Baked Chicken Taquitos

Serves: 6 Prep: 20 min Bake: 25 min Total: 45 min Cal: 375


  • 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


  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. 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).

Recipe 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.