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ring of baked chicken taquitos
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Chicken and Cheese Taquitos

These cheesy chicken taquitos always go in minutes. They have a spicy, cheesy inside and a crispy baked tortilla outside. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Chicken
Cuisine: American
Keyword: chicken and cheese taquitos
Servings: 16 servings
Calories: 144kcal
Author: Barbara Bakes LLC


  • 2 cups shredded rotisserie chicken
  • 1 ½ cups shredded Pepper Jack cheese
  • 4 ounces cream cheese softened
  • ¼ cup salsa
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 16 6-inch flour tortillas
  • 1 tablespoon unsalted butter melted
  • Kosher salt
  • Toppings: sour cream guacamole, pico de gallo, chopped cilantro


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine chicken, Pepper Jack cheese, cream cheese, salsa, lime juice, chili powder, garlic powder, cumin, and salt.
  • Spread 2 tablespoons of filling on the lower third of a tortilla. Roll up tightly and place on baking sheet seam side down. Repeat with remaining tortillas and filling.
  • Brush tops of tortillas with butter and sprinkle with kosher salt.
  • Bake for 15 to 20 minutes or until taquitos are golden brown and crispy. Cut in half and top with sour cream, guacamole, pico de gallo, and chopped cilantro.
  • ​​


Scrumptious tip: A fun way to present this dish is in a two-layered ring that people can pull apart, as shown in the picture. To create the rings, cut the taquitos in half and layer in two circles before baking. Sprinkling on an extra ½ cup cheese between layers helps keep them together. Bake as directed. 


Serving: 1g | Calories: 144kcal | Carbohydrates: 3g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 344mg | Sugar: 1g