These Baked Cream Cheese Chicken Taquitos are everything I love in a quick, comforting meal. They're crispy on the outside, creamy on the inside, and packed with bold flavors. Perfect for a busy weeknight dinner, a party appetizer, or even a lunchbox treat, these taquitos are oven-baked to perfection for a lighter twist on the classic fried version.
Why You’ll Love This Recipe
I love how simple and satisfying this recipe is. It combines shredded chicken, cream cheese, and a mix of flavorful seasonings into a creamy filling that's wrapped in tortillas and baked until golden and crispy. They’re great for meal prep and can be customized to match whatever I have in the fridge. Plus, since they’re baked, I can enjoy that crispy texture without the extra oil.
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
- Shredded cheddar or Mexican blend cheese
- Salsa or diced green chiles
- Garlic powder
- Onion powder
- Chili powder or taco seasoning
- Salt and pepper
- Flour or corn tortillas
- Cooking spray or olive oil for brushing
Directions
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, I mix the softened cream cheese, shredded chicken, shredded cheese, salsa (or green chiles), and seasonings until well combined.
- I warm the tortillas slightly to make them easier to roll, then place a few tablespoons of the filling in each tortilla and roll it tightly.
- I place the rolled taquitos seam-side down on the prepared baking sheet.
- I lightly spray or brush the tops with cooking spray or olive oil to help them crisp up.
- I bake for 15–20 minutes, or until the taquitos are golden and crispy on the outside.
- I let them cool for a few minutes before serving with my favorite dips like sour cream, guacamole, or salsa.
Servings and timing
This recipe makes about 10–12 taquitos, serving 4 people as a main dish. Preparation takes about 15 minutes, and baking time is around 20 minutes. In total, I can have them ready in about 35 minutes.
Variations
- I sometimes swap the chicken for shredded turkey or pulled pork for a fun twist.
- If I want a spicier version, I add some chopped jalapeños or use hot salsa in the filling.
- To make them gluten-free, I use corn tortillas instead of flour.
- I’ve also added chopped spinach or black beans to the filling for extra nutrition.
- For a vegetarian option, I substitute the chicken with sautéed mushrooms or mashed beans.
storage/reheating
I store leftover taquitos in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them back in the oven at 375°F (190°C) for 10–12 minutes to bring back the crispiness. They can also be frozen before or after baking. If frozen, I bake them straight from the freezer at 400°F (200°C) for 20–25 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, and I don’t overfill them. This helps keep them sealed as they bake.
Can I make these taquitos ahead of time?
Yes, I often roll them ahead and refrigerate or freeze them until I'm ready to bake. That way, I always have a quick meal ready to go.
What type of chicken works best?
I usually use rotisserie chicken or leftover cooked chicken breast. Any shredded, cooked chicken will work perfectly.
Can I air fry these instead of baking?
Absolutely. I air fry them at 400°F (200°C) for about 10–12 minutes, flipping once halfway through, until they’re crispy and golden.
What dips go best with these taquitos?
I love dipping them in sour cream, guacamole, salsa, or even queso. It depends on my mood and what I have on hand.
Conclusion
These Baked Cream Cheese Chicken Taquitos have become a staple in my kitchen because they're quick, easy, and always a crowd-pleaser. Whether I’m feeding my family or making snacks for a gathering, they hit the spot every time. I love how customizable and freezer-friendly they are, making dinner time a whole lot easier.
Baked Cream Cheese Chicken Taquitos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10–12 taquitos
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Halal
Description
These Baked Cream Cheese Chicken Taquitos are crispy, creamy, and packed with bold flavors. Perfect for a quick dinner, party appetizer, or lunchbox treat, they offer a lighter, oven-baked twist on the traditional fried version.
Ingredients
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa or diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder or taco seasoning
- Salt and pepper to taste
- 10–12 flour or corn tortillas
- Cooking spray or olive oil for brushing
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix cream cheese, shredded chicken, shredded cheese, salsa or green chiles, and seasonings until well combined.
- Warm tortillas slightly to make them easier to roll. Place a few tablespoons of the filling in each tortilla and roll tightly.
- Place rolled taquitos seam-side down on the prepared baking sheet.
- Lightly spray or brush tops with cooking spray or olive oil.
- Bake for 15–20 minutes or until golden and crispy.
- Cool for a few minutes before serving with desired dips.
Notes
- Use corn tortillas for a gluten-free version.
- Substitute chicken with turkey, pork, mushrooms, or beans for variations.
- Freeze before or after baking for easy meal prep.
- Reheat in the oven for best texture.
Nutrition
- Serving Size: 3 taquitos
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
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