Baked Chicken Taquitos Recipe

Introduction

Baked Chicken Taquitos are a crispy, flavorful twist on a classic Mexican favorite. These easy-to-make taquitos are filled with spicy, cheesy shredded chicken and baked until golden. Perfect for a snack, appetizer, or casual meal.

Ingredients

• 1 lime
• Cooking spray
• 6 ounces cream cheese (softened)
• 2/3 cup sour cream
• 4 chipotle peppers in adobo sauce
• 1/2 tablespoon adobo sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons ground chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 1/2 cups shredded cooked chicken (or shredded rotisserie chicken)
• 22 tortillas (street taco size, corn or flour)
• Toppings as desired (see note 1)
• Ranch veggie dip (plus 2–3 chipotles for dip)

Instructions

1. Step 1: Juice the lime using a citrus juicer to get 1 tablespoon of lime juice and set aside. Preheat the oven to 425°F. Lightly spray a large baking sheet with cooking spray and set aside.
2. Step 2: Finely dice the chipotle peppers. Using a hand mixer, beat together the softened cream cheese, sour cream, half of the diced chipotle peppers, adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, and fresh lime juice until smooth.
3. Step 3: Stir in the shredded Cheddar cheese, Monterey Jack cheese, and shredded chicken until the mixture is well combined.
4. Step 4: For corn tortillas, place 2–3 tortillas between damp paper towels and microwave for 15–20 seconds to soften. For flour tortillas, skip this step.
5. Step 5: Working quickly, spread 2–3 tablespoons of the filling on each tortilla. Roll the tortillas up tightly and place them seam side down on the prepared baking sheet.
6. Step 6: Generously spray the taquitos with cooking spray to help them crisp up during baking.
7. Step 7: Bake for 10–15 minutes, until the taquitos are crispy and golden.
8. Step 8: Remove from the oven and add your favorite toppings. Serve hot and enjoy immediately.
9. Step 9: To prepare the ranch chipotle dip, stir the remaining diced chipotle peppers into ranch veggie dip and serve alongside the taquitos.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and added flavor.
• For extra crispiness, use a wire rack on the baking sheet to bake the taquitos.
• Adjust chipotle peppers to your preferred spice level.
• Top with fresh cilantro, avocado slices, or a squeeze of lime for extra brightness.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 10 minutes or until warmed through and crispy again. Avoid microwaving to retain crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and store them in the refrigerator for a few hours before baking. Just be sure to bake them until crispy before serving.

Can I freeze baked taquitos?

Absolutely. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag. Bake from frozen at 375°F for about 15-20 minutes.

Baked Chicken Taquitos Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

These baked chicken taquitos are a crispy, flavorful Mexican-inspired appetizer or snack made with shredded chicken, creamy cheeses, chipotle peppers, and spices, all rolled into tortillas and baked to perfection. Served with a zesty ranch chipotle dip, they offer a deliciously spicy and cheesy bite that’s perfect for any occasion.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 22 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Filling

• 6 ounces cream cheese (softened)
• 2/3 cup sour cream
• 4 chipotle peppers in adobo sauce, finely diced
• 1/2 tablespoon adobo sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons ground chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh lime juice (about 1 lime)
• 1–1/2 cups shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2–1/2 cups shredded cooked chicken (or shredded rotisserie chicken)

Tortillas

• 22 tortillas (street taco size, corn or flour)

Additional

• Cooking spray, for baking sheet and spraying taquitos
• Toppings as desired (such as sour cream, guacamole, salsa, chopped cilantro)

Ranch Chipotle Dip

• Marzetti Ranch Veggie Dip
• 2–3 additional chipotle peppers, finely diced

Instructions

1. Prepare: Juice one lime using a citrus juicer to get 1 tablespoon of lime juice. Preheat the oven to 425°F (220°C). Lightly spray a large baking sheet with cooking spray and set aside.
2. Beat Cream Cheese Mixture: In a mixing bowl, use a hand mixer to beat together the softened cream cheese, sour cream, half of the finely diced chipotle peppers, 1/2 tablespoon of adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, and the fresh lime juice until smooth and creamy.
3. Mix in Cheese and Chicken: Stir in the shredded sharp Cheddar cheese, shredded Monterey Jack cheese, and the shredded cooked chicken until everything is well combined and evenly mixed.
4. Prepare Corn Tortillas: For corn tortillas, place 2–3 tortillas between two damp paper towels and microwave for 15–20 seconds to soften them, making them easier to roll.
5. Roll Taquitos (Corn or Flour Tortillas): Working quickly, spread 2–3 tablespoons of the filling evenly on each tortilla. Roll the tortillas up tightly and place seam side down on the prepared baking sheet to prevent unrolling.
6. Spray Taquitos: Generously spray the rolled taquitos with cooking spray to help them crisp up during baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 10–15 minutes, or until the taquitos are crispy and golden brown.
8. Prepare Ranch Chipotle Dip: Stir the remaining finely diced chipotle peppers into the Marzetti Ranch Veggie Dip to add a smoky, spicy kick.
9. Serve: Remove the taquitos from the oven and garnish with your favorite toppings such as sour cream, guacamole, salsa, or chopped cilantro. Serve hot along with the ranch chipotle dip for dipping and enjoy!

Notes

• You can use either corn or flour tortillas depending on your preference. Corn tortillas provide a more authentic texture while flour tortillas offer a softer bite.
• If using rotisserie chicken, ensure it is shredded finely for easier rolling and even mixing.
• Adjust the number of chipotle peppers in the filling and dip based on your heat tolerance.
• For extra crispiness, you can broil the taquitos for 1-2 minutes at the end of baking but watch carefully to avoid burning.
• Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispness.

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