Baked Chicken Taquitos

Chicken Taquitos are perfect for any game day spread or weeknight dinner! Easy to make and incredibly delicious, they’re a crowd-pleaser every time.

The Best Baked Chicken Taquitos

In four years of running this site, I’ve learned that you take game days seriously! My French Dip Sliders are a hit, with so many messages about how much you enjoy them during your game day parties.

At my house, game day menus usually include sliders, buffalo chicken tenders, cheesy bread, taquitos, pinwheels, and dips.

But these taquitos—those are always the ones I’m reaching for first, especially with lots of toppings!

Ingredients

• Lime: Use fresh lime juice for the best flavor.
• Cream Cheese: Makes the filling creamy. Softened cream cheese mixes better.
• Sour Cream: Adds a tangy, smooth touch. Full-fat sour cream works best for creaminess.
• Chipotle Peppers In Adobo Sauce: Add smoky heat. Adjust for your preferred spice level.
• Seasonings: Give a mix of savory, warm, and spicy flavors.
• Sharp Cheddar Cheese: Adds a tangy, rich taste. Shred cheese yourself for better melting.
• Monterey Jack Cheese: Melts well and adds a mild taste.
• Shredded Chicken: Use rotisserie chicken or leftover shredded Grilled Chicken for extra flavor.
• Tortillas: Warm tortillas slightly to make them easier to roll.
• Toppings: Add toppings just before serving to keep them fresh.

How To Make Baked Chicken Taquitos

1. Preheat Oven: Set to 425°F.
2. Mix Filling: Mix together all the filling ingredients.
3. Prepare Tortillas: Warm corn tortillas or use flour tortillas.
4. Assemble Taquitos: Spread filling on tortillas, roll them up, and place seam-side down on a baking sheet.
5. Bake: Spray taquitos with cooking spray and bake until crispy.
6. Add Toppings: Add guacamole, pico de gallo, or cheese as you like.

Tips For Success

• Taquitos can use flour or corn tortillas. Corn tortillas are a bit tricky, but you can soften them by microwaving between damp paper towels for 15-20 seconds.
• Bake taquitos at a high temperature for a crispy texture. Spray both sides with cooking spray.
• To freeze, place taquitos on a tray, freeze until solid, then move to a freezer bag. Bake from frozen at 425°F for 20-25 minutes.

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5 from 14 votes

Baked Chicken Taquitos

By Chelsea Lords

Baked Chicken Taquitos are a great game day addition, especially when complemented by Marzetti Ranch Veggie Dip!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 22 taquitos

Equipment

• Sheet pan 21 x 15-inch
• Mixer

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 lime
• ▢ Cooking spray
• ▢ 6 ounces cream cheese softened
• ▢ 2/3 cup sour cream
• ▢ 4 chipotle peppers in adobo sauce
• ▢ 1/2 tablespoon adobo sauce
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1 teaspoon ground cumin
• ▢ 2 teaspoons ground chili powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1-1/2 cups  shredded sharp cheddar cheese
• ▢ 1  cup  shredded monterey jack cheese
• ▢ 2-1/2 cups shredded chicken or shredded rotisserie chicken
• ▢ 22 corn or flour tortillas street taco size
• ▢ Toppings as desired see note 1
• ▢ Marzetti Ranch Veggie Dip + 2-3 chipotles

Instructions 

• Juice the lime using a citrus juicer to get 1 tablespoons lime juice. Set aside. Preheat oven to 425℉. Finely dice the chipotle peppers. Lightly spritz a large baking sheet with nonstick spray and set aside.
• Using hand mixers, beat together the softened cream cheese, sour cream, half of the finely diced chipotle peppers, adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, and fresh lime juice. Beat until smooth.
• Add in both cheeses and the shredded chicken. Stir until mixture is well combined.
• For corn tortillas, place 2–3 tortillas between 2 damp paper towels and microwave for 15–20 seconds. Remove the tortillas and, working quickly, spread 2–3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.
• For flour tortillas, spread 2–3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.
• Spray the taquitos generously with nonstick cooking spray. Bake 10–15 minutes, until crispy.
• Remove and add your favorite toppings as desired. Enjoy hot out of the oven!
• To make the ranch chipotle dip, stir the remaining finely diced chipotle peppers into the Marzetti Ranch Veggie Dip.

Video

Recipe Notes

Note 1: I love to top these taquitos with guacamole, pico de gallo, cotija or queso fresco cheese, fresh lime, chopped green onions, and chopped cilantro.

 

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 27.8g | Protein: 13g | Fat: 12.6g | Cholesterol: 36.4mg | Sodium: 647.2mg | Fiber: 0.2g | Sugar: 0.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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