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Baked chicken taquitos on a plate with a dish of salsa.
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5 from 6 ratings

Chicken Taquitos

from kristineskitchenblog.com
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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 12 taquitos
Calories: 159kcal


  • 3 ounces cream cheese softened to room temperature
  • 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


  • 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.


  • 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 only an estimate.
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