Baked Chicken Taquitos that are ready in just 30 minutes! These chicken taquitos are welcomed by people of all ages. You heard me right; adult, teenager, and toddler approved. 

Baked Chicken Taquitos with cilantro in the background.

I’ve decided there’s never a shortage when it comes to needing fast and flavorful dinner recipes. I’ve shared an easy creamy taquitos recipe last year, but I’m adding to the with this baked chicken taquitos recipe. And you guys, this recipe is a GOOD one!

I really enjoy having cream cheese in my taquitos. I don’t know why, but I just love it.

In addition to adding cream cheese I added some plain Greek yogurt and salsa. And of course the salsa adds major flavor, so use a salsa you like!

We love medium salsa so that’s what I used.

Chicken taquitos on a baking sheet prior to baking.

How to make Baked Chicken Taquitos

In a large bowl combine all of the filling ingredients: shredded chicken, cream cheese, greek yogfut, salsa, cumin, chili powder, garlic powder, coriander, salt, green onions, cilantro, and shredded cheese.

Stir until everything is combined.

Pro tip: You want the cream cheese to be really soft before adding it to the bowl. To get it to a good stirring stage, I’ll put it in a microwave safe bowl for 15-20 seconds. Doing this will make everything much easier.

Bake until golden brown. Serve with cilantro salsa sauce. (See recipe card below).

Chicken Taquitos Tips

If you want a nice and crunchy, golden brown taquito, you can brush a small amount of butter over the torillas prior to baking them. If you’d rather not use butter, use a spritz of olive oil.

Use whatever cheese you’d like. I used Colby Jack cheese because I always have that in my refrigerator. To add a little more heat you can use pepper jack cheese. Monterey Jack would be delicious too.

A plate with baked chicken taquitos on it.

More delicious chicken recipes:


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Baked Chicken Taquitos

These baked chicken taquitos are the perfect dinner recipe. They're easy to make and everyone loves them!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins


  • 2 cups shredded chicken
  • 4 oz cream cheese - softened
  • 1/3 cup plain Greek yogurt
  • 1/3 cup salsa
  • 1 teaspoon cumin
  • 1 1/4 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 3 green onions - sliced
  • 3 tablespoons cilantro - chopped
  • 1 1/2 cups shredded cheese - any kind, Colby Jack, Pepper Jack
  • flour tortillas

Cilantro Salsa Sauce

  • 1/4 cup sour cream
  • 1/4 cup plain Greek yogurt
  • 1/4 cup salsa
  • 1 tablespoon cilantro - minced
  • 1 teaspoon lime juice


  • Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat (for easy clean up). Or grease the pan with cooking spray.
  • In a medium sized bowl combine all of the filling ingredients: shredded chicken, cream cheese, Greek yogurt, salsa, cumin, chili powder, garlic powder, coriander, salt, green onions, cilantro, and shredded cheese. Stir until combined. 
  • Place a few tablespoons of the chicken mixture on each tortilla, roll up tightly and place seam side down on the baking sheet. Tip: leave a small space at the edges of the tortilla so that the mixture doesn’t ooze out while baking. 
  • For added crispiness brush the tortillas with some melted butter or a spritz of olive oil prior to placing in the oven. 
  •  Bake for 16-20 minutes or until golden brown. 
  • Let cool a few minutes before eating; serve with the cilantro salsa sauce. 

Cilantro Salsa Sauce

  • Mix all of the ingredients together in a small bowl. Cover and store in the refrigerator until ready to use. 


Nutritional information is based on 1 serving


Calories: 1621kcal (81%)Carbohydrates: 32g (11%)Protein: 131g (262%)Fat: 108g (166%)Saturated Fat: 56g (280%)Cholesterol: 503mg (168%)Sodium: 4000mg (167%)Potassium: 1823mg (52%)Fiber: 5g (20%)Sugar: 18g (20%)Vitamin A: 5041IU (101%)Vitamin C: 11mg (13%)Calcium: 1275mg (128%)Iron: 7mg (39%)
author: Whitney
Course: Main Course
Cuisine: Mexican
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