Creamy Oven Baked Chicken Taquitos

It’s been a while since I’ve made taquitos. But ever since Costco stopped selling their crazy good chicken flautas/taquitos I’ve been dying to make some for my family. These creamy oven baked ones are super easy to whip up and are packed full of awesome flavor. I love them, my husband loves them and even my toddler loves them! They’re perfect for lunch, dinner or even as a snack… and they just happen to make awesome little appetizers or party food!

Creamy Oven Baked Chicken Taquitos

Making these couldn’t be easier. You’ll need to oven bake a few chicken breasts so you have meat to shred for the filling. It’s relatively mess-free and is a method I’ve started using more and more. I like to rub some olive oil on them, cover them in spices and bake them until fork tender, about 25-30 minutes on a parchment or baking mat lined sheet.

Creamy Oven Baked Chicken Taquitos

For the filling you’ll want to soften a block of cream cheese (you could totally use ⅓ the fat to lighten things up) and mix it with some sour cream (light can be used too), jarred salsa, cumin, chili powder, garlic powder, coriander, salt, minced green onion, minced cilantro, fresh lime juice, and a combination of shredded cheddar and pepper jack cheese. Add in the shredded chicken and you’re ready to roll! Fill the tortillas, roll them and place them seam-side down onto a lined baking sheet. Bake them until golden brown and crispy.

Creamy Oven Baked Chicken Taquitos

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!

5.0 from 4 reviews
Creamy Oven Baked Chicken Taquitos
Prep time
Cook time
Total time
These creamy chicken taquitos are easy to make and incredibly moist and flavorful! Plus they're oven baked- no frying necessary! They're sure to become a family favorite.
Yield: 16-18 taquitos
  • For the chicken:
  • 3 large chicken breasts
  • 1 tbsp. olive oil
  • ¼ tsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. salt

  • For the filling:
  • 8 oz (1 block) cream cheese
  • 3 tbsp. sour cream
  • ⅓ c. salsa
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • ½ tsp. coriander
  • ½ tsp. salt
  • 3 green onions, minced
  • 2 tbsp. cilantro, minced
  • 1 lime, juiced
  • 1 c. shredded cheddar cheese
  • ½ c. shredded pepper jack cheese
  • 16-18 small flour tortillas*

  • For the creamy cilantro dipping sauce:
  • ½ c. sour cream
  • 1 tbsp. cilantro, minced
  • ½ lime, juiced
  • ¼ tsp. garlic powder
  1. 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.
  2. 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.
  3. Add a few tablespoons of the mixture to the lower edge of the 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.
  4. To make the creamy cilantro dipping sauce, combine all of the ingredients in a small bowl and mix until smooth.
*You can use corn tortillas, but just know the yield will increase by about a half dozen taquitos.

Recipe source: Life Made Simple

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  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!