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A platter of golden-brown baked creamy chicken taquitos, glistening from a smoked paprika and lime oil wash, ready to be served.

Easy Crispy Baked Chicken Taquitos

Rebecca Blumer
These easy baked chicken taquitos feature a rich, creamy chicken filling wrapped in a golden, crunchy tortilla. Baked, not fried, they are the perfect party snack or quick weeknight dinner, and are incredibly freezer-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Snack
Cuisine Mexican
Servings 16 taquitos
Calories 165 kcal

Equipment

  • Baking Sheet
  • Mixing Bowl

Ingredients
 

  • 1/3 cup cream cheese, softened (3 oz)
  • 1/4 cup green salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons sliced green onions
  • 2 cups diced cooked chicken
  • 1 cup grated pepperjack cheese
  • 16 flour tortillas
  • Kosher salt to taste
  • 1 cup salsa for serving
  • Sour cream and guacamole as topping (optional)

Instructions
 

Preparation

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and lightly coat it with cooking spray to prevent sticking.

Mix the Creamy Filling

  • In a medium bowl, microwave the cream cheese for about 30 seconds, just until it's soft and easy to stir.
  • Stir in the green salsa, fresh lime juice, cumin, chili powder, onion powder, and garlic powder until the mixture is creamy and well combined.
  • Fold in the chopped cilantro, green onions, diced cooked chicken, and grated pepperjack cheese. Mix until every ingredient is evenly coated.

Roll and Season the Taquitos

  • Spoon about 3 tablespoons of the filling onto the lower third of a tortilla. Roll it up as tightly as you can and place it seam-side down on the prepared baking sheet.
  • Repeat with the remaining tortillas and filling, arranging them in a single layer with a little space between each one.
  • For the best golden-brown finish, brush the tops with a little olive oil mixed with a pinch of smoked paprika. Alternatively, lightly spray them with cooking spray.
  • Sprinkle a touch of Kosher salt over the tops of the taquitos.

Bake Until Crisp

  • Bake for 15-20 minutes, until the tortillas are golden brown and the edges look visibly crisp.
  • Serve immediately with your favorite salsa, sour cream, and guacamole for dipping.

Notes

Pro Tip: To prevent tortillas from cracking, warm them for 20-30 seconds in the microwave, wrapped in a damp paper towel, before rolling. This makes them pliable and easy to work with.
Golden Crunch Secret: For a superior, fried-like crunch and color, brush the taquitos with olive oil mixed with a pinch of smoked paprika before baking. It creates a more even, golden crust than cooking spray alone.
Storage & Make-Ahead: Store cooled leftovers in an airtight container in the fridge for up to 3 days. To freeze for later, arrange unbaked taquitos on a baking sheet and freeze until solid. Transfer to a freezer bag. Bake directly from frozen, adding 5-10 extra minutes to the baking time.
Reheating: For the best results, reheat taquitos in an oven or air fryer at 350°F (175°C) for about 10 minutes, or until crispy again. Avoid the microwave, which can make them soggy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 165kcalCarbohydrates: 15gProtein: 9gFat: 8gSaturated Fat: 4gCholesterol: 30mgSodium: 350mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 1mgCalcium: 80mgIron: 1.2mg
Keyword baked taquitos, chicken taquitos, freezer meal
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