Baked Cream Cheese Chicken Taquitos

Looking for a quick, family-friendly meal that’s easy to whip up and packed with flavor? These Baked Cream Cheese Chicken Taquitos are the answer to your weeknight dinner dreams. They come together in just 25 minutes and deliver a crispy, golden exterior with a creamy, savory filling you’ll want to devour again and again.

Forget the deep fryer—these taquitos are baked to perfection, making them a lighter alternative to the traditional fried version without sacrificing any crunch. Whether you’re serving them as a main course, a party snack, or a freezer-ready meal prep idea, this dish is sure to please even the pickiest eaters.

Why You’ll Love These Baked Taquitos

Quick and Easy: With only 10 minutes of prep time and 15 minutes in the oven, this recipe fits into even the busiest schedules.

Kid-Approved: The creamy chicken and cheesy filling is a huge hit with kids—and adults, too!

Versatile: Use flour or corn tortillas, customize the spices, or throw in leftover veggies—this recipe can be adapted countless ways.

Make-Ahead Friendly: You can roll them up and freeze them, ready to pop in the oven whenever hunger strikes.

Ingredients You’ll Need

These simple ingredients come together for bold, crave-worthy flavors and creamy comfort in every bite:

Filling:

2 cups cooked chicken, shredded (great way to use leftovers or rotisserie chicken)

4 oz cream cheese, softened (adds richness and creaminess)

½ cup shredded cheddar cheese (melty, sharp goodness)

¼ cup salsa (adds moisture and a punch of flavor)

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin (for that Tex-Mex vibe)

Salt and pepper, to taste

Tortillas & Extras:

10 small flour or corn tortillas (your choice—flour is softer, corn is more traditional)

Cooking spray or olive oil (for that golden, crispy finish)

How to Make Cream Cheese Chicken Taquitos

This recipe is all about simplicity and satisfaction. Here’s a step-by-step breakdown:

1. Preheat the Oven

Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

2. Make the Filling

In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, and salt and pepper. Stir until everything is well-mixed and creamy.

Pro Tip: If your cream cheese isn’t soft enough, microwave it for about 10 seconds before mixing—it’ll blend much more smoothly.

3. Roll the Taquitos

Spoon 2–3 tablespoons of the filling onto each tortilla. Spread the mixture into a line down the center, roll tightly, and place seam-side down on your prepared baking sheet.

Tip for Corn Tortillas: If they tend to break when rolling, warm them slightly in a damp paper towel in the microwave for 30 seconds to make them more pliable.

4. Brush and Bake

Lightly brush the tops of the taquitos with olive oil or spray with cooking spray to help them crisp up in the oven. Bake for 15–18 minutes, or until they’re golden brown and crispy around the edges.

5. Serve and Enjoy

Serve your taquitos warm with sour cream, guacamole, extra salsa, or a drizzle of hot sauce. They’re amazing solo or as part of a taco night spread!

Tips + Tricks for Taquito Success

Don’t Overfill: Stick to 2–3 tablespoons of filling per tortilla to keep them from bursting open while baking.

Bake Seam-Side Down: This helps keep the taquitos sealed as they cook.

For Extra Crispiness: Flip the taquitos halfway through baking, or place them on a wire rack over your baking sheet to let heat circulate underneath.

Make It Spicy: Add diced jalapeños, chili powder, or chipotle for a fiery twist.

Variations You’ll Want to Try

These baked taquitos are endlessly customizable. Here are a few ways to mix things up:

Buffalo Chicken: Swap salsa for hot sauce and use Monterey Jack cheese. Serve with ranch!

BBQ Style: Use BBQ sauce instead of salsa, add some red onion, and sprinkle with smoked Gouda.

Veggie Version: Add cooked black beans, corn, or spinach to the filling for extra fiber and nutrition.

Breakfast Taquitos: Replace chicken with scrambled eggs, bacon, and cheese for a morning treat!

Make-Ahead + Freezer Instructions

Planning ahead? These taquitos are perfect for freezing and reheating later!

To Freeze:

Assemble the taquitos as usual but do not bake.

Lay them in a single layer on a baking sheet and freeze until solid.

Transfer to a freezer bag or airtight container and store for up to 3 months.

To Reheat:

From frozen: Bake at 400°F for 20–25 minutes, or until hot and crispy.

From thawed: Bake at 425°F for 15–18 minutes.

Perfect Pairings: What to Serve With Taquitos

While these taquitos are satisfying on their own, you can elevate the meal with simple sides and toppings:

Dipping Sauces

Classic sour cream

Chunky guacamole

Pico de gallo or salsa verde

Spicy queso

Side Dishes

Mexican rice or cilantro-lime rice

Refried beans or black bean salad

Corn on the cob or Mexican street corn (elote)

A fresh green salad with lime vinaigrette

For a crowd, serve them buffet-style with all the fixings and let guests build their own plates.

Final Thoughts

These Baked Cream Cheese Chicken Taquitos are the kind of recipe that checks every box—quick, easy, satisfying, and full of flavor. They work for dinner, lunchboxes, snacks, parties, and everything in between. Once you try them, they’ll quickly become a repeat favorite in your rotation.

So next time you need something cheesy, crispy, and comforting, skip the fast food and roll up these homemade taquitos instead. They’re proof that delicious doesn’t have to be complicated.

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