These Creamy Baked Chicken Taquitos are the ultimate family-friendly dinner—crispy on the outside, creamy and flavorful on the inside, and perfect for busy weeknights or make-ahead freezer meals. Made with tender shredded chicken, melty cheese, and warm spices, they’re a kid-approved favorite you’ll reach for again and again.
Why You’ll Love These Taquitos
Some weeknight dinners hit all the marks—easy, comforting, freezer-friendly, and guaranteed to please every age at the table. These Creamy Baked Chicken Taquitos are that recipe.
The filling is rich and creamy thanks to softened cream cheese, balanced with bright lime, mild green salsa, and a gentle kick of warm spices. They bake up beautifully golden and crispy without deep-frying, making them a healthier, hands-off option for busy families.
There’s something magical about that first bite: the salty crunch of the tortilla giving way to melty shredded chicken, flavorful salsa, and just a hint of zesty lime. Toddlers love them. Teens inhale them. Grown-ups quietly stash extras for lunch tomorrow. And since they freeze beautifully, they’re perfect for sports nights, last-minute meals, or feeding a crowd when extra friends show up at the door.
Tips for Success
- Warm those tortillas: especially corn—cold tortillas = cracking.
- Use a cookie scoop for quick, consistent filling portions.
- Space them out on the sheet so they crisp instead of steaming.
- Don’t skip the oil mist: it’s the secret to that golden crunch without deep frying.
- Use pre-cooked chicken: rotisserie chicken works beautifully and cuts prep time.
Freezer Instructions:
- Assemble taquitos but do not spray with oil or salt.
- Freeze in a single layer on a baking sheet until solid.
- Transfer to a freezer bag.
- Bake from frozen:
- 425°F for about 20 minutes, or until crispy.
- Air fry at 350°F, checking at 7–8 minutes.
- For more even cooking, thaw for 1 hour before baking if possible.
Air Fryer Instructions:
All air fryers cook differently, so start at 350°F for 6–8 minutes.
Check frequently, then continue cooking in 1–2 minute increments until crispy and golden.
Substitutions
Protein Swaps
- Shredded turkey
- Rotisserie chicken
- Leftover grilled chicken
- Seasoned ground turkey or beef
- Black beans + corn (great vegetarian option)
Dairy Options
- Light cream cheese
- Mexican blend cheese
- Pepper Jack for extra heat
- Dairy-free cream cheese + dairy-free shreds (texture may be softer but still tasty)
Salsa Variations
- Salsa verde (recommended)
- Mild or medium red salsa
- Roasted tomatillo salsa
Tortilla Options
- Flour tortillas (best for rolling)
- Corn tortillas (classic, gluten-friendly)
- Carb-balanced tortillas
- Street-taco size for kid portions
More Mexican-Inspired Favorites
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Creamy Baked Chicken Taquitos
Ingredients
- 8 ounces cream cheese low fat is fine; skip fat-free
- 1/3 cup green salsa
- 1 1/2 tbsp fresh lime juice
- 3/4 tsp cumin
- 1/2 tsp chili powder
- 3/4 tsp onion powder
- 1/2 tsp garlic salt or granulated garlic or garlic powder
- 3 tbsp chopped cilantro optional
- 3 tbsp sliced green onions
- 1 small can chopped black olives optional
- 3 cups shredded cooked chicken about 16 oz
- 1–1 ½ cups grated cheddar jack or Monterey Jack cheese about 6 oz
- Cooking spray or neutral oil
- 18-24 soft taco-size tortillas flour or corn
- Kosher salt
Serve With:
- Sour cream
- Guacamole
- Ranch or Cilantro-Lime Dressing
- Salsa verde
- Chopped lettuce
- pico de gallo or diced tomatoes
Instructions
-
Make the filling: Place cream cheese in a large microwave-safe bowl. Warm for 30–60 seconds on medium power until softened.
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Stir in green salsa, lime juice, cumin, chili powder, onion powder, garlic salt, cilantro, olives, and green onions. Add shredded chicken and cheese, mixing well to combine.
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Assemble the taquitos: Heat oven to 425°F. Line a baking sheet with parchment or foil (avoid silicone mats—they trap steam and soften the bottoms).
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Warm tortillas so they’re soft and pliable.Flour tortillas: room temp or 15–30 seconds in the microwave.Corn tortillas: must be warmed or they’ll crack.
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Scoop about ¼ cup filling onto the lower third of each tortilla, leaving space from the edges. Roll tightly and place seam-side down on baking sheet.
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Lightly spray or brush with oil and sprinkle with a pinch of kosher salt.
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Bake: Bake 15–20 minutes until crispy and golden brown. Keep an eye after the 10-minute mark—tortillas vary in crisping. Once edges are browned and some filling begins to peek out, they’re ready.
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Cool slightly and serve warm.
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