Baked Creamy Chicken Taquitos

My kids are big fans of any food that they can hold in their hands and dip into a yummy sauce. I came across this recipe a couple of years ago and it has been a family staple since! Sometimes the “baked” version of fatty fried foods does not ever taste as good, but these are definitely the exception. You won’t even notice that they aren’t fried- the tortilla bakes up perfectly crispy. You will probably want to make a double batch of these because I promise your family will love them!

Baked Creamy Chicken Taquitos

1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a “salsa ranch” dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it’s also great with Cilantro Ranch Dressing, guacamole, or our favorite salsa.

Recipe slightly adapted from Our Best Bites.

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    • says

      I think that these would be awesome to freeze! And I think that you could do either- cook them before and then just reheat them, or assemble them, freeze them, and then cook them. I think that either way would work perfectly!

  1. says

    Camille, I swear we went to school together. If you don’t mind me asking where you are from and where you went to High School. I am think we actually went to elementary school together. Did you go to Sara Jane Adams in Layton? Maybe I am crazy but I know that I know you from somewhere.

    Sincerely, Aubriona Neilson Bennett

    • says

      Hi Aubriona! We totally went to school together! Hee hee! Gotta love Adams Elementary! And if I remember correctly, didn’t you go to USU also? So your aunt Ann is my mom’s best friend and we always hung out with the Flint boys when we were growing up (we always went to Bear Lake together each summer). Such a small world! I am glad that you said something! Hope you are doing well!

    • Cyd says

      Hi Lisa, Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you servings, calories and all nutritional information on the recipe. This is our new sister site – Hope you’ll stop by and check it out. -Cyd (mom of the Six Sisters)

  2. judy says

    Hi..I was wondering if I could make these vegetarian…and just use beans and cheese instead of chicken…if so, would the instructions and cooking time be the same? thank you!

    • Cyd says

      For the original recipe, the chicken was already cooked. It mainly needs to heat through and you want the tortilla to get browned and just barely crispy on the edges. It should be close to the same amount of cooking time. Just watch them closely.

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