Home > Appetizers > Baked Chicken Taquitos Baked Chicken Taquitos January 23, 2018 | 69 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Easy chicken taquitos make the perfect addition to a delicious game day spread I’ve learned a lot in the four years I’ve been running this website. One of the things I’ve learned is that many of you take your game days very seriously! One of the most popular recipes on my site are french dip sliders. Since posting that recipe I’ve received dozens of emails and comments about how those sliders were enjoyed while watching a favorite game. I love hearing from you and especially love when one of my creations ends up as a favorite in your home! When we do game days we rotate between some kind of combination of sliders, wings, cheesy bread, jalapeño poppers, taquitos, pinwheels, and dips. We always have at least one dip (usually Marzetti’s Ranch Veggie Dip) with veggies as a lighter snacking option and the rest are basically whatever I feel like making. And taquitos are usually on the top of the list because everyone in my family goes crazy for them. And for me, if there’s something I can add a bajillion toppings to, it’s also making the top of my list to eat. One of my favorite thing about taquitos are the toppings! Piling a dish high with extra cheese, fresh lime, cilantro or green onions, guacamole, pico de gallo, sour cream, and whatever else I can grab from the fridge makes for my favorite kind of meals. I always cringe when the boys decline one of these toppings because I feel like they are totally missing out on the full experience! But I have come to learn that if I can make something into a dip (verses just a topping) it is much more likely to make it on their plate. Enter: chipotle ranch dip. I grabbed my boy’s favorite Marzetti Ranch Veggie Dip from the store and whisked in a bit of finely chopped chipotles to make the perfect dip for these chicken taquitos. Marzetti is known for using fresh ingredients and for having an amazing creamy texture. This dip is the perfect complement for these easy chicken taquitos! Notes on these baked chicken taquitos: Taquitos are typically made with corn tortillas (and flautas are usually made from rolled-up wheat flour tortillas). Obviously from the pictures you can see these chicken taquitos are made with flour tortillas. Flour tortillas are what my family prefers, but we have also made them (and love them) in corn tortillas. Use whichever you prefer as either works great! If you are using corn tortillas, they are slightly more difficult to work with. To make the corn tortillas easier to work with, place the tortillas between two damp paper towels and place them in the microwave for 15-20 seconds. This makes them easier to work with, but make sure you do work quickly! Taquitos are also typically fried, but we’re saving some calories (and work) by baking them! The secret to still getting a delicious crispy taquito? Spritz both sides of these taquitos with cooking spray and cook them at a high temperature. Chicken: to make these come together super quickly (an essential if you’re making a bunch of game day appetizers!), we use rotisserie chicken. You can even buy pre-shredded rotisserie chicken in the store which makes these the ultimate quick appetizer. Another delicious alternative is to use leftover grilled chicken. Toppings: these taquitos are amazing, but the toppings are what take these over the top! Some of our favorites: Marzetti Ranch Veggie Dip mixed with some chopped chipotles, guacamole, pico de gallo, cotija (or queso fresco) cheese, sour cream, chopped green onions, chopped cilantro… what am I missing here?! Tell me your favorite additions to chicken taquitos! You can make these taquitos in advance and freeze them! What you’ll want to do is prepare the taquitos right up until putting them in the oven. Place that tray of taquitos in the freezer and freeze just until the taquitos are solid. Then remove them and place them in a large freezer bag. When ready to cook them, preheat the oven to 425 degrees F and place the taquitos on a lined baking sheet. Bake for 20-25 minutes (straight out of the freezer!) I like to make a double batch of these taquitos and freeze the other half so we always have some on hand for a busy night! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Baked Chicken Taquitos 5 from 15 votes - Review this recipe Easy chicken taquitos make the perfect addition to a delicious game day spread along with Marzetti Ranch Veggie Dip! SAVE TO RECIPE BOX Print Recipe Baked Chicken Taquitos 5 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy chicken taquitos make the perfect addition to a delicious game day spread along with Marzetti Ranch Veggie Dip! Course Dinner Cuisine American Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 22 taquitos Chelsea Lords Calories 130kcal Author Chelsea Lords Ingredients▢ Nonstick cooking spray (I use olive oil spray)▢ 6 ounces (full fat) cream cheese, softened▢ 2/3 cup sour cream (I use fat free)▢ 2 chipotle peppers in adobo sauce, finely chopped (+ 1/2 tablespoon sauce)▢ 1/4 teaspoon garlic powder▢ 1/2 teaspoon onion powder▢ 1 teaspoon ground cumin▢ 2 teaspoons ground chili powder▢ Salt and pepper▢ 1 tablespoon fresh lime juice▢ 1 and 1/2 cups freshly grated sharp cheddar cheese▢ 1 cup freshly grated monterey jack cheese▢ 2 and 1/2 cups shredded chicken (I used a rotisserie chicken)▢ 20-22 corn or flour tortillas▢ Serve with: guacamole, pico de gallo, cotija or queso fresco cheese, fresh lime, chopped green onions, chopped cilantro, etc.▢ Marzetti Ranch Veggie Dip + 2-3 chipotlesUS - Metric USMetric InstructionsPreheat oven to 425 degrees. Lightly spritz a large baking sheet with nonstick spray and set aside.Using hand mixers, beat together the softened cream cheese, sour cream, chipotle peppers, adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt + pepper (I usually add 1/2 teaspoon salt and 1/4 teaspoon pepper), and fresh lime juice. Beat until smooth.Add in both cheeses and the shredded chicken. Stir until mixture is well combined.IF USING CORN TORTILLAS: Work with 2-3 tortillas at a time. Place the tortillas between two damp paper towels and place them in the microwave for 15-20 seconds. Remove the tortillas and working quickly, spread 2-3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.IF USING FLOUR TORTILLAS: Spread 2-3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.Spray the taquitos generously with nonstick cooking spray. Bake 10-15 minutes, until crispy.Remove and add your favorite toppings as desired.To make the ranch chipotle dip: finely dice the chipotles and stir into the Marzetti Ranch Veggie Dip. (Add to spice/taste preference). Nutrition FactsCalories: 130kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.