Freezer-Friendly Baked Chicken Taquitos

The Black Cat Kitchen
by The Black Cat Kitchen
12 taquitos
40 min

I recently needed to prep a lot of freezer meals for a period of time where I wouldn't have the ability or much time to cook meals from scratch.

This is a somewhat healthier way to enjoy taquitos which when purchased are usually fried and filled with likely some extra preservatives, etc.

To shorten this recipe and time spent prepping, I like to purchase a rotisserie chicken and that ends up yielding usually about 2 cups of shredded chicken for me which is perfect for this recipe. If you plan to cook chicken breasts for shredding, please allow yourself extra time in order to do this. I would say 2 medium-large chicken breasts would yield you about 2 cups shredded.

In order to freeze these, I like to bake fully and then to freeze leftovers, place in a single row on baking sheet and flash-freeze for about 1 hour. Then take each taquito and place in freezer safe bag or dish and seal. That way you can take out 1-2 at a time since they were previously frozen separately. You can then either bake at 350 F from frozen for a bit until they warm up, or what I liked to do was thaw overnight in the fridge and microwave about 30 seconds, then crisp them up in the toaster oven (or real oven). I would recommend eating within 3 months or so from the freezer.

I hope you enjoy!

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Freezer-Friendly Baked Chicken Taquitos
Recipe details
  • 12  taquitos
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 2 cups cooked, shredded chicken
  • 12 6-inch flour tortillas
  • 1 cup shredded white cheddar cheese
  • 2.5 oz cream cheese, softened slightly
  • 3 green onions, diced
  • 4 TBSP chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1/4 C your favorite salsa
  • 1.5 TBSP fresh lime juice
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • salt to taste
  • cooking spray
Preheat oven to 425 degrees F
Line baking sheet with parchment paper, and spray lightly with cooking spray or 1/2 tsp extra virgin olive oil
Shred your chicken and set aside
In a large bowl, mix together cream cheese, salsa, lime juice, garlic, onion powder, cumin, paprika, green onions, and cilantro, and pinch of salt until combined.
Add shredded cheese and chicken and stir everything together
Heat a few tortillas at a time in the microwave between 2 slightly damp paper towels about 10 seconds. You are wanting to get the tortillas soft and pliable for folding.
Place about 3 TBSP of filling on the lower third of the tortilla and toll it up tightly.
Place seam side down on baking sheet. Place all on baking sheet so that they are not touching. Spray lightly with cooking spray and sprinkle with a little salt.
Bake 15-20 minutes until lightly golden on top.
  • I really don't like corn shells unless I am making and eating street tacos right away. You can certainly use soft corn shells, but take much greater care in folding them as they are prone to ripping. Additionally, I have no tested corn in the freezer and have a guess that it would not freeze and thaw as well as flour tortillas.
  • Feel free to use pepper jack, Monterey, yellow cheddar, etc
The Black Cat Kitchen
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