Baked Chicken Taquitos

For the shredded chicken, you can poach your own chicken, cook it in the pressure cooker, or you can use a store-bought rotisserie chicken.

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 18 taquitos (4 to 5 is a good adult serving)

Ingredients

For the taquitos:

  • 2 cups (about 1 pound) cooked shredded chicken (see Recipe Note)
  • 4 ounces cream cheese
  • 1 cup (4 ounces) grated cheddar cheese
  • 4 ounces canned mild green chilis
  • 1 teaspoon mild chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 18 to 20 (6-inch) corn tortillas
  • Vegetable oil, for brushing

For serving:

  • Fresh cilantro
  • Sour cream
  • Mild salsa

DAD ADD: Sriracha Cream Sauce

  • 1/4 cup sour cream
  • 1 tablespoon Sriracha hot sauce

Method

1 Preheat  the oven to 350°F. Lightly oil a rimmed baking sheet.

2 Make the taquito mix: In a medium bowl, mash together shredded chicken, cream cheese, cheddar cheese, green chilis, and seasonings. Mix together really well.

Taste and feel free to adjust seasonings to your liking. This basic version should be fairly mild and kid-friendly.

Baked Taquitos with Chicken bring together the seasonings Homemade Taquitos with chicken add the cheeses

3 Prep the tortillas: Wrap the corn tortillas in stacks of two in between damp paper towels. Microwave on high for 20 seconds to make them more flexible.

How to Make Taquitos warm the tortillas

4 Assemble the taquitos: Add two heaping tablespoons of the chicken filling to each tortilla and wrap tightly—a small cookie scoop (like this one) works well here. They should resemble long cigars.

Immediately brush corn tortillas with vegetable oil to prevent cracking and place, seam-side down, on the lightly oiled baking sheet.

Repeat until all of the filling is used. You should get 18 to 20 taquitos.

Baked Taquitos with Chicken fill the taquitos Homemade Taquitos with chicken roll the taquitos

5 Bake the taquitos: Bake the taquitos as soon as possible to prevent the tortillas from cracking too much. Bake for 20 to 25 minutes until they are crispy and golden brown.

If some of your tortillas crack badly, you can try again with a new tortilla and just transfer the filling over. Ultimately, though, a few cracks are okay and the taquitos can still be picked up and eaten—and they are still delicious!

How to Make Taquitos bake the taquitos

6 Make the cream sauce: While the taquitos bake, stir together the sour cream and sriracha. Taste and adjust to your liking. This can be made well in advance and keeps just fine for a few days in a covered container in the fridge.

7 Serve: Serve immediately with the cream sauce. Leftovers can be frozen for up to a month and reheated in a warm oven.

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Comments

  • HeatherLampman

    I’m thinking that covering the wrapped Taquitos with a damp kitchen towel should solve the cracking problem? I’d form them and wrap with the damp towel as I go, then spray and bake at the end.

  • Foodiewife

    My baby is now a grown man, but I prefer milder Mexican food. This recipe looks terrific and versatile. The photo of your daughter is a great capture!

  • Julie

    Can’t wait to try. Love this column so much