The Ultimate Baked Chicken Taquitos: Your Go-To Appetizer and Dinner Solution

Chicken Taquitos are a culinary revelation, perfect for transforming any game day gathering into a fiesta or elevating a simple weeknight dinner. Their irresistible combination of crispy tortilla shells and a creamy, savory chicken filling makes them an instant crowd-pleaser, guaranteed to disappear quickly from any spread. Forget the fried versions; our baked chicken taquitos offer all the flavor and crunch you crave with a lighter touch, making them an excellent choice for any occasion.

Why These Baked Chicken Taquitos Are Simply the Best

Over years of sharing recipes, one thing has become abundantly clear: game days are serious business in many homes! My French Dip Sliders have received countless messages praising their deliciousness at game day parties, and my Buffalo Chicken Tenders and cheesy bread are equally popular. At my house, a typical game day menu is a vibrant tapestry of flavors, often including a selection of sliders, our favorite tenders, delectable cheesy bread, vibrant pinwheels, and an array of flavorful dips.

However, amidst all these tempting options, it’s these crispy, perfectly baked chicken taquitos that consistently steal the spotlight. There’s something uniquely satisfying about their crunchy texture and rich, spiced filling that makes them undeniably addictive. Especially when paired with an abundance of fresh, vibrant toppings, they become an unforgettable centerpiece for any festive spread or casual meal. Their ease of preparation and universal appeal solidify their spot as a perpetual favorite, always the first to be devoured.

Key Ingredients for Irresistible Chicken Taquitos

Creating these outstanding baked chicken taquitos starts with a thoughtful selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors and textures that make this recipe a consistent hit.

• Fresh Lime: The juice of a fresh lime is indispensable here. It introduces a bright, zesty tang that cuts through the richness of the cheese and cream, elevating the overall flavor profile. Always opt for fresh over bottled lime juice for the best results.
• Cream Cheese: This is the secret to an incredibly creamy and luscious filling. When softened to room temperature, cream cheese blends seamlessly, ensuring a smooth, uniform texture that cradles the shredded chicken perfectly.
• Sour Cream: Adding another layer of creaminess and a delightful tangy note, full-fat sour cream is recommended for the richest, smoothest filling. It complements the chipotle peppers beautifully.
• Chipotle Peppers in Adobo Sauce: These peppers are a game-changer, infusing the taquitos with a distinctive smoky heat and depth of flavor. The adobo sauce itself carries a wonderful spice. You can adjust the quantity of peppers and sauce based on your preferred spice level – a little goes a long way for a pleasant kick, or add more for an adventurous heat.
• Aromatic Seasonings: A carefully balanced blend of garlic powder, onion powder, ground cumin, chili powder, salt, and pepper forms the foundation of this recipe’s savory, warm, and spicy character. These spices are essential for that authentic, inviting flavor that makes the chicken filling truly special.
• Sharp Cheddar Cheese: For a robust, tangy, and rich flavor, sharp cheddar is a must. Shredding your own cheese from a block is highly recommended, as freshly shredded cheese melts more smoothly and tastes superior to pre-shredded varieties, which often contain anti-caking agents.
• Monterey Jack Cheese: Known for its excellent melting properties and mild, creamy flavor, Monterey Jack perfectly balances the sharpness of the cheddar, contributing to an incredibly gooey and satisfying cheese pull within the taquitos.
• Shredded Chicken: The beauty of this recipe lies in its versatility. You can use tender, leftover shredded chicken from a previous meal, or for ultimate convenience and flavor, pick up a pre-cooked rotisserie chicken. Seasoning your grilled or boiled chicken beforehand can also add an extra layer of deliciousness.
• Tortillas (Corn or Flour): The choice of tortilla impacts the texture. Corn tortillas offer a more traditional, slightly chewier bite, while flour tortillas tend to be softer and more pliable. Regardless of your choice, warming them slightly before filling and rolling is crucial to prevent tearing and ensure a tight, even roll.
• Abundant Toppings: While the taquitos are fantastic on their own, a generous array of toppings elevates them to another level. Think fresh guacamole, vibrant pico de gallo, crumbly cotija cheese, a squeeze of extra lime, and fresh herbs. Add these just before serving to maintain their freshness and crisp texture.

How to Make Baked Chicken Taquitos: Step-by-Step Guide

Making these baked chicken taquitos is a straightforward process, ensuring you get crispy, flavorful results every time. Follow these simple steps for a truly delicious experience.

1. Prepare Your Workspace and Preheat Oven: Begin by juicing your fresh lime to yield about 1 tablespoon of juice and set it aside. Finely dice your chipotle peppers and have them ready. Preheat your oven to a robust 425°F (220°C). Lightly spritz a large, sturdy baking sheet with cooking spray, ensuring an even coating to prevent sticking and aid in crisping.
2. Create the Creamy Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, half of the finely diced chipotle peppers (you’ll use the rest for the dip!), adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, and the freshly squeezed lime juice. Using a hand mixer or stand mixer, beat these ingredients together until the mixture is completely smooth and creamy, with no lumps of cream cheese remaining. This ensures a consistent, delightful texture in every bite.
3. Fold in Chicken and Cheese: To the creamy base, add both the shredded sharp Cheddar cheese and Monterey Jack cheese, along with the cooked shredded chicken. Stir gently with a spoon or spatula until all ingredients are well combined and the chicken and cheese are evenly distributed throughout the creamy mixture.
4. Prepare Your Tortillas for Rolling: If you are using corn tortillas, they can be a bit stiff and prone to cracking. To make them pliable, stack 2-3 tortillas between two damp paper towels and microwave for 15-20 seconds. This steam-softening method makes them much easier to roll without breaking. For flour tortillas, warming them slightly in the microwave or on a dry skillet can also improve pliability, though it’s often less critical than with corn tortillas.
5. Assemble Your Taquitos: Working quickly with the warmed tortillas, spread about 2-3 tablespoons of the chicken filling evenly across one side of each tortilla. Roll the tortilla up tightly, starting from one edge, creating a compact cylinder. Place the rolled taquito seam-side down on your prepared baking sheet. Repeat this process until all the filling and tortillas are used, arranging them in a single layer on the baking sheet.
6. Bake to Crispy Perfection: Once assembled, generously spray the tops and sides of all the taquitos with cooking spray. This is key to achieving that desirable golden-brown and crispy exterior without deep frying. Transfer the baking sheet to your preheated oven and bake for 10-15 minutes, or until the taquitos are beautifully golden and delightfully crispy. Keep an eye on them, as oven temperatures can vary.
7. Serve and Garnish: Carefully remove the baked taquitos from the oven. These are best enjoyed hot and fresh. Immediately add your favorite toppings as desired.
8. Craft the Chipotle Ranch Dip: For an extra layer of flavor, prepare the ranch chipotle dip. Simply stir the remaining finely diced chipotle peppers into your preferred ranch veggie dip. This adds a fantastic smoky and spicy kick that perfectly complements the taquitos.

Tips for Success and Perfectly Crispy Taquitos

Achieving the perfect chicken taquito is all about a few key techniques. These tips will help you create a batch that’s wonderfully crispy on the outside and rich on the inside, whether you’re serving them immediately or preparing ahead.

• Tortilla Choice and Preparation: You can use either flour or corn tortillas for taquitos. If opting for corn tortillas, which are more authentic but can be tricky, always soften them first. Stack 2-3 tortillas between damp paper towels and microwave for 15-20 seconds. Work quickly after warming, as they become brittle as they cool. Flour tortillas are more forgiving but can still benefit from a quick warm-up to increase pliability.
• Maximize Crispiness: The secret to truly crispy baked taquitos lies in a high oven temperature and generous use of cooking spray. Baking at 425°F (220°C) ensures a rapid cook and quick browning. Spray both sides of the taquitos (before and potentially halfway through baking if they look dry) with cooking spray, or brush lightly with oil, to promote a golden, crackly crust reminiscent of fried taquitos.
• Avoid Overfilling: While it’s tempting to load up on the delicious filling, resist the urge to overfill your tortillas. Too much filling can make them difficult to roll tightly, leading to unraveling during baking or a less desirable shape. Aim for 2-3 tablespoons per street taco-sized tortilla.
• Roll Them Tightly: A tight roll is essential for taquitos that hold their shape and deliver a satisfying crunch. Start rolling from one end and keep the tortilla taut as you go. Placing them seam-side down on the baking sheet helps prevent them from unrolling during baking.
• Freezing for Future Feasts: These taquitos are excellent for meal prep. To freeze, arrange the unbaked taquitos in a single layer on a tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. When ready to bake, simply place them directly from frozen onto a baking sheet (still seam-side down), spray with cooking spray, and bake at 425°F (220°C) for 20-25 minutes, or until thoroughly heated through and crispy. This is a fantastic way to have a quick appetizer or meal ready anytime!
• Reheating Leftovers: To restore their crispiness, avoid the microwave when reheating. Instead, warm leftover taquitos in the oven or an air fryer at 350°F (175°C) for 5-10 minutes, or until hot and re-crisped.

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Baked Chicken Taquitos

By
Chelsea Lords

These Baked Chicken Taquitos are the perfect crispy, creamy, and flavorful addition to any game day spread, especially when served with a zesty Marzetti Ranch Veggie Dip!

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Yield:
22 taquitos

Equipment

• Large sheet pan (15″ x 21″)
• Stand mixer (or hand mixer)

Ingredients

• 1 lime, for juice
• Cooking spray
• 6 ounces cream cheese, softened
• 2/3 cup sour cream
• 4 chipotle peppers in adobo sauce, finely diced
• 1/2 tablespoon adobo sauce (from the can of chipotles)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons ground chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1-1/2 cups shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2-1/2 cups shredded cooked chicken (rotisserie chicken works great)
• 22 tortillas (street taco size, corn or flour)
• Toppings as desired (see Recipe Notes below)
• Ranch veggie dip, plus 2–3 finely diced chipotles (for Chipotle Ranch Dip)

Instructions

1. Juice the lime to get 1 tablespoon of lime juice. Set aside. Preheat oven to 425°F (220°C). Finely dice the chipotle peppers. Lightly spritz a large baking sheet with cooking spray and set aside.
2. Using a hand mixer or stand mixer, beat together the softened cream cheese, sour cream, half of the finely diced chipotle peppers, adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, and the fresh lime juice. Beat until the mixture is smooth and creamy.
3. Add in both shredded cheeses and the shredded chicken. Stir well until the mixture is thoroughly combined.
4. For corn tortillas: Place 2–3 tortillas between two damp paper towels and microwave for 15–20 seconds to soften them. Remove the warmed tortillas and, working quickly to prevent them from becoming brittle, spread 2–3 tablespoons of the chicken filling onto each. Roll the tortillas up tightly and place them seam-side down on the prepared baking pan.
5. For flour tortillas: Spread 2–3 tablespoons of the chicken filling onto each tortilla. Roll them up tightly and place seam-side down on the prepared baking pan.
6. Spray the rolled taquitos generously with cooking spray on all sides. Bake for 10–15 minutes, or until they are golden brown and crispy.
7. Remove from the oven and serve immediately with your favorite toppings. Enjoy them hot!
8. To make the Chipotle Ranch Dip: Stir the remaining finely diced chipotle peppers into your preferred Marzetti Ranch Veggie Dip.

Recipe Notes

Note 1: Recommended Toppings I love to serve these taquitos with a variety of fresh and flavorful toppings. Some of my favorites include: fresh guacamole, vibrant pico de gallo, crumbled cotija or queso fresco cheese, extra fresh lime wedges for squeezing, chopped green onions, and fresh chopped cilantro. Feel free to customize with your preferred additions!

Storage & Reheating: Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. Keep toppings separate to maintain freshness. To reheat, place taquitos in a preheated oven or air fryer at 350°F (175°C) for 5-10 minutes, or until they are heated through and regain their crispiness. Avoid microwaving, as it can make them soggy.

Nutrition

Serving: 1taquito |
Calories: 279kcal |
Carbohydrates: 27.8g |
Protein: 13g |
Fat: 12.6g |
Cholesterol: 36.4mg |
Sodium: 647.2mg |
Fiber: 0.2g |
Sugar: 0.6g

Nutrition information is automatically calculated, so should only be used as an approximation.