Baked Chicken Taquitos with Sriracha Cream Recipe

If you’re on the hunt for a snack that’s crispy, flavorful, and just a little bit spicy, you’re going to absolutely love this Baked Chicken Taquitos with Sriracha Cream Recipe. I first tried making these when I wanted something easy yet impressive for a casual get-together, and now they’ve become one of my go-to crowd-pleasers. They bake up golden and crunchy without the mess of frying, and the Sriracha cream sauce brings a perfect little kick that ties everything together. Trust me, once you make these, you’ll want to keep them in your regular rotation.

this Recipe

Ingredients You’ll Need

These ingredients bring together a balance of creamy, cheesy, and mildly spicy flavors that work perfectly inside crispy corn tortillas. I like to make sure I have good quality shredded chicken and fresh shredded cheddar for the best results.

• Cooked shredded chicken: Rotisserie chicken works great for easy shredding and flavorful meat.
• Cream cheese: Adds creaminess and helps bind the filling together.
• Cheddar cheese: Sharpness from cheddar complements the mild green chilis.
• Canned mild green chilis: Mild heat and a touch of tang without overpowering the dish.
• Mild chili powder: For a gentle, smoky spice that’s kid-friendly.
• Ground cumin: Adds warmth and a bit of earthiness to the filling.
• Garlic powder: Simple way to bump flavor without fresh garlic’s intensity.
• Salt: Balances and enhances all the other flavors.
• Corn tortillas (6-inch): Essential for classic taquitos; heating them up first prevents cracking.
• Vegetable oil: For brushing the tortillas to crisp them as they bake.
• Sour cream: The base of the silky sriracha cream sauce.
• Sriracha hot sauce: Just enough kick to spice up the sour cream without overwhelming the mild taquito filling.

Variations

I love how versatile this Baked Chicken Taquitos with Sriracha Cream Recipe is. Over time, I’ve tried different twists and encourage you to do the same—this recipe is really forgiving and adapts beautifully.

• Spicy Variation: Add a bit more chili powder or swap the mild chilis for canned jalapeños if you want to up the heat—I did this for game day once, and my friends couldn’t get enough!
• Cheesy Upgrade: Mix in some pepper jack cheese for a zesty punch that melts so well.
• Vegetarian Version: Substitute the chicken with mashed black beans or cooked sweet potatoes for a meatless option that’s just as satisfying.
• Make It Gluten-Free: Stick to corn tortillas, just as the recipe suggests—just be sure your tortillas don’t have any wheat fillers.

How to Make Baked Chicken Taquitos with Sriracha Cream Recipe

Step 1: Prepare Your Oven and Baking Sheet

First things first—preheat your oven to 350°F. While it heats, lightly oil a rimmed baking sheet. I like using a bit of vegetable oil and a brush, which helps the taquitos crisp up without sticking. This step sets the stage for perfect golden bites.

Step 2: Mix the Chicken Filling

In a medium bowl, combine your cooked shredded chicken, cream cheese, cheddar cheese, canned mild green chilis, chili powder, cumin, garlic powder, and salt. I like to mash it all together really well—grab a fork or your hands to mix until everything is evenly incorporated. Give it a little taste at this point and adjust seasoning if you want more heat or salt. This filling is the heart of your taquitos, so make sure it’s flavorful!

Step 3: Soften the Tortillas

Here’s a trick I discovered to prevent tortillas from cracking: stack them in pairs between damp paper towels and microwave on high for about 20 seconds. This makes them super flexible and way easier to roll tightly. You’ll thank me when your taquitos don’t break apart while baking!

Step 4: Roll and Brush the Taquitos

Take two heaping tablespoons of the chicken mixture and place it near one end of a tortilla. Roll it up tightly, like a little cigar. I use a small cookie scoop to get even portions, but a spoon works just fine. Place each rolled taquito seam-side down on the prepared baking sheet, then brush the outside lightly with vegetable oil. This brushing step gives you that irresistible crispy exterior once baked.

Step 5: Bake Until Golden and Crispy

Pop your taquitos into the oven and bake for 20 to 25 minutes. You’ll want them to be crispy and golden brown, which is the signal they’re ready. If any tortillas crack, don’t worry—just keep filling and rolling! I’ve found a few little cracks don’t affect the taste or how you can enjoy them.

Step 6: Whip Up the Sriracha Cream Sauce

While the taquitos bake, stir together the sour cream and Sriracha hot sauce until smooth. This sauce is what makes this recipe stand out—it’s creamy, a bit spicy, and adds a fresh tang. Taste and adjust how much Sriracha you want; I usually start with a tablespoon and go from there. Bonus: you can make this sauce hours ahead and keep it chilled until you’re ready.

Step 7: Serve and Enjoy!

Serve your baked chicken taquitos hot and crispy, alongside a generous dollop of that luscious Sriracha cream sauce. My family goes crazy for this combo every time, and I’m pretty sure yours will too. Grab some fresh cilantro and sour cream for garnish if you want to dress them up even more.

How to Serve Baked Chicken Taquitos with Sriracha Cream Recipe

Garnishes

I always scatter fresh cilantro over these taquitos—it adds a bright pop of herbal freshness that’s such a nice contrast to the richness. A little extra sour cream on the side doesn’t hurt either, especially for kids or anyone wanting to tame the heat from the Sriracha cream.

Side Dishes

My favorite side dishes are simple but with complementary flavors: a crisp green salad with lime vinaigrette, Mexican rice, or even street-style corn (elote) when I’m feeling fancy. These sides keep the meal balanced and let the taquitos shine.

Creative Ways to Present

For parties, I like to stand the taquitos upright in a narrow basket lined with parchment paper—it makes grabbing one really easy and looks adorable on the table. You can also serve the Sriracha cream sauce in a small ramekin right in the center with fresh lime wedges on the side for jazzing things up.

Make Ahead and Storage

Storing Leftovers

After your taquitos have cooled, I recommend storing leftovers in an airtight container in the fridge. They stay surprisingly crispy for a day or two—just reheat in the oven to bring back that fresh-baked crunch instead of microwaving.

Freezing

I usually freeze any extra taquitos raw and rolled but unbaked. I place them on a parchment-lined tray, freeze until firm, then transfer to a freezer-safe bag. When I want to eat them, I bake straight from frozen—adding a few extra minutes to cooking time. This hack is a lifesaver for quick, tasty snacks anytime.

Reheating

To reheat, pop the taquitos in a 350°F oven for 10-15 minutes or until warmed through and crisp again. Avoid the microwave if you want to keep that satisfying crunch. The sriracha cream sauce is best served fresh, but it can be quickly stirred and served cold alongside.

FAQs

Final Thoughts

This Baked Chicken Taquitos with Sriracha Cream Recipe really brings out the best of simple ingredients with bold flavor and fuss-free prep. I absolutely love how satisfying they are without the greasy mess of frying, and the creamy spicy sauce is a total game-changer. Whether you’re feeding a family, prepping snacks, or hosting friends, these taquitos will steal the show. Give them a try—I promise you’ll come back for seconds!

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