Baked Chicken Cheese Taquitos

Grab some easy ingredients and turn them into crunchy, baked cream cheese chicken taquitos that taste like you got takeout. The inside is creamy and full of flavor. The outside? Golden brown and crispy—without hauling out a deep fryer.

I started making these at home after craving my go-to appetizer from a nearby spot but wanted something less greasy for busy weeknights. Now, my crew begs me for these at least two times a month and they vanish before I know it.

Tasty Ingredients

• Cooking spray or olive oil: Helps the edges crisp up without dunking in oil
• Flour or corn tortillas: Either works great. Corn has more classic vibe, flour is a breeze to roll up
• Cumin: Gives that signature Mexican taste. Go for newly bought cumin for more kick
• Onion powder: Brings a rich, savory hit minus the onion bits
• Garlic powder: Lends warm, garlicky flavor but keeps it smooth, not sharp
• Salsa: Boosts flavor and keeps things juicy, pick whatever heat level you like
• Cheddar cheese: Sharp and melty. Grate it fresh for the best melt
• Cream cheese: Makes it creamy and dreamy. Let it sit out so it mixes easily
• Shredded chicken: The heart of every taquito. Store-bought rotisserie is a huge timesaver

Simple Steps to Make It

Finish and Bake:

Give each taquito spritz with oil or a light brush. Pop the tray into your hot oven. Bake for about 15 to 18 minutes until they're nice and crispy around the edges. Keep your eyes on them near the end so they don't go too far.

Fill and Roll:

Spoon 2 or 3 heaping tablespoons of filling across the bottom third of a tortilla. Don't stuff too much or they'll pop open. Roll it up tight, then put it seam-side down on your lined baking pan. Repeat with the rest, leaving a bit of space in between.

Prepare the Tortillas:

Use a damp paper towel to wrap corn tortillas and microwave for 15 seconds—this keeps them bendy and stops tearing. You can do the same for flour tortillas, but it's optional if they're already soft.

Create the Filling:

In a bowl, start with creamy, softened cream cheese and the chicken. Shred up your cheddar and toss it in, then salsa plus all those seasonings. Mix until it's all creamy and covers the chicken well. If you need more salt or spice, tweak to taste.

Preheat the Oven:

Crank your oven to 425°F so it gets super hot for crisping. Lay out some parchment on a baking tray to stop sticking and for easy cleanup. Give it 10 minutes or so to heat up fully.

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Trust me, the cream cheese is the trick here. I tried it initially to use up some leftover from bagels and wow—it just worked. Even my brother-in-law, who swore he didn’t like Mexican-inspired dishes, put away seven before he even realized what they were.

Prep It Early

If you want to make these ahead, just roll them up, arrange them on your baking sheet, wrap ‘em up, then stick them in the fridge for up to a day. When you’re ready, hit ‘em with a little oil and bake. Just tack on a couple extra minutes to make up for the cold.

How to Freeze

Stick unbaked, rolled taquitos on a tray and freeze for a couple hours until firm. Move them into an airtight bag or box for up to 3 months. When you crave them, you can bake right from the freezer—425°F, bit of oil on top, and about 20–25 minutes in the oven.

Best Ways to Serve

Bring out all the sides and dips for these. Plop some guacamole, salsa, and a scoop of sour cream on the table. Throw together a simple salad with cilantro lime dressing or heat up some Mexican rice for a real meal. If you’re having folks over, slice taquitos in half and stick them on a platter with all kinds of dipping sauces.

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You get all the fancy plating of a restaurant with barely any prep. These are a treat any day, no fuss required!

Frequently Asked Questions

→ Can I use rotisserie chicken for these taquitos?

Definitely! Grab a rotisserie chicken, pull the meat apart, and scoop out 2 cups for your mix. Major time-saver.

→ What's the difference between using corn vs flour tortillas?

Corn tortillas give a crunchier, classic vibe, while flour ones are softer and easier to roll. Warm up corn tortillas a bit so they won’t split.

→ Can I make these taquitos in advance?

For sure! Fix the filling and roll them up a day ahead. Chill in the fridge till you’re ready to bake. You can also freeze before baking if you want to stash more for later.

→ How do I keep the taquitos from unrolling while baking?

Just lay the seam side down on your pan and wrap them nice and tight. Toothpicks work, too—don’t forget to pull them out before eating.

→ What sides go well with these taquitos?

Try them next to beans, Mexican rice, a salad, or even some sweet corn. Dunk them in salsa, guac, sour cream, or pico for extra yum.

→ Can I make these taquitos in an air fryer?

Yep! Toss them in the air fryer at 380°F for 7 to 10 minutes. Flip them once and you’ll get all the crunch with way less oil.