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

Description

These Baked Creamy Chicken Taquitos feature a flavorful filling made from tender shredded chicken, creamy cheese, bright green salsa, and aromatic spices. Baked until golden and crisp, they make a healthier twist on a classic taquito—perfect for dinner, parties, or as a make-ahead freezer snack.

Ingredients

Units Scale

Filling

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 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)

Assembly

12 soft taco size tortillas (or tortillas of your choice)
Kosher salt (optional, to taste)
Cooking spray or oil (for brushing)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: Soften the cream cheese by microwaving it for 20-30 seconds, making it easy to stir. In a mixing bowl, combine the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and green onions. Add the shredded cooked chicken and grated cheese, mix thoroughly until everything is well incorporated. You can refrigerate the mixture at this stage if prepping ahead.
Preheat & Prepare the Tortillas: Preheat your oven to 425℉ and line a baking sheet with parchment paper or spray it with nonstick spray. If using corn tortillas, wrap a few at a time in damp paper towels and microwave for 20-30 seconds to soften. Flour tortillas can be used at room temperature or warmed slightly if needed.
Assemble the Taquitos: Place about ¼ cup of the chicken mixture on the lower third of each tortilla. Roll each up tightly, keeping the filling about 1 inch from the edges to prevent leakage. Arrange the rolled taquitos seam side down on the prepared baking sheet so they are not touching.
Brush & Season: Lightly spray each taquito with cooking spray or brush with olive oil. Sprinkle with a pinch of kosher salt if desired.
Bake: Place the sheet pan in the oven and bake for 15-20 minutes, or until the taquitos turn golden brown and crisp. Different tortillas may take more or less time—watch for some filling bubbling out as a sign they’re done. Remove and let cool slightly before serving.
Serve: Serve with sour cream, guacamole, or your favorite dipping sauce, like Lime-Cilantro Ranch.
Air Fryer Method (Optional): Preheat your air fryer to 350℉. Place taquitos in the basket (not touching) and cook for 8-10 minutes, checking at 6-8 minutes for crispness.

Notes

Freezer Instructions: Assemble and brush taquitos as directed, but do not bake. Freeze taquitos in a single layer on a tray; once solid, transfer to a freezer bag. Bake from frozen at 425℉ for about 20 minutes or until golden and crispy, or air fry at 350℉ for 7-8 minutes (more if needed).
If thawing first, bake as per recipe instructions.
Use flour, corn, or uncooked tortillas according to your preference and availability.
Adjust chili powder and salsa for spice level to taste.

Nutrition

Serving Size: 1 taquito
Calories: 158
Sugar: 1g
Sodium: 300mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 10g
Cholesterol: 27mg