Baked Creamy Chicken Taquitos

These Baked Creamy Chicken TaquitosΒ  one of my favorite go-to Mexican appetizers or meal. Creamy and spicy chicken rolled in a flour tortilla and baked until crispy.
Baked Creamy Chicken Taquitos - one of my favorite go-to Mexican appetizers or meal.
Oh Spring Break…just thinking about it brings back memories of the crazy things we did during Spring Break in high school. My friends and I would lay by the pool for hours with no thought of skin cancer or wrinkles.
My friend “D” even lathered herself up in cooking oil.One Spring Break may have involved Dairy Queen soap and a fountain but that’s a whole other story. I remember one Spring Break my friends were spending the night at my house and we snuck out of my bedroom window, rolled the car in neutral all the way down my long street, then popped it into gear and drove off to Filbertos.
Filbertos was the meeting place for any and all high schoolers who were up to no good, looking for something to do.
At any hour of the night someone would be there to hang out with or talk to since it was a 24-hour restaurant…if you could call it that. It was a hole in the wall and the food was…well…questionable.
I usually stuck with something safe with no meat in it like a cheese quesadilla. Every once in a while my friend Meaghan would get their taquitos and we would split them. Chewy, greasy, taquitos. Hey maybe taquito grease makes for a good tan?
Baked Creamy Chicken Taquitos - one of my favorite go-to Mexican appetizers or meal.

SO when I first saw these taquitos, that’s what I thought of…Filbertos mystery-meat-greasy taquitos. How pleasantly surprised I was when my friend Heidi told me to try these. These are on the other end of the spectrum.

Baked, creamy, flavorful chicken taquitos. We tried both corn and flour tortillas. We slightly favored the taste of the flour tortillas and they were easier to roll. These can be an appetizer or add some beans and rice and you have a meal.

Baked Creamy Chicken Taquitos
Prep Time
22 hrs 3 mins
Cook Time
22 hrs 3 mins
Author: Christy Denney
  • 1/3 cup 3 oz cream cheese
  • 1/4 cup green salsa
  • 1 Tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 Tablespoons chopped cilantro
  • 2 Tablespoons sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup grated pepperjack cheese
  • about 12 small corn or flour tortillas (we liked flour better)
  • kosher salt
  • cooking spray
  1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
  2. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
  3. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
  4. The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
  5. Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
  6. Then roll it up as tight as you can.
  7. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
  8. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
  9. Dip in salsa, sour cream, guacamole, or Tomatillo Dressing . They would be great with black beans and this Cilantro Lime Rice.
Recipe Notes

Source: recipe from Our Best Bites

Baked Creamy Chicken Taquitos - one of my favorite go-to Mexican appetizers or meal.

Speak Your Mind



  1. Filbertos must be something similar to Betos out here….boys love those kind of places. But these look super yummy, I love taquitos!

  2. I’ve made these before and they are delish! Super yummy if you dip them in guacamole.

  3. Ahh, Fili B’s, how I miss you. I miss wondering if I am eating chicken…or cat? Thanks for the recipe, I was looking for something quick and easy to make tonight!

  4. Oh these look fantastic! Adding it to my list to try!

  5. I am laughing sooo hard. I totally remember the rainbow film in my parents pool after we’d tan. Oh and DQ you gave us good times. Thanks for the laughs.

  6. Wow. Baked, not fried?! Going to refer to these as crazysticks. Yum. Thanks for sharing:)

  7. ha ha! tacquito greas for a tan! We used to use baby oil and lay on a blanket on the side of the house for hours. ah, good times!

    I have a question for you, how many flour tacquitos did you get out of this?

  8. Love these. What a great idea and a wonderful post! Found you on FG!!

  9. oh, I’m gonna make these! love that they are baked and not fried!

  10. Monica,
    Oops forgot to put that. I got about 16 tacos out of this recipe. They are so good!

  11. These look like just the thing to use up some leftover turkey breast that I have on hand. I’ve been searching for something all morning that wasn’t a turkey sandwich. I don’t have any cream cheese, but I think I will use greek yogurt instead…maybe a bit tangier. They look delicious! Great blog πŸ™‚

  12. These look absolutely perfect!

  13. Christy!
    Fili B’s was the PLACE to be…. this looks so good I am going to have to make it

    Didn’t you like the guacamole at Filbertos??? don’t know why I am thinking that…..

  14. I saw a baked Taquito recipe last week and have been meaning to try it. I like the idea of adding cream cheese to the mixture. I bet they’re yummy!

  15. Oh you know it. They did have the best guacamole ever!

  16. I made these last night, and my husabnd and I both LOVED THEM! We had them with the rice you suggested and black beans…yuuummmyy! Thanks for sharing! I will definitely keep these in my rotation.

  17. my husband doesn’t think he’s a picky eater…but he is. πŸ™‚ when i saw this recipe, i knew he would love them. and he did! this will be a new staple at our house. thanks for sharing!

  18. These are wonderful. I think when you make them with corn torts they become “flautas” instead of taquitos – or it’s the other way around. But regardless they are fantastic!

  19. Made it. Loved it. Blogged it! This was amazing paired with the “Cafe Rio” lime cilantro rice and filled with the chicken from that post. My new favorite!

  20. um. i only got 9 taquitos. maybe mine had too much stuffing. and i used all flour tortillas which were a little bigger. either way…they were delicious! i love being able to control the calories on one of my favorite mexican treats.

  21. @Life is Reed-iculous,
    I think I only got about 11 now that you say that but I think I really stuffed mine too.
    I will change the recipe because I like a lot of stuffing in my taquitos.

  22. I just tried this recipe with both corn and fresh flour tortillas-the corn tortillas broke easily and were more difficult to eat-I would imagine pan frying them/deep frying if it is even possible is the best way to go with those…the flour tortillas were absolutely lovely however with the mix and a homemade salsa! Thanks for the recipe

  23. Lived in Mesa for 5 yrs. Fav place to go “after hours” Fili’s. We visit Mesa every year(headed there in May 2011) one of our stops is always Fili’s for Carne Asada burritos. YUMM!

  24. any way to sub sour cream for the cream cheese? or something else?
    love your recipes!

  25. @v,
    Don’t ask me to sub the cream cheese. Nooo. I love cream cheese. Okay so maybe you don’t so you could probably use sour cream instead but I’m just worried about the filling being too liquidy.

  26. I seriously just have to say that when I was little and lived in Mesa, AZ, we had a Filbertos (not sure if it’s the same one you are talking about) and it was heaven on earth. My mom might mess up dinner, but Filbertos was always open and ready for us to go pick up some delicious burritos.

    I really wish that I could just go back there sometimes and have some awesome Mexican food, but alas, I live too far away now.

  27. This comment has been removed by the author.

  28. These look delicious. I’ll have to give them a try.

  29. These are AWESOME! Now onto finding something to make for dessert πŸ˜‰

  30. These are SO GOOD. We spread sour cream, costco guacomole, and medium salsa over them. They are fantastic!

  31. Thanks to share dear, I can feel the aroma πŸ™‚

  32. A good way to make the corn torts soft enough to roll without breaking: Spray them with Pam and put them on a baking sheet in the hot oven for two minutes. When they come out they will roll like magic. Since you already have the oven at 425, it’s no extra work.

  33. Yet another reason I love pinterest: I found your blog and this yummy recipe! I made this along with the Cilantro lime rice. Well worth the impromptu trip to the grocery store.

  34. Added black beans to the mix, it was awesome. This is definitely a keeper.

  35. I made these with the flower tortillas. I think 425 is way too high of a temp. After only 7 minutes the bottoms of them started to burn and the edges were already dark. It could have been that I was using a darking cookie sheet and that had the rack close to the top. I’ll experiment at a lower temp, a different baking dish and a lower rack position and get my results back to you.

  36. I am making these for the second time for Super Bowl Sunday!!! My family absolutely loved them! Thank you for the awesome recipe.

  37. omg, we’re currently munching down on these. Absolutely fantastic. had to make a couple of changes for us, but totally in love.

    I’ve decided that the next party we go to, I’m taking these!!

  38. Delish! Mine were done after 8 minutes… I used homemade salsa, whole wheat tortillas, and fresh cilantro and chives from the garden. So yummy! Even the fussy 8 year old agreed.

  39. Oh, these look so amazing!! I’m putting them on the dinner menu for next week!

  40. These are delicious! Was wondering if you can freeze them? I wasn’t sure how they would hold up due to the cream cheese being in the filling.

  41. @Ashlee,
    These freeze beautifully! Go for it!

  42. These were SO good! We’re a vegetarian household so instead of chicken we used chopped bell peppers, tomatoes, & black beans. AH-mazing!!!!

  43. We make these alot here at home we use Adobo and to give it color Sazon.
    No cream cheese. We usually dress it with sour cream, lettuce and pico de gallo in that order πŸ™‚

  44. we only had corn tortillas in the fridge, so the hubby suggested we heat them in oil and then roll & bake them. absolutely delicious. they definitely aren’t as good for you, but they taste a million times better than corn tortillas typically do.

  45. I love the recipe and it lead me to your blog, which has become one of my favorites and has actually inspired me to start my own food blog, so thank you!

  46. these were awesome…i have made them twice now and they are sooo good…my husband loves them and even will eat them the next day as leftovers and he hates eating leftovers.

  47. Hi πŸ™‚ I tried this recipe and We Loved it! I believe I actually followed the recipe step by step.

    I love your blog! Also, I read somewhere on your blog, that you plan out your food for the week. Do you think you can share some of those ideas if you haven’t already.
    Some of us have a hard time deciding what to make, and ALL of your recipes look delicious! Thanks πŸ™‚

  48. These are great! I used the corn tortillas because I am gluten-free, and these were amazing! Thanks for the recipe!

  49. I’ll be giving this recipe a try tonight!

  50. Can’t wait to try these! My friend’s husband who is a chef told me the secret to rolling corn tortillas is to slip them into warm oil for about 5 seconds on each side. It’s not the healthiest, but it DOES help them roll without cracking. And it’s only 10 seconds. And you could use a healthy oil like canola or even better-coconut! I have always had trouble getting tortillas to stay rolled regardless of type, but I think it was because I’d always put filling in the middle-thanks for the pictures of where it SHOULD go so I can finally get this down!

  51. Anything Mexican is very hard to find in Morocco. Do u think i could substitute crepes and use the same filling?

  52. You can also wet the corn torillas with water, make sure the pan you use to heat them up is hot, if pan is just warm they will stick, they still really soft and easy to roll.

  53. I have some leftover enchilada filling I can use in these!!! (I made too much filling & froze it – I didn’t want to waste it.)

  54. want to try this tonight!! πŸ™‚

  55. These look delicious and I think I have everything to make them. Can’t wait!!! Thanks!

  56. So yummy to look at! I wanna try it, I am a big fan of Italian cuisine…so so love there food. It’s Heaven! Thanks for sharing you are awesome…

  57. I’m definitely saving this recipe – look great!

  58. I found this recipe several months ago via Pinterest, and we LOVE it. I can’t even begin to count how many times I’ve made it. I use sour cream instead of cream cheese, but the taquitos still turn out creamy and flavorful. More often than not, I make a double batch and stick the extras in the freezer. Thanks so much for a delicious new recipe!

  59. I make these with Kraft Philadelphia Cooking Creme. The texture is perfect and they already have seasonings, so I can make Southwest, Italian Herb, Savory Garlic, etc. Nice variation to this great recipe!

  60. Just tried these tonight. I loved them. Only thing was I didn’t use pepperjack cheese, used a Mexican blend instead, because I was worried they would be too spicy for my young ones. Turns out my picky eaters didn’t like them anyway, oh well. Next time I’ll use the pepperjack.
    Only problem I had was that I think I put too much filling in each tortilla because my filling oozed out of the torts onto the pan. Not too big of a deal though, I just spooned it back in before eating.
    Anyway, I will definitely make these again. I might even double the recipe for a freezer stash.
    Thanks for sharing!

  61. In Mexico this food is called “Flautas”, Flutes, not tacos.

  62. Very good! Will definitely make these again.

  63. This recipe should NOT be on your blog in it’s entirety since it is not YOUR recipe. I won’t read blogs who create a small credit link on the bottom of a recipe they make to appear is theirs. It’s totally dishonest and very shady.

    • Christy {The Girl Who Ate Everything} says:

      Ooh, hold up Emilie. You’re right. This recipe is from our best bites. I credited them in my recipe plugin and the spot where I’m allowed to do this happens to be at the bottom. Sorry if it bothers you but it would be dishonest if I did not credit them but I clearly did. If you follow any big blogs they credit the same way as that’s how it is done. I am nothing but honest in everything I do…

  64. Okay, so I came across these on Pinterest a few months back and just got around to trying them. AWESOME! The recipe really is spot on and we used flour tortillas. I did substitute Monterey Jack cheese instead of Pepperjack cheese, simply because I have three kids (3,5,and 7), and they disappeared from their plates in a dash. We served ours with guacamole, black beans, and rice on the side. THANKS!!!

  65. idk how long it’s been since you’ve been back to Az, but I think they have gotten much better and cleaner. But these look amazing! I’ve been on your site for hours now! You definitely have a fan in me.

  66. I’m doing a recipe round up of some of my favorite meals to make for my family, and your taquitos are on the list! Wanted to let you know that I’ll be including a link to the recipe and to your blog name, but folks will have to come visit you to get any information about the recipe. I’m also including a photo, but it will be in collage form so that it can’t be “swiped” by others. This will go live at the end of the month, and I hope you see a lot of traffic from it! Please do let me know if you don’t want me to highlight your recipe for any reason. Thanks for making something that my family loves and eats regularly!

  67. These were delicious. Even my wifey said, “this has got to be a repeat.” And she is a finkecy eater…

  68. Do you think I could freeze these? I am in a meal exchange and would love to make these but wonder how they would freeze??

  69. My all time favorite use of a Deli Chicken from Costco.

  70. Can I just say “Thank You!” My super picky 12 year old requests these Taquitos at least once a week, you have made dinner time so much easier!

  71. Hi there these look so yummy and I am making them tonight for dinner and was just wondering how important the cilantro is? (I some how forgot to grab some while at the store…….oops) have you ever made them without it? Thank you!

  72. Tried these the other night, and had leftover ingredients so I’m making them again tonight! They are absolutely delicious.

    I ended up forgoing the cilantro because it tastes like soap to me though. And I used a white onion instead of green. I also forgot to pick up green salsa, so I just added extra lime. Yum!

  73. I’ve made these so many times! Each time they are wonderful! Thanks for so many great recipes!

  74. I made this tonight and it was easy and absolutely loved by my whole family, including my very picky 4 year old and even my toddler! I accidentally bought flour tortillas but it was still awesome! Thank you!!!!!!

  75. So thankful these are baked!!! We love the ones fried in oil, but seriously too much work and mess (and not as healthy). This recipe is super delicious and my kids are always up for taquitos. Thanks!

  76. sunnydaybunny says:

    These were AMAZING!! I was skeptical about using the cream cheese, I thought it would be overpowering… Boy was I wrong! I tossed the chicken in the crockpot with some taco seasonings and green salsa so it would be cooked by the time I got home. So easy to put together! Only changes: used a packet of taco seasoning rather than the individual spices, added diced jalapenos (from the jar), and baked for around 45 minutes (I think my oven temp is off!). Made with flour tortillas. Thank you!