Baked Creamy Chicken Taquitos

This Chicken Taquito recipe is one of the all-time most popular recipes on Our Best Bites.  The story behind it is interesting, too.  I was actually making something entirely different that I planned on entering into a recipe contest.  That recipe was somewhat of a flop, but the filling I came up with was amazing and I thought it would make an incredible filling for a crispy taquito.  So I said forget-it to the recipe contest, and re-worked the filling in these crispy oven-baked taquitos, and turns out it was one of the best decisions ever, as this recipe has become a beloved family favorite all over the country.

These come together fairly quickly, and an awesome bonus is that these freeze (unbaked) beautifully so you can make extra and have a meal for later.

Chicken Taquito Ingredients

You’ll need some cooked, shredded or diced chicken for this recipe.  You can use a mix of dark and/or white meat, or whatever is easiest.  For me, easiest is often a rotisserie chicken from Costco.

our best bites shredded chicken

The “creamy” component in this recipe comes from a couple of things.  For starters, I use a little bit of cream cheese.  It melts together with the shredded jack cheese to make an awesome creamy texture that coats the chicken.

our best bites cream cheeseYou can use either plain Jack cheese, or pepper jack if you’d like a little more heat.

our best bites pepperjack cheese

Some other things go in there for tons of flavor, like some green salsa,

our best bites green salsa

green onions, fresh lime juice, and plenty of seasonings.

our best bites green onion

Just mix it all up and your filling is done.

our best bites mixed taquito mix

You’ll place a few tablespoons on small flour, or corn tortillas and roll them up tight.  You’ll want to keep your filling about an inch away from both ends because it will leak out the ends.  Another trick is to roll them tight.  Don’t be loosey-goosey or they’ll fall apart.

our best bites chicken taquitos pre-roll
Once you get them all rolled up, you can either bake them immediately, OR

our best bites rolled up chicken taquitos

save them for later.  I’ve taken these to friends in a bag like this one below.  They’re great in the fridge for a few days and you can bake them up as needed.  Or you can freeze them and bake them straight from the freezer.  It’s totally worth it to make a double batch so you can pop one in the freezer!

Refrigerator Taquitos

To bake them immediately, lightly spray a foil-lined baking sheet with non-stick spray, or brush lightly with oil.  Place the taquitos in a single layer, not touching each other, and then lightly brush the tops with olive oil, or give them a quick spray of non-stick spray and sprinkle lightly with kosher salt.

our best bites rolled taquitos

Bake them in the oven until they turn golden brown, especially on the edges.

our best bites baked taquitos

You can see how the bottoms totally crisp up

our best bites baked taquito bottoms

and while that outside tortilla is perfectly crisp, the inside layers are soft and awesome.

our best bites taquito centers

These are seriously amazing.

Our Best Bites Chicken Taquitos

It is absolutely mandatory to serve them with our Creamy Lime-Cilantro dressing for dipping, but they’re also good with good ol’ salsa, sour cream, and guacamole.

Our Best Bites Baked Creamy Chicken Taquitos

If you’ve seriously never tried these, today is your day.  Put them on your menu plan!


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Baked Creamy Chicken Taquitos

  • Author: Our Best Bites
  • Yield: 12 1x


These taquitos are an all-time reader favorite, and it’s so easy to see why. Pair it with our Creamy Lime Cilantro Dressing for a fantastic Latin dish!


  • 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
  • 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 granulated garlic, or garlic powder
  • 3 Tablespoon chopped cilantro
  • 2 Tablespoon sliced green onions
  • 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
  • 1 C grated pepperjack or plain jack cheese
  • small flour or corn tortillas
  • kosher salt
  • cooking spray or olive oil


For the filling

  1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
  2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
  3. Stir to combine and then add cilantro and green onions.
  4. Add chicken and cheese and combine well.
  5. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

  1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
  2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
  3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

For the freezer instructions

  1. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.


Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!

Looking for the beef version? It’s right here!

Lastly, recently this recipe was noted in an article in the Chicago Sun-Times where the author noted that they were “some of the best taquitos I’ve ever had”

I’ll take it!


  1. If It has lime and cilantro, I AM IN! I reviewed the recipe carefully and am certain this will easily be a family favorite. I plan to have the kids help me with the OAMC and this will be a recipe for the list. Thank you for all your hard work and I am so sorry that you missed the cut off by such a small amount!

  2. These look great! I agree with the previous comment – “if it has lime and cilantro, I am in!”

    We will definitely be trying these out.

  3. I have never actually had taquitos before. They sure look delicious, I think this would be a great recipe to start with!

  4. These look so yummy. I will have to add them to my menu for next week.
    Also…THANK YOU for the Creamy Lime Cilantro Dressing recipe. Mine is finally to the point that I can’t tell if it is mine or leftovers from Cafe Rio! PERFECT!

  5. These look delish! I agree with you on making things “lighter” some things just don’t work. I have found a good trick of putting my olive oil in a spray bottle…Then you can easily spray your pans, tortilla, bread, sautee veggies etc. It will help you go “lighter” on the oil but still have the fabulous taste!

  6. I am making these. TODAY. Haha they look great!

    And about the Cafe Rio dressing… we went to the opening of the Cafe Rio in Idaho falls last week and a guy a few places ahead of me in line asked the manager what was in the dressing that made it so good. The manager laughed and told him it was a secret recipe.
    I smiled smugly to myself because I had a homemade tub of it in my refrigerator already 🙂

  7. Yum!!!! My freshman year of college, my roommate and I would go get taquitos at that true-blue Mexican restaurant in the Macey’s parking lot in Provo that’s open all night and serves stuff like brain tacos. We’d squeeze fresh lime juice all over them and it made them SOOOOOOOOOOO good! I can’t wait to try these!

  8. Happy Days! I love food like this. I am also looking forward to your vegetarian recipes – not because I’m vegetarian (because I’m not), but because I have tried to find some great recipes in my attempt to become more vegetarian-like. Am I making sense? Probably not.

  9. I made these for a friend who had knee surgery the other day and cant wait to try them for my family. The chicken mixture was AMAZING. and we love taquitos. the kosher salt is a great idea!

  10. We just made these over the weekend. YUM! I had my husband grill the chicken first and then I shredded it. The whole family loved them. I’m making them to take to a family for dinner tonight! Thanks!

  11. Now I’m having visions of making a huge batch of these and throwing them in the freezer for quick dinners! I love taquitos!

  12. This looks SO yummy! My husband hates cream cheese though, so could I substitute with cream of chicken soup? Would that taste funny?

    1. He probably won’t tell the difference unless you tell him. “Oh honey I’m glad you enjoyed those tacoitos smothered in jack cheese.”

  13. I made these last night, and while mine were not nearly as pretty as yours, they were SO good! We all agree that this recipe is a keeper!

  14. I made these and the cilantro/lime dressing tonight for cinco de mayo!

    They SO rocked!

    THANK YOU, THANK YOU! Everything I have tried from you has been just the best EVER!

    My 13 year old son has decided that these will be prepared for his next birthday dinner!

    The apple streusel stuff is tomorrow! I am so excited about making it that I am a little worried I might lose sleep.

    You guys should make a book.
    Have you seen Blurb?

  15. These were fantastico!
    I used canned chicken from Costco because I was in a hurry (2 cans for the 1 cup) and shredded it in my kitchen aid with the sauce. It was very quick and easy and great. This will be a recipe to keep when trying to make something fast.

  16. These are so great! Our family loved them!!! For some reason my husband always can tell when it’s a “Sara” recipe. I’ve lied a couple of times and said I was just inspired…(please don’t sue me for copyright breaches) but my husband rarely falls for it. We loved the black beans with it as well as the creamy lime dressing. I’ve made that dressing several times and it gets better and better. Thanks so much!

  17. Amazing! In all 5 of her years, I’ve never seen my daughter take a bite of chicken voluntarily. And she loved these! Thanks for the great recipe 🙂

  18. What is the difference between green salsa and original (red) salsa? I have tons of regular salsa and I'd like to avoid buying green if I can. Is there a great difference in flavor?

  19. Angie, ya there actually is a difference in the salsas. Green salsa is made mostly from tomatillos, cilantro, lime, and jalapenos. The flavor is definitely different. But if you don't want to buy it, go ahead and throw in some regular salsa. It won't taste quite the same, but it will still be good!

  20. Sorry, it was my husband who doubted it. After I read all the comments I realized I should have read before posting a question! Anyways, we had them tonight and they were DELICIOUS!!! My husband loved them and surprisingly I did too!!! (I'm probably the worlds pickiest eater) THANKS!!!

  21. I guess I need to work on my corn tortilla rolling technique–b/c mine didn't look that pretty. But so yummy!! I will be making them again soon!!

  22. Wow. These were SO GOOD! I made a double recipe and froze half of them. I baked the frozen ones for dinner a couple nights ago and they were just as great as the first night. Yum. Yum.

  23. These are sooo yummy… better than anything fried! I made them with corn and white tortillas since I love both. They are sooo good right out of the oven.. sticky cheese hot goodness. Always love your recipes. If you had a book I'd buy it. But I do bookmark ALL your recipes pretty much!

  24. I made these tonight…they were so good! They are a winner at my house. Mine were not nearly as pretty as yours though.

  25. I made these tonight and they were super delicious! I'll definitely be adding this to my Google bookmarks, along with the TON of your other recipes that I have already included in my arsenal. Thanks for another great one!

  26. I used this technique tonight to make crisy bean and beef burritos (flour tortillas). It worked great with them as well. The only difference is that they needed a slightly shorter time in the oven.


  27. I came by to get your hoagie roll recipe b/c I want to make it on Thursday. I guess serendipity led me here. I have a similar baked taco recipe, and a few variations, which I prepare regularly. Everyone calls them those taco things. (I have pics, but no written recipe b/c I eyeball it, but I'll send you a link when I get it together.)

    They are always a hit, so I used the filling as inspiration for an entry in the Pillsbury Bake Off about 2 or 3 years ago. I bought lots of Pillsbury products, toiled and experimented. I didn't win. 😉

  28. I made these for dinner tonight and they were AMAZING! So easy, so good, and we felt like we were really eating something bad!

  29. Oh wow… these were SO good. Definitely a keeper. I also figured weight watcher POINTS… with 1/3 less fat cream cheese, they're only about 2 points each (if you use corn tortillas).

    We loved them! Thanks for the recipe!

  30. We have made these several times. Delish! We have even made them without Cream Cheese to fit them in our new eating plan and they are still so good! Thank You!!!

  31. OH MY GOSH!! I absolutely LOVE your site! I have an awesome crock pot recipe for some Sweet Pork that I serve at least once a month with some yellow Spanish rice, but I felt guilty to just but regular Ranch dressing on it because it deserved so much more!! I can't wait to try this! Thanks again for your delicious recipes and for your step-by-step photos!! and for your hard work!

  32. i made these tonight. doubled the recipe and flash froze them. they were really good fresh. i hope the frozen ones will taste just as good. 😉 thanks for the recipe.

  33. I swear I drool anytime I read this blog!! These are now a new family favorite. My husband has now declared Tuesday night Taquito night!

    Love this site!

  34. This chicken mixture is so amazing, I can eat it with a fork! The first time I made them as the taquitos and they were a big hit with the kids. I love the mixture so much I use it for baked chicken chimichangas! I smother them with the same green salsa, cheese and sour cream. YUMMMM!!

    I love your site. Thanks for all the amazing recipes!

  35. Holy crap! These are AMAZING!!! Can't wait to try the beef ones. I will never eat the frozen ones at Sam's club again! Thank-you so much for sharing this recipe!!! 🙂

  36. I can't believe I waited THIS long to make these! We had these tonight and they were a hit! I'm seriously going to make another batch tomorrow to keep in the freezer. These would be awesome to pull out for kids' lunches.

  37. These were so yummy! I used fresh garlic instead of the granulated garlic because I already had fresh garlic in our pantry. I have made baked chicken taquitos before, but these were WAY better. It's the sauce/mixture that makes these so delicious. I will FOR SURE make these again.

    Thanks for the recipe!

  38. I substituted ground beef for the chicken and THEY WERE AMAZING!! I left the green salsa out (for my 2 year old's sake) and they still had a lot of fantastic flavor. Next time I think i will try the chicken. Thanks again!

  39. These were a hit when I made them the first time. The second time, when my husband discovered I was making them again, I thought he was going to hyperventilate. These are AWESOME!!!

  40. Thanks for sharing this! My boyfriend secretly wants to deep fry everything we eat, and I try to keep things lite so this ended up being a perfect for us.

  41. I know this is an old post, but I'm commenting anyway, because I have a question. These were a hit at our house. I'm curious, though, if I can freeze them. I'd like to make a big batch and have them to heat up one or two for lunch. Is that possible?

  42. These are amazing! I've been making them and freezing them. So, before baking, I cool them in the fridge, then wrap them individually in plastic wrap and throw them in a freezer bag. I love that I don't even have to thaw them to bake them!! Just bake at 425 for 20 minutes and they are perfect!! Thank you!!!

  43. My 1 yr old loves these as much as my 6 and 7 yr olds. I have to double up or we don't have enough for dinner. My kids think I am awesome because I can make "takguidos". I love you for mentioning the flour tortillas because I would have never thought it. Thanks for all the great "spicy" recipes!

  44. I finally got around to making this-used your "fauxotisserie" chicken recipe, too -will do that often now that I've tried it. These were wonderful with flour tortillas. We had leftovers for lunch today and I pan-fried them in just a little bit of oil and it really crisped up the tortillas.

  45. I just stumbled on your site because I am OBSESSED with cadbury mini-eggs and love the cookie recipe, and found myself (three hours later) still bookmarking recipes I wanted to try. These taquitos were a huge hit! Thank you! I also prefer flour tortillas, so I used the uncooked kinda you buy at Costco–heavenly. 🙂

  46. I have never had a better taquito in my life!!! These were so scrumptious, whole family loved them, thanks so much for sharing 🙂

  47. I love your blog, thanks so much for sharing.

    I'm making these for a party, and I added a veggie option made of black beans, carmelized cumin onions, and sharp cheddar. This is such a great technique, thanks again!

  48. My husband and I love these so much. Today he saw I was making them again and he practically peed his pants he was so excited!

  49. I also made these last night for the first time- OH.MY.GOD!!
    They were a huge hit. Daughter took the last one to work to reheat for lunch and texted me to please make these often.
    Do I bake them and then freeze, or freeze them unbaked? I can foresee needing to have these in wait in the freezer at all times!
    I also printed out your beef taquito recipe- you can bet I'll be trying that! Thanks!

  50. I made this last night and it was a HUGE hit! My DH is sick of chicken, and he said it's "stupid good!" (that's a compliment!) and my kids said it was the best thing I ever cooked! THANK YOU!

  51. I made these taquitos the other night with the Creamy Lime Cilantro Dressing for dipping. WOW!!!! My husband and I INHALED these. We ate the leftovers last night and I just made more taquito filling for tonight. Thank you so much! This is DEFINITELY one of those all-time keeper recipes. It will make a great appetizer for parties, too.

    One question, I need to make some more dressing/dip, but I am out of ranch mix. Any ideas?

  52. Perfect, thank you! I will be sending friends and family to your site.

    Next up are your beef taquitos! : )

  53. As I was popping these into the oven I thought…might as well squeeze out the remaining lime on top! These taquitos are AMAZING without any improvements, but I have to say, we LOVED the extra lime on top! The only other way to crank the yumminess factor past perfect is to dip them in homemade guacamole…I make one just like Chipotle's 🙂

  54. I made these tonight and WOW!!! Instead of the green salsa I used a red chipotle salsa I had on hand (so I omitted the cilantro & green onions) and used flour tortillas. They turned out almost like our favorite store brand but EVEN BETTER! Even my 9 yr old picky eater went back for seconds!
    I am trying to replace store bought convenience foods (like taquitos) with home-made versions & these are just perfect!!!
    I am new to the site & I just love how you include tips for using leftovers, freezing, and pre-preparing items! I can't wait to try more recipes!

  55. I keep browsing your blog for last couple of months and tried at least 5 recipes all of them turn out yummy.
    Today this one was on my list and Oh Men!!! so easy and delicious!

  56. Love your blog…everything I have tried is wonderful (and I have tried a lot in the last month since I discovered it)! I can't rave enough…thanks for sharing your amazing recipes.

    Question about the taquitos: I am making a bunch for a freezer meal swap and I am debating if I should freeze the taquitos before baking or if I should bake them, cool, then freeze. What do you recommend?

    They are so good…can't wait to share some with friends 🙂 Thanks!!

  57. I just made these for dinner tonight and I LOVE them!! They seem to be popular with the whole fam. They are easy too. My husband grilled chicken last night while the grill was still hot for me to use in these. I think the chicken/cheese mixture would make a great dip with Fritos Scoops. 🙂 Thanks for the recipe!

  58. Fabulous! These are so amazing. I've recently discovered your site, and am in LOVE! These were a huge hit with my family and are now a common request by the Mister. Love, Love, Love your site. I can't stop cooking your stuff…it's all so yummy!

  59. I wanted to tell you guys how often I use this technique now! I rarely make the actual recipe, but my family LOVES having "Crispy Beef and Bean Burritos". I fill up flour tortillas with refried beans, ground beef, and seasoning and bake them they same way as directed in this recipe. It is always a hit. I've also been known to sneak leftovers into the tortillas, and something about that crispy outside makes my family swill it. Tonight I filled it up with some leftover chicken, rice, a can of beans and some salsa and it got inhaled by everyone and no complaints about "leftovers".
    I've also discovered that my burrito versionn freezes really well and it is cheaper than buying prepackaged burritos.

  60. LOL! I just read back in the comments and it looks like I said the same thing back in August! I guess it goes to show how much we really like it!

  61. This recipe has become a staple in our menu! These are so incredibly flavorful and a huge crowd pleaser. It is nice that they're not fried but still have a great crunch!

    Thanks for another great recipe.

  62. I've been making chimichungas with the same, healthier techinique for a long time! My husband prefers the baked versions over the fried! I'm making the breakfast taquitos right now!

  63. OH. MY. GOODNESS! These were so awesome! I made the filling ahead of time and snuck a taste – and was so excited because I knew they were going to be delicious. And they were! Thanks so much for an awesome recipe, I'll be trying many more!

  64. These were very yummy! However I would suggest using flour tortillas instead. The corn tortillas still cracked pretty bad even when I heated them and followed the instructions.
    Thanks for the great recipe!

    p.s. I only had regular salsa on hand and they were still fabulous! I will have to try the green salsa next time!

  65. We LOVE this recipe! It has become a family favorite, almost a staple, really. We prefer the flour tortillas, but the corn were much tastier than I expected.

    We've also converted at least 5 more families to this site, based on this recipe alone. You gals are FANTASTIC, and I look forward to your new recipes!

  66. I made these last night and they were wonderful! I will definitely be adding this to our favorite dinner recipes! We had them with a side of homemade guacamole, sour cream, black beans and spicy corn. 12 tortillas came in my package and I didn't have any filling left over – it was the perfect amount. I can't wait to eat the leftovers tonight.

  67. Made these yesterday evening and they were yummy! Great flavor! I've always had the frozen kind and never thought about making them myself until I saw this recipe. These are much better than the frozen kind (and better for you too, I'm sure) and easy to make. Thank you!

  68. These look so yummy. I came accross your blog not to long ago and nothing that I have made has disappointed me. I am having a party this weekend and making your red beans and rice and jambalaya. Everything has been so so good. I was wondering if you have a good tamale recipe. I was raised in California and am living in the south and miss a good tamale

  69. Quick question about freezing – do you freeze after you have cooked them and then reheat them or do you freeze after you have assembled but not cooked? Thanks! I'm jonesin' for some mexican food!

  70. Made these with the Cilantro Lime Dipping sauce and the black beans. WOW! Amazing – all had quite a kick as I didn't hold back on the salsa, hot sauce or spices – boyfriend (whose awful picky) stated – You can make these again! Big win in our house. visiting g/f loved them 🙂
    (I used flour fyi)

    Sooo good – I might just have to make everything on your blog….

  71. these look great… I am making a double batch tonight so that I can freeze some extra while to eat when our kitchen is gutted next week/month/whenever hubby gets to it. One question, I plan on freezing them unbaked, and I'm wondering, when I cook them, do I need to thaw them, or do I just toss them on a baking sheet frozen, and then spray them w/cooking spray and salt (or do you do that step before you freeze?) thanks so much!

  72. Jenissa- you can do it either way. You don't have to thaw them, you can just stick them right on the sheet frozen (spray the sheet first) or if it's more convenient to let them thaw out in the fridge that works too!

  73. Thanks you're a peach! I made the double batch as I mentioned earlier, however, I don't think they're all going to make it to the freezer (if any!) Hubby took one bite and said, "Wow, this is a keeper." We ate it with your lime rice ("Another keeper" in his words) and brazilian lemonade. This was in the same week we had chunky monkey pancakes for dinner =) as well as your black bean soup. I used to think I was a bad cook, now I'm convinced I just had bad recipes! Cooking is fun again b/c I'm always enjoying the results! I love how ya'lls recipes are non-time consuming and 100% there in flavor. We've got french dip sandwich meat in the crockpot for tonight and I'll be making your tortellini soup this week too. As well as your Thai noodles…and coconut chicken… did I mention I'm hooked? Well, I am. Love love love you guys! Btw, I'm a newbie to the site and I love how you have links sprinkled throughout your food posts. Like when you say, "Goes well with…" or "if you have leftovers of this, use it in this…" Yeah. My kitchen has seen more of me in these last two weeks than it has in a long time. Thanks again for sharing your talents!

  74. These were so yummy! I'm 34 weeks pregnant and have been doubling meals to freeze for when the baby comes, so I doubled these. They were actually so easy to make. I had cooked the chicken ahead and just had to throw them together. We loved them! I served them with the cilantro lime rice and some corn. Thanks for such a great recipe!

  75. My husband doesn't prefer chicken. I made these anyway (because *I like* chicken, heh) and he said something to the effect of, 'See, if you'd cook with chicken like this, I like it.' In other words, we have a winner. 🙂 Oh and as for my opinion, loved them; I used flour tortillas btw and yes….. so very, very tasty!

  76. My husband said the same thing as all the other husbands…"This is a keeper!" I used the corn tortillas, but will try the flour next time.
    Thanks for sharing this! Yummmmm!

  77. This is absolutely amazing! They taste JUST like a restaurant! I was apprehensive about the taste, but WOW! It is a bit spicy, so not sure what is causing that. The lime and cilantro really come through on the taste. Both corn and flour are really good. Thanks sooo much! I am definitely keeping this recipe!

  78. Thank you, thank you, thank you! This is the recipe that brought me to your yummy blog and got me hooked. After making them the first time, my husband came home the next night and asked when we could have them again — he'd been craving them all day! I've made them many times since then and just spent the last couple of days making a big batch of both the chicken and the chipotle beef versions so I could have plenty on hand in the freezer. ***One thought/suggestion — if you're lucky enough to live near a Costco that carries the uncooked flour tortillas, I'd definitely recommend using those. It makes the assembly process so easy (no worries about breaking tortillas), and the flavor is unbeatable. Just keep an eye on them in the oven — mine take about 9-10 minutes to cook. Delicious!!!

  79. Thank you! I am new to cooking…so I was not sure how easy this "shredding was". You made VERY helpful suggestions. I made these last night for my family,using flour tortillas and corn. Everyone voted on the flour. But the corn ones are more healthy. Your site has helped inspire me to cook more, and my family is so thankfu!-Tara

  80. No idea what I did wrong, but when I made these after about 8 min. my entire kitchen was filled with smoke and the outsides were burnt (I had them at the temp indicated). The insides were SUPER nummy though lol Will try them again, and watch them closely that time! 🙂 Thanks for all the great recipes! Everything I try has turned out great!

  81. Can these be frozen using the same freezer directions as the beef ones? Or will these not work as well frozen?

  82. So yummy! Figured out a neat little trick to combat the cracking corn tortillas. I tried heating them and they still cracked. So I had a couple more I had to make after dinner. I sprayed both sides of the tortilla with no stick spray and then heated them in the microwave. They were perfect, just like when you dip them in oil only these aren't covered in fat. Thanks for the fantastic recipe!

  83. These have become standard football snacking fare around our house! We love them with shredded pork (that I slow cook with a spice rub in the crock pot) the best. And I even tried a vegetarian version for company. I kept everything else the same, but instead of meat used 1 cup black beans, 1 cup roasted corn and a handful of roasted red peppers. They were awesome and I loved being able to make one thing that pleased my entire family- meat eaters and vegetarians alike. Thanks for a terrific recipe!

  84. Kate & Sara –
    I just found out about your site last month. I have already spent HOURS perusing your recipes (I love to cook and am such a foodie), have ordered your cookbook and am counting the days until it is released and just tonight made this recipe. My husband and 7-year-old loved the taquitos. Next time I'm making at least a double batch and will freeze some. Thanks so much for making cooking even more fun and sharing your tried and true recipes! I live in Logan so if I hear of any book signings I'm comin' over!

  85. I made these yesterday and they ROCK! My husband couldn't stop saying how delicious they were. I took them to work for lunch today, and again they were excellent! I think this will be my next dinner with friends. It's perfect because it makes a lot for a little. THANK YOU so much!

  86. These are wonderful! Made 'em last night for dinner and then I had them for lunch AND dinner today! 🙂 I heated them up in the toaster oven and they were still crispy and delicious. Great recipe! Thank you!

  87. So I just finished making these for my husband and I and they are delicious!!!! I'm eating one as I type. Anywho Chris, my husband, is such a picky eater YOU HAVE NO IDEA! He devoured them. I topped it off with my famous spanish rice and salsa and wow what a yummo and easy dinner! Thanks for sharing!

  88. Made these tonight… AWESOME! I used fat free cream cheese and forgot to put the jack cheese in, but they were still packed with flavor and SO GOOD! Thanks for sharing!

  89. Just thought I would let you know that I made these last night for my husband and he said it was one of the best things I've made!!! YAY!! It's a favorite!! Thanks ladies:) I have to admit, they are very tasty… lots of flavor!!

  90. I made these this evening– Well, I say I made THESE, but it's more accurate to say that I used your recipe as a starting point.
    I didn't have any cream cheese, so I substituted vanilla yogurt and added extra cayenne (I coat my chicken liberally in hot sauce, cayenne and chili powder before browning it in a pan) and cilantro to counteract the sweetness. We ran out of salsa verde, but I added a chopped tomato and roasted red pepper to add a little bit of veggies to my meaty-cheesy mixture (I'm incapable of stopping at a "sprinkle" when cheese is involved). It was still delicious even after I was done messing with it!!! I'm making a wimpy (non-spicy) version for my mom tomorrow.
    I love your site and I LOVE this recipe <3

  91. I just made your cilantro dressing and it is as good as cafe rio! yay!!! These taquitos are getting ready to go into the oven as I type this but I was wondering if you had any nutritional information for these? calories most importantly. Thanks!!

    1. Went to and was able to get apx nutritional values per taquito (if you make 8).

      Made with flour tortillas – about 285 caleries in each taquito
      Made with flour tortillas and fat free cream cheese – 263 calories in each
      Made with corn tortillas – about 231 calories in each
      made with corn tortillas and fat free cream cheese – about 207 calories in each

      1. When I make them, I get 17-20, and I buy tortillas that for some reason are only 85 calories per, rather than 110 like the rest seems to be. With cilantro-lime ranch dressing, mine turn out to be 202 per with 1 T. dressing

  92. made these for my family (15 year old boy, 18 year old girl and 20 year old son) and they were a hit. I made a batch and a half because as I said I am feeding 15 and 20 year old boys. I made the tortillas and my oldest helped by shredding the chicken. I love that you state they can be made with flour totillas because I can’t eat corn so I always have to find a way to substitute. I used fat free cream cheese and fat free milk, regular jack cheese and just added a small can of mild diced greeen chilis. And the lime cilantro dressing to go with is great! This is definitely a new favorite in my home.

  93. Oh. My. Yumminess! Made these tonight with the sweet and savory coconut rice! Would it be naughty to admit I licked the bowl that I mixed the filling in?

  94. My husband loves these! I say taquitos are for dinner and he’s home early! These are so good and so quick and easy to make. Love them!

  95. My family loves these so much we have lovingly changed the name to “Jimmers”. We have these every time we watch BYU play! We’ve even added these to our Laurel recipe collection.

  96. Hey Sara,
    I know this is by no means newly posted but o can’t wait to make this next week for dinner. I know you made some suggestions as what to have on the side, but was wondering if you think having the cilantro lime rice as well would be overkill? Lol I just can’t wait to try it all!

  97. I just made these tongight and my whole family LOVED them. I tried them with white corn tortilla’s and flour tortilla’s but I prefered the white corn the best. I just found your website a few weeks ago, so this is the first recipe I have tried. There are so many recipes that I want to try but was wondering what are some of your favorite or the most popular recipes.

  98. OMGosh, these were *DELICIOUS*! I have to admit I’d never made Mexican food fancier than a taco seasoning packet, so I had to buy most of these seasonings. But these taquitos are AMAZING and it was so easy! I made some for the freezer too because the family LOVED them! Thank you!
    Also, thanks for the tip about the green salsa ‘hotness’. I am hot sauce wuss so the La Costena was plenty for me!

  99. I’m always happy to see a recipe that calls for green salsa! If I can’t get fresh regular salsa, jarred green salsa is what I go for 🙂 My husband decided to try out being a vegetarian a couple of weeks ago so when I made these tonight, I used 2 cans of drained black beans. I added about 1/2 cup extra pepperjack because 2 cans of beans equals more like 3 cups rather than the 2 cups of chicken the recipe says. The taquitos turned out great! I will definitely make them again and may mash the beans some first to prevent them from falling out as much. So if anyone’s wondering if this recipe is good with beans instead of meat, the answer is a resounding yes.

  100. I’m making these in a crock pot today.

    We make “salsa chicken” on a regular basis for the days I don’t have time to cook – throw chicken and salsa in the crockpot and head out the door. I shred it right in the crockpot when dinners ready and serve with rice or in tortillas with cheese & sour cream.

    This recipe is going to take it up quite a few notches! I didn’t add the cream cheese, cilantro or green onion yet. I’ll add that at the end and assemble the taquitos. The house smells great! Can’t wait for dinner:)

  101. Thanks so much! We had these for dinner with salad tonight and my kids LOVED them – even the fussy ones, AND the 2 year old! The older ones liked them so much they want them in their school lunches. A definite winner! Thanks again 🙂

  102. I have had this recipe bookmarked for a year!!! Finally, I made them, they are the BEST homemade taquitos I’ve ever had! So yummy, the entire family loved them. I even craved them for breakfast the next morning!! Hahaha! Thanks for yet another wonderful recipe!!

  103. My sister made these when she was visiting a couple of weeks ago and my kids came home from Grandma’s raving about the ‘mini tacos’ that aunt sadie made!! I had to give them a try and they are wonderful!! Thanks so much!!!

  104. Just found your site and these are the first thing I made. LOVE them!! Made them for my 65+ y.o. parents and 14 y.o. son and they were a HUGE hit! Thank you!

  105. Just made these for dinner (I had originally planned chicken tacos) and they were scrumptious!!! My hubby loved them and looked longingly at the 2 I had earmarked as going in the freezer for a future easy lunch. I didn’t have green salsa or lime juice so I subbed regular salsa and lemon juice and about 1/2 tsp dried cilantro since I didn’t have any fresh. I also was using up tortillas from the freezer including a lone homemade wheat tortilla which was equally as tasty (if not more so) as the white flour ones. We will definitely make these again – it was super easy to put together! The filling filled 6 medium size tortillas. I bet it would get the 12-16 mentioned on your recipe if I was using small taco-sized ones. But we just cut them in half to make them easier to eat and it was awesome!

  106. We made these for dinner last night and my 6 year old consumed 4 dubbing it her most favorite dinner ever…and that says a lot because my kids all eat like birds.

  107. I just made these (w/ flour tortillas)- YUMMMMMMM! Thanks for the great recipe. And they were so easy. I’m hoping the hubby listens and gets me your cookbook for mother’s day like I asked for 🙂

  108. I made these last night.( WE LOVED THEM) My friend told me about them and said her family loved them so I double the recipe and am excited to have leftovers!!!

  109. We loved these with flour tortillas – I think we just don’t like baked corn tortillas.
    Also good using garam masala instead of cumin for an Indian twist to the recipe!

  110. Yep, these were really THAT good. I made them for book club last night and all the ladies were impressed. (Especially because I’m typically the gal that brings a bag of chips and a jar of salsa!) Thank you!

  111. I made this but substituted the verde salsa for a small can of chopped hatch green chilis and put a few tablespoons of water to this mixture to compensate for the salsa. I also used flour tortillas… They came out FANTASTIC! I’m definitely going to play with this recipe some more, I see some creamy chipotle taquitos in my near future… Thanks for sharing 🙂

  112. There are a few times in my life where I find something that I think everyone should know about (like when I discovered the magic eraser). When I found this blog I knew it was one of those times. I love it! And I made these taquitos tonight and all three of my kids loved them. My husband did too. They are easy and super good. I would use this recipe to entertain. Note- I used the uncooked tortillas from Costco and it made them all the more amazing. Thanks ladies

  113. Made these for dinner the other night and they were great. I substituted the green salsa with a creamy cilantro “dip”-perfect!!!

  114. I made these last night for dinner and they were Amazing!!! I really liked how the tortilla was a bit crunchy. I also made it with the Brazilian Lemonade and the lime cilantro dressing. So good! I am excited to try out more recipes and am hoping I get your recipe book for my birthday next month. 😉

  115. I’ve made this twice in the last two weeks and my mouth is watering now as I think about them! Delicious! Dipped in salsa and sour cream, I am in heaven!

  116. I am making these tonight! I already put together the mix to go in the tortillas and it smells delicious! I can’t wait to try them! I love all of your recipes that I have tried so far!

  117. I made these last night, took pictures for my blog, and can’t find my pictures anywhere in my camera. I posted your picture but linked it back to your site. I have made a lot of your recipes and am a huge follower. I sing your praises as much as I can.

  118. These were AMAZING!!! My daughter was literally licking her plate off! Thank you!!! My husband says they taste just like in Mexico! We’ll definitely be having these again!

  119. Very impressive. These are the first taquitos I’ve made and liked! They were delicious. I made it a meal with the black beans and Brazillian Lemonade. So wonderful! Thanks for your great recipes and your easy-to-follow (and understand!) instructions. =)

  120. I made these last night for dinner and I love them! Very, very good. Thank you. We ate them with the guacamole you also have posted and it was fantastic.

  121. Do you think whole wheat tortillas would work as well? Wanting to make these tonight, but only have the whole wheat tortillas! Might just have to try it to see!

  122. We love these!! I make them probably once a week because it’s quick and I have most of the ingredients already. As I was making them yesterday I decided that it would be a great filling for enchiladas! So I think I’m going to try that next week.

  123. The BEST taquitos EVER!!! I can’t say how much I love them! I add a few more calories and get some queso to dip them in! haha but everyone loves these! I make these all the time for work functions or for families who are in need of meals for whatever reason. It’s easy to fill and roll up and hand them off to the family to heat up whenever they need! I’m about to go make more for a work lunch! YUM You must try this!!

  124. I made these last night for my family for Cinco de Mayo. SUCCESS and easy! Only ingredient I didn’t have on hand was onion powder, but it tasted just fine without it.

    Had some trouble working with my first round of towel-covered corn tortillas but ended up heating the others for 1 minute instead of 30 seconds. Like you said, the hotter the better!

    They were delicious. I’m very proud of my end result! Thanks!


  125. I made the Baked Creamy Chicken Taquitos for Cinco De Mayo and they were delicious! My 3yr old twins also loved them, and I couldn’t wait till the next day to eat the leftovers. Thank you for sharing, these are being added to my recipe box!

  126. These are delicious! Almost everyone loved them, my daughters are just strange and dont like Mexican food much, not sure how they are related to me…
    Question- mine kind of exploded in the oven, the stuffing oozed out everywhere, making a hard to clean mess and more importantly loss of yummy innards. What did I do wrong? Overcook or overstuff or both possibly?
    Made with your black bean soup also yummy, my son liked dipping the taquitos in the soup- which was a tasty treat!

    1. Yep- probably overstuffed! Keep the filling about an inch away from either rolled end to leave “oozing” room 🙂

  127. OMGosh! I was a skeptic & THESE ROCKED! I used some leftover Greek Lemon Chicken I had. I doubled the meat/cheese mixture because I needed to use the chicken up but they turned out about the same size as yours because I used large tortillas. The baked flour tortillas were so yummy & crunchy baked. If you haven’t made these yet, do it TONIGHT!

  128. I made these for dinner tonight and both my husband and my 3 year old loved them! I can’t wait to play around with different fillings and dipping sauces. Thanks for another wonderful recipe!

  129. I’ve made these several times, but got the recipe off of “the girl who ate everything.” I don’t know why I didn’t check out the link to your site before! These are delicious, and I often use the spice combo for other thing like chicken tacos and stuff.

  130. Hey girls- totally just found your site while searching for how to cook chicken! LOVING all the recipes!!!!! I am NOT a cook, but you makes these dishes look pretty do-able even for me! 😉 QUESTION about THIS RECIPE tho- where do you get (or how can I make) the green salsa? Do you buy it at the store? I’ve seen it at restaurants, etc. but never really seen it at the store. Anyhoo, I wanna try these taquitos sooo bad!!!! thanks so much!!! =0)

    1. Glad you found us Sarah! You can find green salsa in the regular salsa aisle at the grocery store, or in the Latin Foods aisle 🙂

  131. I love this recipe – so good. In fact, every recipe that I have tried from your blog is amazing. Thank-you for sharing them with us.

  132. Just made these for dinner. I used flour tortillas and added a can of black beans. Big hit with everyone in the family. Think we will be adding this to the “rotation”.


  133. Do you think these could be frozen? at what step do you think it would work best? I am trying to find a quick heat up for meals on the run.

    I am trying it this week and will let you know how it goes.

  134. I just stumbled upon your blog via a pin on pinterest three days ago. I saw these and immediately HAD to make them. I’m not the biggest fan of green salsa so I opted for red and they were amazing. 🙂 My husband and I devoured them. I’ve been scoping your blog out since I found it and can’t wait to try the coconut chicken fingers!

  135. I made them up to the point where you are supposed to spray and bake them in the oven and then froze them in a Pyrex pan making sure the taquitos weren’t touching. I took them out of the freezer, sprayed with oil, sprinkled with salt and baked them for a few minutes longer than stated. They heated up perfectly. Next time, if I am going to freeze and bake, I will pinch and roll them up with the top and bottom closed so that the filling will not spill out of the top. These would make a great appetizer for a party as they can be made ahead of time and baked when needed. Thanks for a great recipe!

    1. Oh and I also doubled the recipe but replaced half the chicken with two cups of canned, rinsed black beans pulsed in the food processor. The black beans added creaminess and texture and were cheaper than extra chicken. Thanks!

  136. I have a question. This recipe calls for grated pepperjack cheese. It’s not really possible to grate the pepperjack without it becoming a mutilated ball of cheese. Do you mean shred it? It sort of affects the volume of cheese in the cup so that’s why I am asking. Thanks so much in advance. I made these taquitos today and they are amazing! I carefully measured two tablespoons of filling and some of them still exploded a bit. Next time I may use less filling or figure out a better way to stuff them. I did fold down the edges of two of the tortilla sides to make a fancy end like you did. It looked nice. I used Mission small flour tortillas. I also bought Mission extra thin small corn tortillas but didn’t get to using them yet and I think they will be perfect to use also. My daughter LOVED them. Great recipe!

  137. Used this recipe tonight although I didn’t have any lime (which would have made them THAT much better) it was a HUGE hit!! So yummy and quick to make!

  138. I made these last night with flour tortillas and they were absolutely delicious. I baked four of them last night and froze the other six, so I’m looking forward to just popping them in the oven and having dinner in the near future. This is definitely a recipe I’ll be making again! Oh, I didn’t like the salt on top, though, and ended up brushing it all off. I might have been heavy handed, though.

  139. These are wonderful. My picky 16 year old daughter almost ate the whole batch! We eat chicken tacos often, so I have an easy way to make shredded chicken ahead. Add boneless, skinless chicken breasts to your crock pot. However many you have. add a can of diced tomatoes (with Chilis!), diced onion, garlic, and spices or taco seasoning to your liking. cook till shredable. I package it up in 2 cup servings and freeze. then you have chicken on hand for tacos – or these yummy taquitos. only need to add a few of the ingredients depending on how you seasoned your chicken.

  140. I LOVE these!! I made them last week with chicken & am making black bean ones tonight. I used flour tortillas both times & it worked out great.

  141. Made these tonight using your Taco Chicken (previously made & frozen). These were WONDERFUL! Thanks so much for the recipe!!

  142. Made these tonight, and they were delicious! But you already knew that. The best part, that you probably don’t know, is that my toddler practically inhaled these! I wasn’t sure how she would handle the spices, but they were a huge hit. Thank you so much for all your awesome recipes.

  143. I wondered if you could make bigger taquitos and drizzle some red sauce on them and shredded cheese and make enchiladas?! Mexican food sounds yummy for tonight!

  144. I just made these last night and they were super easy and super yummy! I made them with flour tortillas and was impressed. I LOVE Mexican Food and these are a new favorite!

  145. I ran across this recipe (thanks to Money Saving Mom) and I love your blog! These were delicious when we had them a few weeks ago. Also, I just realized I froze the remainder of them so they will be great for a quick and easy dinner tonight! Yum!

  146. I made these for lunch today, I substituted green salsa for red salsa (not sure where to find green or what it tastes like) and they were quite good. Something different from my usual checken fingers and fries. The only comment I’d make is even though I went light on the cilantro (maybe one Tablespoon if that) it was still the flavour that stood out most and I am not a huge fan of cilantro so if like me you’re not a huge fan, you need barely any as it is a very flavourful herb and it tends to overpower the other ingreedients. Also I don’t like mine super crispy so I cooked them for 7 minutes which gave them just a nice light browning on the ends and the bottom and a bit of a crunch.

    A recipe I’d make again though I might replace the cilantro with fresh parsley which I like more 🙂

  147. I made these for dinner, along with yalls quick and easy black bean recipe and I made a side of the cilantro lime dressing, and it was a delicious dinner! 🙂 We all enjoyed it! Thanks!

  148. So nice to have a new Mexican dish to make! They were a tad spicy for me (I’m a mild/medium salsa kind of girl), but I’ll just cut out the chili powder next time, and they’ll be perfect for my “mild” taste buds! Will definitely be making these again (and with beef too)!

  149. I made these last night and they were DELICIOUS! I’m kind of a spice-sissy, though, so I switched out the regular cream cheese for Philadelphia Santa Fe Blend Cooking Creme and cut out the green salsa and chili powder. So good!!! I will definitely make them again – they’ve quickly become a family favorite!

  150. I made these for dinner this evening. Oh man- are they delish! And I love the fact that my hands smell like lime and cilantro! Thanks for the recipe!

  151. WOW THESE ARE INCREDIBLE!! I just made them tonight and my husband and I LOVED them. Will defnitely add this to the recipe box. Thanks for sharing this wonderful and easy recipe.

  152. These sound great. I’m planning on making a double batch to take up to a cottage for a family get together.
    Can I bring them up totally done, and just re-heat when I’m up there? Or is it better to roll them up, and not bake at all until just before serving?

      1. Thanks Sara! I ended up doing the filling at home, and then rolling and baking them up at the cottage. A big hit! My husband loved them. Will be making them again soon, for sure!

  153. These are delicious! I served them for a girl’s night party with the cilantro lime dressing and they were a total hit, everyone was begging for the recipe. It was great that I could make the filling and dressing ahead, and only had to fill, roll, and bake before the party. I’ve since made for dinner using leftover roasted/grilled/whatevered chicken. I have always used flour tortillas and tend to spice mine a lot heavier (more salsa, more hot sauce). Great one girls! Got me hooked on the site 🙂

  154. These are fantastic. I have made them for everyone I know. I love love love the filling. I have tried them with flour tortillas, white corn tortillas (my favorite) and even put the filling in a enchilada casserole. Yummy.

  155. My family and I enjoyed these immensely! Can’t believe I’m just now making them, seeing that I’m a Texas girl!

  156. I tried these last night. They were so good and easy to make! I will definitely make them again. I served mine with sour cream and salsa on the side. Also, I served them with Grilled Stuffed Jalapenos, which I found on


  157. Another question, and someone may have asked this but gosh there are too many comments to read on this recipe! While this is yummy and I am planning to make this tonight for dinner I was just wondering if this was good with shrimp instead of chicken (just noticed shrimp are on sale in my neck of the woods this week). Aren’t shrimp and chicken often interchangable? Or am I making that up?

  158. I have made these several times now – delicious! I use the uncooked tortillas that can be found near the canned biscuits at the grocery store. You just heat them up on a skillet and they taste like they came straight from your favorite Mexican restaurant. Plus, they are super soft so they don’t crack when you bake them.

  159. I just made these using fat free cream cheese and they were DELICIOUS! My husband who REFUSES to eat “fat free” things didn’t notice because I didn’t tell him 🙂 He told me how amazing they were! Thanks for a great recipe! It will definitely be a staple in our meal plans!

  160. We love these in our home! especially the flour tortillas. We also love to dip them in home made cilantro lime ranch! yumm!!

  161. I just recently discovered your cookbook/website. LOVE IT!!! Just made these taquitos last night for dinner, complete with the Taco Chicken and Cilantro Lime Dressing and WOW were they good! Even my picky eater kids ate them up! Thanks for such a great new addition to our dinner menu!!

  162. Yum mm!!! I just finished making these… 30 min prep since I think I’m slow, but DELICIOUS!! what a treat. The cream cheese is a welcome change from a sour cream base. Go girls!

    1. Claire, please read my comment below. I found that if you put the filling in a zip-top bag you can bang out a whole tray of these pretty quickly. Much faster than spooning it on the tortillas, and not as messy!

  163. I just needed to tell you that once you get the technique down for these, they really become a go-to recipe to stock the freezer! I wind up usually using ground turkey browned and seasoned with taco or southwest seasoning, but you can add pretty much anything to the basic recipe! I found that using flour tortilla seem to roll better for me than the corn ones, and come out just as crunchy when baked.
    As to freezing them, I only ever cook them frozen anymore. It keeps the filling from oozing out onto the pan too much. One more tip: scoop the filling into a zip-top bag, cut off the corner and you can “pipe” the filling onto the tortilla, which makes assembly much faster!
    The only question: does anyone have any filling ideas to turn these into BREAKFAST taquitos?
    Thanks again for a winning recipe!

  164. These are so tasty! I make them all the time! Thank you so much for this little gem!

    Holly @

  165. i live in the town where my husband grew up, which happens to be in mexico, and i’m always trying new mexican recipes. i tried this from your cookbook hoping it would reach my husbands expectations – he’s kind of a hard one to please, as far as food goes at least. he took one bite of these and yelled at me from the kitchen (i was across the house) “Meredith – these are awesome!” thanks for the crowd pleaser!!

  166. I’ve had my eye on this recipe for several days, and finally got around to making these today! WHY did I wait so long. These are delish and super easy. 10times better than the ones in the freezer boxes. Thanks!

  167. I am obsessed with these, as is my husband. They are soooo good. They have become a staple in the house. I make fauxtisserie chicken and use it to make these; sometimes I freeze the chicken mix, defrost, then stuff the tortillas and bake.

  168. I made these for dinner the other night and 1 & 1/2’d the recipe thinking I would have enough for friends coming for lunch the next day. What a foolish thought that was! My young daughters ate more than their normal portions – as did my husband and I. There was enough for my husband’s lunch the next day, but that was it! Thanks for another wonderful recipe!

  169. I made these again tonight with leftover turkey. Followed all directions, just substituted the chicken with all the left over turkey we had from Thanksgiving dinner. They were delicious! Just thought I’d let you know, so if you make a post about what to do with thanksgiving leftovers, you could include this one. 🙂 Thanks!

  170. I’m allergic to gluten, so I make these ahead of time when I come home from college, and then whenever I need a quick dinner back at school, I just pop them in the toaster oven for a couple of minutes and I have a quick, healthy, freezer meal.

    (A lot of people asked when they freeze them. I cook them until they’re ALMOST done and then freeze them in giant zip lock bags)

    I made them today with a bunch of leftover turkey from Thanksgiving, they turned out great! 🙂

    Thanks again! I love these! …and pretty much everything on this website! 🙂


  171. Just turned the rest of my leftover turkey into a double batch of taquitos for the freezer!! YUMMM, and way better than choking down leftover turkey for another 3 days 🙂 Thanks for the awesome recipes!

  172. OK I am the one who asked if you could make these with shrimp. I finally did it and they were so yummy! The only change I made to substitute the tiny (what we call) gumbo shrimp. OK now that I look at the actual ingredient list- I didnt have green onions so I didnt put that in, but that would have made them better. So if you can get your hands on some fresh Louisiana shrimp, give it a try! Actually mine were not fresh they were frozen. 🙂

  173. Made these tonight for something different after Christmas. Everybody L.O.V.E.D. them – even the picky teenage daughter. 🙂 Tried them with white corn tortillas but will use flour tortillas next time. The corn rolled great when warm but cracked as soon as they cooled. Thanks for such an easy, yummy recipe.

  174. Thanks a lot for sharing this with all of us you really know what you’re speaking approximately! Bookmarked. Please also discuss with my web site =). We could have a hyperlink alternate agreement between us

  175. This is one of my very favorites. I slow bake the taco chicken recipe all day so it’s fall apart tender and dip them in your guac recipe! To die for!

  176. Made these last night, and found out while preparing them that I had run out of chili powder so I used Chipotle chili powder- it’s all I had, and they were heavenly! Everyone raved about them. Thanks for sharing!

  177. Have to comment because these saved my life tonight. My night became something from “Dinner Disasters.” (Is there such thing? Should be.) It involved massive amounts of dough, an absent husband, a screaming baby . . . then I remembered I had a bunch of these in the freezer. Popped them in the oven, made a quick salad and dipping sauce, and there you go, miracle dinner my kids LOVED. It was good enough to ignore the fact the smoke alarm woke up the baby and my kids subsequently sang, “Fire Burning” variations all through the meal. (Nothing was burning, my smoke alarm just doesn’t like it when I open the oven. Another story.) So, yes, thanks!

    If anyone ever reads this comment looking for tips, when they come from the freezer they don’t turn out looking all lovely like pictured. I don’t care, but just in case you do. Also, this is obvious, but a while back I cooked some from the freezer and forgot to put the seam sides down. Tostadas!

  178. Hey! I made these last night and they were DELISH… but I couldn’t get them to stay closed. I tried using toothpicks but I ended up having to settle with them looking terrible. Any thoughts on how I can make them stay round without breaking??

  179. When you use flour tortillas instead of corn, two things happen. First and most important, the caloric value of the food item jumps. So corn tortillas mean less calories. Second, when you use flour tortillas, it is no longer technically a taquito. It is something else completely.

  180. I absolutely love Mexican food, but have never tried to make anything like this before. Definitely want to give this a try! 🙂

  181. I found this recipe from ifIcould-ifIcould….they were so YUMMY!!! I loved them. Thanks for sharing. I’m definitely making them again—-and often. I’ve been looking around your blog and I’m a fan. I’ll definitely be trying more.

  182. HI I just got done making this tonight and as a mistake I added 1 Tbsp Paprika thinking it was the chili powder. I noticed what I did and added the chili like normal and did everyting like normal. I cannot believe the awesome spice it gives the mixture and from now on I’m going to add Paprika everytime 😀 Love this dish and always will!

  183. My hubby does not like sour cream… do you think I could use some cream of chicken soup instead to make it more moist? I know, I have made these before and they are delish made just as instructed, I just thought I would try to be nice this time. ha ha.

  184. Love it! Making them tonight! Also, just WHERE in the South do you live where they don’t have good Mexican? That sounds impossible!

  185. Quick question– are these freezer friendly the way the breakfast taquitos are? I want to make these and the black beans for a freezer food exchange. I loove looove looooove the breakfast taquitos–make them every conference sunday 🙂

  186. I really want to make these today, but I don’t have any tortillas. I do have some wonton wrappers, do you think those would work? Would I still bake them or fry them instead?

  187. We had these at my friend’s house last night. They were delicious and a hit with my 9 year old. So easy and delicious! I’m bookmarking this entry and making them for dinner, at our house, soon! Yum!

  188. Hey Sara!
    I am pretty new to Our Best Bites but I can’t even begin to tell you how it has changed my outlook on cooking! For the past 6 years of my marriage I have cooked like once a week (If I am lucky), but now I can’t stop and I am cooking 4-5 times a week for a few months now. The only issue I have is I can’t get these to not burn. I burnt these, the beef once and the breakfast taquitos. Do you think my pan is too close to the burners in the oven, or maybe I am using the wrong kind of spray. What are some suggestions on better cooking these? Thanks so much!

    1. Hi Laura! I’m so glad you’re enjoying our food! It sounds like your oven might be hotter than it says it is. Make sure your pan is in the middle rack of the oven as well and that should help.

  189. These are probably my very favorite things on your blog! Yum Yum Yum!!! I love them so much! I’ve made them twice and everybody loves them! Even my 3 yr old brother! =)

  190. These were wildly popular at my family’s reunion yesterday! It’s a little feather in your cap when you take home an empty dish. 🙂

  191. Made these again this weekend for company – also the veggie/black bean option from the cookbook – along with the cilantro lime dip…rave reviews! SO GOOD! Can’t wait for your new cookbook!

  192. I make these all the time and everyone loves them! The are so easy to make and I love how crispy they get without having to fry them! I like to dip them in the leftover green salsa, so yummy!

  193. Love these taquitos! I was wondering if you think the filling would work as well in soft tacos? Or do I have to cook the filling?

  194. These turned out better than I was expecting. I even omitted the cilantro (because when I glanced in my fridge before my grocery shopping trip, I mistook the parsley for it), but they were still really great. The whole family loved them. Dipped them in your homemade guac. Definitely going to be a repeat for us!

  195. Wow! Everyone in my family loved these. Made with flour tortillas and they were fantastic. Made the filling a few days before, made dinner time so easy. Definitely a keeper.

  196. i made these tonight for dinner, but substituted the green salsa with a sofrito tomato base sauce. and oh my god. these are legitimately some of the best things i have EVER tasted. i have never been so excited about making somthing for dinner before lol. my whole family loves them, my mom is already talking about making them for future family gatherings. absolutely incredible recipe, thank you so much for sharing! <33

  197. When I try the “print recipe” for this it says I don’t have permission? I don’t think I’ve encountered this elsewhere on your site. Anyway, maybe it’s my computer? We LOVE this recipe, it has become one of the most requested dinners at our house. I use the leftovers of a rotisserie chicken to make it super easy!

  198. Thanks! I really like taquitos but avoiding deep fried food or pan fried food with too much oil. Really good, really like fried taquitos minus the bad feeling after eating them!!

  199. Seriously so good! You girls have not let me down once! I also just used my kitchenaid to shred my chicken for the very first time and I feel like my world has changed : ) Thanks for helping us have a happy home with happy tummies.

  200. When using the Costco unbaked tortillas, do you suggest cooking the tortilla before assembling them or assemble them raw and bake the tortilla?

  201. I love these. I really really do. I find myself craving them and wishing I still had some in the freezer. I think I need to put together a big batch every other week just to freeze. Oh – and you absolutely 100% HAVE TO make the taco chicken for these.

  202. Made these tonight. I’ve made them before and loved them but this time I tried regular salsa and colby jack cheese because that’s what I had. They were still delicious! My 6 year old said they are now one of her favorite foods.

  203. These are, without a doubt, wonderful. I used both corn and flour tortillas and prefer the flour. Loved the creamy cilantro dip but just used bottled ranch dressing and added all the other ingredients, except mayo and milk. Delicious!
    Can’t wait to try this out on company. I know they will be a huge hit!

  204. I got this recipe from the SixSister’s blog where they had adapted it to use flour tortillas. I’ve made this several times for my family and they love it! I used soft neuchatel cheese instead of the light cream cheese and went for regular jack cheese instead of the pepper jack (for my 5 yr old who isn’t into spicy). I also served with green and red salsa on the side and plain yogurt in place of sour cream for dipping. Thank you so much for sharing your recipe!

  205. I triple the recipe to freeze and keep for compassionate service meals. I learned the hard way not to triple the chili powder and to use Monterey cheese. I also double the cilantro dressing. Again, I learned the hard way not to double the garlic. It’s a great meal to freeze and give a new mom or someone baking instructions!

  206. I made these tonight for our Cooking Club. Yet again you guys were a hit! I have never been let down by a recipe I get from you! Thanks again 🙂

  207. I had some fresh corn on the cob so I boiled up a couple of ears and stripped it and added it to the meat mixture. Very good

  208. I made these tonight using whole wheat flour tortillas (the 16 oz guerrero brand that comes with 11 tortillas in a pack). I had to omit the cilantro to save my marriage, and since I didn’t have shredded pepper jack, I substituted 1/2 cheddar and half monterey jack. I doubled the recipe and got 15 large taquitos. They were super yummy, and with a side of black bean/corn/onions/bell peppers skillet, 2 taquitos was plenty to fill up my husband. So glad I have enough for lunches now through out the week. Thanks for the recipe.

  209. We’ve loved this recipe for years now. Recently I’ve realized that my body doesn’t like carbs as much as I do. My kids requested this for dinner and I made it as a quesadilla instead (higher filling to tortilla ratio,equally less carbs for me) and it was great. The filling is also really good in a lettuce wrap. Maybe you’ve already tried these options or thought of this, but I thought I’d share that we LOVE this recipe and have found new ways to love it as well. Happy Cooking, we sure love this site!

  210. A) I and my family LOVE this recipe with so much of our being – I always make a triple batch.

    B) I tried freezing them, and they work fine! They aren’t as presentable – the corn tortillas disintegrate a little while cooking – so I wouldn’t serve frozen ones to company,but they taste just as good.
    I made them all the way until the cooking stage, covered tightly with plastic wrap and foil, then froze. To cook, I take the plastic off then recover with foil, bake at 350 for 30 minutes, then 450 for 20. Yum yum yum.

  211. These taquitos are one of our family’s most favorite recipes ever!! My boys refer to them as “Mom’s Famous Taquitos” and I have you to thank for that! 🙂 I’m thinking we need to make these tonight!

  212. This is truly one of our family favorites. I even made them for my husband’s surprise birthday party. They were a huge hit with all of our guests too! I always serve it with the lime-cilantro dressing. I’ve even dipped fries and veggie roll-ups in the dressing. To. Die. For.
    And I always double the recipe and freeze a bag of taquitos for later.

  213. I usually end up subbing a small can of roasted green chiles, instead of the green salsa because I always have those on hand and it works just fine. Yup, these are on frequent rotation at our house and a hit with the toddler as well. I need to make them again soon!

  214. My husband LIVED on these taquitos after I gave birth. I used corn tortillas (a little trickier, but delightful) and froze them. This recipe bought me some much needed mommy time. “Want more taquitos?…Then watch the baby for a few hours so I can whip up a batch!”

  215. These are delicious! This is one of my favorites from you guys. I made the filling in the morning a few weeks ago, came home and stuffed these guys, and dinner was ready sooo fast. I am going to be making a double batch of these babies…well maybe a triple batch…and freezing them for easy lunches or a dinner when we have baby #2 in October. And your cilantro lime ranch is just soooo yummy and easy too!

  216. This is one of my all time favorites! And I didn’t know that they freeze well, so thank you for adding that. But in the original post you give some great tips for rolling corn tortillas that you left out of this one- and it just doesn’t work if you don’t have those tips! Maybe add that for new readers?

  217. Hands down one of my FAVORITE OBB recipes. I make these at least monthly and my kids LOVE them. Thanks for reposting it for others to enjoy!

  218. I just made these a week ago and my family loves them, especially with the cilantro lime dipping sauce! I’m gonna make another batch to freeze since I have leftover ingredients. Thanks so much for the yummy recipe!

  219. I love this recipe!! Thanks for another winner! I make these all the time, and double it to freeze. A definite family fave. I stir in a little honey too and it’s a must try! It takes it to the next level!

  220. Yup these are the BEST. It’s probably the recipe I refer newbies to the most. Very impressive at showers/parties when all people have ever had is the nasty, deep fried, no filling ones from the big box store. Love the update!

  221. Goodness you really did a number on this dish. I had to pin it. I love the fact that it’s baked. It’s also one of those dishes that look like you did a lot of work and it was relatively easy.

  222. I make these all the time and everyone loves them. I started adding homemade refried beans in the tortilla and it pumps these up even more. thanks for the great recipe!

  223. I have a question! How many taquitos does this make? As a single college girl are we talking about one meal with leftovers or am I going to need to throw a party?

  224. This recipe is awesome. I substitue any salsa, any kind of citrus juice we have (sometimes OJ) , don’t normally include cilantro (don’t care for it) or the green onions. I usually double the batch and use a whole slab of cream cheese and extra shredded cheese. I bake the chicken and then shred the chicken in a stand mixer and freeze the unused shredded chicken to use later in other dishes. Totally unforgiving recipe, I can alter and adjust to my families tastes and it is always a winner.

  225. Sara, how many tortillas will this recipe make?
    Also for the person who asked about shredding the cheese, I believe if she freezes it for about 30 minutes, it may be easier to shred.

  226. We love these! However to make it simpler, (I’m a teacher & always looking for shortcuts) we quadruple the batch, add 2 full cream cheeses, a whole bunch of both cilantro & green onions (it was pretty close when I measured), then we mix it & just freeze the mix (no tortillas). Oh & we just use whatever cheese is in the fridge, sometimes a mix. It makes like 8 meals for our family! Thank you so much!!

  227. Wow! I can’t believe that so many didn’t know of this recipe! This has been a family favorite for some years now! And yes, you must serve with the dressing! Yummo! I was recently gathering favorite recipes from sisters in our ward for a ward cookbook and two of the girls submitted this recipe! It’s always a hit!

  228. Ha! I went on to the site to look these up, and there they were on the home page! You totally read my mind. These are my favorite recipe out of everything on your website, which is really saying a lot.

  229. Thanks again for teaching this recipe to our Young Women! It was a fabulous night,
    and these really are a huge hit!

  230. One of our family faves. But I just can’t make them unless I use your Taco Chicken too. I always make extra Taco Chicken so I can use it to make these taquitos, taco salad, chicken tacos, enchiladas or any other mexican kind of dish.

  231. Just am eating these now. My husband said, why haven’t we had these before? They were marvelous.
    Followed it to a tee…. almost. I used the Victoria Green Salsa with Jalopenas. So used just shy of your measurement.
    Did your taco chicken, but used two large chicken breasts and roasted it it @400° for 35 min.
    Did the green goddess dressing. Oh my. It was a big hit with my husband. Will use the leftovers and freeze as suggested. Wow!
    Next time I will prep the day before. It is 7:00PM and just finishing now.
    Thanks so much.
    Could use these as an appetizer and cut in thirds.

  232. Made these last night and they were fabulous. I knew to make a double batch so we could freeze half of them. Made them with the yummy copycat Rio dressing. Way to go OBB.

  233. These were fantastic! My husband wouldn’t stop raving about them. I did your trick where I used rotisserie chicken, and it made it even easier. Thanks!

  234. This was the first OBB recipe I ever made. It is a staple at our house during football season! I’m glad you reposted it!

  235. Quick question. I’ve made this recipe a ton of times. It is an all time favorite in our house. Every time I do, the taquitos split while baking. I’ve tried rolling them tighter, looser, not filling them so full, lots of varieties. Any idea why this is happening and how to solve for it? I use corn tortillas and I use your little trick with heating damp paper towels in between each tortilla so they don’t crack while rolling. Thanks for any ideas.

  236. We *love* these taquitos. Whenever my little brother comes over he wants me to make a batch with him to take home to his college apartment. We also recently took a batch to a family who had lost their son and they raved about how awesome they are. Seriously, these are rightly a favorite on your site 🙂

    Just FYI though, the link to the old post is now broken. I fully understand wanting people to come to this new post but you should probably set up a redirect so that anyone who has pinned the old link (me!) can get to the new post easily. I’m sure your web developer can help you out with that, but if not feel free to contact me and I’d be happy to help you out as well.

    Again, thanks for the awesome recipe! My friends and family are always impressed with what a great cook I am, but I’m not really a great cook – I just have great sources for recipes 🙂

  237. This recipe is one of my all-time faves! I make a big batch and freeze the leftovers individually wrapped in foil (post-baking!). I actually like them even more frozen and reheated.

  238. While my dad and brother are out to go see a movie tonight, I figured Id check out OBB to see what I would make because I havent made anything off of the site recently, and everything I have made in the past was AMAZING, and I came across these. I am a long time reader and remember when these came out on the blog. I never had all of the ingredients so I had forgotten about them. Lets just say theyre in the oven now, and Im super excited. Thanks for sticking around ladies:)

  239. These are a staple at my house! And I’ve shared this recipe (and your website!) with my ward several times. This is also my favorite freezer meal to share with friends that have just had babies. It’s because of wonderful recipes like this that people actually think I’m a good cook!! Thank you ladies!!

  240. Seriously my fave. About a year ago, I had an affair with chipotle (this blog may have contributed to that) and had to use chipotle chili powder in everything-this recipe included. Best chipotle decision ever made! The only way I ever make them, now! YUM!

  241. I like to make my own tortillas or use the unbaked ones from the store. Do you know if I would need to cook the tortillas before filling them, or would they cook sufficiently when baked?

  242. I just made these this evening and they were OUTSTANDING!! Have some in the freezer for a quick meal next time we want them. (Which probably won’t be very long)!!

  243. Any thoughts whether or not the crock pot taco chicken would be a good option in this or if it would be too heavily spiced?

  244. I have made these MANY times for my family and they LOVE it!! I was wanting to try to make them a little healthier and was wondering if I can substitute the cream cheese with plain Greek yogurt. I love your blog, I tell everyone about it. Every recipe has been a hit! Thank you!

  245. OBSESSED with this recipe!! They are so delicious my family can’t stop eating these! We crave them literally every day. And that cilantro lime ranch is to die for! SO GOOD!! Thanks for sharing this amazing recipe!

  246. I have a little bit of a zucchini problem…do you see any reason NOT to put a bit of shredded zucchini in these taquitos?

    1. They might add too much moisture and make them watery. I would probably either press the water out after letting it sit in a strainer for a few minutes, or lightly saute it first.

  247. I love your recipes , we had Thanksgiving turkey cooked your way and it was great!
    I wonder if I can use chives instead of cilantro , lemon instead of line and add some ricotta cheese?
    Any thoughts?

  248. I would just like to say that these are not overrated in the slightest. So good and super easy–and pretty! Thanks for this great recipe! My husband and I look forward to having it MANY more times.

  249. The actual taquitos are still baking, but I had some filling left and ate it with chips (the stuff is pure heaven!). I think if I add a smidge more cream cheese and a smidge more jack cheese it would make a phenomenal baked dip for when I’m feeling too lazy to fill the tortillas or for easy transport to a party! 7 minutes until taquito bliss!!!!

  250. Wonderful The only thing I would do differently is we made the dip/dressing sauce that goes with it. It makes at least 20 Oz so in order to not have tons of left overs I would recommend cutting that recipe in half. Delicious though!

  251. We use Tortilla Land tortillas, which are uncooked flour tortillas. Do I need to cook each one first before putting the filling in? Also, if I do a mix of corn and flour tortillas, is the cook time the same if they are on the same baking sheet? Thanks!

  252. So I had a lot of people over and decided to take the filling and make it into enchiladas. I put 2 scoops of filling in each tortilla, then poured a little green sauce inside (or red sauce), poured the rest of the sauce on with cheese on top and cooked at 350 for 20 minutes. The best enchiladas I’ve had in my life!!!

  253. Hi Sarah, I made these for my family for a number of years, but have not had them in a while. Just curious in the “new makeover” did the recipe change or is it the original recipe? I love so many of the recipes on your website!

  254. I made the original recipe but had to leave out the salsa, lime, and chili powder the first time around because I made them for company who couldn’t have much spice. I added just a bit of chipotle chili powder to make up for that. Everyone loved these so much they asked for the recipe. Since then I have made this several times as per the recipie with just one change, I use chipotle chili powder in place of regular chili powder. I poach the chicken with spices, wine, and lime juice before shredding. We love this so much that I triple the recipe and freeze this once a week so I have a quick go to meal. We love this with the Creamy Lime-Cilantro Ranch Dressing. Even Hispanics have asked me for this recipe!

  255. These taquitos are life changing. It’s probably the best thing I’ve learned since having brain surgery two weeks ago!

  256. Thank you for this great looking recipe! I was looking for a freezer meal to make for a neighbor who’s expecting baby #3 this month, and this is a perfect idea! Thanks so much!!

  257. These are such a showstopper! Last time I made them I had more filling than tortillas so I just warmed it up in the microwave and use nacho chips to scoop it up and it was the best ever!! I am serving the filling tonight with nachos as a starter!!! Can’t wait! Yum!!!

  258. So great to have in the freezer for teenage boys. They bake up perfectly from frozen. Will be a great meal to send to a friend in need. Thank you!

  259. Dear Kate and Sara,
    I had some left over BBQ Chicken Taco meat left over from some green enchiladas I was making. Then I remembered reading about your taquitos. It is easy to assemble, all your tips were spot on and made taquitos until I ran out of little flour tortillas. I followed your freezer instructions and froze a dozen of them. I cooked the rest. I overcooked them just a bit, but they were delicious nonetheless.

  260. Really good except I would bake at 10-11 minutes otherwise they will burn. Everyone loved them

  261. How do you think these would do in an air fryer? We don’t have one, but I was thinking about borrowing my father-in-laws.

  262. My family absolutely loves these taquitos. They are so good and flavorful. I sometimes cook mine for 35 minutes to get an extra crunch and we like to mix sour cream and the salsa verde together to dip ours in.
    When I make them I honestly usually 10+ the recipe and freeze the left over filling to use at a later time. When I do this I don’t put as much chicken or cheese as a 10+ batch would call for and it turns out just fine.

  263. These taquitos are absolutely delicious! We’ve made them twice now, along with the recommended sauce. Wow! What a great combination. They are so good that we made them for my parents last night and made extra to freeze. If you make these taquitos, I definitely recommend the cilantro lime ranch dressing that is highlighted. We had salsa, sour cream, and guacamole on the side, but this dressing is definitely the star of the show! I’m so glad I found this recipe. Thank you!

  264. Wow! This was a crowd-pleaser. I followed the recipe exactly, and my kids said it needs to go in the regular rotation. That’s high praise. It doesn’t even need the toppings, but they are quite tasty with them as well. I’m going to make this the next time I take food to someone. It’s so easy to make ahead and then they can pop it in the oven when they’re ready.

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