Baked Cream Cheese Chicken Taquitos

If you need a crowd-pleasing snack or an easy weeknight dinner, these baked cream cheese chicken taquitos have you totally covered. With a creamy, cheesy chicken filling wrapped in a crisp tortilla shell, they are a family favorite and always disappear quickly at gatherings.

The first time I baked a batch was for a movie night with friends. They vanished before the movie even started, and now I am always asked to bring them to potlucks or parties.

Ingredients

• Cooked shredded chicken: Gives satisfying texture and makes assembly fast. I like starting with rotisserie for best flavor and convenience.
• Cream cheese: Creates the creamy base of the filling and helps everything hold together. Room temperature makes mixing easier.
• Shredded cheddar or Monterey Jack cheese: Adds that perfect melty comfort. Buy a block and shred it yourself for best melt.
• Salsa: Infuses the filling with moisture and a punch of flavor. Use the heat level you love most.
• Ground cumin: Provides a warm earthy spice that sets the taquitos apart.
• Chili powder: Brings just a gentle warmth and ties everything together.
• Salt and pepper: For seasoning. Taste as you go.
• Green onions or fresh cilantro: Make the filling fresh and bright. Snip at the last minute for max flavor.
• Small flour or corn tortillas: Form the crisp shell. Six inch size rolls easily and bakes to a perfect size.
• Cooking spray or olive oil: Ensures golden crisp edges. Lightly coat for great crunch.
• Guacamole, sour cream, salsa, pico de gallo, shredded lettuce, or diced tomato: For serving and garnish. Fresh toppings really level up the dish.

Instructions

Preheat and Prepare the Baking Sheet:

Set your oven to 400 degrees Fahrenheit or 204 degrees Celsius. Line your baking sheet with parchment or lightly grease it. This step makes sure your taquitos will not stick as they bake and keeps cleanup quick.

Warm the Tortillas:

Take your tortillas and microwave them for twenty to thirty seconds. This is crucial to make them soft and pliable so they do not crack when rolling. Stack them between two damp paper towels if you work slowly.

Make the Filling:

In a large mixing bowl combine your shredded chicken, cream cheese, shredded cheddar or Jack, salsa, cumin, chili powder, salt, and pepper. Stir very thoroughly until the mixture is uniform, creamy, and the chicken is coated. If you like more freshness, fold in green onions or cilantro at the end.

Fill and Roll:

Lay one tortilla flat on your counter. Spoon two to three tablespoons of the chicken filling in a line down the center. Carefully but tightly roll up the tortilla around the filling and place it seam side down on your prepared baking sheet. Repeat with the rest until all the filling is used.

Oil and Top the Taquitos:

Using a pastry brush or a spray bottle, lightly coat each taquito with olive oil or cooking spray. This helps achieve a super crispy exterior in the oven. If you are feeling indulgent, sprinkle a bit more shredded cheese on top for a cheesy crust.

Bake and Broil to Finish:

Slide your tray into the oven and bake for fifteen to twenty minutes. Flip the taquitos halfway through for even browning. For an extra golden and crunchy finish, move the tray under the broiler for a minute or two at the end. Watch closely so they do not burn.

Cool and Serve:

Give the taquitos a few minutes to cool so the filling sets. Serve them with fresh toppings and dipping sauces like guacamole, sour cream, salsa, or pico de gallo. The mix of hot crisp taquito and cool creamy dips is irresistible.

I never skip the green onions because they add just the right pop of freshness to contrast the creamy filling. My favorite memories are from family game nights where my kids help roll the taquitos and then try to steal the first crispy one off the tray.

Storage Tips

Store any leftover taquitos in an airtight container in the fridge for up to three days. For longer storage freeze the baked but cooled taquitos in a single layer before transferring to a freezer bag. Reheat in a hot oven or air fryer to restore crispiness, never the microwave if you can avoid it.

Ingredient Substitutions

Swap in cooked turkey for the chicken if you have any on hand after the holidays. For a lighter version use Neufchatel cheese or half Greek yogurt in place of cream cheese. If you like extra heat mix in chopped pickled jalapenos with the filling.

Serving Suggestions

Serve as a game day main course or appetizer platter with a trio of dipping sauces to please everyone. Pair with a crunchy green salad or roasted vegetables to balance the creaminess. For a festive touch sprinkle chopped red and green bell peppers over the top.

Cultural and Historical Context

Taquitos have roots in Mexican street food where small rolled tortillas are filled and fried or baked. While traditional versions are fried for ultra crunch baking is a modern twist for busy family cooks. Cream cheese is not a classic ingredient just a fun comfort food upgrade for extra creamy results.

Seasonal Adaptations

Add roasted corn kernels and chopped poblano peppers in the summer for a fresh take. In cooler months try a smoky chipotle salsa for deeper flavor. Use leftover holiday turkey in November and December to make post holiday meals exciting.

Some Helpful Notes

Tortillas must be warmed or they will crack when rolling. Shredding your own cheese makes a difference in meltiness. Prepping fillings in advance is a real time saver.

Success Stories

I brought these taquitos to a neighborhood block party and every last one was gone within about ten minutes. A friend asked for the recipe on the spot and now it is a tradition for our annual summer get together. My youngest loves to help roll the taquitos and has even started her own after school taquito snack club with friends.

Try these taquitos for your next get together or cozy dinner. They are sure to be a hit with both kids and adults—enjoy every bite!

Recipe Q&A

→ Can I use corn tortillas instead of flour?

Yes, both small corn and flour tortillas work well. Warm them before rolling to prevent cracking.

→ Is rotisserie chicken required for the filling?

No, any cooked shredded chicken is suitable. Rotisserie provides extra flavor for convenience.

→ Can the filling be made in advance?

Absolutely. You can prepare the chicken and cheese filling ahead and refrigerate until ready to assemble.

→ How do I get taquitos extra crispy?

Brush rolled taquitos with olive oil or cooking spray, and broil briefly after baking for a golden finish.

→ What dips pair well with these taquitos?

Popular choices include guacamole, salsa, sour cream, and pico de gallo for a fresh, zesty touch.