Baked Cream Cheese Chicken Taquitos

Imagine pulling a tray of golden, crispy taquitos from the oven—steam rising as you crack one open to reveal a creamy, savory chicken filling wrapped in a toasted tortilla. These Baked Cream Cheese Chicken Taquitos are the perfect mix of crunchy and creamy, indulgent and comforting, yet surprisingly light thanks to the baking method. Let me tell you, it’s worth every bite.

Behind the Recipe

This recipe was born out of necessity during a busy weeknight when I needed something fast, filling, and kid-approved. A leftover rotisserie chicken, some cream cheese, and tortillas later, I was rolling up what would become a family favorite. These taquitos quickly made their way into our regular meal rotation—not just because they’re so easy, but because they’re downright addictive.

Recipe Origin or Trivia

Taquitos, also known as rolled tacos, originate from Mexican cuisine and gained popularity across the American Southwest. Traditionally fried, they offer a crispy shell with a flavorful filling, usually meat or cheese. The baked version is a modern, health-conscious twist that keeps all the flavor and texture, without the grease. The cream cheese addition adds an American-inspired richness that turns this into a true comfort food fusion.

Why You’ll Love Baked Cream Cheese Chicken Taquitos

These taquitos are everything you crave in a meal—crispy, cheesy, and packed with flavor. Here’s why you’ll fall in love:

Versatile: Serve as an appetizer, snack, lunch, or dinner.
Budget-Friendly: Made from simple, affordable ingredients.
Quick and Easy: Just mix, roll, and bake.
Customizable: Add jalapeños, swap meats, or use flavored tortillas.
Crowd-Pleasing: Kids and adults alike can’t stop at just one.
Make-Ahead Friendly: Freeze and bake straight from the freezer.
Great for Leftovers: Reheat beautifully with a quick crisp in the oven.

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Chef’s Pro Tips for Perfect Results

Want them extra crispy and full of flavor? Follow these expert tricks:

• Warm tortillas before rolling to prevent cracking.
• Use shredded rotisserie chicken to save time and boost flavor.
• Add a squeeze of lime to the filling for a zesty balance.
• Don’t overfill—about 2 tablespoons per taquito is just right.
• Brush with oil before baking for maximum crispiness.

Kitchen Tools You’ll Need

No fancy equipment here—just kitchen basics that get the job done:

Mixing Bowl: To combine the creamy chicken filling.
Baking Sheet: Holds all your rolled taquitos in place.
Parchment Paper or Non-stick Spray: Prevents sticking and makes cleanup easy.
Tongs or Spatula: Helpful for flipping if needed.
Pastry Brush: For applying oil evenly on the taquitos.

Ingredients in Baked Cream Cheese Chicken Taquitos

Each ingredient plays a role in creating the perfect crunchy, creamy bite. Here’s your lineup:

1. Shredded Cooked Chicken: 2 cups (about 280 g) – The hearty, protein-packed base.
2. Cream Cheese: 4 oz (115 g), softened – Brings rich creaminess to every bite.
3. Shredded Cheddar Cheese: 1 cup (100 g) – Melts into gooey goodness.
4. Sour Cream: ¼ cup (60 ml) – Adds tang and helps blend the filling.
5. Garlic Powder: 1 teaspoon – Delivers subtle, savory depth.
6. Onion Powder: 1 teaspoon – Enhances the flavor profile.
7. Ground Cumin: ½ teaspoon – Adds a warm, earthy spice.
8. Salt: ½ teaspoon – Brings all the flavors together.
9. Black Pepper: ¼ teaspoon – A little kick to balance the creaminess.
10. Tortillas (Flour or Corn): 10–12 small – The crispy golden vessel.
11. Olive Oil or Cooking Spray: for brushing – Helps achieve a crispy finish.

Ingredient Substitutions

Switch things up without sacrificing flavor:

Shredded Chicken: Use ground turkey, beef, or black beans for a vegetarian option.
Cream Cheese: Swap for Greek yogurt or ricotta.
Cheddar Cheese: Use Monterey Jack or Pepper Jack for a spicier twist.
Tortillas: Gluten-free tortillas work just as well.

Ingredient Spotlight

Cream Cheese: This silky star is what sets these taquitos apart. It melts into the chicken for a creamy, cohesive filling that stays tender after baking.

Tortillas: The crisp factor! Choose thin flour tortillas for an extra crunchy texture, or corn tortillas for a traditional bite.

Instructions for Making Baked Cream Cheese Chicken Taquitos

You’re just a few simple steps away from taquito perfection. Let’s roll!

1. Preheat Your Equipment:
   Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Combine Ingredients:
   In a large mixing bowl, stir together the shredded chicken, cream cheese, cheddar, sour cream, and spices until fully combined.
3. Prepare Your Cooking Vessel:
   Warm the tortillas slightly (in a damp paper towel in the microwave for 30 seconds) to make them pliable. Lay them out on a clean surface.
4. Assemble the Dish:
   Spoon about 2 tablespoons of filling onto the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet.
5. Cook to Perfection:
   Brush or spray each taquito lightly with oil. Bake for 15–20 minutes, or until golden brown and crisp.
6. Finishing Touches:
   Let cool slightly before serving. Optional: sprinkle with chopped cilantro or a squeeze of lime.
7. Serve and Enjoy:
   Serve warm with salsa, guacamole, or a creamy dipping sauce.

Texture & Flavor Secrets

The outside of these taquitos bakes up crisp and golden, while the inside stays soft, creamy, and packed with flavor. The cheddar melts into the cream cheese creating pockets of gooeyness, while the spices give it that signature taquito punch. Every bite hits with crunch, creaminess, and a satisfying savory finish.

Cooking Tips & Tricks

To keep things easy and delicious, try these:

• Don’t skip brushing with oil—it’s what gets them crispy.
• Use a silicone baking mat for even browning.
• Freeze unbaked taquitos on a tray, then store in a zip bag for grab-and-bake convenience.
• Reheat leftovers in the oven or air fryer for crispiness.

What to Avoid

Steer clear of these pitfalls for perfect taquitos every time:

• Overfilling the tortillas—causes breaking and messiness.
• Using cold cream cheese—it won’t blend properly.
• Skipping oil brushing—leaves them pale and soggy.
• Crowding the pan—they need space to crisp up.

Nutrition Facts

Servings: 4
Calories per serving: 380
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

These taquitos are perfect for meal prep. Assemble them ahead of time and freeze unbaked for up to 3 months. Bake straight from the freezer, adding 5 extra minutes to the cook time. Leftovers store in the fridge for 3–4 days. Reheat in the oven or air fryer at 350°F (175°C) until crispy again.

How to Serve Baked Cream Cheese Chicken Taquitos

Serve with a trio of dips: salsa verde, sour cream, and guacamole. Add a fresh salad or Mexican rice on the side for a full meal. They also pair great with a cold drink like lime agua fresca or iced tea.

Creative Leftover Transformations

Leftovers? Turn them into something new:

• Chop and toss into a taquito salad with greens and dressing.
• Slice into bite-size rounds and serve as taquito nachos with toppings.
• Reheat and wrap in a tortilla with eggs for a breakfast burrito.

Additional Tips

Extra tips to make them irresistible:

• Add chopped green chiles or jalapeños for a spicy kick.
• Dust with chili powder before baking for color and flavor.
• Use flavored tortillas for added flair.
• Let them rest a minute before serving so filling sets.

Make It a Showstopper

Presentation matters! Stack taquitos in a tower on a platter, garnish with chopped cilantro and lime wedges, and serve with colorful dipping sauces in small bowls. They’ll disappear faster than you can say “seconds.”

Variations to Try

Spice things up with these creative takes:

• Buffalo Chicken: Mix in buffalo sauce and top with blue cheese crumbles.
• BBQ Style: Use BBQ sauce and shredded smoked chicken.
• Southwest Veggie: Add black beans, corn, and pepper jack cheese.
• Bacon Ranch: Mix ranch seasoning and crumbled bacon into the filling.
• Spicy Jalapeño Popper: Add diced jalapeños and extra cheese for a fiery twist.

FAQ’s

Q1: Can I use corn tortillas?

Yes, but warm them first to prevent tearing. They may be smaller and more delicate.

Q2: Can I make them in the air fryer?

Absolutely—air fry at 400°F for 8–10 minutes, flipping halfway.

Q3: Can I freeze them?

Yes, freeze unbaked taquitos and bake straight from the freezer.

Q4: What’s the best chicken to use?

Rotisserie chicken is perfect—flavorful and already cooked.

Q5: How do I reheat leftovers?

Oven or air fryer keeps them crispy. Microwave makes them soft.

Q6: Can I make them dairy-free?

Use dairy-free cream cheese and omit shredded cheese or use plant-based.

Q7: Can I prep the filling ahead?

Yes, mix and refrigerate up to 2 days in advance.

Q8: How do I keep them from unrolling?

Place seam-side down and press gently—brushing with oil helps seal.

Q9: Can I make a large batch?

Definitely! Just double the recipe and bake in two batches.

Q10: Are they spicy?

Not inherently, but you can make them spicier by adding hot sauce or peppers.

Conclusion

Baked Cream Cheese Chicken Taquitos are the kind of meal that checks every box—quick, easy, satisfying, and loaded with flavor. With their crispy shells and creamy centers, they’re bound to become a weeknight favorite, a game-day staple, or a go-to party snack. So grab those tortillas and let’s get rolling—this dish is pure deliciousness, all wrapped up.

Watch How To Make Baked Cream Cheese Chicken Taquitos