These homemade baked chicken taquitos give any store-bought version a run for their money. Made with shredded chicken, cream cheese, and soft flour tortillas, they’re packed with flavor and so easy to put together. Plus, they’re freezer-friendly, making them perfect for meal prep.
We love dipping them in homemade salsa and pairing them with cilantro lime rice for a complete meal.
Why You’ll Love These Taquitos
1. Perfect as a Snack or a Meal: Serve as an appetizer or enjoy as a meal with refried beans or a fresh salad. A batch of 12 is plenty for two adults and two kids.
2. Customizable: Swap in your favorite cheese or try different types of salsa for a fresh twist each time.
3. Finger-Friendly: No utensils required, so cleanup is a breeze.
4. Freezer-Ready: Make a double or triple batch and store extras for later. Bake only as many as you need!
Ingredients You’ll Need
These chicken taquitos come together with just a few simple, flavorful ingredients:
• Cream Cheese – softened to room temperature
• Salsa – red or green, mild or spicy, your choice!
• Lime Juice – fresh is best
• Garlic – two fresh cloves, minced
• Fresh Cilantro – or substitute with parsley if preferred
• Scallions – adds mild flavor and a touch of color
• Shredded Chicken – use homemade, rotisserie, or store-bought cooked chicken
• Shredded Cheese – pepper jack adds a bit of heat, but cheddar, Monterey Jack, or blends work well
• Seasonings – cumin, chili powder, onion powder, kosher salt
• 6-inch Flour Tortillas – though corn tortillas work too (see note below)
Note on Corn Tortillas:
Corn tortillas work as a substitute, but use fresh, quality ones. Warm them slightly in the microwave to make them more pliable. Since they’re often smaller, you might need a few more, and they may cook faster, so keep an eye on them.
How to Make Chicken Taquitos
These are super easy to prepare:
1. Prepare the Filling: Mix the cream cheese, salsa, lime juice, garlic, cilantro, scallions, seasonings, and shredded cheese. Add the shredded chicken and stir until fully combined.
2. Soften the Tortillas: Warm a few tortillas at a time in the microwave for about 10 seconds to make them pliable.
3. Fill and Roll: Spoon a few tablespoons of filling onto the lower third of each tortilla and roll tightly.
4. Arrange on a Baking Sheet: Place each rolled taquito seam-side down on a parchment-lined baking sheet.
5. Spray and Season: Lightly spray the tops with cooking spray and sprinkle with kosher salt.
6. Bake: Bake at 425°F until golden and crisp, and the cheese is melted.
Make Ahead and Storage Tips
• Prep Ahead: You can make the filling up to a day in advance and refrigerate until ready.
• Freeze: To freeze, prepare the taquitos through rolling and place on a baking sheet. Freeze until solid, then transfer to a labeled freezer bag (store for up to 2 months). When ready to bake, place them directly on a lined baking sheet (no need to thaw), spray with cooking spray, sprinkle with salt, and bake at 425°F for 15-20 minutes until golden.
Oven-Baked Chicken Taquitos
These homemade baked chicken taquitos are packed with flavor and freeze wonderfully, making them a perfect make-ahead meal. Easy to whip up and delicious enough to beat any store-bought option!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 12 taquitos
Calories 241 kcal
- 3 ounces cream cheese softened
- 1/4 cup salsa red or green
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cloves garlic minced
- 3 tablespoons chopped cilantro or parsley
- 2 small scallions diced
- 2 cups shredded cooked chicken
- 1 cup pepper jack cheese
- 12 6- inch flour tortillas see note for corn tortillas
- Cooking spray
- Kosher salt
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until smooth. Add shredded chicken and pepper jack cheese, stirring until fully incorporated.
Warm tortillas in the microwave between two paper towels (about 10 seconds) until soft enough to roll.
Spoon 3 tablespoons of the chicken mixture onto the lower third of each tortilla and roll tightly.
Place taquitos seam-side down on the baking sheet, ensuring they don’t touch. Lightly spray with cooking spray and sprinkle with kosher salt.
Bake for 15-20 minutes, until taquitos are crisp and golden.
Serve with salsa, sour cream, or guacamole.
For corn tortillas: Substitute with high-quality corn tortillas, warming them as needed to make them pliable. Corn tortillas may cook faster, so keep a close eye on them in the oven.