These Baked Chicken Taquitos are tortillas filled with seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde and baked until crispy.
You may have noticed from previous recipe posts like my Spicy Stuffed Bell Peppers, Pepperoni Pizza Pinwheels, and Buttermilk Mixed Berry Waffles, that I’m a huge fan of recipes that can be made ahead of time and freeze beautifully. Meal prep is fast, convenient, and affordable. My future self is always so very grateful for my past self’s efforts!
We’re busy around here, so sometimes we need a meal that we can just reheat quickly without sacrificing taste and quality. Simple ingredients turn into one of our favorites for lunchtime or as just a quick snack. This recipe makes forty taquitos so they’re the perfect addition to any potluck table or as an appetizer on game day. Delicious and ooey-gooey, they’ll keep you coming back for more!
Ingredients needed to make Baked Chicken Taquitos:
Chicken
I like to use boneless, skinless chicken thighs for this recipe because they don’t dry out as easily as chicken breasts. They also tend to thaw a little quicker in the refrigerator. To make life simpler, you could always opt to purchase a rotisserie chicken. Many supermarkets even sell rotisserie chicken pre-shredded. You'll need approximately 4 cups of shredded chicken for this recipe.
Tortillas
We are a house divided when it comes to tortillas. A couple of us love the soft flour ones and a couple of us love the crunch of the corn ones. I typically make both types to please everyone. However, you can certainly pick your favorite!
Spices
When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like cilantro and cumin are sure to add a mouthwatering goodness to every bite!
Cream Cheese & Sour Cream
Both offer a creamy tang that pairs perfectly with the spices and Salsa Verde.
Salsa Verde
Also known as Tomatillo Salsa, Salsa Verde is made from tart tomatillos, jalapenos, onions, garlic, cilantro, and lime juice. Salsa Rojo (Red Salsa) is also delicious but is made with tomatoes rather than tomatillos.
Cheese
We love extra sharp white cheddar cheese, however, pepper jack or Monterey jack would also be delicious!
Making Baked Chicken Taquitos is easy!
You’ll need cooked chicken for this recipe. If your chicken is raw, go ahead and bake it at 400 degrees for about 25-30 minutes or until an internal temperature of 165 degrees has been reached.
Add cooked and shredded chicken to a large mixing bowl.
Combine cream cheese, sour cream, Salsa Verde, and spices with the chicken.
Fold in shredded cheese.
Begin softening tortillas by warming them in the microwave for about 10 seconds or in a skillet on the stove until warm.
Spoon 2-3 tablespoons of the chicken mixture into warmed tortilla and roll tightly.
Place the rolled tortilla seam side down on a baking sheet lined with parchment paper.
Lightly coat the tops of the rolled tortillas with a neutral-tasting cooking oil, such as olive oil or avocado oil.
Bake at 400 degrees for approximately 13-15 minutes or until the tortillas are golden brown.
How to Fry Chicken Taquitos
Heat 1-2 inches of oil in a medium skillet over medium heat. Carefully place a few prepared taquitos in the pan. Do not overcrowd the pan. Fry for a few seconds on each side or until golden brown and crispy. Remove taquitos from the skillet and place on a plate lined with paper towels to capture any excess oil. Serve warm.
How to Freeze Chicken Taquitos for a Party or Potluck
If I’m preparing these chicken taquitos for a party or potluck, I prefer to store them prepared but unbaked in a freezer-safe bag or container. When I’m ready to cook them, I remove them from the freezer bag and place them on a baking sheet lined with parchment paper, and bake at 400 degrees for about 18-22 minutes. They’ll take just a few minutes longer since they're frozen.
How to Freeze Baked Chicken Taquitos for Meal Prep
When I’m making these for my family to have as a quick lunch or snack, I bake them as directed and store them in a freezer-safe bag or container. To reheat, microwave frozen, fully cooked taquito for approximately 2 ½ to 3 minutes or until heated through.
Make this recipe with me on YouTube!
Yield: 40 Taquitos
Ingredients
4 cups boneless, skinless chicken thighs, cooked and shredded
8 ounces cream cheese
8 ounces extra sharp cheddar cheese, shredded
1 cup sour cream
2 cups Salsa Verde
2 teaspoons garlic powder
2 teaspoons cilantro
2 teaspoons paprika
2 teaspoons chili powder
1 ½ teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
20 six-inch flour tortillas
20 six-inch corn tortillas
Directions
Preheat oven to 400 degrees.
In a large bowl, combine cooked shredded chicken, cream cheese, sour cream, Salsa Verde, and spices.
Fold in shredded cheese.
Working in small batches, soften tortillas by warming them in the microwave for about 10 seconds or in a skillet until warmed through.
Using a 1-inch cookie scoop, spoon 2-3 tablespoons of the chicken mixture onto a tortilla.
Wrap the tortilla tightly and seal with the water and cornstarch mixture to help hold the seal.
Lightly brush or spray olive oil over the tops.
Place wrapped tortillas seam-side down on a prepared baking sheet and bake for approximately 15 minutes.
These crispy taquitos pair perfectly with my Homemade Nacho Cheese Sauce!
Did you enjoy this Baked Chicken Taquitos recipe? Let us know in the comments!
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