Oven Baked Chicken Taquitos

Crispy oven baked chicken taquitos fill every gathering with laughter and the irresistible aroma of golden tortillas. Creamy tangy filling wrapped around tender chicken makes this simple dish a cozy weeknight star or the centerpiece for a casual party. There is no frying required so it is practically stress free to make and delicious from the very first bite.

My family loves hands on dinners and rolling up these taquitos together has become a fun tradition. After the first time I made these for a football night my friends started asking for them at every get together.

Ingredients

• Chicken breasts: for lean tender and flavorful shredded meat opt for the freshest you can find
• Olive oil: to keep the chicken juicy and add richness choose a good quality oil for the best flavor
• Chili powder, garlic powder, cumin, coriander: classic Mexican spices for warmth and depth check expiration dates for the boldest taste
• Salt: essential for bringing out the overall flavor use kosher salt for better control
• Cream cheese: makes the filling creamy and luscious full fat has the best texture
• Sour cream: tangy accent in the filling and in the dipping sauce use real dairy for creaminess
• Salsa: brings brightness and gentle heat chunky fresh salsa gives the best texture
• Green onions and cilantro: for freshness and a pop of color chop finely for even distribution
• Lime juice: adds zip and cuts the richness use freshly squeezed for best taste
• Cheddar and pepper jack cheeses: melt together to make everything gooey shred your own from a block for superior melt
• Small flour tortillas: form the golden crispy shell buy from a local bakery if possible for best flavor and pliability
• Creamy cilantro dipping sauce: a cool herby dip to balance the spices use extra lime for zing

Step-by-Step Instructions

Prep the Chicken:

Coat chicken breasts with olive oil and a blend of chili powder garlic powder cumin and salt. Arrange on a lined baking sheet and bake at 375 degrees Fahrenheit for about twenty five minutes until the juices run clear and internal temperature reads one hundred sixty five degrees Fahrenheit. Let the chicken cool slightly then shred thoroughly using two forks making sure the texture is fine enough to mix easily into the filling.

Mix the Filling:

Warm cream cheese in a large microwave safe bowl just enough to soften. Stir in sour cream salsa cumin chili powder garlic powder coriander salt green onion cilantro lime juice both cheeses and shredded chicken. Continue mixing until the entire mixture looks evenly combined and creamy for perfect taquitos in every bite.

Fill and Roll:

Scoop several tablespoons of the filling onto the lower edge of a tortilla. Roll snugly from bottom up leaving the ends open so the mixture does not squeeze out. Place seam side down on a parchment lined baking sheet repeating with all tortillas and filling. For extra crispiness brush the tops with a little melted butter before baking.

Bake the Taquitos:

Increase oven temperature to four hundred twenty five degrees Fahrenheit. Bake the taquitos for around fifteen to twenty minutes until tortillas are golden and lightly blistered. Let rest for five minutes to allow the filling to set before moving or serving.

Prepare the Dipping Sauce:

Combine sour cream chopped cilantro lime juice and garlic powder. Stir until completely smooth and chill until ready to serve with the warm taquitos.

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My favorite part is the creamy spicy filling with fresh cilantro and lime juice. My daughter always sneaks scoops of the filling before the tortillas go in the oven so I have learned to make a little extra for snacking.

Storage Tips

Store leftover taquitos tightly wrapped in foil or in an airtight container in the fridge for up to four days. Reheat in a hot oven or air fryer to restore crispness. The creamy cilantro sauce keeps best in a covered jar and tastes even better a day later.

Ingredient Substitutions

You can swap out the chicken for rotisserie chicken to save time or use leftover turkey for a holiday twist. Greek yogurt works well in place of sour cream. Corn tortillas also work well but warm them before rolling to prevent splitting.

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Serving Suggestions

Serve taquitos alongside a crisp green salad or a bowl of black beans. Fresh guacamole or pico de gallo make perfect bright toppings. For parties pile the taquitos high on a platter with extra dipping sauces all around.

Cultural Context

Taquitos have roots in Mexican street food where rolled and fried tortillas are sold from busy carts as quick snacks. This oven baked version captures those same flavors with less fuss and is a favorite for family gatherings in my house.

Recipe FAQs

→ How do you keep taquitos from unrolling while baking?

Place the seam side down on the baking sheet and make sure the tortilla edge is slightly moistened or press firmly before baking. Rolling tightly helps hold their shape.

→ Can I use rotisserie chicken instead of baking chicken breasts?

Absolutely! Shredded rotisserie chicken works well and saves time. Just mix it into the creamy filling as directed.

→ What type of tortillas work best: flour or corn?

Small flour tortillas create a soft, crisp shell. Corn tortillas can be used but may need to be warmed first to avoid cracking during rolling.

→ How can I make these taquitos extra crispy?

Brush the rolled taquitos lightly with melted butter before baking. This helps achieve a crunchier, golden exterior.

→ What dipping sauces pair nicely with these taquitos?

A creamy cilantro sour cream sauce enhances flavor, but salsa, guacamole, or even queso make great choices as well.