Oven Baked Chicken Taquitos (2024)

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 Rice,No Soak Instant Pot Pinto Beans, andRefried Beanswould be perfect to serve with these taquitos.

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 &frac13; 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!

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.

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.

For More delicious Mexican dishes, try:

Beef Barbacoa
Chicken Tortilla Casserole
20 Minute Cheesy Taco Skillet
Easy Red Enchiladas
Chile Verde Chicken Tamale Casserole

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Oven Baked Chicken Taquitos Recipe

Experience the ultimate comfort food with our Oven Baked Chicken Taquitos! Juicy, creamy, and wrapped in a perfectly crisp shell – enjoy a fuss-free, flavorful feast that skips the frying pan.

4.81 from 36 votes

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Course: Main Dishes

Ingredients

Chicken

▢ 3 large chicken breasts
▢ 1 tbsp olive oil
▢ 1/4 tsp chili powder
▢ 1/4 tsp garlic powder
▢ 1/4 teaspoon 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 the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix together the chili powder, garlic powder, cumin, and salt. Drizzle olive oil on chicken breasts, then sprinkle a small amount of the spice mix on both sides. Place the 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 Fahrenheit (74 degrees Celsius). Remove from the oven and use two forks to shred the chicken. Set aside to cool.
Turn the oven up to 425 degrees Fahrenheit (218 degrees Celsius).
Again, line a baking sheet with parchment paper or a baking mat and set aside.
Place the cream cheese in 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-side down on the prepared baking sheet. Repeat with the remaining ingredients. NOTE: If you want them to be extra crispy, you can brush them with a little melted butter before baking.
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 note that the yield will increase by about a half dozen taquitos.

STORE leftover Oven Baked Taquitos in an airtight container in the refrigerator for up to 3 days. For longer storage, FREEZE the taquitos by first preparing them through the rolling stage; then place them on a baking sheet in a single layer. Once they are solid, transfer them to a freezer-safe bag or container; they’ll keep well for up to 2 months.

To REHEAT, place them in a preheated oven at 350 degrees F (175 degrees Celsius) for about 10-15 minutes if refrigerated, or 20 minutes if frozen, until heated through and crispy.

Nutrition

Recipe source:Life Made Simple