If you’re on the hunt for a warm, crowd-pleasing dish that’s perfect for busy weeknights or game day gatherings, this Creamy Baked Chicken Taquitos Recipe is bound to become your new obsession! Packed with tender, savory chicken and a melty, tangy cheese filling, all nestled inside a crisp, golden tortilla, these taquitos bring a fiesta of flavor to your table. Whether you’re serving them as a casual dinner or a hearty snack, everyone will be begging for seconds.
Ingredients You’ll Need
The best part about this Creamy Baked Chicken Taquitos Recipe is that it comes together with simple pantry staples, and each ingredient plays a starring role. From the creamy cheeses to the zesty salsa, you’ll taste a little magic in every bite.
- Shredded chicken (2 cups): This is your hearty, protein-packed base; rotisserie chicken makes it extra quick and easy!
- Cream cheese (4 oz, softened): Adds rich, velvety creaminess that binds the filling together.
- Shredded cheddar cheese (½ cup): Brings a bold, sharp flavor and beautiful gooey melt.
- Shredded Monterey Jack cheese (½ cup): Balances the sharp cheddar with a smooth, buttery texture.
- Salsa or diced green chiles (¼ cup): Lends a welcome pop of tang and just the right amount of heat—choose your favorite!
- Garlic powder (½ tsp): Essential for a subtle savory boost.
- Onion powder (½ tsp): Infuses the filling with mellow, sweet undertones.
- Cumin (½ tsp): Delivers a fragrant, earthy warmth that defines the flavor profile.
- Chili powder (½ tsp): Adds gentle spice and rich color.
- Salt and pepper to taste: Always important for perfect seasoning—taste and adjust as needed.
- Small flour or corn tortillas (10–12): Flour tortillas are extra soft and easy to roll, but corn gives a classic crunch—pick your favorite style!
- Olive oil spray or brush: Helps crisp the taquitos beautifully in the oven.
How to Make Creamy Baked Chicken Taquitos Recipe
Step 1: Prep the Oven and Baking Sheet
Start by cranking your oven up to 425°F (220°C). For easy cleanup and perfect browning, line a baking sheet with parchment paper. If you’re craving extra-crispy taquitos, you can also set a wire rack on top of your baking sheet—which lets the hot air circulate evenly all around.
Step 2: Mix Up the Creamy Filling
This step is where the magic happens! In a big bowl, toss together your shredded chicken, softened cream cheese, cheddar, Monterey Jack, salsa or green chiles, garlic powder, onion powder, cumin, chili powder, plus a dash of salt and pepper. Stir it all up until you have a luscious, creamy mixture ready to be wrapped in tortillas.
Step 3: Prep Those Tortillas
A little prep makes a big difference here. To keep your tortillas from tearing as you roll, wrap them in a damp paper towel and give them a quick 20–30 second zap in the microwave. You want them warm, soft, and pliable—totally ready to hug that creamy filling.
Step 4: Roll, Fill, and Arrange
Spoon 2–3 tablespoons of the chicken and cheese mixture onto each tortilla. Roll them up as snugly as you can, then line them seam-side down on your prepared baking sheet. This helps them stay neatly closed and crisp up on top.
Step 5: Crisp and Bake
Lightly spritz or brush the tops of your taquitos with olive oil, then bake for 15–18 minutes. You’re looking for that beautiful golden brown color and irresistible crunch. The aroma will draw everyone to the kitchen before they’re even done!
Step 6: Serve and Savor
Once your Creamy Baked Chicken Taquitos Recipe emerges from the oven, serve them warm with bowls of your favorite dips—like sour cream, fresh salsa, or guacamole. They’re little handheld bundles of happiness!
How to Serve Creamy Baked Chicken Taquitos Recipe
Garnishes
Dress up your taquitos buffet with a flurry of fresh toppings: think chopped cilantro, thin-sliced green onions, jalapeño rings, or even a sprinkle of crumbled queso fresco. A squeeze of lime over the platter at the last minute adds just the right touch of brightness—and makes the flavors sing!
Side Dishes
Taquitos love a colorful supporting cast. Pair them with classic Mexican rice, creamy refried beans, crisp slaw, or a zesty corn salad for a meal that’s as satisfying as it is festive. For a lighter touch, tuck them next to a simple green salad tossed with avocado and a tangy vinaigrette.
Creative Ways to Present
If you’re serving the Creamy Baked Chicken Taquitos Recipe at a party, pile them high on a rustic board with small bowls of different dips along the side. Or, try slicing them into bite-sized rounds and threading them with cherry tomatoes and jalapeños on skewers for a fun, appetizer-style twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few taquitos left (lucky you!), let them cool to room temperature, then store in an airtight container in the refrigerator for up to three days. They stay delicious, making for a quick snack or next-day lunch.
Freezing
These taquitos are freezer-friendly superstars! Assemble as directed, but don’t bake. Freeze them individually on a tray, then transfer to a freezer bag or container. When you’re ready, bake straight from frozen, just adding a few extra minutes to the cook time. It’s a lifesaver for busy weeks.
Reheating
To bring leftover taquitos back to life, bake in a hot oven at 375°F until crisp and heated through (about 10 minutes). You can use a microwave for speed, but the oven keeps that signature crunch everyone loves from this Creamy Baked Chicken Taquitos Recipe.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Both work beautifully in this Creamy Baked Chicken Taquitos Recipe. Just be sure to warm corn tortillas thoroughly so they’re soft and easy to roll without cracking.
What kind of chicken works best?
Cooked, shredded chicken is the way to go. Rotisserie chicken is a time-saver, but any leftover grilled or roasted chicken works too. Just make sure it’s well-shredded for the creamiest filling.
Can I make the filling ahead of time?
Yes! The chicken and cheese filling can be mixed up to a day in advance. Store it in the fridge until you’re ready to assemble and bake your taquitos for fresh-out-of-the-oven flavor.
Are these taquitos spicy?
They have a mild kick, thanks to the chili powder and optional salsa or green chiles, but you control the heat level. For extra zing, add a pinch of cayenne, or keep it mild with gentle salsa.
How do I keep baked taquitos crispy?
Baking them seam-side down and brushing or spraying with a little oil makes all the difference. If you want maximum crispiness, bake on a wire rack over the baking sheet for even air flow—your Creamy Baked Chicken Taquitos Recipe will be perfectly crunchy every time!
Final Thoughts
With its creamy, savory filling and crisp, golden shell, this Creamy Baked Chicken Taquitos Recipe is one you’ll reach for again and again. Whether you’re sharing them with friends or keeping a stash in the freezer for quick meals, they always deliver pure comfort (and guaranteed smiles). Don’t wait—gather your ingredients and dive in to your new favorite homemade taquito!
Print
Creamy Baked Chicken Taquitos Recipe
- Total Time: 33 minutes
- Yield: 10–12 taquitos 1x
- Diet: Non-Vegetarian
Description
These Creamy Baked Chicken Taquitos are a delicious and easy-to-make Mexican-inspired dish perfect for a family-friendly meal. Crispy on the outside and creamy on the inside, these taquitos are sure to be a hit with everyone at the table.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 4 oz cream cheese (softened)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup salsa or diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
For Assembly:
- 10–12 small flour or corn tortillas
- Olive oil spray or brush
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack, salsa or green chiles, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until fully combined and creamy.
- Warm the tortillas: Warm the tortillas slightly to make them pliable. Spoon filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
- Bake: Lightly spray or brush the tops with olive oil. Bake for 15–18 minutes until golden brown and crispy.
- Serve: Serve warm with sour cream, salsa, or guacamole for dipping.
Notes
- Use rotisserie chicken for a quick prep shortcut.
- For crispier taquitos, bake on a wire rack set over the baking sheet.
- You can freeze unbaked taquitos and bake straight from frozen, adding a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
