Baked Creamy Chicken Taquitos


It’s been a while since I’ve posted a Mexican recipe on here, which is crazy because it’s one of my favorites (along with Italian of course). I just love all the flavors found in Mexican food. Who can resist that perfect blend of spices paired with all those fresh flavors? I know I never can.

Baked Creamy Chicken Taquitos | Cooking Classy

If you haven’t tried baking taquitios (vs. frying them) yet I’d highly recommend it. I was skeptical myself, thinking there’s no way a baked version is going to be anywhere near as good or as crisp as a fried version, but I was definitely wrong.

Really, you cant tell much difference other than there’s less grease, so you don’t have to feel guilty about eating a few of these. If you wanted to cut back on fats even more you could use Neufchatel cheese in place of the cream cheese and reduce the amount of monterey jack cheese in the recipe slightly.

Just be sure you make a side of fresh guacamole, because isn’t that always a must with taquitos? Along with some good salsa of course.


Baked Creamy Chicken Taquitos | Cooking Classy

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Baked Creamy Chicken Taquitos

5 from 3 votes

A healthier alternative to the deep fried taquitos. These are creamy and crisp and filled with the best flavor! 

Servings: 12 taquitos
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


  • 2 1/2 cups cooked , shredded chicken breast
  • 12 small corn tortillas*
  • 1 1/2 Tbsp canola oil , divided
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic , minced
  • 1/4 cup + 2 Tbsp salsa verde
  • 3 oz cream cheese , diced into 1-inch pieces
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 Tbsp fresh lime juice
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped cilantro
  • 1 cup shredded monterey jack cheese


  1. Preheat oven to 425 degrees. Heat a non-stick skillet over medium high heat. Once hot add one corn tortilla at a time and cook 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to a plate and cover with a skillet lid (to seal in moisture. Be sure it's a lid that will basically seal on bottom, as in there shouldn't be any space between the plate and the lid. This should prevent tortillas from cracking). Repeat with remaining tortillas and set aside.
  2. In a large non-stick heat 1/2 Tbsp of the canola oil over medium-high heat. Once hot add onions and saute until soft and slightly golden, about 3 - 4 minutes, adding in garlic during last 30 seconds of sauteing. Remove skillet from heat, then add salsa verde and diced cream cheese. Reduce heat to medium-low, and return skillet to heat. Cook stirring constantly until cream cheese has melted. Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and monterey jack cheese (you can add in another 1 - 2 Tbsp if of the salsa verde if you think it needs it, you want it to be creamy but not too wet or it will keep the taquitos from getting perfectly crisp).
  3. Spread about a scant 1/4 cup (about 3 Tbsp) of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then snuggly roll tortilla to opposite side. Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas at least 1-inch apart on baking sheet for even toasting.
  4. Brush tops and sides of rolled tortillas lightly with remaining 1 Tbsp canola oil. Bake in preheated oven until edges are golden brown and taquitos are crisp, about 18 - 20 minutes. Serve warm with dipping of choice (i.e. sour cream, salsa verde, guacamole, tomato salsa, hot sauce).
  5. *I wouldn't recommend using the corn tortillas they've recently come out with that are now "softer and improved." Some brands still stick with the regular kind (they are more firm and not as pliable) and I tested out both for these and the regular version worked out better and didn't break at all whereas the newer kind did.
  6. Recipe Source: adapted with some changes from Our Best Bites
Course: Main Course
Cuisine: Tex-Mex
Keyword: Taquitos
Author: Jaclyn
Baked Creamy Chicken Taquitos | Cooking Classy


  • Alex Taylor: I used the recipe for the whole slowcooker chicken ( ) for this and it was amazing. Im a bit new to mexican food and cant handle much heat so these were right up my alley. I used gluten free white corn tortillas and they were great! September 12, 2018 at 1:10am Reply

  • Veronjka: This is a great recepie! Very delicious! Everyone in my family loved it, especially my brothers. November 10, 2017 at 8:48pm Reply

    • Jaclyn: Im happy to hear it was enjoyed! Thanks Veronjka! November 13, 2017 at 2:33pm Reply

  • Maria: Amazing!! These were quick, inexpensive (I already had most of the ingredients on hand), and delicious! Had leftovers for lunch and they were just as great reheated! November 8, 2017 at 10:13am Reply

    • Jaclyn: Thanks for leaving a review Maria! November 8, 2017 at 11:09am Reply

  • Kelly: I just made this recipe last night and they tasted absolutely delicious! The taquito filling was so good, I was eating it out of the pan as I was rolling the tauitos since it was so good. You could probably just use the filling and eat it mixed in salad or in a sandwich like a chicken salad sandwich since it was so good. I ate the taquitos with salsa and some left over cream cheese and a side of salad and it was all really good. I accidentally overcooked my taquitos by a couple minutes so they turned out a bit more on the crunchy side on the ends but they were still really good. I figured that if I have them in the fridge then they’ll soften a little anyways so it will all be fine in the end. When it came to seasoning the taquito filling with the salt and pepper. I put a pinch of salt and then tasted it and felt like it was a little too sour so I balanced out the taste with some sugar as well. I went back and forth with the salt and sugar just adjusting it to my taste but it tasted great to me in the end. That’s all just personal preference though. Overall the recipe was easy and the taquitos were delicious! I definitely recommend this recipe! January 3, 2017 at 1:20pm Reply

    • Jaclyn: Great review – thanks for taking the time Kelly! January 13, 2017 at 3:22pm Reply

  • Cheyenne: So delicious and crispy!! Highly recommended. November 20, 2015 at 4:30pm Reply

  • Teresa: These taquitos are delicious. My husband loves them. Great receipe ! Thank you so much! May 27, 2015 at 9:45pm Reply

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