Skinny Creamy Taquitos

Skinny creamy taquitos

These Skinny Creamy Taquitos are baked, not fried! And instead of cream cheese, the creaminess comes from greek yogurt. Stuffed with chicken, cheese, cilantro, and onion, this is a recipe you will love!

There has been a recipe for Creamy Chicken Taquitos ALL over the blogosphere and Pinterest lately. It looked phenomenal, but I wanted to try and find a way to “healthify” it a bit and change it up so that it was worth it for me to share the variation with you! Taquitos are typically crispy, thanks to a bath in a deep fat fryer, and while the recipe I’ve seen is baked, it included cream cheese which I wanted to try and eliminate.  

I played around with the recipe, and put my own twist on it. The result? Better than I had ever expected! In fact, after Ryan tried these he said something like “this is one of my favorite recipes.” I was waiting for him to add “… that you’ve made lately” like he normally does, but he stopped with “this is one of my favorite recipes!” Once it registered, I asked “like ever? This is one of your favorite recipes ever??? Like up there with Sweet and Sour Chicken and Garlic Bread Meatball Subs? ” He confirmed that this is in fact one of his favorite recipes I’ve EVER made!

So with that, let me share my version of Skinny Creamy Taquitos!

You’ll start by chopping up some fresh cilantro, and a couple of green onions. Then, you’ll shred some cheese ( I used cheddar, but so many other options would work here), and cut a lime in half to prepare it for juicing. To season these tasty little taquitos, all you need is a couple teaspoons of your favorite taco seasoning. I used my Homemade Taco Seasoning here!

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 Instead of cream cheese like so many other recipes call for, you’ll use plain non-fat greek yogurt. If you don’t like greek yogurt, please don’t just dismiss this recipe. Ryan despises greek yogurt, but you could never tell that it’s included in this recipe! It adds the perfect level of creaminess to this recipe and is SO much healthier than cream cheese!

Along with the yogurt you’ll need small fajita sized tortillas (corn or flour, your preference), green salsa (typically made of tomatillos), and 2 cups of shredded cooked chicken. I bought a rotisserie chicken from the store to help speed the process along.

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You’ll combine all of the ingredients for these Skinny Creamy Taquitos, and then begin assembling them! Start by measuring about 1/4 cup of filling and placing it on the bottom portion of the tortilla. Make sure to leave a little space at each end. Then, you’ll roll up the tortillas as tightly as you can and arrange them seam side down on a baking sheet lined with foil and sprayed with cooking spray.

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Spray each Skinny Creamy Taquito with cooking spray, and sprinkle them with a little sea salt! Into the oven they’ll go for about 25 minutes or until they’re nice and crispy, and starting to turn golden brown. Just like this:

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Finally, you’ll get out all of your favorite toppings – salsa, guacamole, etc., and eat ’em up! Let me warn you, they are ADDICTING!!!

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Addicting! Seriously, so delicious and as it turns out, it’s one of my favorite recipes too!

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I was able to get about 11 Taquitos out of the mixture which is what you can expect to get. These guys are best eaten fresh! Whether you eat them as a meal for dinner, or serve them as an appetizer, they will be a hit!

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Skinny Creamy Taquitos

Skinny creamy taquitos 2

Prep Time: 10mn
Cook Time: 25mn
Total Time: 35mn


  • 11-12 small flour or corn tortillas
  • 2 cups chicken shredded cooked chicken, I used a rotisserie chicken
  • 1/3 cup plain non-fat greek yogurt (I prefer Chobani)
  • 1/3 cup green salsa
  • Juice from 1 lime
  • 2 and 1/2 teaspoons taco seasoning
  • 3 tablespoons fresh chopped cilantro
  • 2 green onions, chopped
  • 1 cup reduced fat shredded cheese of choice, I used sharp cheddar
  • Sea salt
  • Guacamole and additional salsa for serving
Need to convert the measurements? Click here!


  1. Pre-heat your oven to 425 degrees.
  2. Line a rimmed baking sheet with foil, and spray with non-stick cooking spray.
  3. In a large bowl combine greek yogurt, salsa, lime juice, and taco seasoning. Whisk to combine.
  4. Stir in cilantro, green onions, chicken and cheese.
  5. Begin making the taquitos by scooping 1/4 cup mixture on each tortilla. Place the mixture towards the bottom of the tortilla, then roll it up tightly.
  6. Place each taquito seam side down on the prepared baking sheet. Spray the tops of each taquito with cooking spray, then sprinkle each with a bit of sea salt. Bake for 15-20 minutes.
  7. Yields 11-12 Skinny Creamy Taquitos

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Comments (38)

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  1. Wish the rain didn’t keep us from getting to eat these tonight!

  2. Michele Mazade Boerema

    I have a recipe from Pinterest for baked sweet and sour chicken that we love. In fact we had it for dinner tonight. Yum!!

  3. Tammy Geduldig Sheffer

    I copied this just a while ago. In fact I printed off several recipes tonight! Can’t wait to try them, especially the Chocolate Lasagna!

  4. Made both the chocolate lasagna and the taquitos. They were both a hit. Chocolate lasagna squares in the freezer taste like ice cream sandwiches…Yum!!

    • What a great idea Edith! Definitely trying the frozen version next time. It’ll be perfect for a summer dessert since I’m certain warm weather is just right around the corner!

  5. I am going to try this for my 3 3/4 year old grandson. I think that he will enjoy it! I learned of your site from Welcome Home. Thank you!

  6. Charlotte Crittenden Bradshaw you are easy to please, my friend! :)

  7. Beverly Stevens Meidinger

    they look good i will try them looks like something that i could work ino my new life chance

  8. Gwyneth Gravelle

    These are a huge hit at my office today! One thing though, is there any technique to keep the tortillas from cracking and letting the filling ooze out? They just don’t look as pretty that way!

  9. Gwyneth Gravelle – I’ve never had the cracking before. The only thing I can think of is that maybe it was the brand of tortillas?

  10. Looks so good!! How long do you bake them?

    • Good catch Patsy! I just updated the post, thank you. You’ll bake for 15-20 minutes.

      • I did make these but I used corn tortillas because that’s what I had on hand. I will definitely make these again but with flour tortillas. Although they were tasty, the corn tortilla split and opened up and were a bit on the ugly side =). That being said, my family loved them anyway. My son was eating the filling that was leftover in the bowl with tortilla chips!! Thanks for a keeper.

      • I haven’t had much luck with corn tortillas either Patsy. I also tried low-carb tortillas and they fell apart as well. I think it’s definitely best to go with the flour tortillas.

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