Creamy Baked Chicken Taquitos
These baked taquitos are a healthier, crowd-pleasing twist on the traditional fried version.
Filled with seasoned shredded chicken and melted cheese, then wrapped in a crisp tortilla, they make for an easy weeknight dinner or a popular party appetizer.
Ingredients
3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
6 oz cream cheese, softened
1/4 cup sour cream
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
12–15 small flour or corn tortillas
2 tbsp fresh parsley or cilantro, chopped (for garnish)
Cooking spray or olive oil for brushing
How to Make
The secret to a great taquito is ensuring the filling is creamy enough to hold the shredded meat together while providing a rich contrast to the crunchy exterior.
Mixing the spices directly into the cream cheese base ensures every bite is well seasoned.
If you are using corn tortillas, they can sometimes crack when rolled.
To prevent this, wrap them in a damp paper towel and microwave them for 30 seconds to make them pliable before adding the filling.
Instructions
Prep:
Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Mix:
In a large bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, and cumin until smooth.
Combine:
Fold in the shredded chicken and shredded cheese until the meat is thoroughly coated.
Roll:
Place 2–3 tablespoons of the chicken mixture in the center of a tortilla.
Roll it up tightly and place it seam-side down on the baking sheet.
Coat:
Lightly spray the tops of the taquitos with cooking spray or brush with a small amount of oil to help them brown.
Bake:
Bake for 15–20 minutes, or until the tortillas are crisp and the ends are golden brown.
Garnish:
Remove from the oven and sprinkle with fresh chopped parsley or cilantro while warm.
Variations
Spicy Buffalo:
Replace the cumin and onion powder with 1/4 cup of Buffalo hot sauce in the filling mixture.
Black Bean & Corn:
Add 1/2 cup of black beans and 1/2 cup of frozen corn to the chicken mixture for extra texture.
Beef Taquitos:
Swap the shredded chicken for seasoned ground beef or shredded brisket.
Tips
Seam-Side Down:
Always place the rolled tortillas seam-side down on the pan to prevent them from unrolling without needing toothpicks.
Don’t Overfill:
Putting too much filling in the tortilla will cause it to burst or leak out of the ends during baking.
High Heat:
Baking at a higher temperature (425°F) is essential for getting that “fried” crunch without the actual oil.
Conclusion
Crispy on the outside and creamy on the inside, these baked chicken taquitos are a versatile dish that the whole family will love.
Serve them warm with a side of salsa, guacamole, or extra sour cream for dipping.
