Baked Chicken Taquitos with Sriracha Cream Recipe

If you’re on the lookout for a flavorful, crispy snack or a fun dinner idea, this Baked Chicken Taquitos with Sriracha Cream Recipe is absolutely one to bookmark. I love this recipe because it combines tender shredded chicken and melty cheese wrapped in golden, baked corn tortillas, all topped off with a zesty, creamy sriracha sauce that brings just the right amount of kick. Trust me, once you try these taquitos, you’ll be making them again and again — they’re that good!

this Recipe

Ingredients You’ll Need

When I first tried this recipe, I was amazed by how these simple ingredients all come together in such a delicious way. Make sure to use good-quality corn tortillas—they hold up best and give that authentic flavor—and fresh cheese for the creamiest filling.

• Cooked shredded chicken: Using leftover rotisserie chicken works perfectly and saves time.
• Cream cheese: Adds that smooth, tangy richness to the filling.
• Grated cheddar cheese: Sharp cheddar melts beautifully and brings flavor depth.
• Canned mild green chilis: Offers a subtle smoky kick without too much heat.
• Mild chili powder: Ground spices elevate the filling with warmth.
• Ground cumin: Earthy and aromatic, a must for that unmistakable Tex-Mex flavor.
• Garlic powder: Adds savory depth.
• Salt: Balances the flavors.
• Corn tortillas: Choose fresh, small (6-inch) ones for easy rolling.
• Vegetable oil: For brushing tortillas to help them crisp up in the oven.
• Sour cream: For both the sriracha cream sauce and serving.
• Sriracha hot sauce: The star of the cream sauce, giving your taquitos their signature spicy kick.
• Fresh cilantro: A bright topping that cuts through the richness.
• Mild salsa: Optional but adds a refreshing contrast on the side.

Variations

I love experimenting with this Baked Chicken Taquitos with Sriracha Cream Recipe to suit different moods and occasions. You can easily tweak it to match your family’s preferences or what you have on hand—flexibility is a big plus here.

• Spicy Variation: Adding diced jalapeños or swapping mild chili powder for chipotle chili powder ups the heat just the way I like it on taco night.
• Vegetarian Version: Substitute shredded chicken with roasted veggies or beans—I’ve done this, and it’s surprisingly satisfying.
• Cheese Swaps: Mixing mozzarella with cheddar can give a milder, creamier melt if sharp cheddar feels too intense.
• Gluten-Free Approach: These taquitos are naturally gluten-free thanks to corn tortillas—just check your sriracha and spices for any weird additives.

How to Make Baked Chicken Taquitos with Sriracha Cream Recipe

Step 1: Prepare the Filling with Love

Start by combining your cooked shredded chicken with cream cheese, grated cheddar, canned mild green chilis, and all your spices—chili powder, cumin, garlic powder, and salt—in a medium bowl. I like to mash everything together with a fork or a potato masher until it’s well blended and creamy. This step is where your flavor base builds, so don’t be shy about tasting and adjusting the seasoning if needed. When I first tried this, I under-seasoned and learned it’s best to be generous here for the fullest flavor.

Step 2: Soften Your Tortillas

Wrap your corn tortillas in stacks of two between damp paper towels and microwave them on high for about 20 seconds. This little trick makes rolling much easier and cuts down on cracking. I remember trying to roll the tortillas cold, and they shattered—don’t skip this step!

Step 3: Roll ‘Em Up Tight

Place about two heaping tablespoons of the chicken filling on one end of each softened tortilla. Roll it tight, like a long cigar, so the filling holds together well. A small cookie scoop can help portion this evenly and keep your hands clean. Once rolled, brush them lightly all over with vegetable oil to help them crisp up beautifully in the oven. Place them seam-side down on a lightly oiled rimmed baking sheet. You’ll get about 18 to 20 taquitos, which is perfect for a family meal or party platter.

Step 4: Bake to Golden Perfection

Bake your taquitos in a preheated 350°F oven for 20 to 25 minutes. Keep an eye out for that gorgeous golden-brown color and crispy edges. If some tortillas crack, don’t fret—you can always remake those few or just enjoy the rustic look. What I’ve learned is that baking them immediately after rolling really reduces cracking and keeps the taquitos intact while still delicious either way.

Step 5: Whip Up the Sriracha Cream Sauce

While the taquitos bake, mix together sour cream and sriracha hot sauce until smooth. Taste and adjust—if you like it extra spicy, add a little more sriracha. I find making the sauce ahead of time lets the flavors meld, and it keeps well in the fridge for a few days, which is great for leftovers or quick snacks.

Step 6: Serve and Enjoy!

Serve your baked chicken taquitos hot and crispy, drizzled or dipped in that luscious sriracha cream sauce. Fresh cilantro, sour cream, and mild salsa on the side round out the meal beautifully. My family literally begs for seconds when I bring these out!

How to Serve Baked Chicken Taquitos with Sriracha Cream Recipe

Garnishes

I like to top my taquitos with freshly chopped cilantro—it adds a fresh, herbaceous note that balances all the richness. A dollop of cool sour cream on the side is always a hit, and if you want to get fancy, a sprinkle of crumbled queso fresco is a delicious option too.

Side Dishes

Pair these taquitos with a bright, fresh salad like Mexican street corn salad or a simple avocado and tomato salad for a refreshing contrast. My family also loves serving them alongside a bowl of mild salsa or pico de gallo to add freshness and extra flavor.

Creative Ways to Present

For parties, I like to arrange these taquitos upright in a tall glass or basket lined with parchment paper—super cute and easy for guests to grab. I’ve also served them on a big platter with small bowls of sriracha cream, salsa, and guacamole for a festive taco bar vibe that always impresses.

Make Ahead and Storage

Storing Leftovers

I pop leftover baked chicken taquitos in an airtight container in the fridge, and they stay tasty for up to three days. When I’m short on time, these make excellent next-day lunches or snacks.

Freezing

If I want to save some for later, I freeze the baked taquitos on a baking sheet first, then transfer them to a freezer bag. This way, they don’t stick together, and I can grab just the right amount. They keep well for about a month.

Reheating

To reheat, I throw frozen or refrigerated taquitos on a baking sheet at 375°F for 10-12 minutes until crispy and warmed all the way through. Avoid the microwave if you want to keep that crispiness intact—that’s key!

FAQs

Final Thoughts

This Baked Chicken Taquitos with Sriracha Cream Recipe truly holds a special place in my kitchen rotation. It’s approachable, tastes amazing, and always brings smiles around the table. Whether you’re feeding your family, throwing a casual party, or just craving comfort food with a spicy twist, these taquitos deliver every time. I’m confident once you give them a try, you’ll love how effortlessly you can create something that feels restaurant-worthy from your own oven. Happy baking and even happier eating!

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