Cheesy Chicken Taquitos are baked in the oven so you get that crispy crunch without the deep fry! Flour tortillas filled with chicken, cream cheese, shredded cheese, seasonings, cilantro, and fresh lime juice. Easy to make with leftover chicken or pick up a Rotisserie chicken. Serve with your favorite dips.
Cheesy Chicken Taquitos Recipe (Oven Baked Taquitos)
These cheesy chicken taquitos are a staple dinner recipe at my house! My kids love these crispy oven baked taquitos because they can eat with their hands and dip them in whatever they want!
With only a few minutes prep time, thanks to leftover chicken or a rotisserie chicken, this is an easy dinner recipe for any night of the week.
Read below for all my tips and serving suggestions for taquitos.
Ingredients You Need
To make this a really easy recipe grab a rotisserie chicken at the grocery store or Costco (I always grab one when I go there). It's perfectly seasoned and shreds easily when it's warm. The ingredients are all really adaptable to your taste and spice level.
- Cooked Chicken - This can be leftover chicken, frozen shredded chicken that is thawed, use a Rotisserie chicken, or throw about 2 large chicken breasts into the slow cooker with a can of chicken broth and cook on LOW for 6 hours. The chicken can be chunked or shredded, depending on preference. You could even use canned chicken as well.
- Cream Cheese - Make sure this is well softened so it mixes in smoothly with the other ingredients. I microwave the cream cheese for about 25 seconds to ensure that it's well softened.
- Shredded Cheese - I prefer to use Pepper Jack cheese or Monterey Jack cheese when I make this recipe. Feel free to use your favorite cheese!
- Salsa - Use any salsa. I prefer to use the fresh salsa that you can find in the refrigerated area of the produce section by the salad dressings.
- Chopped Cilantro
- Fresh Lime Juice - You will need about half a lime worth of freshly squeezed lime juice.
- Dried Seasonings - This recipe calls for cumin, garlic powder, and chili powder.
- Small Flour Tortillas - The best flour tortillas to use for taquitos are the small, 6-inch, sized tortillas that are usually labeled as 'fajita size'.
How To Make Chicken Taquitos
Learn how to make this recipe for cheesy chicken taquitos below. For the full recipe and instructions be sure to scroll to the bottom for the recipe card.
Step One : Heat oven to 425 degrees F. Prepare a cookie sheet by spraying with cooking spray or using parchment paper. I LOVE the pre-cut parchment paper sheets by Reynold's brand. I've linked to them in the recipe card below.
Step Two : Combine all ingredients into a mixing bowl and stir together until it's well combined. Spread about 2 tablespoons (less or more depending on preference) onto the lower half of the flour tortilla. Roll up tightly and place it, seam side down, on the baking sheet. Repeat with remaining filling and tortillas. Once done, spray the top lightly with cooking spray and sprinkle on some coarse salt (like kosher salt) if wanted.
Step Three : Bake for 15-20 minutes or until desired crispiness is reached.
Variation & Substitution Ideas
There are lots of ways to change up this recipe!
- Make It Spicy! : You can make these as spicy or mild as you prefer. If you want spicy then use shredded Pepper Jack cheese, add additional chili powder or try adding some cayenne red pepper. Use a hot salsa. If you prefer more mild then use shredded Monterey Jack cheese, cheddar cheese, or Colby Jack cheese. Use a mild salsa. You can also reduce the amount of chili powder you use.
- Corn Tortillas : If wanted, you can use corn tortillas for these taquitos. Corn tortillas are harder to work with and roll up, so you want to make sure that they are warm and soft so they're more pliable and won't rip when rolled. Place a few at a time inside the microwave, covered with a damp paper towel, and microwave for about 30-45 seconds. You have to work in batches so they stay warm.
- Protein : If you have leftover sweet pork or leftover shredded beef then try using that in these taquitos. My family prefers chicken so that's what I always use.
- Make It Super Easy! : Use a rotisserie chicken when making these. The meat is already perfectly seasoned and it shreds so easily while warm. If you want it even easier try using canned chicken! I know some may gasp at that, but if you use a high quality canned chicken (like the Kirkland Signature brand from Costco) you won't be able to tell the difference. Promise!
- Salsa : Use jarred salsa, homemade salsa, salsa verde, tomatillo salsa, black bean and corn salsa, mango salsa, etc. I prefer using a fresher refrigerated salsa that you find in the produce area of the grocery store. It's next to the cold dressings.
Can I Freeze Chicken Taquitos?
Yes, these cheesy chicken taquitos freeze perfectly. The recipe makes quite a bit so if you won't be eating them all then freeze them for another dinner.
Make sure taquitos are cooled to room temperature and then wrap them in tin foil. You can wrap them individually or wrap several at a time. Place the wrapped taquitos into a freezer safe Ziploc bag (gallon size) and freeze for up to 1 month. Thaw in the fridge overnight.
You can either warm them up in the microwave, stick them in the oven under a low broil, or use the air fryer to crisp them back up again.
I always serve these baked taquitos with a side of my Mexican Rice, sour cream & guacamole, and then this Jalapeño Ranch Dip. My kids love dipping the chicken taquitos in the different dips.
You can also try making this Cafe Rio Dressing (Copycat Recipe).
Another great way to serve these are as appetizers or finger foods at a party or gathering. I would suggest cutting each taquito into 2-3 smaller pieces so they are easier to pick up and eat. Set out an assortment of dips and everyone can dip & go.
More Mexican Inspired Recipes to Try
- Green Chile Corn Chicken Enchiladas
- Crockpot Shredded Chicken Tacos
- Ground Turkey Tacos
- Chicken Mexican Haystacks
- Slow Cooker Chicken Queso Tacos
- Blender Salsa Recipe
- Salsa Verde Guacamole
Cheesy Chicken Taquitos
- 2 cups cooked chicken chunks or shredded
- 1 bar (8 oz) cream cheese softened well
- 2 cups shredded Pepper Jack cheese
- ¼ cup salsa
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 20 (6-inch) flour tortillas
- Heat oven to 425° F. Prepare a cookie sheet by spraying with cooking spray or use parchment paper.
- Combine all taquito ingredients into a mixing bowl and stir until it's combined well. * It's important to make sure the cream cheese is well softened so it will mix in smoothly with the other ingredients. I microwave the cream cheese for 30 seconds to make sure it's softened.
- Spread about 2 tablespoons of the taquito filling onto the bottom half of a flour tortilla. Roll up tightly and place it, seam side down, on the prepared cookie sheet. Repeat with remaining tortillas.
- Lightly spray the tops of the taquitos with cooking spray and sprinkle on some coarse salt (like kosher salt, if wanted). Bake for 15-20 minutes or until the taquitos are golden brown.
- Serve with your favorite dips of choice! Sour cream, salsa, guacamole, pico de gallo.