Tuesday, March 8, 2022

Chili Lime Chicken Taquitos + Video

Chicken taquitos are the ultimate party snack, and this recipe adds plenty of heat and zing! Make a double batch, then freeze some for later.

If you love Mexican food that's easy to make, taquitos are one of the tastiest treats out there. Even better, you can make several large batches to keep hungry guests fed or stash some in the freezer for an easy weeknight meal.

Chili Lime Chicken Taquitos

Perfectly crispy on the outside, rich and creamy in the center, and positively bursting with flavor - these baked chicken taquitos are everything you could want from an appetizer.

I’ve got another delicious recipe that uses seasoned beef instead of poultry, or try a jalapeƱo popper version for breakfast!

Looking for more big batch appetizer recipes? Make buffalo wings in the crockpot or build an impressive 7 layer taco dip to keep your crew happy. And, of course, my signature bombs are always a hit with any crowd!

Chili Lime Chicken Taquitos in a pile

Chicken Taquitos Recipe Tips

  • Use fresh tortillas. They are easy to roll if they are nice and pliable. If you are having trouble rolling them, microwave a few at a time for about 20 seconds with a wet paper towel on top before adding the filling.
  • Short on time? Instead of cooking boneless breasts from scratch, grab a rotisserie bird from the store. Use just what you need for this recipe, then save the rest for another dinner or this tasty salad for lunch!
  • Add extra heat. Include some diced jalapeƱos or diced green chiles if you like them extra spicy.
  • Shredded chicken hack: Toss cooked poultry (without the bones) in a stand mixer with the paddle attachment and run it on low. You’ll have perfect shreds in minutes!
  • Evenly divide the filling. I like to use cookie scoops so each taquito has the same amount of the delicious, cheesy mixture in the center.

chicken taquitos recipe ingredients

Serving Suggestions

You can’t have baked chicken taquitos without some kind of dip! Guacamole and salsa are the classic choices, but creamy 3 cheese sauce would be just as tasty.

Or, cool down the heat with buttermilk ranch or Green Goddess dressing instead!

spooning chicken filling onto flour tortilla

Kitchen Tools You Will Need

  • Baking Sheets lined with aluminum foil
  • Mixing Bowl - I like to have a variety of sizes on hand, and this set has them all.
  • Box Grater - As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.

rolling flour tortillas

Chicken Taquitos FAQ

How many baked taquitos does this recipe make?

When prepared with corn tortillas, I typically get about 40 per batch. I’ve found that 1 tablespoon is the perfect amount of filling so the tortillas don’t separate.

Flour tortillas tend to need twice the amount of filling, so you will end up with around two dozen with those.

overhead: taquitos on a baking sheet

How do I prevent chicken taquitos from unrolling?

Add a dab of the filling mixture to the inside edge of the tortilla and gently press down to seal.

Can you freeze chicken taquitos?

You bet! I often make a double batch of the chicken taquitos recipe so I have some in the freezer for last-minute meals.

Prepare the recipe as directed, but don’t bake. Transfer as many as you would like to a resealable freezer bag and store for up to 6 months in the freezer.

When you’re ready to eat, bake the frozen taquitos as directed until the ends begin to brown. Keep in mind that smaller batches will cook faster.

baked chicken taquitos on wooden board


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Chili Lime Chicken Taquitos wide photo

Yield: 20
Author: Donna Elick
Chili Lime Chicken Taquitos

Chili Lime Chicken Taquitos

Chili-Lime Chicken Taquitos are perfectly crisp on the outside and rich and creamy on the inside with a true flavor explosion. This recipe gives a little heat and a lot of zing, these ooey gooey taquitos are a family pleaser! I make double batches so I can pull them out of the freezer for a quick dinner anytime.

Prep time: 35 Min Cook time: 15 Min Total time: 50 Min


  • 8 ounces cooked chicken breast, shredded
  • 4 ounces cream cheese, softened
  • 6 tablespoons Hidden Valley® Sweet Chili Ranch
  • 1/4 cup lime juice
  • 1 tablespoon New Mexico chili powder
  • 1/2 teaspoon kosher salt, (plus more for topping taquitos)
  • 2 cups shredded Colby Jack cheese
  • 2 tablespoons chopped scallions
  • 20 6" small flour tortillas (or 40 small corn tortillas)
  • cooking spray


  1. Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat
  2. with cooking spray. Set aside.
  3. Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized, if your kids do not have texture/meat issues you can skip this step and use diced or shredded chicken.
  4. Place cream cheese in a large bowl with shredded chicken, dressing and lime juice. Stir until combined well. Add cheese and scallions stir again until completely combined.
  5. Lay out 4 tortillas at a time and add 2 tablespoons of mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips.
  6. Spray taquitos with cooking spray and sprinkle with salt. Bake 12-15 minutes until the tortillas are crisp or the ends begin to brown.
  7. Serve and enjoy!
  1. Filling tortillas with 1 tablespoon of mixture will make approximately 40 taquitos. This is the ratio I use when cooking corn tortillas, adding more mixture causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture. Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over top. This will help make them more pliable.
  2. If taquitos are unrolling, add a dab of filling mixture to the inside end of the taquito and gently press down to seal.
  3. To freeze for later use: Prepare taquitos as described, but do not bake. Place into a resealable freezer bag (1 gallon works great)and store until ready to use. They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 12-15 minutes (small batches cook much quicker) or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!

Chili Lime Chicken Taquitos closeup

Originally published June 2015, updated and republished March 2022


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  1. We make a similar recipe for when we are working outdoors. Its a great way to eat something good while being portable.

  2. Made it pretty close to what is above. Used HV Chipotle Ranch and regular Chili Powder, added about
    6-8 slices of Bacon and it was Great... Definately going into the weekly rotation.


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