Baked Chicken Taquitos are filled with cheesy, spicy Tex-Mex chicken filling. They’re baked in the oven until crispy, so they’re slightly healthier and definitely less messy than the deep-fried variety. I can’t stop eating them.
So they say life may be somewhat back to normal by the summer. We’re going back to crowded pubs, fans in sports stadiums, getting muddy at music festivals, sweating on strangers in night clubs. Not that I actually do any of that stuff. I might be up for a girl’s night out with some dancing to some cheesy pop music. But only once.
All I want is to be allowed to have people in my house again. To be able to invite my friends over, give them a hug, let them take their shoes off and get comfortable. To make them all my favorite treats and make sure the drinks keep flowing. I want too laugh until I cry and eat way to much cheese. And all in my very own living room. That’s what I’m most looking forward to this summer. International travel is probably still out of the question, so I’m not even entertaining the possibility of seeing my child in person. C’est la vie.
What makes Baked Chicken Taquitos so awesome?
None of my friends have had a chance to try these Baked Chicken Taquitos yet, but given how enthusiastic my husband was about them, I think they’d really dig them.
A cheesy, spicy chicken filling gets rolled up like a cigar in a flour tortilla, then it’s all baked until gooey on the inside and crispy on the outside. These are perfect for dipping. I like to mix together salsa and sour cream, but guacamole would probably also be good.
These are perfect party food, but don’t rule them out for dinner as well. Add some rice and beans, and you’ve got a complete Tex-Mex feast.
How to make Baked Chicken Taquitos
If you start with pre-cooked chicken, either store bought or prepped ahead, this recipe is super simple. Start by mixing up some cream cheese, salsa, a whole mess of spices, and a squeeze of lime juice. You can adjust the heat levels depending on what type of salsa you use and how heavy handed you are with the cayenne. Then fold in some sliced green onions, shredded chicken, and spicy cheese.
Once the filling is mixed up, all that’s left to do is roll and bake. I like to lay out all eight tortillas and scoop the filling into them first. This helps me get them more evenly portioned. I’m terrible at eyeballing that sort of thing. Then you just spread the filling down the center of the tortilla, roll it up as tight as you can, and place it seam side down on a baking sheet. Don’t overcrowd your baking sheet or they won’t crisp up as nicely.
Now baked taquitos are never going to be as perfectly crisp as fried, but it’s certainly much less messy. To help your tortillas crisp up in the oven, brush them with some neutral-flavored oil before they go into the oven. I also like to sprinkle mine with a little bit of extra chili powder. That’s totally optional. Then just bake them until brown and crispy on the outside and gooey on the inside. Some filling might leak out. It’s not the end of the world.
These are gonna smell so good that you’re immediately going to want to start eating, but they’re very hot on the inside. Be kind to your mouth, and let them cool for about 10 minutes.
Make it magical
While all citrus fruits have cleansing properties, limes have additional energies of protection and purification. Their green color can also symbolize abundance, so feel free to add a squeeze of lime juice when you want to call in a bit of extra prosperity. (Source: Davy & Tracy)
The list of recipes I want to make for my friends is getting longer every day, and these Baked Chicken Taquitos are definitely on there. Until then, we’ll keep making awesome food for the people in our house and hold on to hope.Print
Baked Chicken Taquitos
Baked Chicken Taquitos are filled with cheesy, spicy Tex-Mex chicken filling. They’re baked in the oven until crispy, so they’re slightly healthier and definitely less messy than the deep-fried variety.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 8 taquitos 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Tex Mex
- 3 ounces cream cheese, room temperature
- 1/3 cup salsa
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 3 green onions, thinly sliced
- 180 grams (6 ounces) cooked chicken, chopped or shredded
- 1 cup cheddar cheese with chilies, shredded*
- 8 medium flour tortillas (taco size)
- 1 tablespoon neutral oil or spray oil
- Preheat your oven to 425 F (220 C) and line a baking sheet or two with parchment or a silicone baking mat. You want to leave plenty of space between your taquitos, so if you have smaller baking sheets, like me, you’ll need two.
- In a large mixing bowl, add the cream cheese, salsa, lime juice, and all the spices and seasonings. Use a rubber spatula to mix and smash it all together until well combined.
- Add the sliced green onions (I just cut them with scissors right over the bowl), the cooked chicken (again, I shredded this by hand right over the bowl to avoid getting out a knife and cutting board), and the shredded cheese to the mixing bowl, and fold everything together to combine.
- Lay out your tortillas, and best you can, evenly divide the filling between them.Them smash and spread the filling into a line down the center of each tortilla. Roll your tortillas as tightly as you can into a sort of cigar shape around the filling, and place them, seam side down, on your baking sheets. Leave plenty of space between them so they’ll crisp up better. Some of the filling will probably ooze out in the oven. It’s not the end of the world.
- Before they go into the oven, lightly brush each taquito with a neutral vegetable oil, or spray them if you have spray oil. I’d probably still use a pastry brush, though, to make sure the oil is evenly applied. This will help them crisp and brown in the oven. You can also sprinkle on a little chili powder for an extra hit of flavor.
- Bake for 15-20 minutes, or until brown and crispy. If you’re using two baking sheets, you may want to rotate them halfway through the baking time.
- Allow them to cool for a few minutes on the baking sheet, then serve hot with plenty of dipping opportunities. I like salsa and sour cream.
*If you live in a place where you can easily get pepper jack cheese, you can substitute a half cup of pepper jack and a half cup cheddar, or just use whatever cheese you have on hand.
Keywords: Chicken, Taquitos
Recipe slightly adapted from Naked Cupcakes.