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Chicken Lime Taquitos

5 from 1 vote
Total Time: 4 hrs 35 mins

These baked Chicken Lime Taquitos are crunchy on the outside, and creamy on the inside! The fresh lime and Cajun seasoning gives them a kick you never expected. They are the perfect appetizer for parties or an any night dinner. Let’s make them!

Chicken Lime Taquitos

These Chicken Lime Taquitos are super delicious and definitely not your ordinary taquito! They are packed with shredded chicken, cilantro, mozzarella, lime, and Cajun. The best part is they are baked but taste just as delicious as a fried taquito. Dip them in sour cream and salsa and you have a fun appetizer made for any occasion.

For more delicious chicken dinner recipes check out my Rosemary and Thyme Chicken Thighs, 20 Minute Garlic Basil Chicken, and Cajun Chicken and Cauliflower with Chimichurri.

Taquito being dipped in sour cream.

What Is In Chicken Lime Taquitos?

  • Crockpot Shredded Chicken
  • Cream Cheese
  • Sour Cream
  • Mozzarella Cheese
  • Fresh Chopped Cilantro
  • Lime Juice
  • Garlic Powder
  • Cajun Seasoning
  • Salt and Pepper
  • 6 Inch Corn Tortilla Shells
  • Olive Oil
Ingredients in Taquitos. Shredded chicken, cilantro, sour cream, cream cheese, mozzarella, salt, pepper, garlic powder, Cajun seasoning, lime juice.

How To Make Chicken Lime Taquitos (simplified)

Make Your Shredded Chicken. To make the process easier, I like to make my shredded chicken the night before or morning of in the Crockpot. It takes 3 to 4 hours total.

Whip Up Taquito Filling. Mix together the shredded chicken, cream cheese, sour cream, mozzarella cheese, chopped cilantro, lime juice, garlic powder, Cajun seasoning, salt and pepper.

Microwave the Corn Tortilla Shells. Microwaving the corn tortilla shells for at least 30 seconds is a MUST. It makes them pliable so you are able to roll the taquitos nicely without the shells falling apart.

Constructing the Taquitos. Place filling in the center of the corn tortilla shells. Roll them up tightly and place seam side down on a parchment lined baking sheet. Continue this process until all the filling is gone.

Bake the Taquitos. Lightly brush the Chicken Lime Taquitos with olive oil and place in the oven. Bake until golden brown.

Serve with sour cream and salsa. You can also serve these with refried beans, guacamole, dirty rice, etc.

Olive oil brushed taquitos on parchment lined baking sheet ready to go in the oven.

3 Tips For The Best Chicken Lime Taquitos

  1. Work in batches. Because the corn tortilla shells are so delicate, I like to make 4 taquitos at a time. All you have to do is microwave the shells, fill and roll, place them on your baking sheet and start the process over again.
  2. Keep the taquitos at a distance. Not a big distance but just enough so they do not touch. If you allow them to touch, the sides will not get crispy and browned like you want them.
  3. Don’t forget to brush them with olive oil. It can be easy to forget when you are super excited to throw them in the oven and eat them. But, the olive oil is what makes them super crispy and browned while in the oven. You can also spray them with olive oil spray if you have it.
Tall stack of Chicken Lime Taquitos ready to be ate.

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Enjoy Entirely, Elizabeth
Baked Chicken Lime Taquitos on a plate and a stack in the back.

Chicken Lime Taquitos

Elizabeth Swoish
These baked Chicken Lime Taquitos are crunchy on the outside, and creamy on the inside! The fresh lime and Cajun seasoning gives them a kick you never expected. They are the perfect appetizer for parties or an any night dinner.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
SHREDDED CHICKEN 4 hrs
Total Time 4 hrs 35 mins
Course Appetizer, Main Course
Servings 20 taquitos
Calories 109 kcal

Ingredients
  

Crockpot Shredded Chicken

  • 3 chicken breasts
  • 1 teaspoon Cajun Seasoning
  • ½ teaspoon red pepper flakes
  • salt and pepper; to taste

Chicken Lime Taquitos

  • 3 cups shredded chicken
  • ¼ cup cream cheese
  • ¼ tablespoons sour cream
  • ½ cup mozzarella cheese
  • ¼ cup cilantro; roughly chopped
  • 1 lime; juiced
  • ½ teaspoon garlic powder
  • ½ teaspoon Cajun seasoning
  • salt and pepper; to taste
  • 20 corn tortilla shells; small size- 6 inches
  • olive oil; for brushing taquitos

Instructions
 

Crockpot Shredded Chicken

  • In a crockpot add chicken breast in single layer.
  • Sprinkle Cajun seasoning, red pepper flakes, salt and pepper.
  • Cover crockpot and cook on high for 3 to 4 hours.
  • Remove chicken from crockpot and shred with two forks. Set aside.

Chicken Lime Taquitos

  • Preheat oven to 400° F. Prepare a baking sheet with parchment paper and set aside.
  • In a medium sized bowl mix together shredded chicken, cream cheese, sour cream, mozzarella cheese, chopped cilantro, lime juice, garlic powder, Cajun seasoning, salt and pepper.
  • Microwave 4 corn tortilla shells at a time and in a single layer for 30 seconds.
  • Spoon 2 tablespoons of the filling in the center of the corn tortilla shells. Roll them up tightly and place seam side down on a parchment lined baking sheet.
  • Continue the last two steps until all the filling is gone.
  • Lightly brush the Chicken Lime Taquitos with olive oil.
  • Place the taquitos in the oven and bake for 15 to 20 minutes, or until golden brown.
  • Serve with sour cream and salsa.

Video

Notes

Storing Information:
  • In the refrigerator, in an airtight container, for up to 3 days. Note: they taste best the day they are made. 
Keyword CHICKEN, COOK, EASY APPETIZERS, MEAL PREP, OVEN BAKED, PARTY FOOD, SPICY

If you make my Chicken Lime Taquitos, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on March 10th, 2022

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