Crispy Baked Chicken Taquitos with Avocado Crema

A flavorful, cheesy Mexican chicken blend rolled in corn tortillas and baked to crispy perfection. Top these taquitos with your favorite Mexican garnishes for a light lunch or satisfying dinner — only 129 calories per taquito.

This post contains affiliate links. For details, review my Privacy Policy.

Why Make This Recipe?

• These baked chicken taquitos are ideal for meal prep. Make a batch on the weekend and reheat for quick lunches or easy dinners all week.
• The recipe is flexible for many dietary needs. As written it’s low carb and gluten free. Swap chicken for beans to make a vegetarian version.
• They satisfy Mexican cravings while staying lighter because they’re baked, not deep-fried. Each taquito is about 129 calories.
• The method is simple enough for cooks of all skill levels — kids can help assemble and choose toppings.
• And most importantly: they’re delicious.

Ingredient Notes

• Use any boneless chicken you prefer; boneless chicken breasts shred easily.
• This recipe uses about 18 corn tortillas. Flour tortillas work too but technically make a flauta; corn tortillas are a lighter option.
• Use your favorite salsa — mild, medium, or spicy — depending on taste.
• Low-fat cream cheese and sour cream work fine, but full-fat versions can be used if desired.
• One cup of shredded cheddar is called for; freshly shredded melts best, but pre-shredded saves time.
• Low-sodium chicken broth helps control sodium; olive oil, chili powder, cumin, paprika, and garlic powder add flavor. Top with guacamole, pico de gallo, shredded lettuce, sour cream, diced tomatoes, jalapeños, or cilantro.

Step by Step Photos

1. Heat a large non-stick skillet over medium-high heat with 1 tablespoon olive oil. Add 2 boneless chicken breasts and cook undisturbed for 5 minutes, then flip.
2. Pour in 1/3 cup low-sodium chicken broth, reduce heat, and cover. Continue cooking until the chicken reaches 165°F (about 8–10 minutes).
3. Remove the chicken and shred with two forks or a shredder tool.
4. In a large bowl, soften 8 oz cream cheese, then fold in the shredded chicken, 1/3 cup sour cream, 1/2 cup salsa, 1 cup shredded cheddar, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin, 1/4 tsp paprika, and fresh black pepper to taste. Mix until combined.
5. Microwave 3–4 corn tortillas at a time between damp paper towels to make them pliable. Preheat oven to 400°F. Spoon the chicken mixture onto each tortilla, spread to the edges, and roll tightly.
6. Place taquitos seam-side down on a foil-lined baking sheet sprayed with cooking spray. Spray the tops lightly and bake about 25 minutes, until crispy. If tortillas crack, mist with additional cooking spray during baking.

FAQs and Expert Tips

• Shopping: Choose low-sodium and low-fat options if you want to reduce sodium and calories. If using flour tortillas, pick street-taco size for best results.
• Substitutions: Swap cheddar for Mexican blend or Colby Jack. Use ground beef, ground turkey, or beans in place of chicken.
• Prep: Shred chicken thoroughly and warm tortillas in the microwave between damp paper towels in batches of 3–4 so they stay pliable and don’t crack while rolling.
• Cooking: Check taquitos during the 25-minute bake. If they start to over-brown or split, spritz with additional cooking spray.
• Storage: Refrigerate leftovers in an airtight container up to 4 days.
• Freezing: Freeze on a parchment-lined tray, then transfer to an airtight bag or container. Frozen taquitos keep up to 2 months.
• Reheating: If fresh: bake at 350°F for about 10 minutes, flipping halfway, or air fry at 375°F for ~8 minutes, flipping halfway. Quick option: microwave covered with a damp paper towel for 1 minute, flipping halfway. If frozen: add about 5 minutes in the oven, air fry at 375°F for 10–12 minutes, or microwave covered for ~1.5 minutes, flipping every 30 seconds.

Related Recipes

• Cheesy Guacamole
• Restaurant Style Salsa
• Smoked Salsa
• Baked Chicken Chimichangas with Guilt-Free Cheesy Sauce
• Smoked Queso Dip
• Skinny Queso Dip

What do you think? Did this recipe make the cut or did it crumble? Share your thoughts and any tweaks in the comments below.

Recipe Card