Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas offer a more authentic flavor and are traditionally used for taquitos. Just be sure to warm them properly so they don't crack when rolling. They typically need a bit more warming than flour tortillas – about 20-30 seconds wrapped in damp paper towels in the microwave works well.

How can I make these ahead for a party?

You have several options! Prepare the filling up to 2 days ahead and refrigerate. Or, roll the taquitos, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze the rolled, unbaked taquitos and bake directly from frozen when you're ready to serve, adding about 5 minutes to the baking time.

My corn tortillas keep cracking when I roll them. What am I doing wrong?

The most common reason for cracking is that the tortillas aren't warm enough. Try heating them for a few seconds longer, and work with just a few tortillas at a time, keeping the rest covered with a warm, damp paper towel. Another trick is to lightly brush them with oil before warming them in the microwave.

Can I make these vegetarian?

Definitely! Replace the chicken with 2 cups of your favorite vegetarian protein. Black beans work wonderfully – just drain, rinse and mash them slightly. You could also use crumbled tofu seasoned with taco spices, or a meat substitute. The creamy, cheesy filling still makes them delicious without the chicken.

Baked Creamy Chicken Taquitos Recipe

Name: Baked Creamy Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: ⅓ cup (3 oz) cream cheese (low fat is fine, avoid fat free); ¼ cup green salsa; 1 tablespoon fresh lime juice; ½ teaspoon cumin; 1 teaspoon chili powder; ½ teaspoon onion powder; ¼ teaspoon granulated garlic or garlic powder; 3 tablespoons chopped cilantro; 2 tablespoons sliced green onions; 2 cups shredded cooked chicken (10-12 oz); 1 cup grated pepperjack or plain jack cheese (about 4 ounces); 12 soft taco size tortillas (or tortillas of your choice); Kosher salt (optional, to taste); Cooking spray or oil (for brushing)

These Baked Creamy Chicken Taquitos are a game-changer for your weeknight dinner routine! Crispy on the outside with a creamy, flavorful chicken filling inside, these taquitos bring restaurant-quality Mexican food right to your kitchen table in just about 35 minutes. They’re baked instead of fried, making them a healthier alternative that doesn’t sacrifice any of the deliciousness you crave. Perfect for busy weeknights, casual gatherings, or even as make-ahead freezer meals!

Why You’ll Love This Recipe

Healthier Than Traditional Taquitos: These are baked, not fried, cutting down on unnecessary oil while still delivering that satisfying crunch when you bite into them.
Make-Ahead Friendly: You can prepare the filling or even roll the entire taquitos ahead of time and refrigerate or freeze them for super quick meals later.
Versatile: Works with corn tortillas for a more authentic taste or flour tortillas for easier rolling – your choice!
Kid and Adult Approved: The creamy filling balanced with just the right amount of spice appeals to picky eaters and food enthusiasts alike.
Cost-Effective: Uses simple ingredients that transform leftover chicken into something extraordinary.

Ingredients You’ll Need

Cream Cheese: Creates that creamy, luxurious base for the filling. Low-fat works perfectly fine here, but avoid fat-free as it doesn’t melt as nicely.
Green Salsa (Salsa Verde): Adds tanginess and authentic Mexican flavor without overwhelming heat. The acidity cuts through the richness of the cheese.
Lime Juice: That bright, fresh zing that makes everything taste more vibrant and balances the rich ingredients.
Spices (Cumin, Chili Powder, Onion Powder, Garlic Powder): This perfect blend creates depth of flavor without requiring a cabinet full of ingredients.
Cilantro and Green Onions: Fresh herbs that elevate the filling from good to spectacular, adding color and brightness.
Cooked Chicken: The star protein! Use rotisserie chicken for extra convenience or leftover grilled chicken for a smoky flavor.
Pepperjack Cheese: Adds a stretchy texture and mild heat that makes these taquitos irresistible. Plain jack cheese works too if you prefer milder flavors.
Tortillas: The vessel for all this goodness. Corn tortillas offer authentic flavor, while flour tortillas are easier to work with.
Salt and Cooking Spray: Just a touch of salt enhances all the flavors, and the spray helps achieve that crispy exterior.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the chicken with shredded beef, ground turkey, or black beans for a vegetarian version. Each brings its own unique flavor profile to the dish.

Heat Level Adjustments

Kick up the spice by adding diced jalapeños, a dash of hot sauce, or using a spicier cheese like habanero jack. For milder taquitos, reduce the chili powder and use Monterey jack cheese.

Different Tortilla Options

Try whole wheat tortillas for extra fiber, spinach tortillas for color, or even low-carb tortillas if you’re watching carbs.

Add-In Ideas

Mix in some corn kernels, diced bell peppers, or black beans to bulk up the filling and add more texture and nutrients.

How to Make Baked Creamy Chicken Taquitos

Step 1: Prepare the Filling

Soften the cream cheese in the microwave for 20-30 seconds until it’s smooth and easily stirrable. Add green salsa, lime juice, cumin, chili powder, onion powder, garlic powder, chopped cilantro, and sliced green onions. Mix until well combined, then fold in the shredded chicken and cheese until everything is evenly distributed.

Step 2: Prepare the Tortillas

Heat your oven to 425°F and line a baking sheet with parchment paper or spray with nonstick spray. For corn tortillas, wrap a few at a time in damp paper towels and microwave for 20-30 seconds until pliable. Flour tortillas can be used at room temperature, but a quick warming helps with rolling if they’re not super fresh.

Step 3: Fill and Roll

Place about ¼ cup of filling on the lower third of each tortilla, staying about an inch from the edges. Roll up tightly and place seam-side down on your prepared baking sheet, making sure they don’t touch each other.

Step 4: Bake to Crispy Perfection

Lightly spray or brush each taquito with cooking oil and sprinkle with a touch of kosher salt if desired. Bake for 15-20 minutes until the ends start to turn golden brown and crispy. Keep an eye on them as different tortillas will brown at different rates.

Step 5: Cool Slightly and Serve

Let the taquitos cool for just a few minutes before serving. If any filling has leaked out, simply use a spoon to push it back in. Serve with your favorite dipping sauces like sour cream, guacamole, or cilantro-lime ranch.

Pro Tips for Making the Recipe

Properly Warm Your Tortillas: This is crucial, especially for corn tortillas! Cold tortillas will crack and split. Properly warmed tortillas roll beautifully and stay intact.
Don’t Overfill: It’s tempting to pack in the filling, but overfilled taquitos will leak and potentially tear during baking.
Seam Side Down: Always place the taquitos with the seam facing down on the baking sheet to prevent them from unrolling during baking.
Even Spacing: Leave a little space between each taquito on the baking sheet to ensure they crisp up evenly on all sides.
Use Leftover Rotisserie Chicken: This is a fantastic way to transform leftover rotisserie chicken into a completely different meal the next day.
Air Fryer Option: For even crispier taquitos with less cooking time, try the air fryer method at 350°F for 8-10 minutes, checking at the 6-minute mark.

How to Serve

Perfect Pairings

Serve these taquitos with a variety of dipping options like sour cream, guacamole, pico de gallo, or a creamy cilantro-lime ranch. The cool, creamy dips perfectly complement the warm, crispy taquitos.

Complete the Meal

Round out your Mexican fiesta with sides like Mexican rice, refried beans, a simple green salad with cilantro-lime dressing, or elote (Mexican street corn).

Presentation Ideas

For casual entertaining, arrange the taquitos on a platter surrounded by small bowls of different dipping sauces. Garnish with extra cilantro, lime wedges, and sliced jalapeños for those who want extra heat.

Make Ahead and Storage

Storing Leftovers

Place cooled taquitos in an airtight container and refrigerate for up to 3 days. Separate layers with parchment paper to prevent sticking.

Freezing

These taquitos freeze beautifully! Prepare through the rolling stage, then place on a baking sheet in the freezer until solid. Transfer to a freezer bag and store for up to 3 months. No need to thaw before baking – just add a few extra minutes to the cooking time.

Reheating

For the crispiest results, reheat refrigerated taquitos in a 350°F oven for 10 minutes or in the air fryer for 3-4 minutes. Microwaving works in a pinch but sacrifices the crispy texture.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas offer a more authentic flavor and are traditionally used for taquitos. Just be sure to warm them properly so they don’t crack when rolling. They typically need a bit more warming than flour tortillas – about 20-30 seconds wrapped in damp paper towels in the microwave works well.
How can I make these ahead for a party?

You have several options! Prepare the filling up to 2 days ahead and refrigerate. Or, roll the taquitos, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze the rolled, unbaked taquitos and bake directly from frozen when you’re ready to serve, adding about 5 minutes to the baking time.
My corn tortillas keep cracking when I roll them. What am I doing wrong?

The most common reason for cracking is that the tortillas aren’t warm enough. Try heating them for a few seconds longer, and work with just a few tortillas at a time, keeping the rest covered with a warm, damp paper towel. Another trick is to lightly brush them with oil before warming them in the microwave.
Can I make these vegetarian?

Definitely! Replace the chicken with 2 cups of your favorite vegetarian protein. Black beans work wonderfully – just drain, rinse and mash them slightly. You could also use crumbled tofu seasoned with taco spices, or a meat substitute. The creamy, cheesy filling still makes them delicious without the chicken.

Final Thoughts

These Baked Creamy Chicken Taquitos bring restaurant-quality taste to your home kitchen with minimal effort. They’re the perfect solution for those busy weeknights when you want something special but don’t have hours to spend cooking. The crispy exterior giving way to that creamy, flavorful filling creates a texture and taste sensation that will have everyone asking for seconds. Whether you’re feeding a family, entertaining friends, or meal prepping for the week ahead, this versatile recipe deserves a permanent spot in your dinner rotation!