Categorized:

  • Main Dish
  • Mexican and Southwestern
  • Poultry

Tagged:

  • canola oil
  • chicken
  • chili powder
  • cilantro
  • cream cheese
  • cumin
  • garlic
  • limes
  • monterey jack cheese
  • onions
  • paprika
  • salsa
  • tortillas
Taquitos on a white plate topped with sour cream, tomatoes, avocados and cilantro. Lime wedges are set of to the side and plate is set on a blue striped napkin. - 1

Baked Chicken Taquitos

Ingredients

  • 2 1/2 cups cooked, shredded chicken breast
  • 12 6-inch corn tortillas*
  • 1 1/2 Tbsp canola oil, divided
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 6 Tbsp salsa verde
  • 3 oz cream cheese (regular or light), diced into 1-inch pieces
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 Tbsp fresh lime juice
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped cilantro
  • 1 cup shredded monterey jack cheese

Instructions

  • Preheat oven to 425 degrees. Heat tortillas in a 12-inch non-stick skillet set over medium-high heat about 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to an airtight container or plate and cover with a pan lid**. Repeat with remaining tortillas and set aside.
  • In same skillet heat 1/2 Tbsp of the canola oil over medium-high heat. Add onions and saute until soft and slightly golden, about 4 minutes, adding in garlic during last 30 seconds of sautéing.
  • Remove skillet from heat, then add salsa verde and cream cheese. Reduce heat to medium-low, and return skillet to heat. Cook stirring constantly until cream cheese has melted.
  • Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and Monterey jack cheese.
  • Spread about a scant 1/4 cup of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then snuggly roll tortilla to opposite side.
  • Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas at least 1-inch apart on baking sheet for even toasting.
  • Brush tops and sides of rolled tortillas lightly with remaining 1 Tbsp canola oil. Bake in preheated oven until edges are golden brown and taquitos are crisp, about 18 - 20 minutes. Serve warm with dipping of choice (i.e. sour cream, salsa verde, guacamole, tomato salsa, hot sauce).

Notes

  • *I don’t recommend using the corn tortillas they’ve recently come out with that are now “softer and improved.” The more firm tortillas actually work better here and don’t break as much.
  • **This is done to seal in moisture. Be sure it’s a lid that will basically seal on bottom, as in there shouldn’t be any space between the plate and the lid. This should prevent tortillas from cracking.
  • Recipe adapted from Our Best Bites

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