I created this recipe for Baked Cream Cheese Chicken Taquitos to deliver everything I love about taquitos — creamy filling, crispy shell, bold flavor — without the mess of frying. These are easy to bake, perfect for dinner or snacking, and filled with cheesy, seasoned chicken goodness.
Why You’ll Love This Recipe
I like this recipe because it’s quick, flavorful, and lighter than traditional fried taquitos. The cream cheese makes the filling extra smooth, while baking keeps cleanup simple and the taquitos golden and crisp. Whether I’m serving them as an appetizer, lunch, or easy weeknight dinner, they always satisfy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked, shredded chicken
4 oz cream cheese, softened
½ cup shredded sharp cheddar cheese
¼ cup salsa (mild, medium, or hot — based on your taste)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
8–10 small flour or corn tortillas (6-inch size)
Olive oil or cooking spray, for brushing
Optional:
Chopped green onions or cilantro
Sour cream, guacamole, or salsa for dipping
Lime wedges for serving
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
If your tortillas feel stiff, warm them in the microwave wrapped in a damp paper towel for 20–30 seconds until soft and flexible.
In a large bowl, mix the shredded chicken, cream cheese, cheddar, salsa, cumin, chili powder, salt, and pepper until fully combined.
Spoon 2 to 3 tablespoons of the filling across the lower third of each tortilla, then roll them tightly. Place seam-side down on the prepared baking sheet.
Lightly brush or spray the tops with olive oil to help them crisp.
Bake for 15–20 minutes, flipping once halfway through, until golden and crisp. For extra crispness, broil for 1–2 minutes at the end, watching carefully.
Let them cool for a few minutes before serving with your favorite dips.
Servings and timing
Makes: 8–10 taquitos
Prep time: 10–15 minutes
Cook time: 15–20 minutes
Total time: about 30–35 minutes
Variations
Spicy kick: Add diced jalapeños or a pinch of cayenne to the filling.
Tortilla choice: I like flour tortillas for softness, but corn works well too — just warm them longer to prevent cracking.
Cheese swap: Try Monterey Jack or pepper jack for a different flavor profile.
Vegetarian option: Replace the chicken with mashed black beans and sautéed veggies like bell peppers and onions.
Make-ahead: I often assemble these ahead of time and store them in the fridge until I’m ready to bake.
storage/reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze after baking or before (unbaked). Freeze in a single layer first, then transfer to a freezer-safe container.
Reheat: Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crispy. Microwave for a softer texture.
FAQs
Can I prepare these taquitos in advance?
Yes, I often roll them earlier in the day and refrigerate until baking time. Just add an extra minute or two when baking from cold.
What type of chicken works best?
I like using rotisserie chicken or leftover roasted chicken — anything shredded and tender works perfectly.
How do I stop the taquitos from unrolling?
Placing them seam-side down on the baking sheet helps keep them closed. The heat during baking helps seal them naturally.
Can I use corn tortillas instead of flour?
Absolutely. Corn tortillas give a more classic taste, but they’re more fragile — warming them before rolling helps avoid cracks.
What dipping sauces go well with these?
I like sour cream, guacamole, salsa, or a creamy jalapeño ranch for dipping. A squeeze of lime also adds a fresh pop.
Conclusion
These baked cream cheese chicken taquitos are a go-to when I want something easy, cheesy, and satisfying. They’re crisp without frying, and the creamy filling hits all the right notes. I love how versatile and freezer-friendly they are — perfect for family dinners or casual get-togethers.
Baked Cream Cheese Chicken Taquitos are a lighter, oven-baked version of a classic favorite. Filled with creamy, seasoned chicken and crisped to golden perfection, they’re an easy and satisfying dish for dinners, snacks, or appetizers.
Total Time:30–35 minutes
Yield:8–10 taquitos
Ingredients
2 cups cooked, shredded chicken
4 oz cream cheese, softened
½ cup shredded sharp cheddar cheese
¼ cup salsa (mild, medium, or hot)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
8–10 small flour or corn tortillas (6-inch size)
Olive oil or cooking spray, for brushing
Optional for serving: Chopped green onions or cilantro, sour cream, guacamole, salsa, lime wedges
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
Warm tortillas in the microwave wrapped in a damp paper towel for 20–30 seconds to make them flexible.
In a large bowl, combine shredded chicken, cream cheese, cheddar, salsa, cumin, chili powder, salt, and pepper.
Spoon 2–3 tablespoons of filling onto each tortilla. Roll tightly and place seam-side down on the baking sheet.
Lightly brush or spray tops with olive oil.
Bake for 15–20 minutes, flipping halfway through, until golden and crisp. For extra crispness, broil 1–2 minutes at the end.
Let cool slightly and serve with dips and lime wedges if desired.
Notes
Add diced jalapeños or cayenne for heat.
Use Monterey Jack or pepper jack cheese for variety.
Swap chicken for mashed black beans and veggies for a vegetarian version.
Assemble ahead and refrigerate until baking.
Freeze baked or unbaked taquitos and reheat from frozen.
