Name: Baked Cream Cheese Chicken Taquitos Recipe
Prep time: 10 min
Cook time: PT-491274H36M5S
Total time: PT-491274H36M5S
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 4 oz cream cheese, softened; ½ cup shredded cheddar cheese; ¼ cup salsa; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cumin; Salt and pepper, to taste; 10 small flour or corn tortillas; Cooking spray or olive oil for brushing

Introduction

Baked Cream Cheese Chicken Taquitos are a deliciously crispy and cheesy snack perfect for any occasion. Packed with flavorful shredded chicken and a creamy filling, these taquitos bake to golden perfection without the mess of frying.

Three rolled crepes are placed side by side on a white plate, each filled with a pale, soft scrambled egg mixture visible at the ends. They are covered with a thick, smooth white sauce that drapes over the crepes, pooling slightly on the plate. On top, small bright red diced tomato pieces and scattered fresh green herbs add color and texture contrast. The crepes have a light golden-brown color with slightly crisp edges. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Salt and pepper, to taste
10 small flour or corn tortillas
Cooking spray or olive oil for brushing

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until creamy and well blended.
Step 3: Place 2–3 tablespoons of the filling onto each tortilla and roll tightly. Arrange them seam-side down on the prepared baking sheet.
Step 4: Lightly brush or spray the tops with olive oil or cooking spray to help them crisp up during baking.
Step 5: Bake for 15–18 minutes until the taquitos are golden and crispy.
Step 6: Serve warm with sour cream, guacamole, or extra salsa for dipping.

Tips & Variations

For extra heat, add a pinch of chili powder or chopped jalapeños to the filling.
Use corn tortillas for a gluten-free option or flour tortillas for a softer bite.
Swap the cheddar cheese for pepper jack to add a spicy kick.
To keep taquitos from unrolling, secure them with toothpicks placed seam-side down before baking.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Four rolled tortillas filled with shredded chicken are placed side by side on a white plate. The tortillas are covered with melted, slightly browned cheese that has a creamy texture. On top of the cheese, there is a smooth layer of white sour cream, topped with small red tomato pieces mixed with green chopped herbs. More green herbs are sprinkled around the plate, adding color contrast. The image is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and store them in the refrigerator for a few hours before baking. Just cover them tightly with plastic wrap.

Can I freeze baked taquitos?

Absolutely. Cool the baked taquitos completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 2 months. Reheat in the oven from frozen until heated through and crispy.

Baked Cream Cheese Chicken Taquitos Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

These Baked Cream Cheese Chicken Taquitos are a deliciously crispy and creamy twist on a classic Mexican favorite. Filled with a flavorful mixture of shredded chicken, cream cheese, cheddar, and spices, then baked to golden perfection, they make a perfect appetizer or main dish that’s both easy and satisfying.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Yield: 10 taquitos 1x
Category: Appetizer
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Filling

2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Salt and pepper, to taste

Taquitos

10 small flour or corn tortillas
Cooking spray or olive oil for brushing

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
Make the Filling: In a large bowl, mix together the shredded chicken, softened cream cheese, shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper until the mixture feels creamy and well combined.
Assemble Taquitos: Spoon about 2–3 tablespoons of the filling onto each tortilla. Roll the tortillas tightly around the filling and place them seam-side down on the prepared baking sheet to keep them from unrolling during baking.
Bake: Lightly brush or spray the tops of the rolled taquitos with olive oil or cooking spray to help them crisp up in the oven. Bake in the preheated oven for 15–18 minutes, or until the taquitos turn golden brown and crispy.
Serve: Remove from the oven and serve the taquitos hot with your favorite sides such as sour cream, guacamole, or additional salsa for dipping.

Notes

For extra crispiness, brush the taquitos with olive oil before baking instead of cooking spray.
You can use either flour or corn tortillas depending on your preference.
Leftover filling can be refrigerated in an airtight container for up to 3 days.
Make sure to roll taquitos tightly to prevent them from unrolling while baking.
Salsa can be mild or spicy to suit your taste.

Keywords: Baked chicken taquitos, cream cheese taquitos, crispy baked taquitos, Mexican appetizer, easy chicken recipe