Baked Chicken Taquitos
Do you like tacos? Do you like enchiladas? If your answer was yes and yes, then you have to try taquitos. A taquito is simply a little taco rolled up with meat and cheese- sounds amazing already! You may have already hear of taquitos or even tried them once or twice as taquitos are quickly becoming popular at restaurants, fast food places and you can even find them in the freezer section at the grocery store.
But, as we all know, those versions are probably fully of extra calories, preservatives and additives that are better when left out of food! So instead of reaching into the bag of the frozen unknown, try this recipe for amazing chicken ranch taquitos that will make your mouth so happy!
Chicken and Cheese Taquitos
I first thought of this recipe when I was having company over and had no idea what to make. Since I prefer to make things ahead of time, before guests arrive, so that I don’t have to be scrambling around the kitchen rather than enjoying time with friends. Having also passed a Taco Bell earlier in the day and saw a sign for taquitos which (sadly) made my mouth water.
Taquitos are a crowd pleaser and you can easily make them ahead of time and reheat them in the oven when it’s time for dinner- this sounded like the perfect appetizer for company! And it is also fun to tell guests we are having taquitos…it’s just a fun word! Taquitos…
Making Baked Chicken Taquitos
Making a nice ‘ranch inspired’ rub for your chicken is the first step in this recipe. That’s easy enough! A quick mix in the bowl and your dry rub is ready for the chicken. While I prefer to cook the chicken in a sauté pan (a little faster and it gives the chicken that nice golden brown, crispy outside), you can also roast the chicken in the oven.
Follow the same steps for the flavor rub and then place the chicken breasts on a foil lined sheet tray and bake at 350 ̊ F for about 20-30 minutes or until the chicken is no longer pink when you cut into the center. Using the oven is nice as well because you can put the chicken in the oven and forget about it for a while! Baking in the oven will also use less oil to cook the chicken and make your taquitos a little healthier.
Chicken Cream Cheese Taquitos
However you choose to cook your chicken, once it has cooled, grab two forks and rip it apart. When you are shredding, think small pieces as this will be going into little tortillas. Smash the chicken in a bowl with the cream cheese to make a creamy mix similar to chicken salad.
You can give the mix a try at this point too (the chicken is cooked so it’s safe to test!). If you feel like you want to amp up the ranch flavor, add a little more garlic powder, onion powder and maybe get some parsley or dill weed if you have it. You can also add some extra spice with fresh sliced jalapeno!
Healthy Baked Chicken Taquitos
Assemble the taquitos and, at this point, you can wrap them and put them in the fridge or you can bake them if you are ready to eat now! They are also a great candidate for the freezer! Wrap each taquito individually or in pairs and freeze. Pull them out later when you need a quick snack! See, you just made your own version of frozen taquitos that is preservative free, all natural and made from scratch!
Since I was serving these for appetizers with guests, I also grabbed some salsas to dip them in and I made a creamy avocado ranch dressing to use as a dip as well. Simply mash an avocado with some pre made ranch and you are ready to go! Sour cream is a great condiment for these taquitos as well. Eating them plain is just as tasty so if you don’t have time, don’t stress! Taquitos hot out of the oven are amazing on their own.
While I love these as an appetizer or snack (they are just so easy to carry around and munch on), they also make a great dinner. Whip up a side salad or some black beans and you have a full meal ready to go. Full of flavor, easy enough to make, and a total crowd pleaser, these chicken ranch taquitos are sure to be on your menu frequently!
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The healthiest, most delicious taquitos you will ever try!
- 2 boneless skinless chicken breasts, pounded to ½ inch thickness
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 oz light cream cheese
- 1 cup shredded Mexican blend or cheddar cheese
- 8 6-inch flour tortillas
- toppings of your choice!
- Preheat oven to 350(F) and prepare a baking sheet with non-stick spray.
- In a small bowl whisk together garlic salt, chili powder, onion powder, cumin and paprika. Rub seasoning into both sides of chicken breasts.
- Spray a large pan or skillet with cooking spray and cook chicken over medium-high heat for about 8-10 minutes or until cooked through.
- Shred chicken with two forks then add in cream cheese. Spread a spoonful (or two) of chicken down the middle of each tortilla. Top chicken with a handful of shredded cheese then roll each tortilla up.
- Place tortillas evenly across prepared baking sheet then spray with cooking spray. Bake for 10-15 minutes or until tortilla edges begin to brown and cheese is melted.
- Serve with immediately with toppings of choice.