Oven Baked Chicken Taquitos

Creamy chicken taquitos are easy to make and incredibly moist and flavorful! Plus they’re oven baked – no frying necessary!

These mouthwatering oven baked chicken taquitos will turn any meal into a fiesta! Flavorful Spanish RiceNo Soak Instant Pot Pinto Beans, and Refried Beans would be perfect to serve with these taquitos.

Creamy Oven Baked Chicken Taquitos stacked on a white plate

Taquitos that pack a punch

It’s been a while since I’ve made taquitos, but since the family loves them, I knew I wanted to try a new version for them.

These creamy oven baked chicken taquitos are super easy to whip up and are packed full of awesome flavor. They’re perfect for lunch, dinner or even as a snack… and they just happen to make awesome little appetizers or party food!

Making these couldn’t be easier. Really you just mix the filling, roll and bake! For the filling you could totally use ⅓ the fat cream cheese and sour cream to lighten things up a bit, either way they taste like a warm plate of comfort food! 

Eat them just the way they are or dunk them in my creamy cilantro dipping sauce. Everyone is going to love these delicious, tasty taquitos—I guarantee it!

How to Perfectly Cook a Chicken Breast | lifemadesimplebakes.com

Making Oven baked chicken taquitos

PREP. Preheat oven to 375 degrees.

SEASONING. Mix together the chili powder, garlic powder, cumin and salt.

CHICKEN. Drizzle olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Place chicken breasts on a parchment or baking mat lined baking sheet.
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and use two forks to shred the chicken, set aside to cool.

PREP. Turn oven up to 425 degrees. Again, line a baking sheet with parchment paper or a baking mat, set aside.

FILLING. Place the cream cheese into a large microwave-safe bowl. Heat for 20-30 seconds or until soft. Add in the sour cream, salsa, cumin, chili powder, garlic powder, coriander, salt, green onion, cilantro, lime juice, cheeses and shredded chicken. Mix to thoroughly combine.

ASSEMBLE. Add a few tablespoons of the mixture to the lower edge of a tortilla, taking care to leave space on the ends so the mixture doesn’t ooze out while baking. Roll it up and place it seam-down on the prepared baking sheet. Repeat with remaining ingredients.

**NOTE: if you want them to be extra crispy you can brush them with a little melted butter before baking them.

BAKE. Place in the oven and bake for 15-20 minutes or until the tortillas turn golden brown. Remove and allow to cool for 5 minutes before serving.

Oven Baked Chicken Taquitos dipped in sauce

Tips + Storing Info

  • Shred: A quick way to shred your chicken is to put it in your stand mixer and mix on low with your paddle attachment for just a few seconds.
  • Chicken Shortcut: Using rotisserie or leftover cooked chicken would be a time saving swap in this recipe.
  • Corn Tortillas: If using corn tortillas, warm them up in the microwave first with some dampened paper towels for about 20 seconds to make them easier to roll.
  • Cheese Topping: Sprinkle on some cheddar or Mexican blend cheese for the last 5-10 minutes of baking for a cheesy topping.
  • Toppings: Serve with any of your favorite toppings – guacamole, salsa, sour cream, olives, green onions, queso, shredded lettuce, diced tomatoes, etc.

Make extra taquitos and leave them unbaked to FREEZE and enjoy later. Store them frozen in an airtight container for up to 3 months. There is no need to thaw them first when you are ready to cook them. Simply transfer to a pan and bake at 425 degrees for approximately 15-20 minutes.

STORE leftover cooked taquitos wrapped tightly in the fridge for up to 5 days or in the freezer in a Ziploc bag for up to 3 months.

To REHEAT taquitos whether frozen or refrigerated, wrap loosely in a paper towel and microwave on high for about a minute or so.

Baked Chicken Taquitos stacked on a white plate

For More delicious Mexican dishes, try:

Creamy Oven Baked Chicken Taquitos

Oven Baked Chicken Taquitos Recipe

Creamy chicken taquitos are easy to make and incredibly moist and flavorful! Plus they're oven baked – no frying necessary!
4.87 from 15 votes
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 40 mins
Cool: 5 mins
Total Time: 1 hr
Servings: 16 taquitos
Calories: 261kcal
Print Recipe

Ingredients

Chicken
  • 3 large chicken breasts
  • 1 tbsp olive oil
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
Filling
  • 8 oz (1 block) cream cheese
  • 3 tbsp sour cream
  • 1/3 cup salsa
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 3 green onions - minced
  • 2 tbsp cilantro - minced
  • 1 lime - juiced
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 16-18 small flour tortillas*
Creamy cilantro dipping sauce
  • 1/2 cup sour cream
  • 1 tbsp cilantro - minced
  • 1/2 lime - juiced
  • 1/4 tsp garlic powder

Instructions

  • Preheat oven to 375 degrees.
  • Mix together the chili powder, garlic powder, cumin and salt. Drizzle olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Place chicken breasts on a parchment or baking mat lined baking sheet.
  • Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and use two forks to shred the chicken, set aside to cool.
  • Turn oven up to 425 degrees.
  • Again, line a baking sheet with parchment paper or a baking mat, set aside.
  • Place the cream cheese into a large microwave-safe bowl. Heat for 20-30 seconds or until soft. Add in the sour cream, salsa, cumin, chili powder, garlic powder, coriander, salt, green onion, cilantro, lime juice, cheeses and shredded chicken. Mix to thoroughly combine.
  • Add a few tablespoons of the mixture to the lower edge of a tortilla, taking care to leave space on the ends so the mixture doesn't ooze out while baking. Roll it up and place it seam-down on the prepared baking sheet. Repeat with remaining ingredients. NOTE: if you want them to be extra crispy you can brush them with a little melted butter before baking them.
  • Place in the oven and bake for 15-20 minutes or until the tortillas turn golden brown. Remove and allow to cool for 5 minutes before serving.
Dipping Sauce
  • Mix all dipping sauce ingredients until well combined. Keep refrigerated until ready to serve.

Video

Notes

*You can use corn tortillas, but just know the yield will increase by about a half dozen taquitos.
 

Nutrition

Calories: 261kcal | Carbohydrates: 18g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 522mg | Potassium: 283mg | Fiber: 1g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 2mg

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Recipe source: Life Made Simple

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Comments:

  1. Thank you so much for this recipe.  My kids loved it, even my notoriously picky 9yr old son.  He said “these puppies are delicious” and ate 4!  I used ground beef in place of chicken because I had been about to make tacos before I saw your recipe.  Was delicious!

  2. I made these exactly as instructed. They were great but it was way way way too much cream cheese. Sickenenly creamy. Much too creamy for me and my husband and we are not calorie shy. Next time I will half the cream cheese and probably increase the seasoning.  The cilantro dipping sauce is on point. 

  3. 5 stars
    Love these! I only used about 6oz of cream cheese bc I didn’t want it super creamy, and didn’t use cilantro bc I’m not a fan. So good! 

  4. 5 stars
    Thank you so much for this recipe. I like it with corn tortillas. I made them all the time last summer in quarantine with my family. I’d whip up a big batch and then enjoy them with my toddler and husband outside while we played in the sunshine. Good memories. I’m making them again today because the weather is nice and I remembered those days last year. Thank you!

  5. 5 stars
    These came out delicious. I used Chipotle chilli powder because I didn’t have regular chilli powder. I also had to had a little water to the sauce because I was lazy and wanted to use my nutribullet.. and it fine. I might of used to much cilantro. I had to look up how to roll them because I didn’t understand your explanation, till I looked it up and saw pictures and then it made perfect sense. haha! Great recipe.. Thank you!

  6. 5 stars
    Thank you so much for sharing this amazing creamy oven baked chicken taquitos recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  7. 5 stars
    I love how easy these are to throw together. And I love that I can make them at home and know what’s going into them! So yummy.