Save Crispy, oven-baked taquitos filled with tender shredded chicken, creamy cheese, and zesty spices—an irresistible appetizer or easy weeknight dinner.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
The first time I made these taquitos, my family couldn't get enough: the golden shells and melty filling made them a regular weeknight favorite for us.
Ingredients
- Chicken Filling: 2 cups cooked chicken breast (shredded), 4 oz cream cheese (softened), 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup chopped green onions, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Assembly: 8 small flour tortillas (6-inch/15 cm), cooking spray or 2 tablespoons vegetable oil
Instructions
- Prep Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Make Filling:
- In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, sour cream, green onions, cilantro, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until evenly blended.
- Fill & Roll Taquitos:
- Lay out a tortilla, spoon about 1/4 cup of filling along the lower third, roll tightly into a log, place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
- Brush/Spray:
- Lightly spray tops with cooking spray or brush with oil for extra crispiness.
- Bake:
- Bake for 18–20 minutes, until golden brown and crisp.
- Serve:
- Serve hot with salsa, guacamole, or sour cream.
Save These taquitos have become a staple for game nights: my kids love dipping them, and it's always a comfort to share them fresh from the oven.
Required Tools
Mixing bowl, spoon or spatula, baking sheet, parchment paper (optional), oven
Allergen Information
Contains dairy (cream cheese, cheddar cheese, sour cream): contains gluten (flour tortillas): always check labels for hidden allergens if sensitive.
Nutritional Information
Per taquito (recipe makes 8): Calories: 235: Total Fat: 11 g: Carbohydrates: 20 g: Protein: 13 g
Save 
Serve piping hot for best crunch: these taquitos disappear fast at gatherings or as an easy dinner!
Recipe FAQ
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works well. Shred it and mix with the other filling ingredients for convenience.
- → What tortillas are best for this dish?
Small flour tortillas produce the crispiest texture. Corn tortillas can be used for a gluten-free option; warm them to prevent cracking.
- → How do I make the filling spicier?
Add minced jalapeño, hot sauce, or extra chili powder to the filling for additional heat.
- → Can I prepare these taquitos ahead of time?
Yes. Assemble taquitos and refrigerate. Bake just before serving for the best crispiness.
- → What dips pair well with this dish?
Salsa, guacamole, and sour cream are excellent choices to complement the creamy and spicy flavors.
- → How do I reheat leftovers?
Reheat in the oven at 350°F until warmed through and crisp to maintain texture.