Baked Chicken Taquitos

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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.

  • Author: Renee Rendall
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 8 taquitos 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Tex Mex


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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