baked chicken taquitos

4 from 11 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 taquitos


  • cup cream cheese (3 oz.)
  • ¼ cup salsa verde
  • 1 tablespoon fresh lime juice
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 3 tablespoons chopped cilantro
  • 2 tablespoons sliced scallions
  • 2 cups shredded cooked chicken
  • 1 cup grated pepper jack cheese
  • 1 pkg. small flour or corn tortillas 12 tortillas
  • kosher salt, to taste
  • cooking spray or olive oil
  • sour cream, for serving
  • Creamy Lime-Cilantro Ranch, for serving



  • Heat ⅓ cup cream cheese in the microwave for about 20-30 seconds to soften.
  • Add ¼ cup salsa verde, 1 tablespoon lime juice, ½ teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon onion powder and ¼ teaspoon garlic powder.
  • Stir to combine and then add 3 tablespoons chopped cilantro and 2 tablespoons sliced green onions.
  • Add 2 cups shredded chicken and 1 cup grated pepper jack cheese and stir to combine.
  • Note: You can prepare up to this step ahead of time. Just keep the mixture in the fridge.


  • Preheat oven to 425°F. Line a sheet pan and lightly coat with cooking spray.
  • Working with a few tortillas at a time, heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking, about 20-30 seconds.
  • Place 2-3 tablespoons chicken mixture on the lower third of a tortilla, keeping it about 1-inch from the edges. Roll up tortillas and place seam down on a sheet pan, not touching one another. Spray lightly with cooking spray, or brush with olive oil and sprinkle with kosher salt.
  • Transfer to oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
  • Remove from oven and cool slightly before serving. Dip in sour cream or serve with Creamy Lime-Cilantro Ranch.


  • Serve with rice and beans or chips and guac to complete this meal.


  • Protein: Swap shredded chicken for 1 lb. cooked ground beef or 1 lb. cooked ground chorizo.
  • Vegetarian: Replace chicken with 1 can black beans, drained and rinsed.


  • Assemble as directed above up until cooking. Freeze taquitos seam side down in freezer bag, removing any excess air. Label and date; freeze up to 3 months.
  • Cooking from Frozen: Preheat oven to 425°F and place the taquitos on a lined sheet pan. Spray with cooking spray or olive oil, then sprinkle with kosher salt. Bake for 20-25 minutes or until golden brown and crispy. Air fry at 400° for 10 minutes.


Calories: 175kcal | Carbohydrates: 13g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 307mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg