These Baked Cream Cheese Chicken Taquitos are everything I want in a quick, satisfying meal—crispy on the outside, creamy and flavorful on the inside. Wrapped in golden-brown tortillas, they're stuffed with a savory blend of shredded chicken, cream cheese, and spices that make them irresistible straight out of the oven.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect combination of comforting and convenient. The filling is incredibly creamy with just the right touch of spice, and baking them gives the taquitos a perfectly crispy shell without deep frying. These are easy to prep ahead, freezer-friendly, and always a hit with both kids and adults. Whether I'm feeding my family or making a game-day snack, these taquitos always disappear fast.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken
- Cream cheese, softened
- Sour cream
- Shredded cheddar cheese
- Garlic powder
- Onion powder
- Ground cumin
- Chili powder
- Salt and pepper
- Small flour tortillas
- Cooking spray or a light brush of oil
directions
- I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper or spraying it with nonstick spray.
- In a large bowl, I mix the shredded chicken with cream cheese, sour cream, shredded cheese, and all the seasonings until everything is well combined.
- I warm the tortillas slightly so they're pliable, then spoon about 2–3 tablespoons of the mixture onto each tortilla.
- I roll each tortilla tightly and place them seam-side down on the baking sheet.
- After spraying or brushing the tops lightly with oil, I bake them for about 15–20 minutes until they’re golden and crispy.
Servings and timing
This recipe makes about 10–12 taquitos, depending on how full I stuff them. It serves 4 people easily. Preparation takes around 15 minutes, and baking adds another 15–20 minutes, so everything is ready in about 30–35 minutes.
Variations
When I want to switch things up, I sometimes use shredded rotisserie chicken for ease or swap in pepper jack cheese for an extra kick. I’ve also added chopped green chiles or jalapeños for some spice. If I’m going gluten-free, I use corn tortillas instead—just warm them well so they don’t crack when rolling.
storage/reheating
I store any leftover taquitos in an airtight container in the fridge for up to 3 days. To reheat, I either pop them in the oven at 375°F for about 10 minutes or use my air fryer to get them crispy again. They can also be frozen before or after baking; I just make sure to wrap them tightly and bake from frozen, adding a few extra minutes.
FAQs
How do I keep the taquitos from unrolling while baking?
I make sure to place them seam-side down on the baking sheet. That keeps them tightly rolled during baking.
Can I use canned chicken in this recipe?
Yes, I’ve used canned chicken when I’m short on time. I just drain it well and shred it before mixing it with the other ingredients.
What can I serve with cream cheese chicken taquitos?
I usually serve them with salsa, guacamole, or a side of Mexican rice. A fresh salad works great, too.
Are these taquitos spicy?
They’re mildly spiced, but I can easily adjust the heat by adding or reducing chili powder, or throwing in diced jalapeños for more heat.
Can I make these ahead of time?
Yes, I often assemble them in advance and refrigerate or freeze them. Then I bake them fresh when I’m ready to serve.
Conclusion
Baked Cream Cheese Chicken Taquitos are one of my go-to recipes when I need something tasty and easy. The creamy, cheesy chicken filling and the crisp baked shell make them completely crave-worthy. Whether I’m making them for a weeknight dinner or a casual get-together, they’re always a winner on the table.
Baked Cream Cheese Chicken Taquitos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10–12 taquitos (serves 4)
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Halal
Description
These Baked Cream Cheese Chicken Taquitos are crispy on the outside and creamy on the inside, filled with a savory mix of shredded chicken, cream cheese, and spices, perfect for a quick and satisfying meal.
Ingredients
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼ tsp chili powder
- Salt and pepper, to taste
- 10–12 small flour tortillas
- Cooking spray or light oil for brushing
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or spray with nonstick spray.
- In a large bowl, combine shredded chicken, cream cheese, sour cream, cheddar cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
- Warm the tortillas until pliable. Spoon 2–3 tablespoons of filling onto each tortilla.
- Roll tortillas tightly and place seam-side down on the prepared baking sheet.
- Lightly spray or brush the tops with oil and bake for 15–20 minutes until golden and crispy.
Notes
- Use rotisserie or canned chicken for a quicker prep.
- For added spice, include diced jalapeños or green chiles.
- Corn tortillas can be used for a gluten-free version.
- Freeze before or after baking for a convenient make-ahead meal.
Nutrition
- Serving Size: 3 taquitos
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
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