Baked Creamy Chicken Taquitos

I love taquitos and these are wicked good! They are healthier because they are baked and not fried. They don't get that mega crispiness that frying gives, but they do get crispy. The filling has great flavor. My family inhaled these and wanted more! I used two packs of mini flour tortillas, 16 total, and still had a bit of filling left over.

Baked Creamy Chicken Taquitos

Serves 4


  • 3 ounces (85 g) cream cheese, softened
  • 1/4 cup (60 mL) salsa
  • 1 Tablespoon (15 mL) fresh lime juice (juice from half a lime)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 3 Tablespoons chopped cilantro
  • 2 Tablespoons sliced green onions
  • 2 cups (250 g) shredded cooked chicken
  • 1 cup (115 g) shredded Mexican flavored cheese or cheddar
  • small flour or corn tortillas
  • kosher salt
  • cooking spray


Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds). Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 – 20 minutes or until crisp and golden.

Adapted from

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