Baked Chicken Taquitos

These creamy chicken taquitos are the real deal. Baked, not fried - easy to make, super delicious, and freezer friendly.
5 from 1 vote
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Course: App, Appetizer
Cuisine: American, Mexican, Southwestern
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 taquitos
Calories: 154kcal
Author: Kylee Cooks



  • 3 oz cream cheese softened
  • 1/4 cup salsa
  • 1 Tbs lime juice freshly squeezed
  • 1 tsp prepared chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 2 cloves garlic minced
  • 3 Tbs cilantro chopped
  • 1-2 green onions chopped
  • 2 cups cooked chicken shredded
  • 1 cup Monterey jack cheese shredded
  • 12 flour tortillas soft taco sized
  • 1 Tbs vegetable oil


To prepare and eat immediately

  • Preheat the oven to 425˚F.
  • Line a baking sheet with parchment paper.
  • Mix together the filling ingredients in a large bowl until thoroughly combined
  • Heat the tortillas in the microwave until soft and pliable, and keep warm (I use a tortilla warmer)
  • Spoon filling down the middle of each tortilla and roll up tightly.
  • Place seam-side down on a baking sheet and repeat with remaining filling/tortillas.
  • Brush the taquitos with vegetable oil and sprinkle with a pinch of kosher salt.
  • Bake 15-20 minutes, until crisp and golden.
  • Devour.

To Freeze

  • Place the baking sheet in the freezer and chill until taquitos are frozen.
  • Transfer to a freezer safe zip top bag, and place back in the freezer.

To bake from frozen:

  • Preheat the oven to 425˚F.
  • Remove desired number of taquitos from the freezer and place on a parchment paper lined baking sheet.
  • Bake for 20-25 minutes until crisp and golden.
  • Devour.


Calories: 154kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 332mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 0.8mg | Calcium: 115mg | Iron: 1.2mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!