These Zesty Baked Chicken Taquitos are creamy and cheesy with RO*TEL folded in for a bold, zesty flavor. Serve them with a simple guacamole for dipping.
Game days call for easy, crowd-pleasing snacks. These Zesty Baked Chicken Taquitos come together quickly and deliver bright, cheesy flavor thanks to RO*TEL. They’re baked, not fried, so they’re crisp without the extra oil, and the included guacamole makes a fresh, vibrant dip.
The zesty secret is RO*TEL. I love using it in party dips like the classic queso with Velveeta, and it’s perfect for mixing into a creamy chicken filling for taquitos. Pick up a couple of cans at your local grocery store—look for RO*TEL with the canned vegetables and diced tomatoes.
These taquitos are ideal for a party: shred some cooked chicken (rotisserie works great), mix it with cream cheese, shredded cheese, spices, lime juice and RO*TEL, then roll into taco-sized flour tortillas. Brush the outsides with a little olive oil or cooking spray so they bake up golden and crisp. For the guacamole, mash ripe avocados with lemon juice and the remaining RO*TEL for a bright, zesty dip.
This recipe yields about 8 to 10 taco-sized taquitos, which can be cut in half after baking to make 16 to 20 smaller servings—perfect for sharing. Follow the simple baking method to get both sides evenly crisped: bake at 425°F for 15 minutes, flip, then bake an additional 5 minutes.
When assembling, warm the tortillas briefly so they’re pliable and less likely to crack. Spread a line of the chicken mixture across the center, fold and roll tightly, and place each taquito seam-side down on the prepared sheet. Lightly brush or spray the tops with oil and sprinkle with a touch of salt before baking.
While the taquitos bake, make the guacamole: scoop the flesh from two ripe avocados into a bowl, add the juice of half a lemon, and mash with a fork. Stir in the remaining RO*TEL and season with salt to taste. The tomato and pepper in the RO*TEL give the guacamole a lively pop.
Once the taquitos are golden and crisp, cut them on the diagonal, arrange them on a platter with a bowl of the zesty guacamole, and serve while warm. They’re great for watching a game, hosting friends, or any casual gathering.
Zesty Baked Chicken Taquitos
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 4 oz cream cheese (Neufchatel is fine)
- 1/3 cup RO*TEL, drained from a 10 oz can (reserve the remaining RO*TEL for the guacamole)
- 1 Tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher or sea salt (plus extra to sprinkle on top)
- 1 cup shredded cheese (cheddar/mozzarella blend or Monterey Jack)
- 8 to 10 taco-sized flour tortillas
- 1 Tbsp olive oil (for brushing the foil and taquitos)
Guacamole
- 2 medium ripe avocados
- Juice from half a lemon (about 2 Tbsp)
- Remaining RO*TEL from the chicken mixture (about 3/4 cup)
- Salt to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and grease it with cooking spray or brush with olive oil.
- In a bowl, combine the shredded chicken, cream cheese, 1/3 cup drained RO*TEL, lime juice, chili powder, cumin, onion powder, garlic powder, 1/2 tsp salt, and shredded cheese. Mix until evenly combined.
- Warm the tortillas in the microwave for about 30 seconds to make them pliable and prevent cracking.
- Spoon portions of the chicken mixture across the center of each tortilla. Fold the bottom half over the filling and roll tightly. Place each taquito seam-side down on the prepared baking sheet.
- Brush or spray the tops of the taquitos with a little olive oil and sprinkle lightly with salt. Bake for 15 minutes, flip, and bake an additional 5 minutes until both sides are crisp and lightly browned.
- While the taquitos bake, prepare the guacamole: scoop avocado flesh into a bowl, add lemon juice, and mash with a fork. Stir in the remaining RO*TEL and season with salt to taste.
- Cut the baked taquitos diagonally if desired, serve with the guacamole, and enjoy.
Notes
