Baked Chicken Taquitos & How To Make Them


When I was in middle school, my mom used to buy the Costco sized boxes of chicken taquitos for me and my friends to devour as after school and slumber party snacks. I could eat those bad boys by the dozen. Sadly, I no longer have the metabolism of a preteen gymnast. The frozen snack food aisle and myself have grown apart over the years, but luckily my beloved taquitos and I have been reunited.

These baked chicken taquitos are not “just as good” as the frozen variety I used to enjoy. They are a million times better, and healthier! They’re hearty enough to enjoy for a meal with a side of rice and beans, and they will quickly become your favorite party food (hello, Superbowl!). I love to try different salsas, cheeses and chili powders (like ancho or chipotle) to change up the flavors in these taquitos. I’ve never made a batch I didn’t love!

Baked Chicken Taquitos

adapted from Our Best Bites


  • 4 ounces cream cheese

  • 1/4 cup salsa

  • juice of 1 medium lime

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon onion powder

  • 2 cloves garlic, minced

  • 3 tablespoons chopped cilantro

  • 2 tablespoons sliced green onions

  • 2 cups shredded cooked chicken

  • 1 cup grated Mexican blend cheese (pepper-jack or cheddar is also delicious)

  • 12 (10 inch) flours tortillas

  • kosher salt

  • nonstick cooking spray


  1. Heat oven to 425. In a large bowl, mix cream cheese, salsa, lime juice, spices, garlic, cilantro, green onions, chicken and cheese (If I’m cooking chicken breasts specifically for this recipe, I often shred the chicken in the stand mixer, then add the rest of the ingredients).

  2. Place 2-3 tablespoons of chicken mixture down the center of a tortilla. Fold the tortilla over the filling and roll it tightly, then place the taquitos seam side down on a baking sheet. Repeat with remaining tortillas and filling.

  3. Spray taquitos lightly with cooking spray, or lightly brush with vegetable oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 12-15 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Serve with sour cream and guacamole (or my personal, but unhealthy favorite, salsa con queso).

*These taquitos can be frozen, unbaked, for up to a month. I suggest flash freezing them on the baking sheet then transferring them to a Ziploc bag with baking directions. Simply Continue with step three when you’re ready to bake and add about 5 minutes onto your baking time.

Gemma Hartley

Gemma Hartley is a freelance writer and founder of Journey of Love, a personal blog where she shares her journey as a mother, wife, writer, young woman and more. She is also a regular contributor to Reno Moms Blog and Early Mama. She lives in Reno, NV with her husband, two kids, an awesome dog and a terrible cat.

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