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


Baked Creamy Chicken Taquitos

Yield: 1 dozen, or about 6 servings

Prep Time: 25 minutes
Cook Time: 20 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

Baked Creamy Chicken Taquitos | Cooking Classy


  • Baby June: Mmmm I love taquitos! Those photos are so dreamy, so many colors. :) May 23, 2014 at 9:56am Reply

    • Jaclyn: Thanks so much! I didn’t really like the photos but I was leaving for the weekend so they had to work :). Loved these taquitos though you should definitely try them! May 23, 2014 at 9:35pm Reply

  • Holly | Beyond Kimchee: I love these kind of very American style Mexican food. My family would devour them. May 23, 2014 at 12:41pm Reply

    • Jaclyn: Yes definitely an Americanized Mexican recipe :) but I do love both – the authentic and more American like a loaded taco vs just the meat like I had today at a taqueria style restaurant, I was missing all my toppings :). I hope you try these and love them! May 23, 2014 at 9:30pm Reply

  • Laura (Tutti Dolci): Your taquitos look killer, must give them a try this weekend! May 23, 2014 at 1:05pm Reply

  • Averie @ Averie Cooks: They’re gorgeous and the step shots and collage just help bring it all to life even more! pinned May 23, 2014 at 1:35pm Reply

    • Jaclyn: Thanks Averie and thanks for pinning!! May 23, 2014 at 9:45pm Reply

  • amanda @ fake ginger: Oh man, this made me so hungry! Mexican is one of my faves too – I can’t get enough! May 23, 2014 at 7:20pm Reply

    • Jaclyn: Yes isn’t Mexican the best! Thanks for pinning and your comment Amanda! May 23, 2014 at 9:48pm Reply

  • Matt Robinson: Loved that you baked these Jaclyn, they sound incredible!!! Have a great weekend:) May 23, 2014 at 10:36pm Reply

  • Jenifer P.: Hey! I Was Wondering If Anyone Has Tried Freezing These? I Want To Make A Large Batch Of Them For My HusbandS Lunches And Freeze Them. Let Me Know! Thanks May 24, 2014 at 4:08pm Reply

    • Laurel Smith: I was wondering the same! Following. April 1, 2015 at 3:28pm Reply

      • Diana: I freezed them by putting them on a baking sheet and freezing for an hour. Once they were frozen I put them in a freezer Ziploc. You can put a date on them so you know when you put them in. August 31, 2016 at 8:26pm Reply

  • Mel: I made these and they were delicious and crunchy! Great recipe! May 25, 2014 at 10:41am Reply

    • Jaclyn: I’m so glad you liked them Mel! Thanks for your review! May 25, 2014 at 11:06pm Reply

  • Mark: The rice looks great too, do you have a recipe for Mexican rice? May 27, 2014 at 7:45pm Reply

  • Tracy D: They were a hit!! I made them when your amazing Mexican rice. Everything you do is always great!! Everybody loved them, thank you!!! June 17, 2014 at 8:15pm Reply

    • Jaclyn: I’m so happy to hear you like the recipes :), thanks Tracy! June 22, 2014 at 10:01pm Reply

  • Sarah N.: These were amazing!! I’ve made and had taquitos all my life and these are the best I’ve had by far! So happy I didn’t have to deal with cooking in oil with the splashing and burning me oil! They were easier and quicker to make in the oven, and loved the chicken mix so juicy! My husband loved them! These are definitely going in my recipe box for keeps! July 20, 2014 at 2:55pm Reply

    • Jaclyn: I’m so happy to hear you and your husband enjoyed them! Thanks for your comment! August 6, 2014 at 4:39pm Reply

  • jen: I’m having trouble finding salsa Verde:( can you recommend an alternative ingredient? August 5, 2014 at 1:01pm Reply

    • Jaclyn: Regular salsa would probably also be good. August 28, 2014 at 8:49pm Reply

  • Courtney: These look amazing! Do you think I could cook the chicken in the crockpot & then make the taquitos? August 25, 2014 at 1:43pm Reply

    • Jaclyn: I think that would be fine (I wouldn’t add the cream cheese until the end) and you might need a little chicken broth or water so the rest doesn’t dry. September 22, 2014 at 9:34pm Reply

  • Laurie: This may sound stupid, but how do I shred chicken breasts? And do you know how many LBs made 2 1/2 cups? Thanks! I want to make this tonight! November 2, 2014 at 8:20am Reply

  • Jen: These were delicious! For anyone that doesn’t want to bother with cooking chicken then go pick up a rotisserie chicken from the deli. It’s already seasoned and cooked and ready to shred! Big time-saver and still tastes fantastic! Thank you! December 27, 2014 at 5:44pm Reply

  • Laura: I just made them tonight. They were so good! I felt like they were just as good as going to a restaurant for them. Now I can easily make them at home. Even my son ate them! Definitely a keeper. March 5, 2015 at 10:48pm Reply

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

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

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d