Baked Cheesy Chicken Taquitos

Make these easy Baked Cheesy Chicken Taquitos, a Mexican-inspired dish, always a hit with family and friends. Made with minimal ingredients, these creamy, cheesy chicken taquitos are flavorful. They’re perfect for a weeknight dinner or celebrations like Cinco de Mayo.

You’ll love the low effort required to make these, too! The filling consists of shredded chicken, grated cheese, cream cheese, salsa, and plenty of spices encased in a flour tortilla. You’ll avoid the mess of frying your taquitos. Instead, pop them in the oven to bake them to golden and cheesy perfection. How easy is that?

These crowd-pleasing Baked Cheesy Chicken Taquitos are great for prepping ahead of time. They are perfect for freezer meals, game days, appetizers, and snacks. This recipe is ideal for experimenting with variations. You can make them with different meats, spices, cheeses, and toppings. Try them and see why they’re a family favorite in my house!

Ingredients Needed

Shredded Cooked Chicken – cook your own, use leftovers, or use rotisserie chicken, if you prefer.
Green Salsa – use your favorite brand. It helps add moisture and flavor to the chicken mixture.
Cream Cheese – set it out to soften so that it will mix easily with the other ingredients. Adds creaminess to the chicken mixture
Chopped Green Chiles – use your favorite canned brand. Adds flavor and spice to the mixture.
Scallions– are chopped to add flavor and give a zesty bite to the mixture.
Spices – garlic powder, onion powder, and smoked paprika, all to help season the chicken mixture.
Shredded Cheese – I use pepper jack for a little extra spicy heat.
Flour Tortillas – I use small flour tortillas.
Spray Oil—Spray the baking sheet and spritz the taquitos before baking. This helps them turn golden and a little crunchy on top.

How To Make Baked Cheesy Chicken Taquitos

Preheat the oven to 350 degrees. In a large bowl, mix the shredded chicken, salsa, and cream cheese. Add the green Chilies, scallions, garlic powder, onion powder, paprika, and shredded cheese.
Mix until combined. Roll up the filling evenly among the 12 flour tortillas.
Place the taquitos on a parchment-lined tray sprayed with cooking oil.
Spray the tops of the taquitos with the cooking oil spray.
Bake for 15-20 minutes until crispy and the edges are browned.
Serve with all your favorite taco toppings and dips like salsa and sour cream.

How To Assemble And Roll The Taquitos

• Microwave the flour tortillas in a damp paper towel for approximately 20 seconds. This will prevent them from cracking when you roll them. This will warm and soften them.
• Lay the warm flour tortillas flat and spoon some chicken mixture down the middle of each tortilla.
• Roll each tortilla around the filling and secure the ends. Place each taquito, seam side down, on the prepared baking sheet. Spritz the top of each taquito with oil before baking.

Toppings

Serve these baked cheesy chicken taquitos with delicious toppings. Here are a few suggestions: sour cream, salsa, guacamole, queso, hot sauce, extra shredded cheese, and chopped cilantro.

What To Serve With Baked Cheesy Chicken Taquitos

Delicious sides to accompany these taquitos include my Cilantro Lime Rice, Creamy Coleslaw, or a simple green side salad. For dessert, top it off with my amazing Strawberry Margarita Pie!

Variations

• Protein – This recipe calls for shredded chicken. However, you can swap it out for shredded beef, shredded pork, ground beef, ground turkey, or ground chicken. Alternatively, skip meat altogether and go for black beans.
• Cheese—Here, I use pepper jack. You can use almost any shreddable cheese, including cheddar or Monterey Jack. You can also mix the cheeses that you use.
• Salsa—I use green salsa here, but any salsa would work. You can customize your spice level by choosing mild, medium, or hot.
• Tortillas – You can swap out the flour tortillas for corn tortillas. I suggest microwaving them to warm them up so they’re easier to roll.

Are These Freezer-Friendly?

Yes. To freeze, assemble the taquitos. Freeze them on a baking sheet in a single layer. Then, transfer them to freezer-safe bags or wrap them tightly in tin foil. They can stay in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking in the oven.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven for approximately 15 minutes or until warm and crispy. I don’t use the microwave to reheat since it can make the taquitos soggy.

More Easy Mexican-Inspired Recipes

Slow Cooker Cheesesteak Quesadillas
Tamale Casserole
Mexican Pizza Stacks
Slow Cooker Taco Steak Bites with Queso
Sheet Pan Shrimp Fajitas
Sour Cream Chicken Enchiladas
Spicy Chicken Tacos with Avocados