigerate them until dinner time. This chicken taquitos recipe with cream cheese makes deliciously creamy chicken taquitos that are great for meal prep!
Tips for making baked chicken taquitos:
- You can use leftover chicken or rotisserie chicken in these taquitos. If you don’t have either of those available, I recommend poaching or slow cooking your chicken for these taquitos. Read the text above for how to do this.
- You can add the juice from half a lime and up to ¼ cup of chopped fresh cilantro to your taquito filling, for extra flavor.
- This recipe doubles well and the taquitos freeze well. You will want to first freeze the taquitos in a single layer on a baking sheet or baking dish. This will keep them from sticking together as they freeze. Then, transfer to an airtight zip-top bag and store in the freezer for up to 3 months. Baking directions for frozen taquitos are included in the recipe card below.
- I like to use a combination of cheddar and Monterey jack cheese in these taquitos.
- Roll your taquitos in whole wheat, corn or flour tortillas. I find whole wheat or flour tortillas easier to work with than corn. Warm the tortillas for a few seconds in the microwave to make them soft so that they won’t tear when you roll them up.
What should you serve with chicken taquitos?
- Dip your taquitos in guacamole, salsa (this is my favorite salsa recipe) or plain Greek yogurt (my kids’ favorite!).
- Instant Pot black beans or pinto beans are a great side dish.
- Add some raw veggies or fresh fruit to make a complete meal.
Baked Chicken Taquitos
- 3 ounces cream cheese softened to room temperature
- 1/3 cup salsa
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- 1 cup shredded Monterey jack and/or cheddar cheese 4 ounces
- 2 cups chopped or shredded cooked chicken about 1 pound
- 12 small whole grain tortillas
- olive oil spray
- kosher salt
- Preheat oven to 375 degrees F.
- In a large bowl, stir together the cream cheese, salsa, chili powder, cumin and garlic powder. Add the shredded cheese and chicken and stir until well combined.
- As needed, warm tortillas for a few seconds in the microwave to make them soft enough to roll up without tearing.
- Working with one tortilla at a time, place 3 tablespoons of the chicken mixture in a line across the lower third of the tortilla. (See this honey bbq chicken taquitos recipe for step-by-step photos.) Roll up as tightly as you can and place seam side down on a parchment paper-lined baking sheet.
- Repeat with remaining tortillas and filling.
- Lightly spray taquitos with olive oil cooking spray and sprinkle with salt.
- Bake for about 15 minutes, until taquitos are lightly browned.
- Serve with salsa, guacamole and/or plain Greek yogurt (or sour cream) for dipping.
- Before baking, flash freeze taquitos in a single layer on a baking sheet or baking dish. Then place taquitos in a labeled freezer bag and store in your freezer for up to 3 months.
- To bake frozen taquitos (no need to thaw first): Preheat oven to 375 degrees F and bake for 16-20 minutes, until lightly golden and heated through.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!