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Baked Creamy Chicken Taquitos

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This is the BEST Baked Chicken Taquitos recipe out there!  Store them in the freezer for a quick weeknight meal.

This is the BEST Baked Chicken Taquitos recipe out there! Store them in the freezer for a quick weeknight meal.

Maternity leave has been the best time of my life.  Spending 12 weeks, 24 hours a day, with my new son, Judah, has been such bliss that I can’t believe it is almost over.  It’s flown by, and now I return to my full-time job this Thursday. 🙁

Not only does this mean less time with the love(s) of my life (my husband included), it also means less time to spend on cooking and baking!  So, I have been thinking of meals that can be prepped ahead and frozen, or just thrown together quickly from the fridge or pantry.  This is one of those meals, and I am thrilled I found it.

Meal Prep Chicken Taquitos

These taquitos are delicious and extremely easy to assemble, and now I am afraid I will make them too often and get sick of them!!  I’m even making them for our friends who just had their second baby last week (on Valentine’s Day!) so they can throw them in the oven whenever they choose.  These are also great served as appetizers.

Freezer Friendly Chicken Taquitos

You’ll find the instructions for freezing and baking at the end of the recipe.  My advice to you is to go ahead and make a TON of these one afternoon, so they’ll be ready for you in the freezer whenever you need that last minute meal.  The best part?  You do not even have to wait to thaw them before baking!  Brilliant!

This is the BEST Baked Chicken Taquitos recipe out there! Store them in the freezer for a quick weeknight meal.
Print
Baked Creamy Chicken Taquitos
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This is the BEST Baked Chicken Taquitos recipe out there! Store them in the freezer for a quick weeknight meal.

Course: Appetizer, Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chicken Taquitos
Servings: 10 -12 servings
Ingredients
  • 3 ounces cream cheese , softened
  • 1/4 cup green salsa
  • 1 Tbsp fresh lime juice (juice from half a lime)
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 2 cloves garlic , minced
  • 3 Tbsp chopped cilantro
  • 2 Tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • small flour or corn tortillas
  • kosher salt
  • cooking spray
Instructions
  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
  3. (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
  4. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
  5. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
  6. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
  7. Bake for 15 – 20 minutes or until crisp and golden.
  8. Serve with salsa, sour cream or guacamole.
  9. **To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.
  10. Source: Adapted from Our Best Bites

 

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Comments

  1. I actually tried Taquitos for the first time in my life last year…crazy I’d been missng out on those for so long!! DELICOUS! Yours look amazing! My husband would love it if I made these for dinner!

    Reply

  2. One of my favorite make-now-bake-later recipes is Martha Stewart’s recipe for spinach and proscuitto lasagna.

    It uses no-bake lasagna noodles. Serves 4. And tastes amazingly delicious. (And I hate spinach.)

    Reply

  3. I have bookmarked this recipe! It is going to get made here at my house and I will be freezing some. Your picture appears to be of a flour tortilla – have you tried it with corn? What is your preference?

    Thanks for the recipe!

    Reply

    • Hi RobbingPeter,

      Thanks for stopping by! I haven’t tried this recipe with corn torts, but only because I already know that flour tortillas are my preference. I’m not a big fan, in general, of corn tortillas. It’s totally up to you and your taste to which you use! 🙂

      -Nikki

      Reply

      • Thanks, for the review. I haven’t tried the corn tortillas, but have a few friends who prefer them over the flour. Guess it depends on preference. 🙂

        Reply

  7. I made these taquitos last night, omitting the cilantro and reducing the lime juice to 1 tsp. They were wonderful! I made a single batch and the husband and I chowed down. I wanted leftovers, but they were so good that we couldn’t stop eating til every crumb was gone. Thank you for sharing your recipe! I have a cooking blog and did post my altered version of these taquitos along with a link to yours. Have a great day!

    Reply

  10. Yummy!! I’m going to try these tonight. Hope your first day back at work goes/ went well. I’m sure you were sad to leave your little man behind. Hope you can make this blog super profitable so that you can stay home with him all of the time!! I stay home with my 13 month old & I love, love, love it!!

    Reply

  11. Wow, all the flavors in this dish sound delicious! And it sounds simply enough that I’m definitely going to give it a try for dinner one night next week!

    Reply

  12. Im new to your site and I absolutely loved these taquitos! My husband and I were in heaven. These taste like restaurant quality taquitos but better! I am excited to try out all the fun recipes on here. Thank you so much! Keep up the great work!

    Reply

  13. I followed your recipe exactly and it turned out perfect. My hubby, and kids thought they were delisious! My son asked if we could have them again tonight! This was super easy and quick to make and the fact that you can make ahead and just fill your tortilla’s later is perfect for a busy family. I will definately make this recipe again and again! Thanks so much!

    Reply

  14. i made these tonight and man were they a big hit! YUM! thanks! this will definitely be a staple for us!

    Reply

  15. These were fantastic. We subbed low fat cream cheese without incident. Thank you for the recipe. We paired them with some pinto beans and Mexican rice. Great meal!

    Reply

  16. First off, these are DELICIOUS! I have a friend who is gluten intolerant, and this is a great recipe for her. Very few alterations and this is completely gluten free and relatively low-carb. Thank you so much!

    Reply

  17. These were yummy and a hit at my superbowl party. I think my tortillas were too big though, I made a couple “tasters” before the party and they were way too tortilla-y. I cut them in half and they were great. thanks!

    Reply

    • Hi Clayton Chick,

      Thanks for the feedback! Yes, as the recipe stands, they are really the size for a meal. You can either make them in smaller tortillas or cut them in half like you did when serving as an appetizer. Ben and I eat these all the time for a meal. 🙂

      -Nikki

      Reply

  19. These are great!! Made these last night, and my whole family loved them!! Thank you!! A little time consuming so next time will definitely make a bigger batch and freeze as you recommended. Yummmmm!

    Reply

  20. Made these for my family tonight and everyone liked them a lot! I doubled it, thinking that they sounded like they’d be good leftover, and I’m glad I did. My husband ate like 5! Still plenty for leftovers. My double batch made 20, by the way, and the filling was sort of gushing out the sides of a bunch of them. I upped the cilantro and lime, and used leftover rotisserie chicken for the meat. Yum. Thanks for the recipe!

    Reply

    • Glad you liked them Becky! I always make more than we need and keep them in the freezer. They are perfect for a quick meal when baked straight from the freezer. 🙂

      Reply

  23. I found these on Pinterest and they were delicious! I made them with low fat cream cheese and homemade red salsa since that’s what I had on hand. I’ll definitely be making-and freezing-these again. Thanks so much!

    Reply

  24. I made these tonight & they were AWESOME! Someone had posted these in Pinterest & that’s how I found them. Thanks for sharing!

    Reply

  26. Made these last night with corn tortillas and they were AWESOME. Now I need to make a big batch and freeze for a quick dinner. Thanks!

    Reply

  28. just a tip – if you plan to use parchment paper, you have to cook these at 400 instead of 425 like instructed. my parchment paper burned & stunk up my whole house. right on the box it said “oven safe to 400 degrees”. im lucky it didnt catch fire.

    Reply

    • Interesting. I’ve used parchment paper many times for these and never had that problem. I also use parchment paper every time I make homemade pizza on my baking stone (as do other friends I know), and bake at 500 degrees! Never thought to look at the box, but just did and it says withstands up to 420. Might depend on your oven. Thanks for the tip!

      Reply

  31. Made these tonight!! So good! Used a rotisserie chicken and that helped with the time. Doubled the recipe and everything was great. Made homemade salsa and black beans!! Thanks!

    Reply

  32. just wondering if I need to cook the chicken first? I’m new to the cooking game and don’t want to mess anything up!

    Reply

    • Hi Jennifer,
      Yes, the ingredient list calls for cooked chicken. 🙂 Glad you’re giving the “cooking game” a try! Good luck!
      Nikki

      Reply

  33. Hi I just wanted to thank you soooo much for this recipe, I absolutely love it, it has become a staple in my house! I wanted to pass along a tip about freezing the Taquitos that works for me, I always make a double batch, and I flash freeze the prepared Taquitos in a single layer on a baking sheet. Once frozen, I transfer them all right into a freezer bag, or the tortilla bag if it’s recloseable. I find it easier than individually wrapping and unwrapping them! Hope this is helpful, and thanks again!!

    Reply

  34. YUM YUM! This was well received by my family & I got requests for it to be served again! Definitely will be making these again 🙂 Thanks for sharing.

    Reply

    • Flash freeze just means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together. In other words, freeze individually on a single layer for about 15 minutes (then store all together in a freezer bag).

      Reply

  36. I just wanted to say that we just finished eating this dish and we LOVED it. It was a major hit with the family. I’m one happy mama!!! Thx a mill!

    Reply

  39. Made these tonight with some slight “cheating”. Cooked the chicken with a fajita mix seasoning to take care of the spices, used homemade red salsa, and didn’t have green onions. The cooking method was awesome and these turned out great! Thank you so much and I look forward to trying some of your other recipes. 🙂

    Reply

  43. Thank you so much! This has passed muster with my pickiest eater. Her school does not have a cafeteria and she requested I make them for her lunches, this is a huge deal! Another shortcut – instead of cooking a chicken, I used two cans of cooked chicken. It turned out great and took me a lot less time to put together.

    Reply

  44. I saw this recipe on pinterest and made them last night. I cooked a whole chicken in the crock all day, shredded the meat, then made the recipe as written. I used WW light cream cheese and white corn tortillas and had nonfat greek yogurt (aka sour cream) and mashed avocado on the side. I also doubled the recipe and froze half for another day since they can cook from frozen. I served them with roasted peppers and onions. They were fantastic! The whole family loved them. Definitely making the regular rotation.

    Reply

  46. These are soooooooo good!!! I made them a few weeks ago and they turned out so good…the only problem i had was the corn torts cracked and split when i used them…so now im going to make them again later this week and use flour torts instead. but other than that, they were a huge hit at my house! so so good!! thanks for posting this recipe too 😀

    Reply

    • Those darn finicky corn torts! 😉 You shouldn’t have the same problem with the flour tortillas. At least I never have! Glad you love them as much as we do! 🙂

      Reply

  47. I just made these for dinner, and they were super easy and very tasty. After finishing eating 2, and thinking that there was just “something” missing to make it perfect, I realized I forgot the shredded cheese. Maybe that’s it. 🙂 I made mine with wheat tortillas, cuz’ that’s what I had, and they were pretty good. But of course when you sprinkle kosher salt on top, it’s gonna’ be good. 🙂 My 5 year old said he’s eat them again, if there was less cream cheese, so overall, I’m keeping this recipe.
    Thanks!

    Reply

  48. Oh those look delicious and I love the idea of making lots ahead of time and freezing them. This is my first time visiting your blog and I’m off to check out more posts from you.

    Reply

  49. I am making theses again for dinner and want to freeze some. What do you mean by “flash freeze” the taquitos in order to freeze?

    Reply

    • Hi Sara,
      Line the taquitos in a single layer on a baking sheet and freeze for about 20 minutes, then place them in a freezer bag. This keeps the taquitos from sticking together when frozen. 🙂

      Reply

      • Thank you so much Nikkiin for getting back to me. I learned something new today! ! Looking forward to freezing a couple batches for down the road. 🙂

        Reply

  50. These are awesome!! I made them last night and my hubby said that they are on his top 10 all time meals that I make. Even my 2 year old daughter loved them. She kept saying “these are yummy mommy” and she ate 2 1/2!

    Reply

  51. Just made this for dinner – YUMMY. I did both corn and flour tortillas – totally recommend using corn…so much more flavor. love your blog!

    Reply

  52. Just wanted to let you know I’ve made these a few times now and they are now the official food my husband is always asking for! Easy to make and taste great!

    Reply

  53. I used to buy frozen taquitos at the grocery…until we got ridiculously frugal. This kind of frozen food just didn’t make the budget cut. Thanks to this recipe, I can now make taquitos myself with my leftover roasted chicken. In addition to being cheaper, I’m sure they’re much healthier than the frozen variety as well. Thanks so much!

    Reply

  54. This recipe is AWESOME! I made it for the second time the other night and when I was done rolling all the taquitos, I just had to use an extra tortilla to wipe the bowl clean…the filling is so delicious! Thank you for sharing…it’s not an easy task to find something the whole family likes!

    Reply

  55. Made these about 3 weeks ago. I had to make them again a few nights later because some of the family was complaining they didn’t get enough of them. And I am making them again this week! I used precooked chicken and home cooked. Both ways were delish!

    Reply

  56. A keeper! My family gobbled these up. I used a rotisserie chicken to make it easier and then used the leftovers for another batch and followed the ” to freeze” instrucitions. DELICIOUS!

    Reply

  59. Thes are amazing!! I doubled the recipe and made a spicy ranchero sauce for dipping- so good!! I wanted to eat 10 of them! They are crispy and savory with a great Latino spice!!

    Reply

  60. I’ve been staring at these in the oven… Literally drooling over the smell!! BTW… Should’ve listened to the 2-3 tablespoons of mixture per flour tortilla… Think I went a lil overboard because they are TOTALLY squishing out the ends!!! LOL! Ahhh, it’s beeping, now for the taste test!!

    Reply

  62. I found this on Pinterest and loved it! My husband loves sweet corn (farmer) and not a fan of onions. So I added black beans (1/2 can) and 1 cup of sweet corn to the chicken mix. i also used dried onion to help still add flavor without using the green onions – turned out awesome!

    This was great!

    Reply

  64. Thank you for sharing this recipe! These are so yummy! Just one question: I accidently baked too many…I just threw them in the freexer but, how would you suggest reheating?

    Reply

    • Hi Jenae,
      You can reheat them the same way as if they weren’t already baked. Just throw them in a preheated 400 to 425 degree oven for about 15 minutes or until crisp again. 🙂

      Reply

  65. Holy cow, these are delicious!! Found the recipe on Pinterest the other day and made them tonight. I used the Ezekiel brand tortillas and they were yummy!

    Reply

    • HAHA! Yes, you do! 🙂 Thanks for letting me know. We LOVE these and also make them as a freezer meal for families with new babies or whatever need. 🙂

      Reply

  67. Thank you for the recipe!

    I made my own flour tortillas today, and used those to make these. They ended up more like flautas than taquitos, but they were delicious! This recipe made 8 well-stuffed larger pieces. The tortillas were various sizes, but about 7″ diameter is probably a good guess.

    My changes:
    I didn’t have cilantro, so I left that out.
    I used a medium red salsa (… Pace? I think)
    I used mozzarella because I didn’t have any mexican cheese blend

    These were so good- I was sorry when I felt full! This is definitely a new favorite recipe! I grew up in Southern California, and so I’ve had a lot of (Americanized) Mexican food– this recipe is a definite keeper!

    I wonder what these would be like paired with an avocado creamy sauce… Mmmm. Next time!

    Reply

  69. I’ve made these about 5 or 6 times since I discovered the recipe from Pinterest. Absolutely love these and so does the bf. Thanks for sharing this!

    Reply

  71. DELICIOUS! My kids devour them in no time and they are a favorite with us older ‘kids’, too! Thanks so much!

    Reply

  73. My husband and three kids loved these! They were super easy to prepare and the recipe was very forgiving with the substitutions I made. I am making them again tonight, but this time I’m doubling the recipe. I am also going to try a vegeterian version with corn, black beans, and spunach so that I can enjoy some too 🙂 Thanks for a great recipe!
    .

    Reply

  74. Just have to say I have been making these for over a year now. (I checked– I pinned this over a year ago!) And they are a favorite still at my house. Great recipe! Thanks so much.
    PS we have even in a pinch made them with canned chicken. Shockingly still great!

    Reply

    • Thanks, Linda! I love that you came back to tell us this! We still keep them as a regular rotation here, too! 🙂

      Reply

  75. These are my favorite Pinterest find!! I’ve made them since finding them about once every three months. I make them in batches of 100 and pull 10 out at a time for cooking!!!! Looooooooove them! They have also been a huge hit for friends or family members who are home sick or just had babies! Give them a bag of 20 and they are set!!! THANK YOU SO MUCH FOR THE RECIPE!!!!

    Reply

    • Thanks, Kristan! That’s AWESOME that you make them in batches of 100!! I’m actually making them again today for a family who is moving and gonna stock them in their freezer for them as a surprise. 🙂 Thanks for your feedback!

      Reply

  76. These are so good! I can’t remember how I found the recipe but I am glad I did. Made some fresh guac with them tonight and this is something I know we will be making on a regular basis now. Thank you, thank you! Easy and delicious 🙂

    Reply

  77. These are seriously good!! I made the filling earlier today and popped it in the fridge.
    When I got home from work I put it together with the tortillas and into the oven they went. Delicious dinner in less than 15 minutes! Thanks for posting this recipe!

    Reply

    • Thanks, Jen! It is such a great weeknight meal! We keep them assembled in our freezer, too, for a quick freezer to oven bake!

      Reply

  79. We cooked 2 whole chickens this week. This worked out great. Made some for dinner and everyone loved them. I went ahead and made extra and freezed them for later. Will definitely be making again.

    Reply

  80. This is my very favorite Pinterest recipe. I buy the 42 oz pulled rotisserie chicken breast package from Costco and make a triple batch, flash freezing as recommended. It makes 36 using corn tortillas. LOVE having a delicious meal ready for nights we have baseball, etc. and they’re so easy to heat my teenager makes his own. I use whipped cream cheese, which makes them lighter but also makes them easier to stir together. And I find that if I use Frontera brand tomatillo salsa I don’t need the lime. Thanks!

    Reply

    • Thank you, Carrie! That is a high honor! 🙂 What brand of corn tortillas do you use? I have found sometimes they fall apart if I use corn so would love your recommendation! And thank you for the other tips! We love having these in our freezer for convenient meals, too!

      Reply

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