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Baked Chicken Taquitos stacked on top of one another on a white plate with fresh parsley in the background.
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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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 servings
Calories 206kcal

Ingredients

  • 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

Instructions

  • 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. 

Notes

Nutritional information is based on 1 serving. 
You may get more or less taquitos based on how much filling you place inside each tortilla. 
Use room temperature cream cheese to make stirring a bit easier. Warm the tortillas a bit to make them easier to roll. 
Freeze the rolled taquitos on a baking sheet until solid then transfer to an airtight container or Ziplock bag and store in the freezer for up to 3 months. Remove from the freezer and bake from frozen at 400ºF for 20-25 minutes or until warm and crispy. 
Store any leftover taquitos in an airtight container in the fridge for 3-5 days. Reheat in the oven at 350ºF for 10-15 minutes. 

Nutrition

Calories: 206kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 492mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg