Crispy Baked Chicken Taquitos

These Chicken Taquitos are filled with seasoned ground chicken, cream cheese, salsa, and shredded cheese, then baked until golden and crispy.

Course Main Course

Cuisine Tex-Mex

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (2 taquitos each)

Calories 446

Author Kim

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Warm the 1 teaspoon olive oil in a skillet over medium heat. Add the 1 pound ground chicken and cook for 6–8 minutes, breaking it up as it cooks, until no longer pink.
Sprinkle in the 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to coat the chicken in the seasonings.
Take the skillet off the heat and stir in the 4 ounce block softened cream cheese, 1 cup shredded Mexican blend or cheddar cheese, 1/4 cup salsa, and 2 tablespoons chopped cilantro until the mixture is well combined and creamy.
Place about ¼ cup of filling down the center of each tortilla. Roll each one tightly and arrange them seam-side down on the prepared baking sheet.
Give the tops a light coating of cooking spray or brush lightly with olive oil.
Bake for 15–18 minutes, or until the taquitos are crisp and golden brown. Serve with salsa, guacamole, sour cream, queso, cilantro-lime rice, or Mexican rice.

Combine the melted butter, garlic powder, and chopped parsley. Brush the mixture over the hot taquitos as soon as they come out of the oven.

Store: Let leftover chicken taquitos cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheat in the air fryer: Place taquitos in a 375°F air fryer for 4–5 minutes, or until warmed through and crispy.
Reheat in the oven: Arrange taquitos on a baking sheet and bake at 375°F for 8–10 minutes, or until hot and crisp.
Reheat in the microwave: Microwave individual taquitos for 30–60 seconds, or until heated through. They won’t be as crispy, but it’s a great option when you’re short on time.
Freeze: Once cooled, freeze taquitos in a freezer-safe container or bag for up to 3 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes as needed.