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Crisp baked taquitos stuffed with creamy, spiced shredded chicken and pepper jack cheese, ready in under 30 minutes and perfect for weeknight dinners.
This recipe for baked chicken taquitos began as a weeknight rescue and quickly became a family favorite. I discovered the combination during a busy month when I had leftover roasted chicken and an urgent need for something fast, comforting, and portable. The filling is creamy and bright from lime and salsa, with warm spices that play off the pepper jack cheese. The texture is where it sings, crisp shells giving way to a moist, cheesy interior that keeps everyone reaching for seconds.
I remember pulling these from the oven the first time and how the kitchen filled with a toasty aroma that reminded me of street food carts, but with a simple preparation that felt entirely homey. My partner could not stop saying they were better than takeout. These taquitos travel well, freeze beautifully, and are a reliable crowd pleaser at casual gatherings. If you like food that is quick to assemble, fun to eat, and full of layered flavors, these will become a staple in your rotation.
In my kitchen these often appear for game nights and casual dinner parties. Guests like that they are finger friendly, and the variety of dipping sauces adds a playful element. I learned that microwaving tortillas briefly between paper towels makes rolling much easier, a trick I now never skip.
My favorite part is how versatile the filling is. Once I made a batch with chopped roasted poblanos and caramelized onions for a deeper flavor that became a hit at a family potluck. Watching people choose their favorite dipping sauces and commenting on the crisp shells is always a small joy when I serve this.
Store cooled taquitos in an airtight container in the refrigerator for up to three days. For freezing, place baked taquitos on a tray in a single layer and freeze until solid, about one hour. Transfer to a resealable freezer bag and keep for up to three months. Reheat from frozen in a 400 degree F oven for 12 to 15 minutes, or until heated through and crisp. Avoid microwaving for long stretches as this will make the exterior soft instead of crisp.
If you do not have cream cheese substitute an equal amount of plain Greek yogurt strained to remove excess whey for a lighter texture. For the cheese use Monterey jack for milder flavor or a sharp cheddar for more bite. To make this dairy free omit cream cheese and use a dairy free cream cheese and dairy free shredded cheese. Swap cilantro for parsley for a more neutral herb note, and use leftover turkey in place of chicken if preferred.
Serve with bowls of salsa, guacamole, and sour cream for dipping. A crisp cabbage slaw tossed with lime and a pinch of sugar is an ideal side. For a full meal, pair with a simple rice and black beans salad and pickled red onions. Garnish with extra chopped cilantro and lime wedges to brighten the plate and add color.
Taquitos are a popular handheld in Mexican style cooking, often enjoyed as street food and snacks. Traditionally they are rolled corn tortillas filled with meat and fried. This baked version takes inspiration from that tradition, translating the familiar rolled form into a lighter method that still celebrates the textures and bold flavors of the original. The mix of creaminess, spice, and citrus mirrors many family recipes passed down across regional kitchens.
In summer add roasted fresh corn and diced heirloom tomatoes to the filling for sweetness and brightness. In cooler months fold in roasted poblano peppers and a splash of smoky chipotle in adobo for depth. Holiday gatherings benefit from a platter of assorted fillings so guests can choose mild or spicy options before rolling and baking together.
Double the filling and keep it in the refrigerator for up to three days to assemble taquitos on demand. Pre-rolled but unbaked taquitos can be stored on a tray covered with plastic wrap for up to 24 hours and baked when ready. For lunches, pack with a small container of dipping sauce and keep chilled until midday. Use sturdy containers to maintain shape during transport.
These taquitos are a small, joyful recipe that invite improvisation and sharing. Make them your own by adjusting heat, herbs, and accompaniments, and enjoy the simple pleasure of crisp, creamy bites served warm.
Warm tortillas between damp paper towels in the microwave for about 10 seconds to make them pliable and prevent cracking when rolling.
Use a tight roll and place seam side down on the baking sheet to keep taquitos from unrolling during baking.
Spritz lightly with cooking spray before baking to achieve an even golden crisp exterior without frying.
If freezing, flash freeze on a tray first so taquitos do not stick together in the bag.
Rotate the baking sheet halfway through cooking for uniform color and texture.
This nourishing baked chicken taquitos recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, they can be frozen. Freeze on a baking tray until solid, transfer to a bag, and keep for up to three months. Reheat from frozen in a 400 degree F oven for 12 to 15 minutes.
If you prefer corn tortillas warm them gently on a skillet until pliable. They are more fragile than flour tortillas so roll carefully and consider reducing the filling slightly.
This Baked Chicken Taquitos recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat oven to 425 degrees F and line a baking sheet with parchment paper. A high oven temperature crisps the exterior quickly while keeping the filling moist.
In a large bowl beat the softened cream cheese with salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro or parsley, and scallions until smooth. Fold in shredded chicken and pepper jack until evenly distributed.
Working with a few at a time, heat tortillas in the microwave between damp paper towels for about 10 seconds so they become pliable and do not crack when rolled.
Spoon about 3 tablespoons of filling onto the lower third of each tortilla, roll tightly and place seam side down on the baking sheet. Keep rolls from touching for even browning.
Lightly spray the tops with cooking spray, sprinkle with kosher salt, and bake for 15 to 20 minutes until golden and crisp. Rotate the tray halfway through baking for even color.
Allow to rest two minutes, then serve warm with salsa, sour cream, or guacamole. A squeeze of lime over the top brightens the flavors.
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This recipe looks amazing! Can't wait to try it.
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