Hi everyone! I am back today to share and delicious family dinner recipe with you, Oven Baked Chicken Taquitos! These are a huge family favorite and I hope your family enjoys them as much as mine does. This is an adapted recipe from one of my foodie friends, Mom, What’s for Dinner?. Christi adds cheddar cheese to her recipe, but I leave that addition out because of my daughter’s diet and to also save calories. I promise none of the flavor or creaminess is lost when not adding cheddar cheese. When I put Oven Baked Chicken Taquitos on the menu all my kiddos get so excited. I have been making these taquitos for a few years now and they are always a crowd pleaser. I know you are ready for the recipe so lets get cooking!
First cook the chicken breast in a large stock pot or in a slow cooker. If cooking your chicken on the stove top, I use 2-4 cups of broth and if I use the crock pot I only use about a cup of broth. Add salt and pepper to taste, then cover and simmer chicken until falling apart tender. If cooking chicken in the slow cooker, cook on high for 3 -4 hours. Next in a large mixing bowl, add shredded chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. If you have a stand mixer you do not need to shred the chicken before mixing.
Mix everything together until combined well.
Next, line a baking sheet with foil. Then wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 TBSP of chicken filling and spread it out in the middle of a tortilla. Tightly wrap the tortilla and place seam side down making two rows of taquitos. Repeat this process until all the chicken filling has been used.
Once all the tortillas are made, evenly spray the tortillas with vegetable or olive oil, I use a Misto Sprayer for this step. You may also evenly brush on the oil as well. Cook taquitos for 25-30 minutes @ 425 degrees.
Serve your Oven Baked Chicken Taquitos with an avocado salad and your favorite hot sauce or green sauce.
Oven Baked Chicken Taquitos
- Total Time: 43 minute
- Yield: 30 1x
Description
Restaurant quality oven baked chicken taquitos that are the perfect family meal and pair perfect with this mexican rice.
Ingredients
- 4 chicken breast
- 4 cups of vegetable or chicken broth
- salt and pepper, to taste
- 8 oz cream cheese, softened
- 4–6 green onions (no more than 1/2 cup), finely chopped (including the green part)
- 2 TBSP cilantro, finely chopped
- 3 garlic gloves, minced
- 1 small jalapeno, finely chopped
- 2 roma tomatoes, finely chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp kosher salt
- 1 tsp oregano
- 30 corn tortillas
- olive or vegetable oil, for brushing the taquitos before baking
Instructions
- First cook the chicken breast in a large stock pot or in a crock pot.
- If cooking chicken on the stove top, use 2-4 cups of broth.
- If using a crock pot use about a cup of broth.
- Cover and simmer chicken until falling apart tender.
- If cooking in the crock pot cook on high for 3 -4 hours.
- Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing.
- Preheat oven to 425 degrees.
- Next in a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well.
- Next, line a baking sheet with foil.
- Then wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 TBSP of chicken filling and spread it in the middle of a tortilla.Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used.
- Once all the tortillas are made, spray the tortillas with vegetable or olive oil. I use a Misto Sprayer for this step. You may also brush on the oil as well.
- Cook for 25-30 minutes @ 425 degrees.
- Serve oven baked chicken taquitos with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.
Notes
If you notice the taquitos cracking or splitting as they cook, spray or brush on more oil as needed.
- Prep Time: 4-5 hours
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 6
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This looks delicious!
Thanks, Megan :)
Would I be able to use table creme (Mexican style cream cheese) in stead of the regular cream cheese? Would you think it would made a real difference in taste?
Looks like this recipe yields a lot because these look and sound wonderful! I could live on the filling!
Thanks, Tanya! This recipe feeds my family a nice dinner and leftovers for lunch, but I assure you all is gone by the next day. These taquitos also freeze well too! So glad you stopped by :)
Ooooh I love taquitos and I love how these are totally lightened up! What a great spring dinner option!
Thanks, Julie! So glad you stopped by :)
These look and sound delicious! Love that they are baked instead of fried. Pinned to try! Found you over at Link Party Palooza.
Thanks, I hope you enjoy the recipe :) Thanks for stopping by, it was so nice to meet you!
For the love of God, I must make these!!!!
Yes, you should Meghan ;) Thanks for stopping by, I hope you enjoy the recipe!
These look so yummy! Thanks for the recipe.
KC
I love this version and will be trying it almost immediately. Most versions use flour tortillas and canned tomatoes or salsa.
Thanks so much for posting this! No wonder your kids get excited when you make them. Look so yummy!
Jenny
Awww thanks, Jenny! After editing these photos and writing the post I put them on this weeks menu again! Thank you so much for stopping by, hope you enjoy the recipe :)
Is there nutritional info on this somewhere?
No, I have not plugged this recipe into a nutritional data base. Is there something I can help you with?
Have you tried freezer them? I like your recipe and I was thinking of making small ones for a party. Would you do it after or before cooking?
Thanks
Hi Alessandra. What we do is roll it all up in the tortillas and place in a foil pan before freezing, then you can just pull it out and bake : )
These look amazing! I’m making them tonight for dinner with beans and rice.
Awesome! Thank you for stopping by, I hope you enjoy the recipe :)
Hey there! I made 80+ of these for a Cinco de Mayo party manana and baked them and put them in the freezer. How do you suggest I reheat these? Should I defrost them first or cook from frozen? HELP!!! I’m cooking them tomorrow!
Thank you so much for this wonderful recipe. I made it tonight for my extra selective kiddos and they gobbled them all up!! My husband loved them too!!!
You are very welcome, I am so glad you and your family enjoyed this recipe! Thank you so much for stopping by and commenting, you made our day :)
Hey! What a good version, also, these are called “taquitos dorados” or “flautas”. ;)
Made these tonight, and they were so yummy! Great recipe.
How do you prevent the corn tortillas from splitting? Is there a certain brand I should buy?
Have you ever made these with shredded pork from the crockpot?
How big are the tortillas you use? I’d have to use flour instead of corn because they are impossible to find here.
I made a batch of these last night and I would like to give my compliments to the chef/creator of this recipe. These taquitoes are delicious with NO frying! Really good! Thanks.
Paul
These are the ugliest things I’ve ever made. They split in the oven. All of them. I didn’t see your “note” about splitting until after all mine split. Who has the time to watch food cook anyway? Seriously, when I put food in I walk away and let it cook. Not happy with these. Also your page is glitchy. It keeps throwing me out of the comment box at random.
Sorry for your inconvenience Amy, however some food does require that you watch it is at cooks. I’ll look into the glitchy-ness of the page. I would say thank you for your comment, but it was in fact quite rude. Nobody required you to cook these, it was just a free recipe offered online that you chose to cook. In the future I would suggest that you fully read any recipe before cooking it so that you might know the requirements and can decide beforehand if that is something you would like to undertake.
Nicely said!!!
Wow what a ridiculous and irrelevant comment. It is not the recipe creators job to watch the food for you or even tell you to watch the food. Having said that, the recipe clearly implied just that when it said if they start to split add more oil. You want pretty food then hey you better be prepared to make a small effort. The only person you have to blame here is yourself. If you aren’t willing to read the recipe all the way through at least once then the only person you have to blame is yourself. It’s not like the title said, here we have lazy no effort, don’t even need to read the recipe taquitos that are pretty too. The blogger is being very generous with her response here.
This is a family FAVORITE!!! Thank you so much for such a great recipe. Advice for other readers – Be generous when brushing on the oil and they won’t split. Thanks again!
Made these for a football party yesterday and they were such a hit! My husband requested we make them again for dinner this week! Thanks for the recipe!!
I was wondering if anyone has tried to freeze these to be able to cook at a later time? So that I don’t have to buy ingredients unless its on sale and make a ton. let me know! Thank you so much!
I have made these taquitos several times and my family loves them. They are wonderful even as leftovers. Has anyone tried making them with shredded beef instead of chicken? I was thinking of using sirloin steak.
Hi, these look delicious.. Do they get as crispy as when they are fried?
Thinking about trying these in my air fryer…
Made these the other night and they were delicious! I used leftover grilled chicken that I shredded and served with sour cream and homemade salsa, yum :)
It seems some of the filling is the same as pico de gallo. If it was drained well do you think it would work instead of buying each item and chopping?
This recipe looks wonderful! I pinned it to make. I only wish you had answered the question about the size of the tortillas. Corn tortillas are rare here in Watertown. Knowing the size to find would be most helpful. Thank you for sharing. Barb
Hey, I can answer this for you. 15 cm or 6 inch tortillas are the norm-a standard size taco shell. Corn tortillas don’t come larger than that as far as I know. Smaller ones will also work for snack trays. Use your discretion. You can order tortillas online so give it a google. They will last on your shelf a fair while and you can freeze them until you need them once you have opened a package. Hope that helps.
Made these last night and they were a hit! I froze half of the recipe so we can enjoy at a later date. I think it would have been better if I had used larger tortillas so they would have been longer and thinner. I will try that next time. Thank you for a great recipe!!
Hey there! I noticed that the ones I rolled out of expired tortillas split but, if I fry them, that’s not an issue!!! Check the dates on your tortillas if you’re using them for baking in the oven. Hope that helps!
All of mine split before even making it into the oven :-( I wonder if it was the brand of the tortillas!? I usually have much success with my Pinterest finds for dinners. I guess we’ll be trying to salvage these and fork eating lol!
Corn tortillas are stiff to start with so you really need to make sure you get them softened all the way through before you start rolling. You can’t roll them straight out of the package. You can microwave them as mentioned or you can warm them up on a dry hot skillet and store in a dishcloth until you are ready to roll. Make sure they are nice and soft all the way through, basically limp. So it sounds like you didn’t heat your tortillas long enough. Otherwise, you can also quickly drop them into a pan of hot oil for a few seconds to soften them up. But it is messy and hot on the fingers when you roll them later. Dont give up. Taquitos are the yummiest.
I am S. California and have always loved taquitos. I know own a restaurant in S. Sweden and I just tested out this recipe for a catering I have on Sat. I was looking for an oven baked taquito recipe that was mess free as possible, but still crunchy and yummy. I made my own fillings, but the tortillas came out perfectly, no splitting and no mess. Starting with dry toasted tortillas worked really well and something I have not tried before. Now I am thinking duh why not. Definitely recommend this recipe.
Another #pinterestfail. These had to have been fried. They do not look like the picture.
I am definitely going to try these! I have made fried chimichangas and loved them for years but doing a lot less frying these days. I am thinking I would use street taco size corn tortillas to make them an appetizer size for a Christmas party! Going to make then freeze ahead! Thank you for sharing!
Can you substitute flour tortillas instead of corn?
These are very tasty and have great flavor! I had a few of them that split and added the oil like it mentioned in the recipe. I’m in Colorado and feel the cooking time should be about 15-20 minutes not sure if altitude effects this or not. I feel the next time I make them I will shorten the baking time, warm tortillas a little longer and roll tighter! Love these and will be making them again!
These were very tasty. I made these for a Memorial Day church bbq. I followed the recipe, except for, I added a little more cumin & salt. Thank you!
We love these. It’s only the 2 of us so it makes plenty. I freeze them singularly then throw them in a zip lock baggie. We only use what we need and bake then. We get many dinners from this.
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