Dinner
Baked Creamy Chicken Taquitos
Crispy oven taquitos with creamy lime-chicken inside. Double the batch — they freeze beautifully.
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Makes
- 10 servings
Method
-
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
Make the filling. In a large bowl, mash together the softened cream cheese, green salsa, lime juice, chili powder, cumin, onion powder, minced garlic, cilantro, and green onion until smooth.
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Stir in the shredded chicken and the Mexican cheese until everything is evenly coated.
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Assemble. Spoon 2 to 3 tablespoons of the filling along the center of a tortilla. Roll the tortilla as tightly as you can.
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Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, leaving a little space between each — they shouldn’t touch.
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Top. Lightly spray the tops with cooking spray and sprinkle with a pinch of kosher salt.
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Bake for 15 to 20 minutes, until the tortillas are crisp and golden brown.
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Serve hot with salsa, sour cream, and guacamole.
Notes
**To freeze:** Before baking, flash-freeze the taquitos in a single layer on a baking sheet for 15–20 minutes, then transfer to a labeled freezer bag. Keeps up to 3 months. To bake from frozen (no thawing needed), preheat oven to 425°F and bake for 20 minutes.