Baked Chicken Taquitos

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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!

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Baked Chicken Taquitos

5 from 14 votes
Easy chicken taquitos make the perfect addition to a delicious game day spread along with Marzetti Ranch Veggie Dip!
Print Recipe

Baked Chicken Taquitos

5 from 14 votes
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
Cook Time 10 minutes
Total Time 25 minutes
Servings 22 taquitos
Calories 130kcal
Author Chelsea

Ingredients

  • Nonstick cooking spray (I use olive oil spray)
  • ounces (full fat) cream cheese, softened
  • 2/3  cup  sour cream (I use fat free)
  • 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
  • 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 chipotles

Instructions

  • Preheat 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 Facts

Calories: 130kcal

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Recipe Rating




69 Comments

  1. 5 stars
    My favorite game-day recipe is a hot crab dip. Actually, any kind of hot dip with bread slices and chips are what I like to serve.

  2. 5 stars
    I love any kind of easy dip for parties. Especially crock pot dips or cold dips. Pineapple guacamole (cold) and buffalo chicken dip with ranch (crockpot) are our current go-to’s.

  3. 5 stars
    The favorite game day recipe at our house is oven baked buffalo chicken wings! (My personal favorite is a spinach and artichoke dip but kids and hubby are too picky for it)

  4. We love a good 7-layer or buffalo chicken dip on game day, but I also like to mix things up and make a fruit salsa and serve with cinnamon tortilla chips! I could eat an entire bowl of that!

  5. hey girl- these look amazing! I love to make food like this and also dips. Just cream cheese, refried beans, salsa, sour cream, grated mexi- cheese, and whatever else anyone wants to put in it and heat it up and serve with tortilla chips! Yummy for my tummy!

  6. We’ll be having Spinach & Artichoke Dip with fresh Veggies, and maybe some Rolled Tacos with Queso Fresco. Let’s not forget the Mojitos 🙂

  7. Our favorite game day recipe is a cheesy bacon spinach dip made with velveeta. I like to add shredded chicken to it. My daughter loves to have bacon and brown sugar smokies.

  8. My favorite game day recipe is spinach and artichoke dip in a bread bowl with sourdough bread pieces cut up around it to dip into the dip. Yum!

  9. 5 stars
    Traditionally, we’ve loved those little sausages wrapped in croissant dough, but recently I started using pretzel dough and it was a huge hit!

  10. We like to make chili, a variety of sliders, various dips and chips. Considering trying natchos this year. Your taquitos look great (may have to try this year). I was thinking of changing things up a little this year.

  11. I used to make this cheesy pepperoni-stuffed bread to dip in marinara sauce. It used pre made pizza dough so it was pretty simple and super yummy!

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