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Homemade Baked Chicken Taquitos photo

Baked Chicken Taquitos

Crispy baked taquitos filled with a creamy, spicy chicken and cheese mixture—easy to make and perfect for feeding a crowd.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 22 taquitos

Equipment

  • Large baking sheet
  • Mixing Bowl
  • Hand Mixer
  • Citrus Juicer
  • Measuring cups and spoons
  • Paper Towels
  • Knife and cutting board
  • Spatula

Ingredients
  

  • 1 lime lime juiced (about 1 tablespoon)
  • cooking spray for greasing and spraying taquitos
  • 6 ounces cream cheese softened
  • 2/3 cup sour cream
  • 4 peppers chipotle peppers in adobo sauce finely diced, divided
  • 1/2 tablespoon adobo sauce from the chipotles
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2.5 cups shredded cooked chicken or shredded rotisserie chicken
  • 22 tortillas street taco size, corn or flour
  • toppings as desired (see notes)
  • ranch veggie dip for serving; stir in remaining 2–3 diced chipotles for chipotle ranch

Instructions
 

  • Juice the lime to yield about 1 tablespoon of lime juice and set aside.
  • Preheat the oven to 425°F (218°C). Lightly spray a large baking sheet with cooking spray and set aside.
  • Finely dice 4 chipotle peppers; reserve about half of the diced peppers for the dip.
  • In a mixing bowl, beat the softened cream cheese and sour cream with a hand mixer until smooth. Add 2 of the diced chipotles, 1/2 tablespoon adobo sauce, garlic powder, onion powder, cumin, chili powder, salt, pepper, and the lime juice; beat until well combined.
  • Stir in the shredded cheddar, Monterey Jack, and shredded cooked chicken until evenly combined.
  • If using corn tortillas, place 2–3 tortillas between damp paper towels and microwave 15–20 seconds to make them pliable.
  • Spoon 2–3 tablespoons of filling onto each tortilla, roll tightly, and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
  • Spray the assembled taquitos generously with cooking spray and bake for 10–15 minutes, until the edges are crisp and lightly browned.
  • Remove from the oven and serve hot with desired toppings.
  • To make the chipotle ranch dip, stir the remaining 2–3 finely diced chipotles into the ranch veggie dip.

Notes

  • Top with guacamole, pico de gallo, cotija or queso fresco, lime, green onions, or cilantro as desired.
  • Reserve a few diced chipotles to mix into the ranch dip for extra heat.
  • Use rotisserie chicken to save time.
  • Warm corn tortillas briefly to prevent cracking when rolling.
Keyword Baked, chicken, taquitos