Get ready to fall in love with this Creamy Baked Chicken Taquitos Recipe, a truly delightful twist on a classic favorite that combines warm, crispy tortillas with a luscious, flavorful chicken filling. Each bite bursts with creamy textures, savory spices, and a hint of fresh herbs that come together beautifully in a baked, not fried, taquito. It’s perfect for feeding a crowd or for those evenings when you crave comfort food with a touch of elegance and ease. Trust me, once you try this recipe, these taquitos will quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
Gathering your ingredients for this Creamy Baked Chicken Taquitos Recipe is both simple and rewarding. Each component plays a key role in delivering the perfect balance of creamy richness, zesty brightness, and a satisfying crisp finish.
- Cream cheese (3 oz, softened): Adds creamy smoothness that binds the filling beautifully.
- Salsa (1/4 cup): Brings fresh, tangy flavor and a little kick.
- Juice of 1/2 lime: Adds a refreshing citrus note to brighten the filling.
- Chile powder (1 teaspoon): Provides a gentle smoky heat without overpowering.
- Ground cumin (1/2 teaspoon): Adds warm, earthy undertones that complement the chicken.
- Cayenne pepper (pinch): A subtle heat boost to elevate the flavor complexity.
- Onion powder (1/2 teaspoon): Brings mild savoriness to deepen the taste.
- Garlic (3 cloves, minced): Essential for an aromatic punch that lifts the entire dish.
- Fresh parsley (1/4 cup, chopped): Adds a burst of color and fresh herbal notes.
- Scallions (3 tablespoons, chopped): Offers a mild onion flavor and crunch.
- Cooked, shredded chicken (2 cups): The hearty star of this taquito filling, tender and protein-packed.
- Sharp cheddar cheese (1/2 cup, shredded): Melts into the filling for a sharp, cheesy bite.
- Monterey Jack cheese (1/2 cup, shredded): Adds creamy, milky flavor that perfectly complements cheddar.
- Corn tortillas (8–12, 6-inch): The crispy, golden vessel to hold all that delicious filling.
- Cooking spray: Keeps the taquitos crispy without excess oil.
- Kosher salt, to taste: Fine-tunes the seasoning for balanced flavor.
- Salsa, sour cream, guacamole (optional): Fantastic accompaniments that add extra layers of flavor and creaminess when serving.
How to Make Creamy Baked Chicken Taquitos Recipe
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 425°F (220°C). Lightly spray a baking sheet with cooking spray, which will prevent sticking and help your taquitos achieve that irresistible crispy exterior as they bake. This simple prep step makes cleanup a breeze too!
Step 2: Whip Up the Filling
In a large bowl, combine the softened cream cheese, salsa, lime juice, chile powder, ground cumin, cayenne pepper, and onion powder until smooth and well blended. Stir in the minced garlic, fresh parsley, and scallions for a burst of flavor and freshness. Then, gently fold in the shredded chicken and the shredded sharp cheddar and Monterey Jack cheeses. Give everything a good mix and season lightly with kosher salt and freshly cracked black pepper to suit your taste.
Step 3: Soften the Tortillas
To avoid cracking when rolling, warm your corn tortillas until they’re soft and pliable. You can heat them on a skillet or briefly microwave them, covered with a damp paper towel. This simple trick makes rolling your taquitos smooth and effortless.
Step 4: Fill and Roll the Taquitos
Spoon about three tablespoons of the creamy chicken filling onto the lower third of each tortilla. Roll the tortilla tightly around the filling and place it seam side down on your prepared baking sheet. Repeat this process until all your tortillas and filling are used, lining them up neatly for even baking.
Step 5: Bake to Perfection
Give the rolled taquitos a light spray with cooking spray and sprinkle a pinch of kosher salt over them. Bake in your preheated oven for 15 to 18 minutes, or until the tortillas turn crispy and golden brown. The slow baking brings out the wonderful toasty flavor and keeps the filling delectably creamy inside.
Step 6: Serve and Enjoy
Once baked, serve your Creamy Baked Chicken Taquitos Recipe hot alongside your favorite dips such as salsa, sour cream, or guacamole. The combination of the crunchy exterior with the creamy, spiced chicken filling and cooling dips is nothing short of magical.
How to Serve Creamy Baked Chicken Taquitos Recipe
Garnishes
Fresh garnishes like chopped cilantro, a sprinkle of crumbled queso fresco, or a squeeze of lime juice elevate your taquitos with vibrant flavor and color. These simple touches bring out the best in the creamy chicken filling, making each bite pop with freshness.
Side Dishes
These taquitos pair beautifully with Mexican rice, a crisp green salad, or refried beans. For a lighter option, try a bright avocado salad or pickled jalapeños on the side. Each side brings balance and variety while complementing the Creamy Baked Chicken Taquitos Recipe perfectly.
Creative Ways to Present
For a fun twist, serve your taquitos in a rustic basket lined with colorful kitchen towels, or build a taquito platter with an array of salsas and dips for guests to customize their bites. You can even turn them into mini taquito bites by cutting them in half—perfect finger food for parties or game-night snacking.
Make Ahead and Storage
Storing Leftovers
Leftover taquitos are a dream to reheat and taste just as good the next day. Store them in an airtight container in the refrigerator for up to three days. This keeps them fresh without losing that crispy texture you love.
Freezing
If you want to prep ahead or save some for later, freeze the unbaked taquitos by placing them on a baking sheet in a single layer until solid. Then transfer to a freezer-safe bag or container. They will keep well for up to two months, making quick and easy meals accessible anytime.
Reheating
To reheat frozen or refrigerated taquitos, bake them in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crisp. Avoid microwaving if you want to maintain that satisfying crunch.
FAQs
Can I make this recipe gluten-free?
Absolutely! Using corn tortillas, as this recipe calls for, is naturally gluten-free, making the Creamy Baked Chicken Taquitos Recipe a great option for those avoiding gluten. Just be sure to check your salsa and spices for any hidden gluten ingredients.
Can I use leftover chicken for this recipe?
Yes! This taquito filling is a fantastic way to use leftover cooked chicken. Just shred it well and incorporate it into the creamy mixture for a quick and delicious meal.
Can I make these taquitos vegan or vegetarian?
You can definitely adapt the recipe by swapping the chicken for sautéed veggies or beans and using vegan cream cheese and cheese alternatives. The spices and herbs will still make them bursting with flavor.
What kind of salsa works best in this recipe?
A fresh pico de gallo or a mild to medium-spicy traditional salsa works beautifully here. Choose one that balances well with the creamy texture and spices without overwhelming the other flavors.
Is baking better than frying for taquitos?
Baking is a healthier alternative that still delivers a perfectly crispy exterior with less oil. It’s less messy and easier to control cooking times, making your Creamy Baked Chicken Taquitos Recipe both delicious and convenient.
Final Thoughts
If you’re searching for a crowd-pleasing, flavor-packed dinner that feels indulgent yet wholesome, you cannot go wrong with this Creamy Baked Chicken Taquitos Recipe. Its brilliant blend of creamy, spicy, and crispy elements makes it truly unforgettable. I can’t wait for you to try it and see how quickly it becomes a cherished favorite in your home, just like it is in mine!
Print
Creamy Baked Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These creamy baked chicken taquitos are a delicious and easy-to-make appetizer or main dish featuring a flavorful mixture of cream cheese, shredded chicken, and spices, all rolled in corn tortillas and baked to crispy perfection. Served with salsa, sour cream, and guacamole, they’re perfect for parties or family meals.
Ingredients
Filling
- 3 oz cream cheese, softened
- 1/4 cup salsa
- Juice of 1/2 lime
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
- 1/2 teaspoon onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped scallions
- 2 cups cooked and shredded chicken
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Tortillas and Finishing
- 8–12 (6-inch) corn tortillas
- Cooking spray
- Kosher salt, to taste
- Salsa (optional, for serving)
- Sour cream (optional, for serving)
- Guacamole (optional, for serving)
Instructions
- Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Lightly spray a baking sheet with cooking spray to prevent sticking and help the taquitos crisp up nicely during baking.
- Make Filling: In a large bowl, mix together the softened cream cheese, salsa, lime juice, chile powder, ground cumin, cayenne pepper, and onion powder until smooth. Add the minced garlic, chopped parsley, and scallions, stirring until well combined. Fold in the shredded chicken along with the cheddar and Monterey Jack cheeses until everything is evenly mixed. Season with kosher salt and black pepper to taste.
- Soften Tortillas: Warm the corn tortillas to make them pliable and prevent cracking when rolling. You can warm them by following the package instructions or by microwaving them wrapped in a damp paper towel for about 20-30 seconds.
- Fill and Roll Taquitos: Spoon about 3 tablespoons of the chicken filling onto the lower third of each softened tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat this with all tortillas and filling.
- Bake: Lightly spray the rolled taquitos with cooking spray and sprinkle a pinch of kosher salt over them. Bake in the preheated oven for 15 to 18 minutes, or until the tortillas are golden brown and crisp.
- Serve: Remove the taquitos from the oven and serve them hot with optional salsa, sour cream, and guacamole for dipping and added flavor.
Notes
- Warming the tortillas is essential to avoid cracking while rolling.
- You can adjust the level of spiciness by increasing or decreasing the amount of chile powder and cayenne pepper.
- Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- For extra crispiness, you can broil the taquitos for 1-2 minutes at the end of baking, watching carefully to prevent burning.
