Baked Chicken Taquitos with Sriracha Cream Recipe

If you’re as obsessed with crispy, cheesy snacks as I am, then you’re going to absolutely adore this Baked Chicken Taquitos with Sriracha Cream Recipe. It’s that perfect blend of tender chicken, melty cheeses, and a little kick from green chilis—all rolled up in a crunchy corn tortilla shell and baked, not fried! Plus, the sriracha cream sauce adds a dreamy spicy-cool contrast that will keep everyone coming back for more. Stick with me because I’m going to share all my favorite tips to make it foolproof and absolutely delicious.

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Ingredients You’ll Need

This recipe is all about simple ingredients that come together beautifully. Using shredded cooked chicken means you can use leftovers or rotisserie chicken, which saves time. Plus, the combination of cream cheese and cheddar gives you that creamy texture with a cheddar punch. When shopping, grab good quality corn tortillas—they really make a difference in flavor and texture.

• Cooked shredded chicken: Rotisserie chicken works great and keeps prep quick.
• Cream cheese: Softens the filling and binds everything together.
• Cheddar cheese: Sharp or mild, but fresh shredded melts best.
• Canned mild green chilis: Adds mild tang and a subtle heat.
• Mild chili powder: For a gentle smoky note.
• Ground cumin: Brings warmth and depth.
• Garlic powder: Boosts flavor without overpowering.
• Salt: Enhances all the flavors.
• Corn tortillas: Look for fresh or freshly thawed to avoid cracking.
• Vegetable oil: For brushing to crisp up the taquitos in the oven.
• Sour cream: For the sriracha cream dipping sauce and serving.
• Sriracha hot sauce: Adds a perfect spicy kick to the cream sauce.

Variations

I love having fun with this recipe—it’s super easy to customize! You can amp up the heat, swap in different cheeses, or even go vegetarian by swapping chicken for beans and veggies. Don’t be shy to experiment and make it your own.

• Spicy Variation: I once added diced jalapeños and a bit more chili powder, and my family loved the extra heat kick!
• Cheese Swap: Sharp Monterey Jack or pepper jack adds a fun twist and melts beautifully.
• Vegetarian Version: Try sautéed mushrooms, black beans, and corn in place of chicken for a crowd-pleasing meatless taquito.
• Gluten-Free Tip: Corn tortillas are naturally gluten-free, but double-check packaging if you’re sensitive.

How to Make Baked Chicken Taquitos with Sriracha Cream Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F. Lightly oil a rimmed baking sheet to make sure your taquitos don’t stick and crisp up nicely. I prefer a rimmed sheet because sometimes the filling escapes a bit, and it keeps things tidy.

Step 2: Mix the Chicken Filling

In a medium bowl, mash together your shredded chicken, cream cheese, grated cheddar, green chilis, and all the spices until fully combined. You want everything evenly mixed so every bite has a perfect flavor balance. I always taste a little bit here—feel free to adjust salt or spice levels to match your family’s preferences.

Step 3: Soften the Tortillas

Wrap the corn tortillas in stacks of two between damp paper towels and microwave them on high for about 20 seconds. This little trick keeps the tortillas pliable and prevents cracking when you roll them. I used to struggle with this step and ended up with broken tortillas—trust me, this shortcut is a game-changer.

Step 4: Assemble Your Taquitos

Grab about two heaping tablespoons of the filling and place it on the edge of the tortilla. Using a small cookie scoop helps make this neat and consistent. Roll tightly like a little cigar and immediately brush the outside of the tortilla with vegetable oil to help it crisp up in the oven. Place each one seam-side down on your baking sheet—this helps them hold together while baking.

Step 5: Bake Until Crispy

Bake the taquitos for 20 to 25 minutes at 350°F until they’re golden brown and crispy. Bake them as soon as you assemble to avoid cracking. A few cracks here and there happen sometimes, and honestly, the taquitos are still delicious even with a little imperfection. If you notice a tortilla cracking badly, just scoop out the filling and try again with a new tortilla.

Step 6: Whip Up the Sriracha Cream Sauce

While the taquitos are in the oven, mix together the sour cream and sriracha. I always start with a tablespoon of sriracha and then taste to adjust—sometimes I want extra heat, sometimes more creaminess. This sauce is a total game changer and so easy to make ahead.

Step 7: Serve and Enjoy!

Serve your crispy taquitos hot with a generous side of sriracha cream sauce, some fresh cilantro, and maybe a little mild salsa. You’re going to love how all these flavors come together—I’ve had many nights where these disappear before I even get a second plate!

How to Serve Baked Chicken Taquitos with Sriracha Cream Recipe

Garnishes

My favorite garnishes are fresh chopped cilantro for a herby punch and a squeeze of lime if you want a touch of brightness. Sometimes I sprinkle a bit of crumbled queso fresco on top for an authentic vibe. Adding sliced avocado or a dollop of sour cream slows down the heat and adds luscious texture.

Side Dishes

This recipe pairs beautifully with a light Mexican-style salad—think cucumber, tomato, and corn with lime dressing. I often serve it alongside refried beans or some quick cilantro-lime rice to round out the meal without stealing the spotlight from the taquitos.

Creative Ways to Present

For parties or game days, I like arranging taquitos standing up in a baking dish like little golden cigars—they’re so inviting! You can also slice them into bite-sized rounds for appetizer-style finger food, perfect with toothpicks and extra dipping sauces.

Make Ahead and Storage

Storing Leftovers

I usually store leftover taquitos in an airtight container in the fridge. They keep nicely for 3-4 days, and they still taste great when reheated. Just be sure to cool them completely before packing to keep the tortillas from turning soggy.

Freezing

I’ve had great success freezing these—just assemble and freeze them on a baking sheet first, then transfer to a freezer bag. This keeps them from sticking together. They last about a month frozen, which is perfect for prepping meals in advance.

Reheating

To reheat, pop them back in a 350°F oven for about 10-15 minutes until crisp and warmed through. I avoid microwaving because it makes the tortillas soggy, and there’s nothing worse than losing that crunch!

FAQs

Final Thoughts

Whenever I make these Baked Chicken Taquitos with Sriracha Cream Recipe, I’m reminded why simple, homemade snacks feel so satisfying. The crispy edges, the gooey cheesy center, and that spicy creamy dip make it a family favorite every time. If you’ve been searching for an easy, crowd-pleasing meal or snack that hits all the right notes, I truly recommend giving this recipe a go—you won’t regret it. Trust me, they’ll become a regular in your rotation just like they have in mine!

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