Name: Baked Cream Cheese Chicken Taquitos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

Jump to Recipe·Print Recipe

SPREAD LOVE

Baked Cream Cheese Chicken Taquitos

Friendly and bright, these baked cream cheese chicken taquitos combine crisp, golden shells with a creamy, savory filling that’s impossible not to love. They’re speedy enough for a weeknight dinner yet special enough for a casual get-together, and you can easily tweak the filling to suit your family’s tastes. If you like a crunchy handheld snack with big flavor, these taquitos deliver every time — and they pair wonderfully with fresh toppings and salsas.

If you enjoy crunchy baked chicken snacks, you might also like this baked crunchy hot honey chicken recipe for another sweet-and-spicy twist to serve alongside or as an alternative.

Why make this recipe
A short paragraph explaining what makes it special.
What sets these baked cream cheese chicken taquitos apart is the silky richness of cream cheese blended with shredded chicken, cheddar, and salsa — creating a cohesive, flavorful filling that doesn’t dry out when baked. Rolling the filling into small tortillas and baking them rather than frying keeps the texture satisfyingly crisp while making the recipe lighter and easier to prepare in larger batches. The spice mix (garlic, onion powder, and cumin) gives familiar Mexican-inspired notes without overwhelming, so even picky eaters tend to like them.

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

Step-by-Step Guide to Making Baked Cream Cheese Chicken Taquitos
This step-by-step guide walks you through the full process from prep to the oven, with tips to keep the filling moist and the tortillas crisp.

Preheat and prep
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Make the filling
- In a large bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, and salt and pepper to taste. Mix until everything is evenly distributed and the filling is smooth and cohesive. If your cream cheese is not quite soft enough, a few seconds in the microwave (covered) will loosen it up for easier mixing.
Soften the tortillas
- Wrap 5–6 tortillas in a damp paper towel and microwave for 30–45 seconds until pliable. Repeat with the remaining tortillas. Softening them prevents cracking when you roll the taquitos.
Fill and roll
- Place about 1–2 tablespoons of the chicken filling onto one end of each warm tortilla. Roll tightly, starting from the filled end, and tuck the seam underneath to help them stay rolled while baking.
Arrange and oil
- Place taquitos seam-side down on the prepared baking sheet. Lightly brush or spray each taquito with olive oil or cooking spray — this helps them crisp up to a beautiful golden brown.
Bake
- Bake for 20–25 minutes, or until golden brown and crispy. Keep an eye on them; cooking times vary slightly with tortilla type and oven. Rotate the pan halfway through baking for even browning.
Rest and serve
- Let the taquitos rest for 5 minutes before serving so the filling firms up slightly and won’t spill out when you pick them up.

Detailed notes on the directions above

Filling consistency: Aim for a filling that’s soft but not soupy. If your salsa is very watery, drain a little off before mixing or reduce added salsa to keep the filling thick.
Tortilla choice: Flour tortillas tend to crisp up a bit differently than corn; flour will often be slightly more pliable and easier to roll, while toasted corn tortillas give a more traditional texture. If using corn, warm them well and consider brushing both sides lightly with oil.
Oven method: Don’t overcrowd the baking sheet — give each taquito a little breathing room for the air to circulate so they crisp uniformly.
Make-ahead: You can fill and roll the taquitos and refrigerate them on the baking sheet (covered) for a few hours before baking. For longer storage, freeze them before baking and then bake from frozen (add a few extra minutes).

Best Way to Store Baked Cream Cheese Chicken Taquitos

Refrigerate: Store cooled taquitos in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, freeze taquitos in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months at 0°F (-18°C).
Reheating: Reheat refrigerated taquitos in a 350°F (175°C) oven for 8–12 minutes or until heated through and crisp again. From frozen, bake at 400°F (200°C) for about 18–25 minutes (cover with foil if they start browning too quickly).

How to Serve Baked Cream Cheese Chicken Taquitos
Serving Suggestions for Baked Cream Cheese Chicken Taquitos

Classic sides: Serve with guacamole, sour cream, and a bright pico de gallo. A simple shredded lettuce and tomato salad lightly dressed with lime provides a cool contrast.
Sauces and dips: Offer a smoky chipotle mayo, cilantro-lime crema, or a tomatillo salsa verde to add variety and brightness.
Meal ideas: Plate with Mexican rice and refried beans for a full dinner, or chop the taquitos and tuck into bowls over mixed greens for a crunchy taco salad twist.
Garnishes: Fresh cilantro, a squeeze of lime, pickled red onions, or crumbled Cotija cheese add color and lift the flavors.

Tips to make Baked Cream Cheese Chicken Taquitos
Q&A style
Q: How do I keep the filling moist without getting soggy tortillas?
A: Use a thicker salsa or drain excess liquid before mixing. Keep the cream cheese soft but not melted; its creaminess binds the filling without making it runny. Also roll tightly and bake promptly to prevent moisture transfer to the tortilla.
Q: Can I make these ahead for a party?
A: Yes — roll the taquitos and refrigerate for up to 4 hours before baking. For longer prep, freeze on a tray then transfer to a bag and bake from frozen (add extra minutes).
Q: How do I get them extra crispy?
A: Brush or spray the outside with oil before baking and bake on parchment or a lightly oiled wire rack over a sheet pan to allow air circulation. A quick broil for 1–2 minutes at the end (watch closely) will also add extra color and crispness.

Variation (if any)

Quick substitutions (bullet)
- Swap shredded cheddar for Monterey Jack or pepper jack for a milder or spicier profile, respectively.
- If avoiding dairy, use a dairy-free cream cheese and a vegan shredded cheese; the texture will be slightly different but still tasty.
Alternative filling paragraph
- For a Southwestern twist, mix in a small handful of canned black beans (drained) and some finely chopped roasted corn. This adds more texture and makes the taquitos heartier without overpowering the cream cheese base.

FAQ
Q: Can I use rotisserie chicken for these taquitos?
A: Absolutely — rotisserie or leftover roasted chicken works great. Shred it finely so it blends smoothly with the cream cheese filling.
Q: What tortillas are best — corn or flour?
A: Both work. Flour tortillas are easier to roll and often crisp more evenly when baked, while corn gives an authentic flavor. Warm corn tortillas thoroughly to avoid cracking.
Q: How long do I bake them for?
A: Bake at 400°F (200°C) for 20–25 minutes until golden brown and crispy; adjust time slightly if you’ve prepared them from frozen.

Can I freeze them? Yes — freeze before or after baking. Thaw in the refrigerator and reheat in the oven for best texture.

Troubleshooting and pro tips

Filling too loose? Add a little more shredded cheese or a tablespoon of plain breadcrumbs to absorb excess moisture.
Tortillas cracking while rolling? Microwave for a few more seconds wrapped in a damp towel, or heat briefly in a dry skillet one at a time until pliable.
Uneven browning? Rotate the pan halfway through baking and make sure pieces are spaced apart.
Crispier finish? After baking, place under the broiler for 30–90 seconds, watching closely, to finish with an extra crisp edge.

Serving size and nutrition notes
These taquitos are easily portioned: two to three per person is typical when served with sides. Swapping low-fat cream cheese and reduced-fat cheddar can cut calories and fat, while keeping the satisfying creaminess. Adding vegetables like bell pepper or spinach to the filling boosts fiber and nutrients.

Entertaining and menu ideas

Appetizer platter: Serve cut-in-half taquitos on a platter with several dipping bowls (salsa, crema, guacamole) for guests to mix and match.
Game day: Make a double batch, keep warm in a low oven (200°F/95°C) on a sheet pan, and replenish as guests graze.
Kid-friendly tweaks: Omit extra spices, use milder cheese, and pair with a yogurt-based dip for a crowd-pleasing lunchbox or after-school snack.

Scaling and prep

Doubling: Easily double the filling and tortillas; roll on two baking sheets and stagger baking or use two racks, swapping positions halfway through.
Freezer-friendly meal prep: Freeze unbaked taquitos on a tray, then pack in freezer bags. Bake directly from frozen, adding 5–8 minutes to the baking time.
Make-ahead dip: Prepare a creamy avocado-cilantro dip the night before to let flavors meld; it complements the richness of the cream cheese filling.

Safety and storage recap

Refrigerate within two hours of baking.
Store in airtight containers only after taquitos have cooled to room temperature.
Reheat thoroughly to 165°F (74°C) when serving leftovers.

FAQs (alternate formats)

Q: Is it safe to freeze and reheat dairy-containing taquitos?
A: Yes. Freeze in airtight containers and thaw in the fridge before reheating in the oven to preserve texture.
Q: How do I prevent taquitos from falling apart when baking?
A: Roll tightly and place seam-side down on the baking sheet; a light brush of oil helps seal them and promote crispness.
Quick list of common Qs:
- Best cheese? Cheddar, Monterey Jack, or a blend.
- Best salsa? Thick, chunkier salsas avoid excess moisture.
- Oven vs air fryer? Both work — air fryer will crisp faster (8–12 minutes at 375°F), but oven is better for larger batches.

Conclusion
These baked cream cheese chicken taquitos are a versatile, crowd-pleasing recipe that balances creamy filling and crisp shells for a satisfying handheld dish. For a different savory-sweet take on baked chicken bites, check out this Baked Cream Cheese Chicken Taquitos – Live Well Bake Often inspiration, and for another similar recipe with helpful tips and variations, see the Baked Cream Cheese Chicken Taquitos Recipe | The Recipe Critic.