Description
Golden, crispy chicken taquitos baked to perfection with a savory filling of seasoned chicken, cream cheese, and Mexican spices. No deep frying required for this healthier, crowd-pleasing recipe!
Ingredients
2 cups cooked, shredded chicken (about 1 pound)
1 cup shredded Mexican blend cheese
4 ounces cream cheese, softened
1/4 cup sour cream
1 can (4 ounces) diced green chiles, drained
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
12 small flour tortillas (6-inch size)
3 tablespoons olive oil or cooking spray
Optional: fresh cilantro for garnish
Optional: lime wedges for serving
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine shredded chicken, cream cheese, sour cream, shredded cheese, green chiles, cumin, garlic powder, chili powder, paprika, salt, and pepper. Mix until well combined and creamy.
3. Warm tortillas in the microwave for 20 seconds wrapped in a damp paper towel to make them pliable and prevent cracking.
4. Place about 2 tablespoons of chicken filling in a line down the center of each tortilla, leaving space at the edges.
5. Roll each tortilla tightly around the filling, tucking in the sides as you roll. Place seam-side down on the prepared baking sheet.
6. Brush each taquito generously with olive oil on all sides, or spray thoroughly with cooking spray for even browning.
7. Bake for 15 to 20 minutes, flipping halfway through, until golden brown and crispy on all sides.
8. Remove from oven and let rest for 3 to 5 minutes before serving to allow the filling to set.
9. Serve hot with your favorite dipping sauces like salsa, guacamole, or sour cream.
Notes
You can substitute cooked turkey or rotisserie chicken for convenience.
For extra crispiness, broil for the final 1-2 minutes, watching carefully to prevent burning.
To freeze: Assemble taquitos, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 425°F for 20-25 minutes.
Corn tortillas can be used but require extra warming to prevent cracking.
Add jalapeños or hot sauce to the filling for a spicy kick.
These are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven for 8-10 minutes to restore crispiness—avoid microwaving.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 2 taquitos
- Calories: 245
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
Keywords: crispy chicken taquitos, baked taquitos, oven baked chicken taquitos, easy taquitos, chicken taquitos recipe, Mexican chicken rolls