Homemade Chicken Taquitos Recipe

By Melissa Griffiths

No ratings yet

on Jun 03, 2025

Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

This is the the perfect Chicken Taquitos Recipe with creamy cheese filling and crispy baked tortillas. Just a rotisserie chicken, some basic ingredients, and a few simple steps and you’ll have a delicious dinner in the oven and on the table in just 30 minutes!

A round platter of baked chicken taquitos arranged in a circle around a bowl of sour cream, pico de gallo, guacamole, and avocado slices, garnished with shredded cheese and fresh cilantro.


 

🌮 The combination of pepper jack cheese, cream cheese, and perfectly seasoned spices creates a rich, creamy filling that’s absolutely irresistible. Each bite delivers a perfect balance of heat and comfort!

Table of Contents

My 2 Best Tips For Making This Chicken Taquitos Recipe

Brush with Butter: Don’t skip the melted butter step! It’s what gives these taquitos their beautiful golden color and extra crispy texture. For an even richer flavor, try using garlic butter.

Keep the Tortillas from Cracking: Warm the tortillas slightly before filling them – you can microwave them for 10-15 seconds wrapped in a damp paper towel, or warm them individually in a dry skillet for a few seconds on each side. This makes them more pliable and less likely to tear.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

These baked taquitos achieve that coveted golden, crispy exterior without the mess and calories of deep frying. The oven does all the work while you prepare your favorite toppings!

This is a versatile recipe that serves as the perfect base for your creativity. Swap cheeses, adjust spice levels, or add your favorite Mexican-inspired ingredients to make it uniquely yours.

It’s also great for a crowd or making ahead! Make a large batch and freeze extras for quick weeknight dinners, or serve them as an impressive appetizer for parties. They reheat beautifully and always please a crowd.

A round platter of baked chicken taquitos arranged in a circle around a bowl of sour cream, pico de gallo, guacamole, and avocado slices, garnished with shredded cheese and fresh cilantro.
No ratings yet

Chicken Taquitos Recipe

By: Melissa Griffiths
This is the the perfect Chicken Taquitos Recipe with creamy cheese filling and crispy baked tortillas. Just a rotisserie chicken, some basic ingredients, and a few simple steps and you'll have a delicious dinner in the oven and on the table in just 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Pin Recipe Rate Recipe Print Recipe

Ingredients 

  • 2 cups rotisserie chicken, shredded
  • 1 ½ cups Pepper Jack cheese, shredded
  • 4 ounces cream cheese, softened
  • ¼ cup salsa
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 8 large flour tortillas
  • 1 tablespoon unsalted butter, melted
  • Kosher salt
  • Toppings, sour cream, guacamole, pico de gallo, chopped cilantro
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine chicken, Pepper Jack cheese, cream cheese, salsa, lime juice, chili powder, garlic powder, cumin, and salt.
  • Spread 4 tablespoons of filling on the lower third of a tortilla. Roll up tightly and place on baking sheet seam side down. Repeat with remaining tortillas and filling.
  • Brush tops of tortillas with butter and sprinkle with kosher salt.
  • Bake for 15 to 20 minutes or until taquitos are golden brown and crispy. Cut each into 4 pieces and top with sour cream, guacamole, pico de gallo, and chopped cilantro.

Notes

Swap Out The Cheese: While pepper jack adds a nice kick, you can substitute with Mexican cheese blend, sharp cheddar, Monterey Jack, or even queso fresco. For extra heat, try adding some diced jalapeños or a pinch of cayenne pepper.
Make Ahead & Freezer Friendly:
You can assemble the taquitos up to 24 hours in advance and store them covered in the refrigerator. When ready to serve, brush with butter and bake as directed. You may need to add 2-3 extra minutes to the cooking time if baking from cold.
After baking and cooling completely, store the taquitos in freezer bags for up to 3 months. To reheat, bake frozen taquitos at 375°F for 10-12 minutes until heated through and crispy again.
Space Them Properly For Baking: Leave about an inch between each taquito to ensure even browning and prevent them from steaming. If they’re too close together, they won’t get as crispy.
Serving Sizes: You can use any size of flour tortillas, just cut them after wrapping tightly into as many pieces as you want. The smaller tortillas can be cut in half and the larger ones can be cut into four pieces.
For A Party: A fun way to present this dish is in a two-layered ring that people can pull apart, as shown in the picture. To create the rings, cut the taquitos into 4 pieces each and layer in two circles before baking. Sprinkling on an extra ½ cup cheese between layers helps keep them together. Bake as directed. 

Nutrition

Serving: 1g, Calories: 693kcal, Carbohydrates: 34g, Protein: 50g, Fat: 40g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 187mg, Sodium: 1598mg, Potassium: 212mg, Fiber: 3g, Sugar: 4g, Vitamin A: 953IU, Vitamin C: 3mg, Calcium: 441mg, Iron: 3mg
Like this recipe? Rate and comment below!

How To Make Chicken & Cheese Taquitos

Three images show ingredients for a Mexican dish: shredded chicken, shredded cheese, salsa, cream cheese, butter, seasonings, lime, and tortillas. The process shows mixing ingredients in a bowl to make a creamy chicken filling.

Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper.

Step 2: In a medium bowl, combine chicken, Pepper Jack cheese, cream cheese, salsa, lime juice, chili powder, garlic powder, cumin, and salt.

A collage shows tortillas filled with shredded chicken, rolled and brushed with oil, and the finished golden taquitos served on a platter with sour cream, shredded cheese, cilantro, and sliced tomato.

Step 3: Spread 4 tablespoons of filling on the lower third of a tortilla. Roll up tightly and place on baking sheet seam side down. Repeat with remaining tortillas and filling.

Step 4: Brush tops of tortillas with butter and sprinkle with kosher salt.

Step 5: Bake for 15 to 20 minutes or until taquitos are golden brown and crispy. Cut each into 4 pieces and top with sour cream, guacamole, pico de gallo, and chopped cilantro.

A plate of crispy taquitos topped with guacamole, pico de gallo, and a drizzle of crema, served on shredded lettuce with lime wedges. Bowls of guacamole, pico de gallo, and crema are on the side.

Recipe FAQs

What’s the best way to prevent the tortillas from cracking when rolling?

Warm the tortillas slightly before filling them – you can microwave them for 10-15 seconds wrapped in a damp paper towel, or warm them individually in a dry skillet for a few seconds on each side. This makes them more pliable and less likely to tear.

How do I know when the taquitos are done baking?

Look for a golden brown color and listen for a slight sizzling sound. The tortillas should feel crispy when gently tapped, and the filling should be hot throughout. If they need more time, bake in 2-minute increments until perfectly crispy.

Can I freeze these taquitos for later?

Yes! After baking and cooling completely, store the taquitos in freezer bags for up to 3 months. To reheat, bake frozen taquitos at 375°F for 10-12 minutes until heated through and crispy again.

More Easy Chicken Recipes To Try

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

About Melissa Griffiths

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating