Baked Cream Cheese Chicken Taquitos

Creamy chicken taquitos bring a cozy spin to classic Tex-Mex flavors and make any weeknight feel special. With a rich filling wrapped in crisp tortillas, they are perfect for parties or family dinners and always go fast at my table.

I started making these taquitos when my oldest begged for Mexican food on a busy weeknight. The speed and cheesy comfort make them a regular favorite on our rotation.

Ingredients

• Shredded chicken: gives hearty protein and a tender bite. Rotisserie is a huge time saver and packs extra flavor
• Cream cheese: creates the signature creamy texture. Set it out early for easier mixing
• Cheddar or Monterey Jack cheese: brings melty richness. Always grate it yourself for the best melt
• Salsa: adds zesty tang. Choose your favorite jar or fresh for heat control
• Ground cumin and chili powder: deliver Tex-Mex warmth and depth
• Flour or corn tortillas: give structure. Warm them so they roll without cracking
• Green onions or cilantro: bring freshness and color. Go for vibrant bunches
• Cooking spray or olive oil: helps crisp the exterior and adds that golden finish
• Guacamole, sour cream, salsa, pico de gallo: lift every bite with brightness and creaminess
• Shredded lettuce, diced tomatoes, extra cheese: can be added for color or crunch if you crave more

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or lightly grease it. This prevents sticking and helps the taquitos crisp on all sides

Warm the Tortillas:

Place tortillas in the microwave and heat for about thirty seconds so they soften. This makes them flexible and easy to roll without splitting

Mix the Filling:

In a medium bowl combine your shredded chicken with the softened cream cheese and grated cheese. Stir in salsa cumin chili powder salt and pepper. Mix until everything is well coated and creamy. Gently fold in green onions or cilantro if you are using them

Fill and Roll:

Lay a warm tortilla on your work surface. Spoon two to three tablespoons of filling down the center. Roll the tortilla up tightly so the seam faces down. Continue with the remaining tortillas and filling lining them all up on your prepared baking sheet

Brush and Top:

Lightly brush each taquito with olive oil or spritz with cooking spray. For those who want extra cheesy flavor now is the time to sprinkle a bit more cheese on top

Bake:

Slide the tray into your preheated oven and bake for fifteen to twenty minutes depending on your oven. Flip each taquito halfway through for even crisping. For an extra golden crunch broil in the last minute or two but keep a close eye to avoid burning

Serve:

Let the taquitos cool for a couple of minutes to firm up. Serve them warm with your favorite sides for dipping and fresh garnishes

Every time I make these I am blown away by how fast my family eats them. My personal favorite is the tang of the salsa blending into the creamy chicken every bite tastes familiar but exciting. Turning leftover chicken into something this fun never gets old.

Storage Tips

These taquitos store well in the fridge in an airtight container for up to three days. To reheat pop them in the oven or air fryer to keep the exterior crisp and avoid getting soggy. I often make a double batch and freeze half for midnight cravings or surprise guests.

Ingredient Substitutions

Feel free to use turkey instead of chicken for a post-holiday twist. A dairy-free substitute for the cream cheese brings similar creaminess if you are cooking for allergies. Any melty cheese works from Colby to pepper jack for a little kick. When out of salsa I mash up some fresh tomatoes and season with lime and a pinch of salt.

Serving Suggestions

Pile these taquitos up with cool guacamole and fresh pico de gallo. For a full meal serve with a simple salad or Spanish rice. When friends are over I cut them in half and stand them upright for a passable appetizer platter.

Cultural and Seasonal Variations

Taquitos come from Mexican street food culture where crispy rolled tortillas are sold piping hot and ready for dunking. Baked versions feel festive but a little lighter than their fried cousins. In summer I swap in grilled vegetables like corn or zucchini along with the chicken for a seasonal twist.

Quick Tips for Success

Soften tortillas so they roll without breaking. Shred your own cheese for best melt. Add toppings after baking not before.

Success Stories

I have shared this recipe with neighbors who rave that it is now their go-to for family movie nights. Kids love assembling their own taquitos and adults appreciate that you can prep everything ahead for easy entertaining.

Freezer Meal Conversion

Once rolled and unbaked line the taquitos on a tray and freeze until solid. Transfer to a freezer bag and bake directly from frozen at 400 degrees Fahrenheit adding five extra minutes. My kids claim they taste just as good as fresh sometimes even better.

Creamy baked chicken taquitos are simple but packed with comfort and flavor. Try them next time you want to make everyone at the table smile.

Recipe Q&A

→ Can I use corn tortillas instead of flour?

Yes, both corn and flour tortillas work. Corn tortillas yield a more traditional texture, but be sure to warm them before rolling to prevent cracking.

→ How do I make the filling extra creamy?

Ensure the cream cheese is fully softened before mixing it with the chicken and shredded cheese. This will create a perfectly smooth, creamy filling.

→ How can I make taquitos crispier?

Brush the rolled taquitos lightly with oil before baking and finish under the broiler for 1–2 minutes to achieve a golden, crispy exterior.

→ What are the best toppings and dips?

Popular options include guacamole, salsa, sour cream, shredded lettuce, diced tomatoes, or extra cheese. Mix and match for added flavor!

→ Can I prepare these in advance?

Yes, assemble and refrigerate the taquitos before baking. Bake when ready to serve for best texture and flavor.