Baked Cream Cheese Chicken Taquitos: Crispy, Creamy, and Crowd-Pleasing
Looking for an easy weeknight dinner, a freezer-friendly lunch idea, or the ultimate game-day snack? These Baked Cream Cheese Chicken Taquitos check every box. Crispy on the outside, creamy and flavorful on the inside, they deliver restaurant-quality taste with the simplicity of a home-cooked meal.
The creamy filling, made with shredded chicken, cream cheese, and just the right kick of seasoning, gets rolled up in tortillas and baked to golden perfection — no frying required. It’s a lighter take on a Tex-Mex favorite that doesn’t sacrifice flavor or crunch.
Why You’ll Love These Taquitos
Baked, Not Fried – Still crispy, but lighter and less messy
Quick & Easy – From prep to plate in about 30 minutes
Freezer-Friendly – Make a double batch and freeze for busy nights
Customizable – Spice it up, add veggies, or use rotisserie chicken to save time
Ingredients
2 cups cooked, shredded chicken (rotisserie works great)
4 oz cream cheese, softened
1/2 cup shredded cheddar or Mexican blend cheese
1/4 cup salsa or diced green chilies (optional, for extra flavor)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
10–12 small flour or corn tortillas
Cooking spray or a light brushing of oil
Optional Toppings: sour cream, guacamole, salsa, chopped cilantro, lime wedges
Instructions
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Make the Filling
In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa or green chilies (if using), and all seasonings. Mix until everything is well combined and creamy.
Assemble the Taquitos
Warm tortillas slightly in the microwave (wrapped in a damp paper towel) to prevent cracking. Spoon 2–3 tablespoons of filling onto each tortilla, then roll tightly and place seam-side down on the baking sheet.
Bake to Crispy Perfection
Lightly spray or brush the tops of the taquitos with oil. Bake for 15–20 minutes, or until golden and crisp.
Serve Hot
Serve immediately with your favorite dips and toppings!
Make-Ahead and Freezing Tips
These taquitos are perfect for prepping in advance:
To Refrigerate: Assemble and refrigerate unbaked taquitos for up to 24 hours before baking.
To Freeze: Place unbaked taquitos on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 425°F for 20–25 minutes, or until heated through and crispy.
Flavor Variations
