Chicken and Cheese Taquitos

Here I present to you a family favourite recipe: Chicken and Cheese Taquitos. It is fairly easy to make and the result is delicious. Ditch the oil and the extra calories and bake them in the oven!

chicken and cheese taquito recipe

Are you sensing a trend at my house? Mexican food. We never get tired of it. I really could eat it for every meal. I love how fresh and simple it is to put together. Even though I am trying to eat more vegetarian food it is okay to indulge in some chicken once in a while. I served these taquitos alongside my Tortilla Soup and it is quite possibly the best combo on the planet.

As I said before, you can make Chicken and Cheese Taquitos with limited ingredients you have in your fridge. The method is really what I am showing you, the ingredient list can be altered to suit your tastes and what you have around. I really prefer a corn tortilla, but unless they are really soft, they crack and will not hold their shape. When I was making these, my corn tortillas just were not working, so I started over with flour. Flour tortilla really crisps up and gives the illusion of being fried when they are not.

I also used a prepared enchilada sauce. If you read my recipes, you know that I usually make everything from scratch. But the reality is I am a busy mom with 5 people to feed each night. Sometimes I need to take help when I can. If I am using a prepared product, I try to buy the best quality that I can find. I really like this Green Enchilada Sauce from Rick Bayless’s Frontera Foods line. I got mine at Whole Foods, but you can order it from his website if you like.

Chicken and Cheese Taquitos Ingredients //

  • 1 bar cream cheese
  • 1/2 cup green enchilada sauce
  • 2 Tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • salt and pepper
  • 2 cloves minced garlic
  • 1/3 cup chopped cilantro
  • 4 green onions, sliced (greens and whites)
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses
  • 1 large package of flour tortillas
chicken and cheese taquito recipe

How to Make // The Steps

Step 1: In a large bowl, mash together the cream cheese, enchilada sauce, lime juice, spices, garlic, and green onions.

chicken and cheese taquito recipe

Step 2: Mix it together. Season with salt and pepper.

chicken and cheese taquito recipe

Step 3: Add the cheese, cilantro, and shredded chicken.

chicken and cheese taquito recipe

Step 4: Warm-up your tortillas so that they are more pliable. Put a few Tablespoons of the filling in the tortilla and roll-up.

chicken and cheese taquito recipe

Step 5: Line a baking sheet with tin foil, and spray it with cooking spray. Place the taquitos seam side down. Spray the top with cooking spray.

chicken and cheese taquito recipe

Step 6: Bake in a preheated 400-degree oven for about 10 minutes or until the tortillas are brown and crispy.

chicken and cheese taquito recipe

Look at all that gooey cheese.

chicken and cheese taquito recipe

I like to serve mine with the leftover enchilada sauce. And alongside some tortilla soup. It is pretty much heaven.

chicken and cheese taquito recipe

Want to make them in an Airfryer instead?

Airfryer is the new invention that has taken over the cooking community and why shouldn’t it?! It is possibly the best invention in the last decade that makes “frying” super efficient and oil-free.

If you want to make these taquitos in an Airfryer all you need is first start by preheating your air fryer to 400°F. Line the Airfryer with a little bit of cooking spray. Then line up the taquitos seam side down in your air fryer and finally spray a bit more cooking oil over each taquitos. This will help in making the taquitos extra crispy and give it in a nice toasted texture. Wait for 6-8 minutes until the taquitos are golden brown and enjoy them hot and crispy!

Alternate fillings in Taquitos //

As I mentioned before this recipe is super simple because you can use any filling you prefer. Focus more on the technique of making these and add whichever form of protein you like! I personally like them with chicken but you can also use pork or beef.

I have also tried making taquitos with beans and cheese when I was shying away from eating meat and they turned out just as incredible! Enjoy 🙂

chicken and cheese taquitos

Chicken and Cheese Taquitos

Yield: makes 10

Cheese and Chicken Taquitos - kids will eat just about anything wrapped in a crispy tortilla. So will dads fwiw.

Ingredients

  • 1 bar cream cheese
  • 1/2 cup green enchilada sauce
  • 2 Tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • salt and pepper
  • 2 cloves minced garlic
  • 1/3 cup chopped cilantro
  • 4 green onions, sliced (greens and whites)
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses
  • 1 large package flour tortillas

Instructions

  1. In a large bowl, mash together the cream cheese, enchilada sauce, lime juice, spices, garlic, and green onions.
  2. Mix it together. Season with salt and pepper.
  3. Add the cheese, cilantro, and shredded chicken.
  4. Warm up your tortillas so that they are more pliable. Put a few Tablespoons of the filling in the tortilla and roll up.
  5. Line a baking sheet with tin foil, spray it with cooking spray. Place the taquitos seam side down. Spray the top with cooking spray.
  6. Bake in a preheated 400 degree oven for about 10 minutes or until the tortillas are brown and crispy.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 53 Comments

  1. Tami

    I will need to try my enchilada recipe with some cream cheese. I bet it will be fantastic!

    1. bakedbree

      please let me know how it turns out. that sounds amazing!!

  2. Amy

    Hi Bree! My family loved these! We made them Friday night and my 4YO daughter helped mix/assemble them. They were awesome and reminded me of the southwestern eggrolls from Chili’s. I cooked the chicken in Rotel tomatoes (like I do for green chicken enchiladas). Next time I may add black beans and make a double batch. I told my husband we had enough to freeze and he said, “Why freeze them? They are so good, we won’t have any left.” I’m enjoying a few for lunch at work today and will definitely make more soon!

    1. bakedbree

      Great! I love that you can use whatever you have around.

  3. Paula

    How did you cook your chicken? was it rotisserie? looks like it has spices & i’m still learning the best way to cook chicken.

  4. cherity

    made these last night..loved them. The flavor is just right, just outstanding.

    1. bakedbree

      good to hear, thanks Cherity!

  5. alison

    Just added this to our meal plan for next week. Going to try it with pinto or black beans for a vegetarian version. My family loves Mexican food so I know this will be a hit…thanks!

    1. bakedbree

      Let me know how it turns out. I love a vegetarian version of just about anything.

  6. Marissa

    Hi Bree,

    I made this a couple weeks ago and finally posted it on my blog- they are just so delicious and easy- a big hit! Next time I will try adding black beans too!

    Thanks for sharing! 🙂

    -Marissa

    1. bakedbree

      thanks Marissa! I’ll check it out.

  7. alison

    I made the vegetarian version of this using pinto beans (I was worried black beans might turn the mixture gray) and it was wonderful. I would definitely recommend it if you are looking for a good supper for Meatless Monday.

    1. bakedbree

      thank you for telling me! I will try a bean version next.

  8. meghan

    we have a gluten allergy in our house, would these be any good made with corn tortillas instead?

    1. bakedbree

      corn tortillas are harder to work with because they crack when rolled. Use a really soft variety.

    1. bakedbree

      I am so glad!

  9. Amanda

    These were incredible! I subbed light cream cheese (which I usually do unless it’s for frosting or icing) and used two cans of green chiles since I didn’t have green enchilada sauce in the pantry. After shredding the chicken, I stirred 3T of lime juice with 3T of honey to kind of spike the chicken with the honey/lime I love so much. Baking the tortillas is a perfect idea–I love it! I used Mama Lupe’s low carb tortillas (only 60 calories!) and they were fantastic! Thanks for the recipe!

    1. bakedbree

      Sounds good! Glad that you liked them.

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