Crunchy, creamy and packed with flavor, these easy dairy free chicken taquitos are sure to be a family favorite! Filled with shredded chicken, dairy free cream cheese and warm spices, they’re baked in the oven to crispy perfection. Egg free with a gluten free option.

Looking for a simple family-friendly recipe? These delicious dairy free chicken taquitos are here to please.

Baked in the oven to crunchy perfection, they’re easy to make and oh-so-fun when served up with all your favorite toppings for dipping. 

Guacamole, salsa, dairy free sour cream. There’s something for everyone – both kiddos and adults alike.

Serve with a green vegetable, fruit or a salad and you got yourself a fantastic dinner that’s perfect for the entire family.

Tips & Tricks

1. I highly recommend using either a rotisserie chicken or chicken that you cooked in advance to make this a weeknight meal (if cooking the chicken yourself, you can use either breasts or thighs or a combination of the two).
2. To soften the cream cheese, scoop into a small bowl and microwave for about 10 seconds (don’t overdo it – you just want it softened enough so that it’s easy to mix with the chicken, spices, etc.).
3. As long as you use a mild salsa, the taquitos are not spicy (and incredibly kid friendly – my toddler loves these).
4. Be sure that your tortillas are warm and pliable before rolling – if they’re not warmed enough, they will crack easily and be difficult to work with.
5. Finally, don’t overfill your tortillas and make sure to leave space at the edges when rolling (i.e. you don’t want to add so much filling that it spills out the sides).

How To Store

Fridge: Let the taquitos cool completely then transfer to an airtight container. They’ll keep in the refrigerator for up to 4 days. When ready to enjoy, reheat gently in the oven or an air-fryer to re-crisp. 

Freezer: Bake the taquitos as directed and let cool completely. Transfer to an airtight container and store in the freezer for up to 3 months. 

When ready to enjoy, rewarm the frozen taquitos in a 350ºF oven until warmed through, about 15 to 20 minutes.

Additional Dairy Free Dinner Recipes:

• Dairy Free Chicken Enchiladas
• Dairy Free Chicken Meatballs
• Dairy Free Hamburger Helper
• Dairy Free Meatloaf
• Dairy Free Chicken Noodle Casserole

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Dairy Free Chicken Taquitos

Yield: about 5 to 7 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Crunchy, creamy and packed with flavor, these easy dairy free chicken taquitos are sure to be a family favorite! Filled with shredded chicken, dairy free cream cheese and warm spices, they’re baked in the oven to crispy perfection.

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Ingredients

For the taquitos:

• 3 cups cooked shredded chicken*
• ¾ cup dairy free cream cheese, softened**
• ⅓ cup salsa of choice
• ⅓ cup thinly sliced green onion
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ to ½ teaspoon fine sea salt, or to taste
• about 12 to 15 tortillas of choice***
• avocado or olive oil, for brushing

Serving ideas:

• Dairy free avocado dressing
• Dairy free sour cream
• Guacamole
• Salsa of choice
• Hot sauce of choice

Instructions

1. Preheat the oven to 425ºF. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, mix together the chicken, cream cheese, salsa, green onion, smoked paprika, cumin, garlic powder and salt until well combined. Taste and adjust any of the seasonings as desired, then set aside.
3. Split the tortillas into two stacks, then wrap each in damp paper towels. Microwave each stack (one at a time) for about 30 to 45 seconds, or until warm and pliable.
4. Place a few tablespoons of the chicken mixture down the center of each tortilla, then tightly roll up. Place the taquitos on the baking sheet seam side down. Once all of the taquitos are on the baking sheet, brush the tops with some oil. 
5. Bake for 15 minutes, then flip over the taquitos and continue to bake for about 10 more minutes, until lightly golden brown and crisp.
6. Serve with your favorite toppings.

Notes

*To keep things easy, I like to use a rotisserie chicken. Please be sure to check the ingredients to make sure it’s dairy free.

**I tested the taquitos with both Miyoko’s Creamery plain cream cheese and Kite Hill plain cream cheese - they both work great. If you use Kite Hill - there’s no need to soften as it’s the right consistency straight out of the container.

As far as other brands, please keep in mind that different dairy free cream cheeses vary widely in texture / ingredients - so this will 100% affect the recipe. The only two that I know work well are the Miyoko’s and Kite Hill. 

I would NOT recommend using Violife cream cheese here - I’ve tried using it in other baked recipes and it melts / oozes all over the place. Additionally, my photographer tried these once with Daiya cream cheese and that also melted / oozed slightly (although not as bad as Violife).

***I tested the taquitos with flour tortillas and grain free tortillas (I personally like Siete’s almond flour version). Both worked really well - they were all about 6 ½ to 7 inches in diameter. Corn tortillas should also work - depending on the size, you may need slightly more for the amount of filling. I’d also keep an eye on them in the oven as they may need a bit less cook time (I’d guess probably closer to 15 to 20 minutes total - flipping them once halfway through).

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 69mgSodium: 830mgCarbohydrates: 57gFiber: 4gSugar: 2gProtein: 25g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.