These Chicken Taquitos are filled with shredded chicken, salsa and cheese and then baked until golden brown and crispy. They’re a family favorite for a quick and easy dinner!

You might also enjoy these taquitos recipes: Air Fryer Chicken Taquitos, Sweet Potato Black Bean Taquitos, BBQ Chicken Taquitos.

Chicken taquitos on a plate with a dish of salsa.

My family loves Mexican food, and these chicken taquitos are one of our favorite meals. Taquitos are rolled tacos, typically filled with shredded beef, chicken or cheese. They’re often deep-fried, but in this recipe I bake them in the oven. It’s easier, healthier and you won’t be left with a mess of hot oil.

Why You’ll Love These Chicken Taquitos

  • Quick and Easy. These chicken taquitos have a short ingredient list and a fast prep time.
  • Creamy and Cheesy. Two kinds of cheese – cream cheese and shredded cheese – make the filling undeniably creamy and give you a burst of cheesy flavor with every bite.
  • They Freeze Wonderfully. I always make a double batch of this recipe and freeze half for another meal. You can bake these taquitos straight from the freezer, which is so convenient!
  • They’re Baked, Not Fried. There’s no messing with hot oil and the taquitos get deliciously crispy in the oven.
  • Family-Friendly. My whole family loves these chicken taquitos! I’ve been making this recipe since 2012, and they’ve been a regular in our meal rotation ever since.
Chicken taquitos stacked on a baking sheet.

Very tasty and so easy. Will definitely make again.

Linda

Chicken Taquitos Recipe Ingredients

  • Cream Cheese: To make the filling creamy and bind the ingredients together. Let the cream cheese come to room temperature before beginning the recipe so that it easily mixes together with the other ingredients.
  • Salsa: For flavor. Use mild or medium salsa, depending on whether or not you want some spice in the taquito filling.
  • Seasonings: Chili powder, ground cumin and garlic powder add flavor.
  • Shredded Cheese: I recommend using Monterey jack, cheddar or a Mexican cheese blend.
  • Shredded Chicken: You can use rotisserie chicken, leftover cooked chicken or make a batch of shredded chicken for this recipe. To cook the chicken, use any of these methods: Poached Chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken.
  • Tortillas: You can use corn tortillas or small flour tortillas, see below for more details about which tortillas to choose.
  • Olive Oil Spray: Lightly spraying the taquitos before baking helps them to brown and crisp up in the oven.
  • Salt: I like to sprinkle a little coarse Kosher salt on the taquitos before baking for added flavor.

Recipe Variation: Add the juice from half a lime and up to ¼ cup of chopped fresh cilantro to the taquito filling.

Find the full printable recipe with ingredient amounts below.

How to Make Chicken Taquitos

Make the filling. Mix together the cream cheese, salsa and seasonings. Stir in the shredded chicken and shredded cheese.

Cream cheese, salsa and seasonings in a mixing bowl.
Chicken taquito filling mixture in a mixing bowl with a spoon.

Warm the tortillas. Place the tortillas between paper towels and warm them for a few seconds in the microwave to make them soft and pliable.

Fill the taquitos. Working with one tortilla at a time, place 2-3 tablespoons of the chicken mixture in a line across the lower third of the tortilla. Roll up as tightly as you can and place seam side down on a parchment paper-lined baking sheet.

Chicken filling added to corn tortilla.
Rolling up taquito.
Rolled taquitos on baking sheet with olive oil spray and salt sprinkled on.

Bake. Lightly spray the taquitos with olive oil spray and sprinkle with salt. Bake at 375° F for about 15 minutes, until lightly browned and hot throughout.

Corn or Flour Tortillas?

While taquitos are usually made with corn tortillas, I’ve made these with both corn and flour tortillas and we love them both ways. While we slightly prefer the flavor of corn tortillas in this recipe, flour tortillas are easier to work with and less prone to tearing, especially if you plan to freeze the taquitos.

To keep corn tortillas from tearing when you roll them up:

  • Warm them between damp paper towels in the microwave.
  • Handle them carefully.
  • Warm just a few tortillas at a time, and keep the warmed tortillas wrapped in paper towels until you’re ready to fill them.

Make Ahead and Freezer Instructions

  • Make Ahead: The taquitos can be assembled and stored in the refrigerator for up to 1 day before baking.
  • To Freeze: First, place the taquitos in a single layer on a baking sheet or in a baking dish and freeze. This step keeps them from sticking together as they freeze. Once frozen through, transfer to an airtight zip-top bag or other storage container and store in the freezer for up to 3 months.
  • To Bake From Frozen: Preheat oven to 375° F and bake for 16-20 minutes, until lightly golden and heated through. You do not need to thaw them before baking.
Baked chicken taquitos on a baking sheet.

What to Serve with Taquitos

chicken taquitos on a plate with a dish of salsa.
4.89 from 9 ratings

Chicken Taquitos

Servings: 12 taquitos
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
These Chicken Taquitos are filled with a seasoned chicken and cheese filling and then baked until golden brown and crispy. They're a family favorite for a quick and easy dinner! Make a double batch and freeze the extras for a quick meal later on. Freezer instructions are in the notes below.
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Ingredients

  • 3 ounces cream cheese, softened to room temperature
  • â…“ cup salsa
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • 4 ounces shredded Monterey jack and/or cheddar cheese, or shredded Mexican cheese blend, about 1 cup
  • 2 cups shredded cooked chicken
  • 12 corn tortillas or small flour tortillas
  • olive oil spray
  • kosher salt
  • For serving: salsa, guacamole, sour cream, etc., as desired

Instructions
 

  • Preheat oven to 375° 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 in the microwave (place between paper towels) to make them soft enough to roll up without tearing. This is especially important if you are using corn tortillas.
  • Working with one tortilla at a time, place 2-3 tablespoons of the chicken mixture in a line across the lower third of the tortilla. 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 sour cream (or plain Greek yogurt) for dipping.

Notes

  • Make Ahead: The taquitos can be assembled and stored in the refrigerator for up to 1 day before baking.
  • To Freeze: First, place the taquitos in a single layer on a baking sheet or in a baking dish and freeze. This step keeps them from sticking together as they freeze. Once frozen through, transfer to an airtight zip-top bag or other storage container and store in the freezer for up to 3 months.
  • To Bake From Frozen: Preheat oven to 375° F and bake for 16-20 minutes, until lightly golden and heated through. You do not need to thaw them before baking.
Serving: 1taquito, Calories: 159kcal, Carbohydrates: 13g, Protein: 10g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 33mg, Sodium: 158mg, Potassium: 143mg, Fiber: 2g, Sugar: 1g, Vitamin A: 263IU, Vitamin C: 0.1mg, Calcium: 105mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: Mexican
Course: Appetizer, Main Course
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