Heart Mind & Seoul

Baked Crisp Chicken Burritos

Baked Crisp Chicken Burritos

I have many “tried-and-true” recipes that I love and adore… and this is one of them. I really like cream cheese in main dishes and I love the combination of chicken and cream cheese together. I used to go to Taco Time when I was going to college in Idaho (It’s so sad that we don’t have Taco Time here in Northern California) and they had my favorite crispy burritos that tasted similar to this recipe.


Like I said in many of my posts, I rarely deep fry anything. So I always try to find a way to bake instead of frying. These burritos are baked and crispy.


I think that what might have made these burritos even better is a jalapeno ranch dressing that Taco Time has. I need to find a good recipe for that soon! But normal ranch or sour cream would make a great dressing for these burritos.


These burritos are stuffed with shredded chicken, cream cheese, green salsa, green onions, cheese and yummy spices. I think next time, I’d like to try these with beef or even shrimp!


These are super easy to make, too. The only complaint I have is shredding the chicken. I hate shredding chicken. It takes time but once the chicken is a little cooled off, then it’s much easier to shred it. I wish there was a kitchen gadget that shreds chicken… ha ha


Shred the cooked chicken thinly, add cream cheese, cheese, and the rest of the ingredients. Place about 1/2 cupful of the chicken filling on a tortilla and roll it tight. Brushing water on the edges of the tortilla will help with tight sealing, too. Bake at 425 degrees F for about 15 minutes or until crispy and golden brown.

Crisp Chicken Burritos

Double this recipe if you are cooking for a large group.
  • 3 ounces cream cheese, softened
  • ¼ cup green salsa
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 3 cloves garlic, minced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican cheese
  • small to medium sized flour tortillas
  • kosher salt
  • cooking spray

  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper or spray the pan with cooking spray.
  2. In large bowl, combine the cream cheese, salsa, lime juice, ground cumin, chili powder, garlic powder, and garlic. Mix them well with a spoon and stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (To cook chicken, boil thawed chicken over medium high heat until cooked through. Shred the chicken using two forks or using hands.)
  3. Working with about 3-4 tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll, about 20 seconds.
  4. Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
  5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas. Make sure the burritos are not touching each other in the pan. Spray the tops with cooking spray and sprinkle with kosher salt.
  6. Bake for about 15-18 minutes, or until crisp and golden brown. Serve with sour cream or your favorite Mexican style topping.


28 Responses to “Baked Crisp Chicken Burritos”

  1. #
    Belinda @zomppa — August 13, 2012 at 4:29 pm

    These are perfect! Perfectly crisps…somethings, gotta just dig in there and shred!

  2. #
    Katie — August 13, 2012 at 9:10 pm

    If you have a kitchen aid machine with a flat beater you can put the cooked chicken in and turn it on high and in 1 minute or less it is all shredded for you! I think I may have to try this recipe!

    • Sook replied: — August 13th, 2012 @ 10:08 pm

      Thank you for the tip! I will have to try that method! :)

  3. #
    Lynna — August 13, 2012 at 10:48 pm

    Omg, this looks so so sooo good!! D: I`m totally saving this recipe!

  4. #
    Debs @ The Spanish Wok — August 14, 2012 at 6:40 am

    Oh yum, have pinned for another day, thanks.

  5. #
    jean — August 16, 2012 at 12:05 pm

    What you have made are taquitos not burritos. This is the Baked Creamy Chicken Taquitos from Our Best Bites blog that you have adapted. You should mention the source on your posts. This recipe is all over the internet and have been used by many bloggers.

  6. #
    Sook — August 16, 2012 at 12:22 pm

    Thank you very much for your comment on “Heart Mind and Seoul” blog.

    Although I appreciate your comment, I did not adapt this recipe from the blog you mentioned. This recipe has been a favorite of mine for a long time. photos of the recipe and did you know that you cannot copyright a recipe while you can your photos.

    Please do not make accusations that I stole something and I think I should be able to call a recipe whatever name I want. I call it baked burritos because I used to love “Taco Time’s crispy chicken burritos” that looks almost exactly like the ones I made.

    My blog was created to write about my personal interests in cooking and recipe collections. Please understand if I don’t name my recipes the way you want.

    • jean replied: — August 16th, 2012 @ 1:36 pm

      I didn’t say you stole it. It’s just that recipe is all over the blogs and other bloggers write the source or whether or not it was adapted from that source, but if it’s your recipe, then it is. You can call your recipe whatever you want. Normally burritos don’t look like that and looks more like taquitos.

      • Sook replied: — August 16th, 2012 @ 1:46 pm

        Again the name was inspired from my favorite Taco Time’s burritos that looks just like these. Thanks for your comment, Jean.

        • Jenn replied: — August 16th, 2012 @ 2:30 pm

          Love the Taco Time Chicken Burritos. These taste just like em. Perhaps someone should write a nasty note to Taco time for the name. LOL. If you do ask write, tell them to send me some of these so I dont have to make them. Too far to drive. :(

  7. #
    Autumn — August 16, 2012 at 1:21 pm

    I had these the first time I had dinner at Sook’s house. So freakin’ delicious!!! You’re right, she shouldn’t call it a burrito. Neither should it be called a taquito. It’s so much more than that! I can’t think of a better name than “one of the best Mexican infused dishes of glorious goodness that my taste buds have had the honor of meeting” so perhaps we should just leave it at burrito. Jean, perhaps the taquito vs. burrito comment was meant as constructive criticism but please know that it came off as snarky. Sook is not, nor has she ever been, a recipe stealer. As is evidenced by her blog she is in fact a recipe “sharer”. She loves food and she loves people. You would be hard pressed to find a more kind hearted individual. Thank you Sook for yet another delicious recipe! My happy belly kindly requests that you keep up the good work. :)

  8. #
    Amy — August 16, 2012 at 1:40 pm

    These look great, Sook! Brian loves getting the Taco Time Chicken Burritos when we drive through Nevada (they don’t have them here in CA :(!). I’m excited to try your kitchen tested recipe. I know any recipes you share have your Sook-stamp-of-approval and that means a lot to me! I trust you more than all the other food blogs out there since I know you and have enjoyed some or your home cooking, too! Keep up the great work and cooking inspiration for the rest of us who just check out everyone else’s amazing recepies and photography skills instead of being creative enough to have our own amazing high-follower cooking blogs!

  9. #
    Jenn — August 16, 2012 at 2:47 pm

    Goes great with a creamy cilantro ranch.

  10. #
    Anna — September 10, 2012 at 10:07 pm

    I made these last night, doubling the recipe for my large family, and everyone loved them. Thanks so much for sharing!

    • Sook replied: — September 10th, 2012 @ 10:24 pm

      Hi Anna! I’m so glad that you and your family enjoyed this recipe! I love it, too! :) Thanks for letting me know.

  11. #
    wan — January 5, 2013 at 3:36 am

    I use my Nija shredds great, eazy clean up and small items to clean are friendly.I love your site! Wanda

    • Sook replied: — January 14th, 2013 @ 1:01 pm

      Using Ninja sounds like a fabulous idea!

  12. #
    Min — June 10, 2013 at 8:58 am

    Thank you so much for posting this – I’m trying it tonight! I got hooked on Taco Time chicken burritos when we were stationed in Hawaii and I was pregnant. It was a 45 minute drive from Schofield Barracks down to Honolulu to the only Taco Time on the island, but man! was it worth it! Happily off to buy a couple of ingredients that I’m missing. I think I’ll put my boneless, skinless chicken breasts in some chicken broth in the crockpot so they’ll be ready to shred in a few hours… get the recipe started NOW! :)

  13. #
    Katie — October 8, 2014 at 4:12 pm

    Oooh! I love those from taco time! I am trying this tonight! Btw I think Pampered Chef sells a thing that looks like scissors that’s just for shredding chicken, my mom loves them. :) Thanks!

  14. #
    allison — February 22, 2015 at 2:31 pm

    Just made a vegan version with shredded jackfruit, veggie cheese, and tofutti sour cream and yuuuuum


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