Go Back
Chicken and Cheese Taquitos Recipe

Homemade Chicken and Cheese Taquitos

These homemade Chicken and Cheese Taquitos are the perfect comforting and easy weeknight meal. Baked until golden and crispy, they feature a warm, creamy, and cheesy chicken filling that is simple to prepare using pre-cooked chicken and pantry staples. This versatile recipe is a family favorite and works great as a quick dinner, a satisfying lunch, or a fun appetizer.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cups Shredded Cooked Chicken
  • 8 ounces Cream Cheese, softened
  • 1 ½ cups Shredded Cheese Blend (e.g., Monterey Jack and Cheddar)
  • ¼ cup Diced Green Chiles, drained
  • ½ cup Finely Chopped Red Onion
  • ¼ cup Chopped Fresh Cilantro
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Salt and Black Pepper to taste
  • 24 Corn Tortillas
  • Olive Oil or Avocado Oil Spray

Equipment

  • Large baking sheet
  • parchment paper
  • Large mixing bowl
  • Microwave

Method
 

Instructions
  1. Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Make the Creamy Chicken Filling: In a large mixing bowl, combine the softened cream cheese, shredded cheese blend, diced green chiles, chopped red onion, fresh cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until everything is well-incorporated.
  3. Add the Chicken: Gently fold the 3 cups of shredded chicken into the cheese mixture. Continue to mix until the chicken is evenly coated.
  4. Warm the Tortillas: This is a crucial step to prevent cracking. Wrap a stack of 5-6 tortillas in a damp paper towel. Microwave them for 30-45 seconds until they are warm, soft, and pliable. Work in batches to ensure the tortillas stay warm.
  5. Assemble the Taquitos: Place a warm tortilla on a clean work surface. Spoon about 2-3 tablespoons of the chicken and cheese filling in a line down the center of the tortilla, leaving a little space at each end.
  6. Roll Tightly: Tightly roll the tortilla up around the filling to create a snug cylinder. Place the taquito seam-side down on the prepared baking sheet. Repeat the process with the remaining tortillas and filling.
  7. Prepare for Baking: Once all the taquitos are rolled and arranged on the baking sheet, lightly spray them all over with olive oil or avocado oil spray to help them get crispy.
  8. Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the taquitos are golden brown, crispy to the touch, and the cheese is bubbly.
  9. Rest and Serve: Remove the taquitos from the oven and let them cool for a few minutes as they will be very hot. Serve warm with your favorite dips and toppings.

Notes

Make sure cream cheese is fully softened to avoid a lumpy filling. Warming the corn tortillas in a damp paper towel is essential to make them pliable and prevent cracking when rolling. Place taquitos seam-side down on the baking sheet to keep them from unrolling. For best results when reheating, use an oven or air fryer to restore their crispiness.