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Creamy Oven Baked Chicken Taquitos

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Crispy oven-baked chicken taquitos filled with creamy, flavorful shredded chicken—perfect for a crowd-pleasing appetizer or easy dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie or homemade)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheddar or Mexican-blend cheese
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • 12 small corn or flour tortillas
  • 1 tbsp butter, melted (optional, for brushing)
  • Non-stick cooking spray

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and spray lightly.
  2. In a bowl, mix shredded chicken, cream cheese, sour cream, shredded cheese, chili powder, cumin, garlic powder, salt, and pepper until well combined.
  3. Warm tortillas briefly in the microwave (about 20–30 seconds in a damp towel) to make them pliable.
  4. Scoop about 2 tablespoons of the chicken mixture onto one end of each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.
  5. Optional: brush tops lightly with melted butter and spray again with cooking spray for extra crispiness.
  6. Bake 12–15 minutes, or until taquitos are golden and crispy on the edges.
  7. Remove from oven and let cool slightly before serving.
  8. Serve with salsa, guacamole, sour cream, or fresh cilantro as desired.

Notes

  • Don’t overfill tortillas—this helps them crisp and prevents splitting.
  • Use corn tortillas for gluten-free option.
  • Reheat baked taquitos in the oven or air fryer to retain crispiness—avoid the microwave.
  • Make ahead by assembling and refrigerating on the baking sheet covered with foil; bake just before serving.

Nutrition

Find it online: https://ukfinda.com/creamy-oven-baked-chicken-taquitos/