Healthier Baked Chicken & Cheese Taquitos
These crispy baked chicken taquitos are filled with seasoned shredded chicken, cream cheese and plenty of melted cheese, then baked until golden and crisp. Make them in the oven or air fryer and serve with salsa, guacamole and all your favourite toppings for an easy dinner, lunch or game-day appetizer.
Prep time
15 min
Cook time
8–18 min
Serves
10–12 taquitos
Ingredients
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- 3 cupscooked shredded chicken
- 4 oz (approximately ½ cup)light or regular cream cheese, softened
- 1 cupshredded Monterey Jack or Mexican-blend cheese
- ⅓ cupthick salsa
- 2½ tsptaco seasoning
- 1 tbspfinely chopped fresh cilantro, optional
- 10–12small tortillas
- Avocado oil or olive oil cooking spray, or olive oil for brushing
Ingredients
- 3 cupscooked shredded chicken
- 4 oz (approximately ½ cup)light or regular cream cheese, softened
- 1 cupshredded Monterey Jack or Mexican-blend cheese
- ⅓ cupthick salsa
- 2½ tsptaco seasoning
- 1 tbspfinely chopped fresh cilantro, optional
- 10–12small tortillas
- Avocado oil or olive oil cooking spray, or olive oil for brushing
Instructions
- 1
In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa verde or green enchilada sauce, taco seasoning and cilantro.
- 2
Spoon the chicken filling in a line slightly below the centre of each tortilla and roll tightly around the filling. Place seam-side down and repeat with the remaining tortillas. You can make these thin and tightly rolled or thicker with a little more filling — it's completely up to you. Depending on how generously you fill them, the recipe will make approximately 10–12 taquitos.
- 3
Oven-Baked Method: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Arrange the taquitos seam-side down, leaving a little space between each one. Lightly spray the tops and sides with avocado oil or olive oil cooking spray. Alternatively, lightly brush each taquito with olive oil. Bake for 15–18 minutes, turning halfway through, until crisp and golden. Let rest for 2–3 minutes before serving.
- 4
Air-Fryer Method: Preheat the air fryer to 400°F, if your model requires preheating. Lightly spray the taquitos with avocado or olive oil cooking spray, or brush lightly with olive oil. Arrange seam-side down in a single layer without overcrowding the basket. Cook in batches if necessary. Air-fry for 7–10 minutes, turning halfway through, until crisp and golden. Let cool for a couple of minutes before serving — the filling will be hot.
Melissa's Notes
Rotisserie chicken or leftover cooked chicken makes this recipe especially quick, but if you don't have either, it's easy to make your own shredded chicken.
Place boneless, skinless chicken breasts in a skillet or saucepan in a single layer. Add enough chicken stock to come approximately halfway up the sides of the chicken.
Bring the stock to a very gentle simmer, then cover with a lid. Cook for approximately 10 minutes, keeping the liquid at a gentle simmer rather than a hard boil.
Flip the chicken, cover again and continue gently simmering for another 5–10 minutes, or until the chicken is completely cooked through and the thickest part reaches an internal temperature of 165°F (74°C).
Remove the chicken from the pan and let it cool slightly. Shred using two forks, then measure out 3 cups for the taquito filling.
Make Ahead & Freeze: Assemble the taquitos and arrange them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer-safe container or freezer bag for up to 3 months. Bake or air-fry directly from frozen, adding approximately 3–5 minutes to the cooking time. Make sure the filling is hot throughout before serving.
Nutrition Information
Per taquito
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
This recipe works well with my homemade guacamole — Fresh Lime & Cumin Guacamole
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