Crispy, cheesy, and packed with flavor, these Baked Chicken and Cheese Taquitos are a total game-changer! Imagine biting into a golden, crunchy tortilla filled with juicy shredded chicken, melty cheese, and just the right blend of spices. They’re baked to perfection—not fried—so you get all the crispiness without the extra oil. Perfect for a quick dinner, snack, or party appetizer, these taquitos are guaranteed to be a hit!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Baked Chicken and Cheese Taquitos
Crispy Without Frying: Get that satisfying crunch without deep frying—just a quick bake in the oven does the trick!
Packed with Flavor: The filling is loaded with seasoned chicken, gooey cheese, and just the right kick of spice.
Great for Meal Prep: Make a batch, freeze them, and have a quick meal or snack ready anytime.
Kid-Friendly: A guaranteed favorite for kids and adults alike—serve them with dips for extra fun!
Customizable: Swap the cheese, adjust the spice, or add veggies for a personalized twist.
Ingredients
Here’s what makes these taquitos so delicious:
Shredded Chicken: The heart of the filling! You can use rotisserie chicken, leftover grilled chicken, or even slow-cooked shredded chicken.
Cheese: A mix of shredded cheddar and Monterey Jack gives the perfect gooey melt.
Cream Cheese: Adds a creamy, rich texture to the filling.
Taco Seasoning: A blend of spices that infuses the chicken with bold flavor.
Garlic Powder & Onion Powder: Enhance the taste with subtle savory notes.
Green Chilies: A mild heat that adds depth without overpowering.
Tortillas: Flour or corn tortillas both work—choose your favorite!
Olive Oil Spray: Helps the tortillas crisp up beautifully in the oven.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Filling: In a bowl, mix shredded chicken, cheese, cream cheese, taco seasoning, garlic powder, onion powder, and green chilies until well combined.
Assemble the Taquitos: Spoon a small amount of filling onto each tortilla, then roll tightly and place seam-side down on the baking sheet.
Brush or Spray with Oil: Lightly brush or spray the taquitos with olive oil to help them crisp up.
Bake to Perfection: Bake for 15-20 minutes, or until golden brown and crispy.
Serve & Enjoy: Let them cool slightly, then serve with salsa, guacamole, or sour cream.
Nutrition Facts
Servings: 4
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Baked Chicken and Cheese Taquitos
With Dips: Serve with salsa, guacamole, queso, or sour cream for extra flavor.
As a Meal: Pair with a side salad or Mexican rice for a complete dinner.
Topped with Extras: Add shredded lettuce, chopped tomatoes, and a drizzle of sour cream for a loaded taquito platter.
As a Party Snack: Serve them on a platter with a variety of dips—perfect for game day or gatherings.
Additional Tips
Make Them Spicier: Add diced jalapeños or a dash of hot sauce to the filling.
Use Different Cheeses: Try pepper jack, mozzarella, or even a smoky gouda for a unique twist.
Freeze for Later: Assemble the taquitos, place them on a tray to freeze, then transfer to a bag. Bake straight from frozen when ready!
Reheat for Crispiness: If reheating leftovers, pop them in the oven or air fryer to keep them crispy.
FAQ Section
Q1: Can I use corn tortillas instead of flour?
A1: Yes! Just warm them up first so they don’t crack when rolling.
Q2: Can I air-fry these instead of baking?
A2: Absolutely! Air-fry at 375°F (190°C) for about 8-10 minutes, flipping halfway.
Q3: Can I add beans to the filling?
A3: Yes! Black beans or refried beans add extra heartiness.
Q4: How do I keep my taquitos from unrolling?
A4: Place them seam-side down on the baking sheet and press gently to seal.
Q5: Can I use leftover turkey instead of chicken?
A5: Definitely! This is a great way to use up cooked turkey.
Q6: How do I store leftovers?
A6: Keep them in an airtight container in the fridge for up to 3 days.
Q7: Can I bake a large batch at once?
A7: Yes! Just make sure they’re in a single layer so they crisp up evenly.
Q8: What’s the best cheese for taquitos?
A8: A blend of cheddar and Monterey Jack melts beautifully.
Q9: Can I make these dairy-free?
A9: Yes! Use dairy-free cheese and skip the cream cheese, or use a plant-based alternative.
Q10: What’s the best dip for taquitos?
A10: Salsa, guacamole, and queso are all delicious choices!
Conclusion
Baked Chicken and Cheese Taquitos are the ultimate crispy, cheesy, and flavor-packed treat! Whether you’re making them for dinner, meal prep, or a party snack, they’re always a hit. Plus, with endless ways to customize, you can make them just the way you like. Try them today you won’t regret it!
Print
Baked Chicken and Cheese Taquitos
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 20 taquitos 1x
- Category: Main Course
- Method: Oven
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Baked Chicken and Cheese Taquitos are a delicious Mexican-inspired dish, perfect for game day, parties, or a quick dinner. Filled with spicy chili-lime chicken, cream cheese, and melted Colby Jack cheese, these crispy taquitos are sure to be a crowd-pleaser! Bake them to perfection for a healthier, yet indulgent treat.
Ingredients
- 8 ounces cooked chicken breast, shredded
- 4 ounces cream cheese, softened
- 6 tablespoons Hidden Valley® Sweet Chili Ranch
- 1/4 cup lime juice
- 1 tablespoon New Mexico chili powder
- 1/2 teaspoon kosher salt (plus more for topping taquitos)
- 2 cups shredded Colby Jack cheese
- 2 tablespoons chopped scallions
- 20 small flour tortillas (6″ each) or 40 small corn tortillas
- Cooking spray
Instructions
- Preheat the oven to 425°F (220°C).
- Line 2 baking sheets with aluminum foil and lightly coat with non-stick cooking spray. Set aside.
- In a food processor, stand mixer, or high-powered blender, process the cooked chicken breast until finely shredded. (If you prefer not to process the chicken, you can use diced or shredded chicken.)
- In a large mixing bowl, combine the shredded chicken, cream cheese, Hidden Valley® Sweet Chili Ranch dressing, and lime juice. Stir well to combine.
- Add the shredded Colby Jack cheese and chopped scallions, stirring until fully combined.
- Lay out 4 tortillas at a time. Add 2 tablespoons of the chicken mixture to the lower third of each flour tortilla (1 tablespoon if using corn tortillas).
- Roll the tortillas tightly, being careful not to tear. Place them seam side down on the baking sheet.
- Repeat the process with the remaining tortillas, leaving space between each taquito. If they unroll or tear, refer to recipe tips for troubleshooting.
- Lightly spray the taquitos with non-stick cooking spray and sprinkle with a pinch of kosher salt.
- Bake for 12-15 minutes, or until the tortillas are crispy and golden, and the edges begin to brown.
- Serve and enjoy!
Notes
- If you prefer a less processed texture, you can skip the food processor step and use diced or shredded chicken.
- Ensure that the tortillas are tightly rolled to prevent them from unrolling during baking.
- Adjust baking time if using smaller or larger tortillas.
Nutrition
- Serving Size: 1 taquito
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg