Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy. 

I like to serve chicken taquitos with authentic Mexican Rice, refried beans, or simply with veggies and dip.  Don’t miss all our favorite Mexican recipes.

Five chicken taquitos lined on a plate with a bowl of salsa on the side.

There are so many things to love about chicken taquitos, but the fact that they’re popular with all ages, can be made ahead or even frozen, and are ready in 30 minutes is all the convincing I need to make these regularly!

Chicken Taquito Ingredients:

  • Tortillas: use corn or I also love to use uncooked flour tortillas.  You can prepare the entire taquito in the uncooked tortillas and the tortillas will cook and crisp when baked.
  • Chicken– any cooked chicken will work.  I often use rotisserie chicken for convenience (Costco’s are the best) and I always use the leftover meat and bones to make chicken noodle soup.
  • Cheddar cheese, or your favorite kind.
  • Cream cheese, softened.
  • Spinach: baby spinach leaves, chopped. If using large spinach leaves, remove the stems.
  • Salsa: your favorite kind
  • Sour cream, or plain greek yogurt.
  • Spices– cumin, garlic powder, chili powder, salt and pepper

How to Make Chicken Taquitos:

1. Mix filling: Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.

2. Prep tortillas: Heat a non-stick griddle and cook corn tortillas for about 15 – 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.   Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.

Two process photos of cooked chicken and spices in a bowl, then filling lined on a corn tortilla to make taquitos.

3. Bake or Fry:

  • Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
  • Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.

Chicken taquitos on a baking tray next to another photo of taquitos frying in a pan with oil.

4. Serve taquitos with guacamole, salsa and sour cream.

Chicken taquitos on a tray with bowls of guacamole, salsa and sour cream.

Make Ahead And Freezing Instructions:

To make ahead: Make the filling up to 1 day in advance and store in the refrigerator.  Roll in tortillas before baking.

To freeze:  Taquitos make a great freezer meal.  Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.

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Recipe

Five chicken taquitos lined on a plate with a bowl of salsa on the side.
Prep 10 mins
Cook 22 mins
Total 32 mins
Add to Meal Plan

Video

Ingredients
  

  • 2 cups cooked shredded chicken (I use rotisserie)
  • 6 ounces cream cheese , softened
  • 1/4 cup salsa , your favorite kind
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup baby spinach leaves , chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • salt and freshly ground black pepper for taste
  • 15-20 corn or flour tortillas

For serving:

  • guacamole, sour cream, salsa, hot sauce

Instructions
 

  • Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
  • For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
  • Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
  • Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
  • Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
  • Serve taquitos with guacamole, salsa and sour cream.

Notes

Make ahead Instructions: Make the filling up to 1 day in advance and store in the refrigerator.  Roll in tortillas before baking.
Freezing Instructions:  Taquitos make a great freezer meal.  Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.

Nutrition

Calories: 559kcalCarbohydrates: 34gProtein: 31gFat: 32gSaturated Fat: 16gCholesterol: 131mgSodium: 1047mgPotassium: 447mgFiber: 1gSugar: 5gVitamin A: 1710IUVitamin C: 2.4mgCalcium: 343mgIron: 3mg

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I originally shared this recipe March 2017. Updated September 2020 to include additional tips and process photos.

Shredded chicken, cheese, and a creamy salsa blend melt together inside a crispy toasted tortilla. Baked Creamy Chicken Taquitos is an easy meal you can make in less than 30-minutes! | Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Delicious! I added an extra cup of chopped spinach and baked them in the oven. I used larger tortillas and ended up with about 12 instead of 15-20. This was great with some red beans and rice for dinner!

  2. 5 stars
    Made these for the first time last night. Super easy and my family absolutely devoured them. These will definitely make it into regular rotation.

  3. 5 stars
    These were delicious! I like the Crisp Chicken Burritos from Taco Time and these were better. I didn’t have cream cheese so I subbed ricotta and they turned out super yummy. I also upped the spices a bit. I’ll be making these again and again. Thanks!

  4. Please, I will like to try these but if I don’t have the uncooked tortillas, how much time should I leave the baked tortillas in the oven for.
    Thank you

    1. The recipe calls for flour tortillas, so make them as stated. I do love the uncooked ones but you don’t need to use them!

  5. My tortillas started splitting when I rolled them before cooking. Is there a brand of tortillas that works best?

  6. 5 stars
    Made these tonight and they were awesome! I used the uncooked flour tortillas and a tad more spice and made them in the air fryer at 390 for 4 minutes on one side and three on the other. My husband and daughter loved them too! That is always a win!

  7. 5 stars
    These are awesome and we made them in the air fryer at 400 for 5min then turn over 4min on the other side. Sprayed each side with avocado oil spray

    1. I was searching the comments to see if someone had used the air fryer! Thanks for sharing this alternative.

  8. 5 stars
    These were a huge hit with my family, adults and children alike. I loved that the prep was simple enough my children could help out. Will definitely be in our weekly meal rotation.

  9. 5 stars
    This was excellent!! Thank you for sharing with us. We tried the baked version.

    I don’t usually eat meals faster than my husband… but I finally finished a meal before him.

    Thank you for adding preparation for freezing – this will help so much!

  10. 5 stars
    This has become a house fav!!! Adults and littles love; love making a big batch and having some tucked in the freezer for a busy day w/ dinner already done! Thank you for sharing!!!

  11. Just made this tonight. It was perfect and nice and crispy. Plus it was a win with the hubby and kids. Thank You!!

  12. 5 stars
    Made this tonight and we loved it! I used flour tortillas and pan fried them. Amazing! Had this as part of Taco night, and I forgot to eat any tacos. I will try baking next time to save a few calories

  13. 5 stars
    Fantastic, quick easy and delicious, the whole family loved this one just as it is presented in the online recipe.

  14. 5 stars
    These were delicious and super quick to throw together after a long day! Even my picky husband said they were good. Adding these to my frequently-used roster for sure!

  15. 5 stars
    I made this last night. I was really easy and tasty. I tried to cut a few calories so I used neufchatel (lower calorie cream cheese) and lowfat greek yogurt instead of sour cream. It was still delicious. I think I would substitute a 4 oz. can of diced jalapenos for the green chilis next time because I really like more heat. It was good as is but just another thought.

  16. 5 stars
    I made this recipe tonight for supper, and it definitely will go into my collection of favorites! So very good! Thank you!

  17. 5 stars
    Tried the recipe with the rotisserie chicken, substituted refried black beans simmered with red onion (pureed) for the sour cream because I forgot to buy it. I simply heat and eat. I also add a spicy red taco sauce. Thank you for this fantastic recipe. It tastes fabulous. What a great idea adding the baby spinach leaves!

    1. The bean idea is genius, I will need to try that. We made the recipe as is ans it was a little too creamy and not enough other flavors. So thank you for the suggestion.

      Other than that it still was a hit at our dining table and thank you for another week of sinner served!

    1. Yes! They work great for a freezer meal! Remove from freezer and place them on a greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 30 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside. Enjoy!

  18. 5 stars
    We had family coming in town and I knew these would be a hit with the kids. I love them because you can make the filling the day before and keep them in the fridge till you are ready to roll them in tortillas. Makes for a super fast meal!

  19. 5 stars
    These are so good, and I love that I can make the filling earlier in the day to make for an easy dinner!

  20. 5 stars
    These are great! I cooked a whole batch then froze the left overs and would pull them out as I needed them. Perfect!