Pin it
Nothing beats cheesy taquitos baked until crispy for a crowd. Creamy chicken wrapped in a crunchy tortilla—these are the first to vanish at our get-togethers and the leftovers don’t stand a chance at my house.
One movie night, I made extra and folks still finished the lot. Even my picky brother went back for more and cleaned his plate.
Irresistible Ingredients
- Cooked and shredded chicken: adds bulk and staying power rotisserie or any leftovers work fine
- Finely chopped cilantro: tosses freshness and a little earthy flavor into the mix
- Lime juice: brightens everything and balances the creaminess
- Shredded colby jack cheese: makes things gooey and stretchy buy pre-shredded if you’re in a hurry
- Salsa: gives a punchy flavor use your go-to brand and choose how spicy you want
- Chili powder: brings color and low-key heat
- Small flour tortillas: the wrappers pick soft ones so rolling is simple
- Cream cheese: makes it all rich and holds the filling together
- Cumin: sneaks in warm earthy notes
- Salt: brings the flavors to life
- Garlic powder: adds a big savory kick
- Finely chopped green onion: brings crunch and zing
Simple Directions
- Bake Them Crisp:
- Slide the filled tray into an oven heated to 425°F Let them bake about fifteen to twenty minutes until you see golden crispy edges Serve hot with your crew’s favorite dips from ranch to salsa
- Roll and Stuff:
- Ladle three spoonfuls of the mixture along one edge of a tortilla, then roll it up tight. Put it seam side down so it stays closed. Space them out on your tray and keep rolling until you’re done
- Mixing the Filling:
- First, zap the cream cheese until it’s soft. Add in salsa, chili powder, cumin, garlic powder, salt, and lime juice. Stir until smooth. Fold in the chicken, shredded cheese, green onions, and cilantro so every bite gets a bit of everything
- Getting the Tray Ready:
- Cover a baking sheet with foil and spray some nonstick on top, so nothing sticks and cleanup is a breeze
Pin it
What I like most is that the cream cheese keeps every bite tender and rich. My niece, who swears she hates cilantro, always grabs seconds at family meals.
How to Keep Them Fresh
Pop leftovers in a sealed box in the fridge for up to three days. For the best crunch, reheat in the oven or air fryer, not the microwave. You can freeze cooked or uncooked ones layered with parchment, just seal them well and bake straight from the freezer adding a bit of extra time.
Easy Ingredient Swaps
No chicken? Cooked beef or turkey steps in handy. Swap in pepper jack or Monterey jack cheese for more spice. Not a cilantro fan? Try using parsley instead for a fresh vibe.
Tasty Pairings
Enjoy them right out of the oven with lots of salsa, creamy dips, or guac. Serve with rice or a crisp salad for a full plate. I like chopping them up for party trays or quick lunches too.
Pin it
Taquitos Origins
Taquitos are a Tex Mex staple, first inspired by Mexican cooking where filled tortillas get rolled and fried. Baking is a newer twist. You’ll still get all the crunch and flavor but it’s way lighter.
Frequently Asked Questions
- → Can I use corn tortillas if I don't have flour?
You can swap in corn tortillas, though they might break more easily. Heat them up first so they roll without splitting.
- → What's the easiest way to make these hotter?
Bump up the chili powder or throw in some diced jalapeños if you want more heat in the mix.
- → Can I mix up the filling before the day I bake?
Yep, just put the filling together ahead and stash it in the fridge. When you're ready, roll and bake.
- → Which dips taste best with these?
They're awesome with guac, ranch, fresh pico, or classic sour cream for dipping.
- → Could I freeze them before baking and cook later?
Definitely. Lay them out to freeze, then pop them in a bag. Bake straight from the freezer, just go a few minutes longer.