Go Back
–+ servings
chicken taquitos

Baked Chicken Taquitos Recipe

Crispy baked chicken taquitos made with rotisserie chicken and simple ingredients. Easy, cheesy, and ready in 30 minutes—perfect for weeknights or freezer meals.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 717kcal
Author: Ruth Truett

Equipment

Ingredients

The Taquitos

  • 1-1½ lbs cooked chicken, shredded I used half of a rotisserie chicken
  • 1 tablespoon taco seasoning
  • 1 bunch green onions, whites separated and chopped reserve the green parts for the ranch
  • 4 oz cream cheese
  • ½ cup red enchilada sauce I used a mild one
  • 1 cup Monterey jack cheese, shredded
  • 16-20 white corn tortillas
  • avocado oil spray

The Avocado Jalapeño Ranch

  • 1 avocado, cut into chunks
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 2 teaspoon dried dill weed
  • 2 teaspoon granulated garlic
  • 1-2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 jalapeño, seeds and ribs removed optional
  • ¼-½ cup fresh cilantro, rough chopped optional
  • tops of the green onion, rough chopped
  • juice of 1 lime

Instructions

The Taquitos

  • Preheat the oven to 425°.
  • In a large skillet, sauté the chopped, white part of the green onions in a little avocado oil for a few minutes.
  • Add the chicken, taco seasoning, cream cheese, and enchilada sauce. Stir until combined and warmed through. Set aside.
  • Warm the corn tortillas to prevent cracking. Using a little avocado oil spray, coat each side of the tortilla. Add 1 tablespoon of the chicken mixture to the bottom third of the tortilla. Top with a little shredded cheese and carefully roll the tortilla.
  • Place the taquito seam side down on a baking sheet and into the oven. Bake for 10 minutes and carefully turn the taquitos over. Bake for an additional 10 minutes or until crispy.
  • Dip into that lovely ranch dressing and enjoy!

The Avocado Jalapeño Ranch

  • Put all of the ranch ingredients in a food processor and pulse until smooth.
  • Check for salt and pepper. Add any if necessary. Refrigerate until ready to use.
  • Dip away and enjoy!

Notes

For the air-fryer: Cook the taquitos 10-15 minutes on 400° or until crispy. Turn them halfway through the cooking process so all sides get crispy.
 
 

Nutrition

Serving: 1serving | Calories: 717kcal | Carbohydrates: 40g | Protein: 40g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 1023mg | Potassium: 671mg | Fiber: 7g | Sugar: 4g | Vitamin A: 877IU | Vitamin C: 5mg | Calcium: 276mg | Iron: 3mg
Tried this recipe?Let us know how it was!