Creamy Baked Chicken Taquitos

These Creamy Baked Chicken Taquitos packed with shredded chicken, salsa, spices and two types of cheese are sure to become a regular meal at your dinner table. They are quick, delicious and so easy to make. Did I mention the best part? They are baked! So not only are they healthier than the traditional fried taquitos,  they still have that crispy crunch that we all love! These also freeze beautifully as well. Prepare them up to baking and the place in the freezer until firm, then wrap in plastic wrap. When you are ready to eat just place them on a baking sheet and need to thaw! Serve with salsa, sour cream, and guacamole for dipping! 🙂

Creamy Baked Chicken Taquitos

Yield: 8-12 tortillas


3 oz cream cheese, softened
1/4 cup salsa
juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas


Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Warm tortillas according to package directions until soft and pliable.
Spoon 3 tablespoons of chicken filling onto the lower third of each tortilla and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas.
Spray the taquitos lightly with cooking spray, sprinkle with kosher salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.
Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).

Source: Pink Parsley originally from Our Best Bites

39 Responses to “Creamy Baked Chicken Taquitos”

  1. #
    beth — April 24, 2011 @ 5:24 pm

    oh my… those look delicious! can we have some of these after our race in a few weeks?!

  2. #
    Baking Serendipity — April 24, 2011 @ 6:32 pm

    Taquitos remind me of college…but I love your baked, healthier version 🙂 These would definitely disappear quick at my house on appetizer night! Happy Easter 🙂

  3. #
    Michelle — April 24, 2011 @ 7:08 pm

    These look great and so easy to make!

  4. #
    Lauren at Keep It Sweet — April 24, 2011 @ 7:41 pm

    These look so delicious! I’d like to make them asap!

  5. #
    Caroline — April 24, 2011 @ 8:03 pm

    These look so yummy! I really like the fact that they’re baked, not fried. Happy Easter!

  6. #
    Jenny — April 24, 2011 @ 8:25 pm

    I love taquitos! But I’ve never made them before, definitely healthier than the frozen junk 😀 Love this

  7. #
    Patricia — April 24, 2011 @ 8:47 pm

    Mmmmm….I love these…they look goooood!

  8. #
    Shaz (Feedingmykidsbetter) — April 24, 2011 @ 9:23 pm

    Looks gorgeous. I think they might be perfect for a pre-dinner tapas too!

  9. #
    muppy — April 24, 2011 @ 9:32 pm

    Oh my goodness these look incredible, what a fantastic recipe – yet another one i’ll have to try!

  10. #
    Maria @ Scandifoodie — April 25, 2011 @ 3:21 am

    What a great idea! I love the spices, this sounds so aromatic and tasty!

  11. #
    Jun — April 25, 2011 @ 4:37 am

    I’ve never taste these before! It looks so delicious!

  12. #
    Maris (In Good Taste) — April 25, 2011 @ 4:39 am

    Oh this is so bookmarked! Looks so good and easy too!

  13. #
    Sara — April 27, 2011 @ 12:38 am

    I love this, and I can’t wait to try these!

  14. #
    Rach @ This Italian Family — April 27, 2011 @ 2:21 pm

    I LOVE taquitos! I rarely eat them though because they’re fried. What a great idea to bake them instead!

  15. #
    Angela — April 29, 2011 @ 12:21 am

    I just made these, and I found some Santa Fe flavored cream cheese at the store to replace the normal cream cheese. YUMMY! added some sautéed onions and garlic to the batch. DELISH! Thanks for the the idea!

    • Christina replied: — May 5th, 2011 @ 10:06 pm

      Ohhhh…the santa fe cream cheese sounds delicious!! I will have to keep an eye out for that! I am so glad that you enjoyed them! 🙂

  16. #
    Cooking Gallery — April 30, 2011 @ 6:44 pm

    These look so so good…! Bookmarked and will definitely try the recipe. Thank you for sharing 🙂

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  18. #
    Kevin (Closet Cooking) — July 2, 2011 @ 5:44 am

    Those look perfectly crispy and good!

  19. #
    Annie — October 11, 2011 @ 1:17 pm

    I just made these and they are delicious! Thanks for the recipe, this is definitely a keeper.

    • Christina replied: — October 26th, 2011 @ 10:36 pm

      So glad to hear that you enjoyed the taquitos! Thanks so much for letting me know how they turned out! 🙂

  20. #
    Sarah-Beth — December 15, 2011 @ 2:28 pm

    I made these for dinner last night and they turned out perfect! Best taquito I have ever had. I threw a little frozen corn in the chicken mixture and it gave it a sweet crunch 🙂

    I also just reheated a couple in the oven for lunch and they were just as good as last night!

  21. #
    4everlearning — January 13, 2012 @ 8:30 am

    This recipe looks delicious. I would like to make it for a friend who eats Gluten-Free. Is this a gluten-free recipe?

    • Christina replied: — January 17th, 2012 @ 1:27 pm

      This recipe calls for corn tortillas which are known as being gluten free, however, I would double check the package of the tortillas just to make sure. I also believe that most brands of salsa are gluten free but make sure to read the label. If you give them a try I would love to hear how they turn out. 🙂

  22. #
    Sharon — January 23, 2012 @ 12:57 pm

    OMG – I keep forgetting to leave you a message. My family loves these!! They are so good and even better on day two!! I make extra and freeze them for a quick supper or lunch.

    • Christina replied: — February 2nd, 2012 @ 8:20 pm

      I make these all the time and freeze them! They are just perfect for those nights that I just don’t feel like cooking. I am so happy to hear you enjoyed them too! 🙂

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  25. #
    TessBA — February 2, 2012 @ 2:45 pm


  26. #
    yolie — March 19, 2012 @ 11:25 pm

    I made these today, they came out so good, thanks for the recipe. 🙂

  27. #
    Jennifer — July 10, 2012 @ 5:55 pm

    I made these tonight and they tasted FABULOUS! I also used the Philadelphia Sante Fe cooking cream instead of regular cream cheese as was mentioned in an earlier post, which was great. Mine didn’t look near as good as yours did though; they cracked/split open. Next time I will buy better quality tortillas from a local Mexican market and see if that helps. I also used 2-10 oz cans of chicken breast to make it a little easier…probably more than the 2 cups, which could have contributed to my bulging taquitos 🙂

    • Christina replied: — July 17th, 2012 @ 3:03 pm

      I am so happy that you enjoyed them! I will have to try them with the Santa Fe cooking creme…sounds incredible! 🙂

  28. #
    Stacey — July 11, 2012 @ 11:32 am

    My fiance has been obsessed with Taquitos from the grocery store and they look scary and horribly unhealthy! So I had to try this recipe since we had leftover chicken and he loved it. I will be making these frequently now. Thanks for posting this recipe, it was great!!!

    • Christina replied: — July 17th, 2012 @ 3:02 pm

      I am so happy to hear that you enjoyed the recipe!! Thanks so much for letting me know how they turned out for you! 🙂

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  30. #
    Stefanie — September 5, 2012 @ 11:38 pm

    These are SUPER delicious! I’ve made them a few times and my husband absolutely loves them. But need to fix the recipe, the ingredient list says parsley but the directions say cilantro.

  31. #
    Debbie V. — July 6, 2013 @ 8:33 pm

    I made these tonight and they were indeed delicious. I chose the cilantro. Just the right amount of seasoning for me.
    Easy to make and timely – I was able to use up the rest of a rotisserie chicken that we’d bought for a previous meal (Progresso Recipe Starters Chicken Pie – very easy and tasty also)

  32. #
    Sandra — February 6, 2014 @ 4:34 pm

    I have now made these with ground chicken, ground turkey, leftover chicken and added jalapeno peppers or red peppers, anyway you make them they are delicious. My brother in law stopped by tried one and then took the leftover filling home to make some for his dinner the next night. He didn’t get to, his partner ate it for lunch the next day, just the filling – no tortillas.

    • Christina replied: — February 9th, 2014 @ 8:09 am

      Yay! I’m so happy to hear that everyone enjoyed the taquitos, Sandra! I love making a big batch of them and freezing some so that I can pull them out whenever the craving strikes! 🙂

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