There’s nothing quite like easy Mexican food. We love these baked chicken taquitos with a bonus air fryer chicken taquito recipe. They are so flavorful unlike many other taquitos where it’s just chicken and cream cheese. Where’s the oomph?! We area all about the mix ins to take these chicken taquitos from basic to craveable!
Baked Chicken Taquitos
We absolutely love this Tex-Mex recipe for taquitos. Our daughter requested them again the other day and I couldn’t wait to take new pictures to share.
I’ve found over the years that a shredded rotisserie chicken really is the way to go for taquitos. The meat is perfectly cooked, easiest to shred and it’s already flavorful.
In this case we are going to throw in a few different ingredients so let me list those off but then I give a few other ideas that we like to use to mix things up.
Chicken Taquitos Ingredients
- Red Bell Pepper
- Rotisserie Chicken
- Cream Cheese
- Roasted Tomatillo from Salsa Queen is our favorite (hatch chili works too!)
- Green Enchilada Sauce
- Monterey Jack Cheese- You could use colby jack, pepper jack or any cheese you love!
What Substitute for Cream Cheese?
When making these last time I realized I was completely out of cream cheese. I have that on hand at all times so I was a little stuck until I saw that spreadable Laughing Cow Cheese. I could not tell a difference at all and I bet it was healthier too!
Optional Additions for Taquitos
- Black Beans
- Diced Green Chiles
- Green Onions
This is the best part of the entire recipe!!!
We like to dip things so we served our taquitos along with an incredible avocado crema sauce. You could totally do sour cream or salsa too but why would you when you could make an avocado sauce that’s almost like an avocado ranch. Ooohhhh we should make that too.
This sauce is so easy to keep in the fridge for a week and eat on tacos or even just a fresh quesadilla using homemade tortillas. Trust me, it’s one of our favorite things. Yes, even more delicious than taquitos in our opinion.
Avocado Crema Ingredients
- Sour Cream- this helps to emulsify the sauce and make it creamy
- Water- the sauce can be a bit too thick to drizzle without it
- Spices- we love avocado but you still need flavor
- Lime juice- Acid is key in making a sauce like this and it will keep the avocado green and fresh and break up the mulled up flavor.
- Vinegar- Adds a little tang and makes it a true dressing
- Garlic- A little bite that isn’t hot or spicy
- Salt- salt to taste. If it’s bland, you need more salt!
How to Make Taquitos
- Mix all of the filling together in a very large bowl and set aside.
- Heat the tortillas in a plastic bag or towel in the microwave and fill with a hefty scoop of filling. Or make many smaller taquitos with only about 3 tablespoons of filling per tortilla.
- Roll up tight and place seam side down on a pan.
- Heat the oven and baker per the recipe below.
Tip for Keeping Tortillas from Breaking
Using something around the tortillas like a towel or plastic bag will steam the tortillas making them pliable. Alternatively you could heat a skillet to high heat and quickly cook per side. Rolling quickly will keep them from breaking open.
How to Make Taquitos in an Airfryer
We loooove to use our airfryer from Instant Pot. Here’s what you need to do:
- Prepare the taquitos and brush all sides well with vegetable oil.
- Turn the airfryer to 390 and set the time for 12 minutes.
- After 6 minutes turn the taquitos and cook another 4-6 minutes depending on your tortillas as some brown faster than others.
- Enjoy your crispy taquitos with way less calories than fried foods!
Are Taquitos The Same As Flautas?
Taquitos and rolled tacos are much the same as are flautas.
Both have fillings encased within a tortilla and both are shaped like narrow cylinders. When flour tortillas are used, they are often called flautas instead of taquitos.
Are Taquitos Made With Flour or Corn Tortillas?
Corn tortillas are generally used to make taquitos. But, flour tortillas can be used. I personally think corn tastes better.
Baked Chicken Taquitos
Baked Chicken Taquitos
- 1 Small Red Bell Pepper, minced
- 1/3 Cup Yellow Onion, minced
- 2 Teaspoons Oil
- 1 Whole Rotisserie Chicken, picked over and shredded
- 3 Tablespoons Cream Cheese, softened
- 2 1/2 Cups Monterey Jack Cheese, shredded
- 1/2 Cup Green Enchilada Sauce
- 1/4 Teaspoon Ground Coriander
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Chili Powder
- 1/2 Cup Roasted Tomatillo Salsa, We prefer the fresh vs jarred from Salsa Queen in Utah
- 1 Teaspoon Kosher Salt
- 1 Package Small Corn or Flour Tortillas
- 1/2 Cup Oil , for brushing
- 1 Avocado
- 1/2 Cup Sour Cream
- 2 Cloves Garlic
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons White Vinegar
- 1/4-1/2 Teaspoon Chili Powder
- 1/4-1/2 Teaspoon Cumin
- 1 Lime, juiced
- 2 Tablespoons Water
- Prepare the avocado crema by placing all ingredients into a blender and blending until smooth. Store in the fridge until serving. Prepare the pico and store in the fridge as well. Make the guacamole while the taquitos are cooking.
Prepare the taquitos
- Heat the oven to 425.
- In a skillet over medium heat add the oil and saute the onion and peppers until tender. Remove from heat and add to a large bowl with the chicken.
- Combine the chicken, cream cheese, cheese, seasonings, enchilada sauce, salsa and salt to taste, stirring well to combine.
- In a bag, microwave the tortillas or cook on a high heat skillet to make the tortillas pliable.
- Place a large spoonful of filling on one side of the tortilla and roll up tight.
- Place on a greased cookie sheet, seam side down, and repeat until all tortillas are used. We like to freeze half in a ziploc bag for a week or wrap individually in plastic wrap and place in a freezer bag for a month.
- Brush each taquito with oil and sprinkle a little salt to taste.
- Bake the taquitos for 10-15 minutes.
- Toss the lettuce and cabbage together and place on a platter. Arrange the taquitos on top and drizzle with the crema. Serve with guacamole and pico de gallo.
- Use the same prep above, brushing all sides with oil.
- Heat the airfryer to 390 and bake for 6 minutes, turn and bake another 6 minutes for 12 minutes total. Watch carefully as some tortillas seem to brown faster than others.