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Chicken and Cheese Taquitos Recipe

Baked Chicken and Cheese Taquitos

This baked Chicken and Cheese Taquitos recipe is a satisfying and easy-to-make comfort food, perfect for busy weeknights. The taquitos feature a crispy baked corn tortilla surrounding a creamy, savory filling of shredded chicken, cream cheese, Monterey Jack, and Cheddar. Using shortcuts like rotisserie chicken makes this a stress-free meal that works equally well for dinner, as a party snack, or an appetizer.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cups Shredded Cooked Chicken
  • 8 ounces Cream Cheese, softened
  • 1 ½ cups Shredded Cheese Blend (Monterey Jack and Cheddar)
  • ¼ cup Diced Green Chiles, drained
  • ½ cup Finely Chopped Red Onion
  • ¼ cup Chopped Fresh Cilantro
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Salt and Black Pepper to taste
  • 24 Corn Tortillas
  • Olive Oil or Avocado Oil Spray

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Air fryer (optional)

Method
 

Instructions
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the softened cream cheese, shredded cheese blend, drained green chiles, red onion, cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Gently fold in the shredded chicken until it is evenly coated in the cheese mixture. Taste and adjust seasoning if needed.
  4. Wrap a stack of 5 or 6 corn tortillas in a damp paper towel and microwave for about 30-45 seconds until warm and pliable. Work in batches to keep them warm.
  5. Lay a warm tortilla flat and spoon about 2-3 tablespoons of the chicken filling in a line down the middle.
  6. Roll the tortilla up snugly around the filling and place it seam-side down on the prepared baking sheet. Repeat until all the filling is used.
  7. Arrange the taquitos in a single layer on the baking sheet, making sure they aren't touching. Spray them lightly all over with olive or avocado oil spray.
  8. Bake for 15-20 minutes, flipping halfway through, until golden, crispy, and the cheese is bubbling.
  9. Let them cool for a few minutes on the baking sheet before serving warm with your favorite dips like salsa, sour cream, or guacamole.

Notes

To ensure corn tortillas don't crack, warm them in a damp paper towel before rolling. For the crispiest result, spray the taquitos with oil and bake them in a single layer without overcrowding the pan. Always taste the filling before assembling to adjust seasonings. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are best reheated in an oven or air fryer.