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Switching up taco night with these baked Crispy Chipotle Chicken Cream Cheese Taquitos. Ground chicken seasoned with a smoky chipotle chili spice mix and tossed with cream cheese. Roll up the delicious mix into tortillas, then oven-bake until warm and crispy. These taquitos are crunchy on the outside, spicy and cheesy inside. Serve with a creamy cilantro jalapeño ranch. These come together in well under an hour and are so delicious. A great weeknight dinner.
When I get tired of the usual tacos, I make taquitos! The funny thing about this taquito recipe? It’s actually based on and inspired by a recipe I made back in 2012, the very first fall season of HBH.
We’ve been switching things around on the website, especially with the way you are able to search for recipes. Hopefully, we’re making things easier for you all, I certainly love the new search engine. It’s what lead me to these taquitos from so long ago.
I was searching the word chipotle and then these baked taquitos appeared and I immediately remembered them!
My brothers used to go to the local 7-Eleven after snowboarding and pick up their taquitos. They wouldn’t go often, but when they did, they would rave about those taquitos.
I told them that taquitos from 7-Eleven probably weren’t that good for them and I’d make them better at home. That taquito recipe turned into one of the very first recipes to live on HBH!
Almost ten years later, I reworked the recipe a bit and honestly made them a whole lot better. Gosh, these are so good, and really fun too!
The details
Pick up some ground chicken, turkey, or even ground beef. Just be sure to use what your family loves most! Brown the meat with an onion, add seasonings, and mix in cream cheese. The cream cheese is the secret. It makes the insides of these taquitos creamy instead of dry.
Trust me, it may sound odd, but it’s really not. Go with it.
Since I hate frying, which is traditional when making taquitos, I much prefer to oven-bake these. It’s healthier, easier, and we like the flavor so much more. You actually taste the food, not the fried oil.
Here’s the key, you need to rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside, then oven-bake. In a few minutes, you’ll have crispy taquitos.
The creamy jalapeño ranch
Yes, making a homemade ranch is an extra step (but so simple). I always find the end result to be worth the extra effort.
For this ranch, mix sour cream or plain Greek yogurt, with buttermilk, cilantro, dill, onion, garlic, and of course, the jalapeños. Instead of fresh jalapeños, I like to use pickled. They’ll add a subtle, tangy kick.
I love to serve this with rice on the side and chunky avocado salsa.
That’s pretty much it for this one. Simple as can be, but every crispy, crunch, cheesy taquito is so delicious. I love a simple fall meal that’s fun to eat while celebrating your favorite team – or just enjoying with the family.
Looking for other Mexican night recipes – try these!
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Spicy Buffalo White Chicken Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Lastly, if you make these Crispy Chipotle Chicken Cream Cheese Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Chipotle Chicken Cream Cheese Taquitos
Servings: 6
Calories Per Serving: 567 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, beef, or turkey
- 1 yellow onion, chopped
- 2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 cup beer
- 4 ounces cream cheese
- 1 cup shredded pepper jack or cheddar cheese
- 16-20 corn tortillas, warmed
Cilantro Jalapeño Ranch
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup buttermilk
- 1/2 cup cilantro
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 – 1/2 cup pickled jalapeños
- kosher salt
Instructions
- 1. Preheat the oven to 425° F.2. In a large skillet, combine the olive oil, chicken, and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chili powder, paprika, garlic powder, oregano, and salt. Add the beer. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, about 10 minutes. Remove from the heat and stir in the cream cheese. 3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Top with shredded cheese. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.4. Meanwhile, make the ranch. Combine all ingredients in a blender and blend until creamy. Season with salt.5. Serve the taquitos topped with ranch and any other desired toppings.
Trying to attempt this for Sunday!! I’m Celiac, any recommendations for substituting the beer? Thanks in advance!!! Love all your recipes so far, we’ve tried over a dozen and love them all!
Hey Ashley,
You could use a GF beer or sparkling cider. Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
When I am microwaving the corn tortillas to make them pliable should I wrap in a wet paper towel?
Hey Lee Ann,
Sure! Let me know how this recipe turns out, I hope you love it! xT
Made these last night and they are so easy, fun, and super yummy!! We used flour tortillas instead, because I had trouble getting the corn tortillas to hold together. They were delicious with either option!
Hey Sarah,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xT
Is it possible to make the taquitos ahead of time? Basically all steps up to the actual baking, and then put in fridge overnight to bake the following??
Hey Alex,
That should work well for you, but I would cover with a damp dish towel so the tortillas don’t dry out. Please let me know if you have any other questions! xT
What size tortillas are used (says it makes 16-20), so thinking they are pretty small? Just making sure I’m buying the right quantity for the size
Hey Holly,
Yes, I use the small 6 inch tortillas:) I hope you love this recipe, please let me know if you have any other questions! xT
I think a better technique for the dipping sauce would be to blend all the ingredients except the sour cream/yogurt, and then mix that in by hand at the end. I followed the instructions as written and realized my mistake too late, when it had turned into a very thin soupy sauce.
The filling was good; we just made soft tacos out of it.
Hey Bethany,
Thanks for making this recipe and sharing your feedback! So sorry to hear you had some issues, please let me know if there is anything that I can help with! xx
I had this same issue, wish I had seen your comment sooner! Otherwise such a DELICIOUS recipe.
Thank you, I’m coordinating the recipe for Super Bowl & will follow your recommendation as I’ve always love a thicker dipping sauce.
I hope you love the recipe Millette!!
A bit delayed in my review. These were really yummy. The filling itself is delicious, may be my new all around taco filling! Note to others do not skip on the softening of the tortillas. I forgot and they cracked, thankfully I had more tortillas on hand so was able to remedy that. I did an avocado crema with them but am sure the ranch dip would also be delicious!
Hey Janet,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
I will definitely be making these again!! So so so tasty.
Hi Andrea,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
This recipe is delicious! I have tried it twice and my corn tortillas all cracked. I will try some of these suggestions! I make pork carnitas and I used the left overs for the meat.
Hey Lynn,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
Delicious recipe! The only issue I had was my corn torts all busted open within minutes of being popped in the oven 🫣 I followed the instructions to a T. Any advice?
Agreed.
These were amazing. Loved the addition of the sauce! I had read all comments … here is a tip. Corn tortillas do crack easily. Pop them on a griddle with a little oil and heat for 5 sec on both sides? , then I tossed on cookie sheet added meat and cheese and rolled. I had 2 out of 20 crack! And that was just a small crack. Makes a huge diff. They won’t be “tight” but after 5 min in a 425 oven they will flip without opening. These are SO crispy and delic!! My whole family loved.
Hey Angela,
Thanks so much for sharing your tips and what worked well for you! I love to hear that this recipe was enjoyed, thanks for making it! xT
Hey Jamie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Sorry about the tortillas, next time, make sure you coat in oil and warm first and then you can also try another brand, I like Whole Foods 365. xx
I’m not sure how other people did this recipe, the meat/onion mixture was just so soupy, even after added some corn starch to try and thicken it up. And there’s no way I was flipping these things while they were cooking, they immediately starting falling apart when I took them off the pan.
The flavor is alright, but I would certainly do a lot differently if I ever attempted to make these again
Hi Laura,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT
The taste of the filling is delicious. I had trouble with two different brand of tortillas cracking even after warming and using olive oil. Also, the beer part didn’t really thicken up. I’m not sure what component would have caused it to thicken. Very soupy.
Hey Madelaine,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
The same thing happened to me! I added corn starch and still wayyy to soupy. I came here looking for a solution but glad I’m not the only one!
Sorry to hear this Morgan, I really am not sure why you are having so much liquid. Maybe it just needs to cook down? Let me know!
Is it possible to sub the cream cheese out for Greek Yogurt or something?
Hi Matt,
Sure, greek yogurt would work for you! I hope this recipe turns out tasty, let me know if you give it a try! xT
What can I substitute for the beer and keep the same taste
Hi Tami,
Chicken broth will also work well for you:) Please let me know if you give this recipe a try, I hope it turns out well! xx
Omg, Delicious!!! It does have some kick to it so if you aren’t in to spicy then just cut down on the spicier seasonings. Can’t wait to make this again!! 🙂
Hey Jen,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
Is there a substitution for the chives or do you think this recipe would still be good without the chives?
Hi Ana,
This will be just fine without the chives:) Please let me know if I can help in any other way, I hope you love the recipe! xT
What can I substitute for the beer?
Hi Tami,
Chicken broth will work well for you:) I hope you love the recipe! xx
Great ingredients. Good taste! Recipe pictured either used a baking rack or specialized tortillas. Pliable tortillas are the key for something that looks like the photo or that you can use with fingers. Tried four times… tortillas crack and/or can not be tightly tolled
Hi Michael,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! I used corn tortillas, warmed and then coated in oil, I think it depends on the brand too! xx