When dinner is all rolled up and can be eaten with your hands, you know the kids are going to be happy. These Easy Baked Chicken Taquitos are a fun, quick dinner that will make mom happy because they are so easy to throw together. If you have a rotisserie chicken or some pre-cooked chicken in the freezer this dinner can be ready in thirty minutes.
And, if your family loves Mexican-inspired dinners, you’ve got to try these favorites.
Favorite Mexican Dinner Recipes
- Mexican Casserole
- Slow Cooker Salsa Pineapple Chicken
- Salsa Chicken Enchiladas
- Slow Cooker Chicken Fajitas
- Sheet Pan Smothered Burrito
- Creamy Cilantro Verde Enchiladas
One thing I really like about these Easy Baked Chicken Taquitos is that they are mild enough for the kids to enjoy but tasty enough for adults to appreciate too. If you aren’t serving them to children, you can use hot salsa or add in a little chopped jalapeno to give them some extra heat.
We like to dip them in guacamole or ranch dressing, but you can dip them in whatever you want. Sour cream, salsa, hot sauce, ketchup, cilantro-ranch….you get the picture. I’m sure you know what you and your kids would prefer for a dipping sauce.
How to Make Easy Baked Chicken Taquitos
Tips and Tricks for Easy Baked Chicken Taquitos
What Salsa is best to use?
I like to use Herdez Salsa Verde (green salsa) in this recipe but if you use a regular salsa (ex: Pace or Tostitos) your taquitos will still have a great flavor.
Do I have to brush them with oil?
They need to either be brushed with a little canola or vegetable oil or sprayed lightly with cooking spray. This helps them crisp up when they bake.
Can I freeze them?
Yes, these can definitely be frozen. The best way to freeze them is to freeze them before cooking them. You can lay them in flat layers in a large Ziploc bag. You can bake them straight out of the freezer, no need to unthaw. They can also stay good rolled in the fridge for a day or two if you don’t want to freeze them and want to make them ahead for some reason.
Can I use fat-free cream cheese?
Technically you can, but fat-free cream cheese does not generally cook well. I prefer to use full fat or 1/3 less fat cream cheese in this recipe.
- 3-4 cups cooked chicken breast (shredded or cubed)
- 1 cup shredded Monterey Jack Cheese or Colby Jack Cheese
- 4 ounces cream cheese
- ½ cup salsa verde (I like the Herdez brand)
- 2 green onion, finely sliced
- ¼ cup fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic salt
- ½ tsp onion powder
- Salt to taste
- Tortillas (12 regular sized or 20 fajita size)
- Canola or vegetable oil for brushing or cooking spray
- Spray a large cookie sheet with cooking spray and set aside.
- Preheat oven to 425°.
- In a large mixing bowl combine the chicken, shredded cheese, cream cheese, salsa, green onions, cilantro, lime juice, cumin, chili powder, garlic salt, and onion powder. Stir until thoroughly combined and taste it to see if you need to add any more salt.
- When mixture is ready use ¼ cup of chicken mixture to fill each tortilla if you are using the fajita-sized tortillas or use ½ cup if you are using the regular size tortillas.
- Place the mixture along the bottom of the tortilla and roll it up. Place the rolled tortilla seam side down on the lightly greased cookie sheet or baking dish. Repeat with remaining filling and tortillas.
- Using a basting brush, lightly brush the top of each tortilla with vegetable or canola oil. Another option is to spray the top of each one lightly with cooking spray.
- Place the rolled taquitos in the 425° oven and bake for 15-20 minutes. If taquitos are starting to get really dark on the edges you can place tinfoil lightly over them for the last 4-5 minutes of cooking time.
- Serve with your favorite dipping sauce, salsa, or gauc. My kids like ranch.
More simple weeknight dinners...