Baked Creamy Chicken Taquitos

I LOVE taquitos!  They are seriously so delicious,  When I saw this recipe for homemade BAKED taquitos over at Our Best Bites, I knew it would be on the dinner menu ASAP!  My family gobbled these up.  When my husband saw them, he couldn’t believe I made them…. Best part, they are SO EASY to make!  Seriously, they whip up so fast and are devoured almost just as quickly :)

Another awesome thing about this recipe, is you can freeze them instead of baking for a dinner at a later date.  I love freezer make ahead meals!


Baked Creamy Chicken Taquitos
 
This recipe is a family favorite! They are so easy to make and taste amazing!
Author:
Recipe type: Dinner
Ingredients
  • 3 ounces cream cheese, softened
  • ¼ cup green salsa
  • 1 Tablespoon fresh lime juice
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • ½ teaspoon onion powder
  • 2 cloves garlic, minced
  • 3 Tablespoons chopped cilantro
  • 2 Tablespoons sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • small flour or corn tortillas
  • cooking spray
Instructions
  1. Preheat oven to 425 degrees F.
  2. Combine cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl and stir until well combined. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
  3. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can and place on a greased baking sheet, seam side down. Repeat with remaining tortillas and make sure to leave space between each taquito.
  4. Spray the tops lightly with cooking spray.
  5. Bake for 15 – 20 minutes or until crisp and golden in color.
Notes
recipe from: Our Best Bites
**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

(recipe from: Our Best Bites)

Enjoy!


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Comments

  1. This is my new favorite recipe! They're PERFECT for leftover chicken! I made a batch for after baby is born, and I still make them a lot for lunches because they're so quick, easy, and delicious!

  2. These sound wonderful! What a great way to use leftover chicken or to quickly poach a few pieces to shred. We will be having these for dinner this week! Thanks.

  3. Found you via Pinterest and am so excited about this recipe. I love love taquitos and the fact that this is home made and freezeable just tops it off. You have a new faithful follower now!

  4. my husband loves taquitos. i am definitely making these this week! it'll be my new recipe of the week – part of my new year's resolution.

  5. These look delicious, I'm making them for diner tomorrow with some homemade refried beans (in the freezer) and cilantro lime rice. It will be one yummy meal. Thanks.

  6. I've done something similar to this before except used a buffalo chicken mixture instead of a traditional salsa & chicken mixture. So easy and really yummy. Great idea with the green salsa and flour tortillas; this looks like my lunch!

  7. Hi. I just found this recipe on pinterest and can't wait to try it! I love your blog and you have such a nice family. Our kids are all grown, so I enjoy seeing pics of little ones again. Thanks for sharing! God bless!

  8. Made these for dinner tonight…they were AWESOME! Definitely going in my recipe file for a yummy quick meal. Thank you so much for sharing :)

  9. Just curious how to cook the frozen ones. Thaw first and cook same way, or cook frozen?? Oh and BTW, these are in the oven as I type and they look/smell/taste (I had to taste the mixture) delicious!

    • Pickle

      I had the very same problem with the corn tortillas…they cracked and split open – some on the cookie sheet while prepping and all but one while in the oven baking.

  10. Made these, relatively easy and I must have gone heavier on the cilantro and chicken a bit because I ended up with 18 Will definitely make again!

    • Pickle

      I did this and they still cracked….I think I’m cursed! It seems like as they sat during prep that more of them cracked. Should I have moistened the towel I placed them in during the microwaving?

  11. Wow! I just made these for dinner and they are amazing! They whip up fast, cook quickly, and they taste great. My kids are gobbling them up. I love that you can make the filling ahead and freeze them too. Thanks for sharing these!

  12. I just made these tonight. They were soooo good! I didn't use the chili powder as I didn't want them too spicy. I also bought a fresh rotisserie chicken for the pulled chicken to save some time. Great recipe! Thanks for sharing!

  13. WOW!! These taquitos were AMAZING! I made these last night – I am not in love with cooking, and I really hate to stand in the kitchen for hours, chopping and prepping, etc. But the filling for these taquitos was super easy to make and then they only took like 15 minutes to cook – it was like the best recipe ever! :) Then, to top it off, they were so flavorful and delicious! Thanks for posting!! We'll definitely make these again and again.

  14. I made these tonight. My whole family LOVED them! They were amazing. I followed the directions exactly. My twin 4-year-olds thought they were the best! I love, love, love your blog. I have made at least 20 things now (seriously), and you never do me wrong. Wonderful job, Nikki! :-)

  15. omg I made these for dinner tonight!!!! the were to die for! I forgot to buy green salsa but I had a can of green enchilada sauce so I use a little bit of that and they still turned out great! Thanks for the recipe!!!

  16. Kathryn Beach

    I was brought here cause someone Pinned this. I wanted to let you know that I made this but edited it for its heat content (I have small children and one in particular who is quite sensitive to anything in the least bit spicy)… Anyhow, I just amped up the cumin a bit and a tad more garlic for flavor and they were STILL fantastic! LOVE them. Thanks so much!!! I

  17. Sarah

    This will be the second time I’m making these. They are to die for! Thank you so much for sharing your recipes :)

  18. Mandie

    Just made for a bible study. Turned out awesome!!!! I bought tortillas that were a little too big, so they ended up being extremely filling.

  19. Ellie

    These are delicious!!!! I bought a Costco chicken already cooked and used a green tomatillo salsa from there. Excellent! Will be making these over and over again. Thanks for sharing the recipe.

  20. Cam

    These are the greatest taquito’s I’ve ever had in my life. I’ve never made them before and they turned out excellent. I added black beans and it was perfect. I’m going to make these all the time now. It’s a keeper!

  21. Kadi

    I found this recipe on pinterest. It is so yummy. I have made them 3x now. Once we ate right away, once I froze it and we ate later in the week. The third time I made them was for family that had a baby at 27 weeks. I made froze them to keep around to eat between hospital visits. Thank you for the yummy recipe.

  22. Tracie

    Just made these a couple days ago; and they were a huge hit! There is only my husband and I so we had leftovers and my husband who never eats leftovers, ate them the next day and was happy to do so. This is def going to be a staple in my recipe box!

  23. I made these tonight and they were a BIG hit! Although I have to admit a dumb mistake I made – in your ingredient list, it says “1 cup shredded Mexican flavored cheesesmall flour or corn tortillas” (I think you just missed an enter in the middle) – but I thought it actually was talking about some special Mexican flour called “cheesesmall flour” that you could use to make tortillas. It wasn’t until I was reading the directions and it said to add cheese that I figured out what was going on. Haha!!

  24. Alyson k

    I made these for a birthday party & they were a big hit! Even when we returned home from an evening of dancing & frosty beverages, they were great just be reheating for a few seconds in the microwave!

    I’ve already been asked to share the recipe!

  25. Lizzie

    I made these last night. This recipe does not disappoint and they are delicious served with guacamole!

    I quickly poached and shredded some chicken tenderloins for this recipe. I also used 1/3 less fat cream cheese and reduced fat shredded cheese.

    I used Mission carb balance tortillas. The carb balance version didn’t come in the smaller package of 12 soft taco tortillas., so I had 8 fajita-sized tortillas. I stuffed all of them pretty generously and I still have filling leftover. I need to get some more tortillas so that I can enjoy the rest of this. Two taquitos was plenty for me with chips, salsa, and guac. My fiance’ ate four.

    These were delicious. A bit of work, but nothing at all difficult. Great recipe, thanks!

  26. My daughter gave me this recipe and it’s been such a hit with my bridge club and my girls’ weekend at the beach. I freeze them and take them to my grand daughter in college and she LOVES having them in the freezer to pull out as a meal or snack. I serve them with guacamole and sore cream …YUM!!!!

  27. Kimberly

    I want to make these for dinner tonight. But I’m just curious…how do you get the seams to stay together while they bake? I’ll be using corn tortillas…do those work without falling apart? :) Thanks!

  28. Emily

    I am so glad I found this recipe, it is fantastic! My boyfriend loves taquitos from the frozen food section, but I don’t like to buy prepackaged meals so I tried out this recipe. He said it was 100x better than the frozen stuff. I will definitely be making these again! I didn’t have any green salsa on hand so I just used regular and it tasted great.

  29. nicole

    I just made your taquitos, though mine look more like enormous burritos! but so delicious! Thank you for yet another amazing recipe!!!

  30. Julie

    In the directions it says to add chicken and cheese as the last steps for the filling. But the only cheese I see in the recipe is the cream cheese which was already put in the bowl. So…should I be adding some sort of shredded cheese to this as well? If so, how much?

    • Chef in Training

      sorry for the confusion :) In the directions, it says 1 cup Mexican shredded cheese. That is the cheese it is referring to when it says to add the chicken and the cheese. It was accidentally combined with small tortillas so it was hard to read. I fixed that now. Let me know if you have anymore questions. I am more than happy to help :)

  31. Lisa

    Oh, this is one of my favorite recipes ever from Our Best Bites!(Next to their fancy sloppy joes.)
    Try it with shredded rotisserie chicken, you won”t ever go back to anything else!

  32. nicole

    Mine come out the size of burritos but oh my gosh are they fabulous that way! Thanks for the plate full of delicious-ness!

  33. Amy O

    These were delicious! Thank you so much for the recipe. We also used some leftover grilled steak and some jalapeno pepper cheese for a little spice and they were amazing.

  34. Lauree Kramer

    These were so good! We made a double batch for company and they were devoured. I used corn tortillas since we were eating them right away but would use flour tortillas if I was going to freeze a batch because the corn crack when you roll them (yes, I warmed them up). Definitely a favorite.

  35. Stephanie

    These are one of my favorite things to make. I could eat the filling on its own. Very yummy! Thanks for the recipe.

  36. Michelle

    These were amazing. I made these last night and my sweetheart loved them. He is a fan of tacos so any type of tacos I try to make. These were great! Thanks for the added recipe.

  37. KS

    Loved the flavors!!! My family totally gobbled these up. Thank you so much for the recipe. I did want to bring up one point though: we decided to use corn tortillas (since you give an option of using either corn or flour), but that was a big mistake. I couldn’t roll corn tortillas tightly without cracking them. I tried rolling them cold, I tried rolling them warmed up (as you suggest)–and the result was not pretty (it was actually worse when they were warmed up). So while the final result and the flavors were amazing, they looked far from pretty. Thankfully, the family didn’t care–but I would definitely stick with flour tortillas next time.

  38. Katy

    loved these. they are so flavorful. served them with sour cream, fresh salsa and guacamole. so delicious. thanks for sharing this. cant wait to make them again!

  39. Amy

    These are delicious! My boys LOVE them, which is not their usual approach to food. Like with flour tortillas. Have frozen the extras and they are still good when left in fridge to defrost before baking. Yummy!

  40. Alicia L

    We make these weekly and sometimes add a little ranch mix into it. My husband is very picky and takes left overs to work, which he normally hates left overs from anything lol

  41. Suzy

    You need to give credit to Best Bites – since it looks like you copied (almost) word for word on here. Please give credit where credit due!

    • Chef in Training

      they are actually were and are sited underneath the title. I always give credit where credit is due. I firmly believe in that. And I actually posted this recipe before I new much about how to adapt and change a recipe. I have now changed the wording up a bit so it is not word for word. Thanks for bringing that to my attention :)

  42. Donna

    My husband does not like anything spicy. Is there anything I can leave out so it isn’t spicy, but yet still tastes good?

  43. KB

    Can anyone tell me how many taquitos this recipe makes? I am wondering if I need to double it for the number of people I am feeding.