Creamy Oven-Baked Chicken Taquitos Recipe
Get ready to fall in love with these Creamy Oven-Baked Chicken Taquitos—a dish that’s crispy, golden, and filled with a luscious, tangy chicken mixture that will keep you coming back for more. Whether you’re looking for a fun weeknight dinner, a crowd-pleasing appetizer, or a kid-approved snack, these taquitos deliver bold flavors and a crave-worthy texture that hits all the right notes. Best of all, you can have them on the table in just over half an hour. Trust me, one bite and Creamy Oven-Baked Chicken Taquitos will become a go-to favorite for your family!
Ingredients You’ll Need
There’s something wonderfully comforting about a recipe that only needs a handful of staple ingredients to create magic. Every item in this lineup brings a specific punch to either the taste, creaminess, or irresistible crunch that makes Creamy Oven-Baked Chicken Taquitos shine.
- Shredded Chicken (2 cups): Rotisserie or leftover chicken works beautifully and soaks up all the flavor.
- Cream Cheese (4 ounces, softened): The secret to that luscious, melt-in-your-mouth texture.
- Shredded Monterey Jack or Cheddar Cheese (½ cup): Adds extra creaminess and that classic cheesy pull.
- Sour Cream or Greek Yogurt (¼ cup): For a subtle tang that balances the filling and keeps it moist.
- Salsa or Diced Green Chiles (¼ cup): Brings brightness, a touch of warmth, and a pop of color in every bite.
- Garlic Powder (1 teaspoon): Rounds out the savory flavor.
- Cumin (½ teaspoon): Essential for that earthy, warm depth so key in Mexican-inspired dishes.
- Chili Powder (½ teaspoon): Gives a gentle heat and gorgeous color.
- Salt (½ teaspoon): Ties everything together and elevates every bite.
- Small Flour or Corn Tortillas (8–10): The vessel for all that creamy filling; use your favorite kind for a twist.
- Cooking Spray or Olive Oil: Brushing the tops ensures your taquitos bake up beautifully crisp without deep frying.
How to Make Creamy Oven-Baked Chicken Taquitos
Step 1: Prep Your Workspace
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This step is your key to fuss-free cleanup and to keeping your taquitos from sticking (bonus: you spend less time scrubbing!).
Step 2: Make the Creamy Filling
In a large mixing bowl, combine your shredded chicken, softened cream cheese, shredded cheese, sour cream (or Greek yogurt), your choice of salsa or green chiles, and all those flavorful spices—garlic powder, cumin, chili powder, and salt. Give everything a gentle yet thorough mix, so each bite of your Creamy Oven-Baked Chicken Taquitos tastes heavenly.
Step 3: Fill and Roll
Spoon about 2 to 3 tablespoons of filling onto the lower third of each tortilla. Roll them up tightly—like you’re tucking away a secret inside—so the glorious filling stays snug and the taquitos hold their shape. Place each one seam-side down on your prepared baking sheet for best results.
Step 4: Get Crispy Perfection
Lightly spray or brush the tops of the taquitos with cooking spray or olive oil. This is the magic move for that golden, crispy finish you crave in Creamy Oven-Baked Chicken Taquitos. If you want them ultra-crisp, try placing a wire rack on your baking sheet and set the taquitos atop it—that hot air will work wonders!
Step 5: Bake and Serve
Slide the baking sheet into your preheated oven and bake for 15 to 18 minutes, or until the taquitos are beautifully golden brown and crisp. Let them cool just a bit so you don’t burn your tongue, then serve with your favorite salsa, creamy guacamole, or a dollop of sour cream for dipping bliss!
How to Serve Creamy Oven-Baked Chicken Taquitos
Garnishes
A generous sprinkle of fresh cilantro, sliced green onions, or even a handful of crumbled queso fresco instantly brightens up your plate of Creamy Oven-Baked Chicken Taquitos. A squeeze of lime over the top right before serving adds a burst of freshness that makes all the flavors pop.
Side Dishes
Round out this tasty meal with sides like Mexican rice, black beans, or a crisp corn salad. Feeling in the mood for veggies? A simple slaw or chopped salad adds color and crunch that pairs perfectly with the creamy taquito filling.
Creative Ways to Present
If you’re hosting, try standing the taquitos upright in a tall cup lined with parchment for a playful appetizer platter, or arrange them in a spiral on a tray with a trio of dips in the center. They also make an epic taco night addition—lay them out family style and let everyone dig in!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Oven-Baked Chicken Taquitos keep well in the fridge for up to 3 days. Pop them in an airtight container after they’ve cooled, and they’ll be ready for a speedy lunch or snack tomorrow.
Freezing
For ultra convenience, assemble the taquitos but don’t bake them. Freeze in a single layer on a baking sheet until firm, then transfer to a zip-top bag or container for up to 2 months. When you’re hungry, bake straight from frozen—just add a few extra minutes to the cooking time.
Reheating
The best way to bring back that signature crunch is to reheat Creamy Oven-Baked Chicken Taquitos in the oven at 375°F until warmed through (about 8 to 10 minutes). Avoid the microwave for large batches if you want to maintain that satisfying crispness.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Both flour and corn tortillas work for Creamy Oven-Baked Chicken Taquitos. Corn gives a slightly sturdier, toasty flavor and a gluten-free option, while flour tortillas tend to be softer and a bit easier to roll.
What’s the best way to shred the chicken?
If you want super-shredded chicken, use two forks or a hand mixer. Rotisserie chicken saves time and tastes delicious, but any leftover cooked chicken will do the trick.
How do I keep the taquitos from unrolling while baking?
Rolling them tightly and placing them seam-side down on the baking sheet (or tucking them close together) really helps. A quick brush of oil on top also helps seal things in place.
Can I make Creamy Oven-Baked Chicken Taquitos ahead of time?
Yes! You can assemble them ahead, cover, and refrigerate for up to 24 hours before baking. Or freeze them unbaked for later. They bake up wonderfully straight from the fridge or freezer.
Are there easy substitutions for the filling?
The filling is super adaptable. Swap the chicken for cooked turkey, add black beans for extra protein, or toss in chopped spinach for a veggie boost. Monterey Jack, cheddar, or a Mexican blend cheese all melt beautifully.
Final Thoughts
If you’re searching for a delicious, foolproof crowd-pleaser, look no further than Creamy Oven-Baked Chicken Taquitos. They’re simple enough for a weeknight dinner, festive enough for a party platter, and guaranteed to leave everyone grinning. Gather your ingredients and give them a try—you just might find a new favorite in your kitchen rotation!
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Creamy Oven-Baked Chicken Taquitos Recipe
- Total Time: 33 minutes
- Yield: 8–10 taquitos 1x
- Diet: Non-Vegetarian
Description
These Creamy Oven-Baked Chicken Taquitos are a delicious and easy-to-make dish perfect for appetizers or a main course. Filled with a creamy chicken and cheese mixture, these taquitos are baked to crispy perfection, making them a family favorite.
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 4 ounces cream cheese, softened
- ½ cup shredded Monterey Jack or cheddar cheese
- ¼ cup sour cream or Greek yogurt
- ¼ cup salsa or diced green chiles
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
For assembly:
- 8–10 small flour or corn tortillas
- cooking spray or olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a large bowl, mix together the shredded chicken, cream cheese, shredded cheese, sour cream, salsa, garlic powder, cumin, chili powder, and salt until well combined.
- Assemble the taquitos: Spoon 2–3 tablespoons of the mixture onto the lower third of each tortilla and roll it up tightly. Place the taquitos seam-side down on the prepared baking sheet. Lightly spray or brush the tops with oil.
- Bake: Bake for 15–18 minutes, or until golden and crispy. Let cool for a few minutes before serving. Serve with salsa, guacamole, or sour cream for dipping.
Notes
- Use rotisserie chicken for a quick prep.
- To freeze, assemble and freeze taquitos before baking, then bake directly from frozen, adding a few minutes to cook time.
- For extra crispiness, bake on a wire rack over the sheet pan.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 190
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
