Baked Creamy Chicken Taquitos

These homemade Baked Creamy Chicken Taquitos are a family favorite, offering a savory and slightly spicy kick. They’re easy to prepare, perfect for a busy weeknight meal or a tasty appetizer for guests. With a creamy filling and a crispy, golden crust, these taquitos are sure to satisfy everyone’s taste buds.

A family favorite, provided by Sheri King

Print Recipe

Baked Creamy Chicken Taquitos

These Baked Creamy Chicken Taquitos are filled with a savory mix of rotisserie chicken, cheese, and spices, rolled up in soft tortillas, and baked to crispy perfection. Serve with a side of salsa or guacamole for a complete dish.

Ingredients

• 1/3 cup cream cheese softened
• 1/3 cup green salsa verde
• 1 Tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 Tablespoons chopped cilantro
• 2 Tablespoons chopped green onions
• 2 cups cooked and shredded chicken rotisserie works great with this
• 1 cup finely shredded pepper jack cheese
• 6-7 6-inch tortillas
• salt
• spray oil

Instructions

• Preheat the Oven: Preheat your oven to 425°F. Spray a baking sheet with cooking spray and set it aside.

  Prepare the Filling: In a medium-sized bowl, heat the cream cheese in the microwave until soft and easy to stir. Add the green salsa, lime juice, cumin, chili powder, onion powder, garlic powder, cilantro, green onions, chicken, and pepper jack cheese. Stir well to combine.

  Prepare the Tortillas: To prevent cracking, wrap 3–4 tortillas at a time in damp paper towels and microwave them for 20–30 seconds until warm and pliable. If the tortillas are cracking, use a damp paper towel to wrap them and warm them slightly longer. I also notice that when I use Tortilla Land tortillas and prepare them correctly, it makes all the difference in quality and taste.

  Fill the Tortillas: Place 2–3 tablespoons of the chicken mixture in the lower third of each tortilla. Roll them up tightly and place seam side down on the prepared baking sheet in a single layer. Spray the tops lightly with cooking spray and sprinkle with salt.

  Bake: Bake the taquitos in the preheated oven for 15–20 minutes or until golden and crispy. Serve hot with your favorite dipping sauce.

Notes

• Alternative Chicken: If you don't have rotisserie chicken, cooked chicken breast or thighs work perfectly as well.
• Tortilla Tips: Make sure your tortillas are soft and pliable before rolling. Warming them helps prevent cracking, ensuring the taquitos stay intact while baking.
• Instant Pot Option: For even quicker cooking, you can use the Instant Pot to cook the chicken. Just add chicken breasts and a cup of water, and cook on high pressure for 15 minutes, then shred.