Baked Creamy Chicken Taquitos

Who doesn’t love the taquitos? They’re like mini rolled tacos and you can fill them with all your favorite meats or vegetarian fillings (like beans and roasted vegetables). Most commonly taquitos are deep-fried in oil but I highly recommend trying out this oven-baked version instead. I used to be skeptical myself, thinking there’s no way a baked version is going to be anywhere near as good or as crisp as a fried version, but these prove that thinking wrong. These are just as good without the greasy mess and extra fat! This is a flavorful Mexican dish that your whole family can enjoy! They make a great party food or weeknight main dish. Just don’t forget to pile on the bright fresh toppings (or serve to the side for dipping) it just makes them that much better. Photography credit: Jess Larson

What Ingredients are Needed for Baked Creamy Chicken Taquitos?

Cooked chicken breasts – leftover chicken or rotisserie chicken will work great. Thighs can be substituted. Corn tortillas – the not-so-flimsy tortillas work best here with less cracking. Canola oil – light olive oil or vegetable oil can be substituted. Yellow onion – red onion will work great too. Garlic – use fresh garlic for best flavor. Salsa verde – homemade or store-bought works great. Cream cheese – regular or light cream cheese can be used here. Chili powder, paprika, cumin – these spices give the taquitos a classic Mexican seasoned flavor. Lime juice – this adds a delicious zesty flavor to the filling, use fresh squeezed. Chopped fresh cilantro – feel free to add more to taste. Monterey jack cheese – colby jack would work great too.

How do You Make Baked Taquitos?

Preheat oven to 425 degrees. Make tortillas pliable: (so they roll without cracking) heat tortillas briefly in a skillet then “sweat” in an airtight container. Make filling: saute onion and garlic in skillet. Add salsa and cream cheese and melt. Add seasonings, chicken, cilantro and cheese. Assemble taquitos: add about 1/4 cup filling to each tortilla (in a row), then wrap snuggly. Brush with oil: Transfer to baking sheet lined with parchment and brush lightly with oil. Bake: bake in oven until golden brown and crisp, about 18 – 20 minutes.

Can I Fry Them Instead?

Yes. These can also be fried in about 1/2-inch vegetable oil in a saute pan set over medium heat instead of baking if preferred.

Can I Make Baked Creamy Chicken Taquitos In Advance?

The filling can be made up to 1 day in advance but don’t wrap it in tortillas until ready to bake, otherwise, the moisture will soak into the tortillas and make them soggy. Also, freezing isn’t recommended because again that moisture in the filling will keep them from staying crisp over some time.

What About a Beef Version?

My other favorite way to make taquitos is with this Slow Cooker Shredded Beef as the filling. Just be sure to drain it really well.

What’s the Difference Between a Taquito and Flauta?

In case you were trying to figure that out, the difference is that taquitos are made with a corn tortilla while flautas are made with flour tortillas. If you’d prefer you can use flour tortillas here instead. Just keep in mind they’ll likely be done baking a little sooner, I recommend checking around 14 minutes.

Tips for the Best Taquitos:

Don’t skip the step of “sweating” the tortillas otherwise they aren’t as pliable and will break like crazy. Season the filling. I like to use classic Mexican spices but in a pinch even taco seasoning will work. Bake in high heat for a crisp tortilla or fry in preheated oil. Serve with toppings or dips.