Baked Honey Lime Chicken Taquitos

A creamy, perfectly seasoned chicken mixture rolled up in a crispy flour tortilla and baked. No deep frying these taquitos! Baked honey lime chicken taquitos are a family favorite dinner. Dip in an easy sour cream salsa verde sauce and dinner is served.

post updated April 2018

I have been so excited to share these BAKED honey lime chicken taquitos with you all. I actually posted them on the blog 2 years ago as one of my very first posts ever. You can check them out here if you want to and laugh at my old pictures 🙂

There are a few recipes on the blog that I think deserve a redo post and pictures because they are just so good that I want everyone to make them. These taquitos are one of those recipes. Oh, and these no flour monster cookie bars too which I updated a few weeks back.

I’ve actually never had the frozen, deep fried taquitos before but I am fairly certain that I can say with no doubt that these are 1000x better. Not only are they baked which means they’re healthier for you, but they have so much flavor and then you dip it in the salsa verde sour cream and I basically can’t control myself around these……. no shame. They are good!

The chicken is an easy mixture of shredded chicken, spices, cream cheese, honey, lime juice, and cilantro. Mix it all up and then put about 2 tablespoons inside each tortilla. Roll up and place seam side down on the cookie sheet. I also love that the chicken mixture can be made ahead of time. I like to make it in the morning when I have a bit of extra time and then keep it in the fridge until dinner.

I love the combination of the sweet honey and the chili powder. The honey comes through nicely which makes these basically the best kid-approved food ever. I don’t know about your kids but I know that mine will basically eat anything, and I mean ANYTHING, if it tastes sweet.

Plus, you can use your hands to eat these and dip it into the sauce so that also makes if very kid-friendly too. My kids gobble these up and they are one of those dinners that I can count on them eating with no complaints.

You would not believe how crispy these get. The secret is to spray the taquitos (before baking) with cooking spray. The cooking spray combined with the high temperature in the oven is magic. Honestly, you will not miss the deep fry crunch with these because they really are crispy.

When you put them on the cookie sheet try not to have them touching. That way they will get crispy all over.

Mix up an easy, 4-ingredient dipping sauce to go along with the taquitos. My tip is to make this in the morning and let it sit in the fridge all day. I prefer it cold anyways and it tends to thicken up slightly while sitting in the fridge.

Put these on your menu plan. I promise they won’t disappoint! Come back and let me know what you think. If you love that honey + lime combo then be sure and try out these oven baked honey lime crispy tacos or this honey lime cilantro marinated grilled chicken. 

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Baked Honey Lime Chicken Taquitos

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

A creamy, perfectly seasoned chicken mixture rolled up in a crispy flour tortilla and baked. No deep frying these taquitos! Baked honey lime chicken taquitos are a family favorite dinner. Dip in an easy sour cream salsa verde sauce and dinner is served.

Course: Main Course

Cuisine: Mexican

Author: Jessica - Together as Family

Ingredients

honey lime chicken taquitos

• 4 oz cream cheese
• 1 tablespoon fresh lime juice about 1 lime
• 1/4 cup honey
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 3 cups shredded chicken
• 1 cup shredded cheese any variety
• 1/4 cup chopped cilantro
• 15-20 small flour tortillas

creamy salsa verde dip

• 1 cup sour cream regular or light
• 1/3 cup green salsa verde
• 1 tablespoon fresh lime juice about 1 lime
• handful of cilantro

Instructions

1. Heat oven to 425 degrees. Line a large cookie sheet with tin foil sprayed lightly with cooking spray or cover with parchment paper.

2. Put cream cheese in a large bowl and microwave for 20 seconds to soften. Mix in the honey, lime juice, chili powder, cumin, garlic powder, and salt. Stir. Add in the chicken, cheese, and cilantro. Stir together until combined. 

3. Warm up tortillas to get them soft (they will be easier to work with). Place about 2 tablespoons of the chicken mixture onto the tortilla and roll up. Place seam side down on the cookie sheet. Repeat until chicken is gone.

4. Spray the tops of the taquitos with cooking spray (this gets them golden brown and crispy). If desired, take a pinch of kosher salt and sprinkle over the taquitos. Bake for 18-20 minutes. Let cool for a few minutes before serving.

5. For the sauce: Put all ingredients in a blender and blend until combined and creamy.

Recipe Notes

You can use any cheese you want in this recipe. Pepper jack for some spice, Monterey jack, Coly jack, Cheddar; any type you love.

3 cups shredded chicken is equal to about 3 chicken breasts. I cook mine in the slow cooker with a can of chicken broth. Cook on low for 6-8 hours and then shred with two forks.

Flour tortillas are our favorite but you can also use corn tortillas. They are still delicious. We just prefer the flour tortilla.

 

If you want more spice then increase the chili powder and/or add some cayenne pepper. The recipe as is, is not spicy and great for little kids. 

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