Feed a crowd with a big batch of mini baked chicken taquitos made with wonton wrappers!

Baked Cream Cheese and Shredded Chicken Taquitos

We love chicken taquitos. When you make them with wonton wrappers, you can make a big batch of mini taquitos and feed a group. They make a great dinner idea or a fun appetizer.

Wonton Wrappers are so versatile and convenient. We are all about the semi-homemade. Take wonton wrappers for example…why didn’t anyone tell me I could have used them for these Heart Ravioli for Valentine’s Day last year?! Talk about a time saver! I guess you live and you learn, but sometimes you just need to enjoy the modern day conveniences.

Here are all the mini taquitos on the sheet pan right before baking in the oven.

Here’s what they look like after baking. You will flip them over about halfway through the bake time.

How to Shred Chicken in an Electric Mixer.

One of the best shortcuts for shredding cooked chicken is to use your stand mixer or electric hand mixer. We love to use rotisserie chicken for this recipe, and to shred the chicken, we just add the cooked chicken to a mixing bowl and turn the mixer on. It’s that easy. It shreds the chicken in no time. It’s also helpful to use your mixer to mix the cooked chicken with the cream cheese, and grated cheese. We love this method, it’s the best! It shreds it so well…better than shredding it by hand with two forks.

What you need to make shredded chicken taquitos:

2 chicken breasts cooked and shredded
4 ounces cream cheese (half of one regular package)
1 cup shredded cheese Mexican Blend
1 package wonton wrappers
1/4 cup Salsa Verde

What to serve with chicken taquitos:

guacamole
sour cream
salsa
chopped cilantro and or green onion
sliced cherry tomatoes
sliced olives
crumbled Cotija cheese (Feta Cheese works too)

Once baked, the fun part begins…you can really get creative with toppings and dip options. Guac is a must (of course). Here’s the easiest guac you have ever made: avocados, salt, lime juice and your favorite green salsa (to taste). Mash it all together with a whisk and it’s simple and delicious. If you run it through a strainer, you can add it to a squeeze bottle and drizzle it over the top. Just make sure to cut the tip off of the squeeze bottle to make the tip a little wider. Sour Cream is fun to drizzle in a squeeze bottle too. You can add a little milk to the sour cream to thin it out and help to make it drizzle a little better. OR you can serve both as a dipping sauce on the side.

How to make baked chicken taquitos

1. Preheat oven to 400 degrees.
2. In a mixing bowl place the shredded chicken and with a hand mixer (or a stand mixer) shred the chicken with the mixer. Add cream cheese, salsa verde and shredded cheese to the chicken and continue to use the mixer to combine ingredients until well combined.
3. Place a small spoonful of the chicken mixture onto a wonton wrapper and roll it up. Repeat this step until the chicken mixture is gone. We filled 30 of the 48 available wonton wrappers.
4. Place all filled taquitos onto a sheet pan and spray all with a cooking spray.
5. Bake for 20 minutes, flip each taquito over halfway through the cooking time until they are crisp and golden on both sides.
6. Remove pan from the oven. On a serving dish garnish the taquitos with tomatoes, cilantro, olives and crumbled cotija cheese. Serve warm with guacamole, sour cream and salsa to dip.

Watch this quick cooking video to see how easy they come together.