Name: Baked Cream Cheese Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 4 oz cream cheese, softened; ½ cup shredded cheddar cheese; ¼ cup salsa; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cumin; Salt and pepper, to taste; 10 small flour or corn tortillas; Cooking spray or olive oil for brushing

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Introduction

Baked Cream Cheese Chicken Taquitos are a deliciously crispy and creamy appetizer or meal that’s easy to make at home. Packed with flavorful shredded chicken, melted cheeses, and warm spices, these taquitos bake to golden perfection without the fuss of frying.

A white rectangular plate holds six rolled enchiladas, each covered in a golden-brown melted cheese layer that looks bubbly and slightly crispy. The tortillas underneath are light beige and soft, neatly rolled side by side. Dollops of white sour cream sit on top of some enchiladas, with bright green chopped cilantro sprinkled all over adding a fresh touch. The plate is placed on a white marbled surface, and the background shows some blurred red tomatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Salt and pepper, to taste
10 small flour or corn tortillas
Cooking spray or olive oil for brushing

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until creamy and well blended.
Step 3: Place 2–3 tablespoons of the filling onto each tortilla and roll tightly. Arrange the taquitos seam-side down on the prepared baking sheet.
Step 4: Lightly brush or spray the tops with olive oil or cooking spray. Bake for 15–18 minutes until the taquitos are golden and crispy.
Step 5: Serve hot with sour cream, guacamole, or extra salsa for dipping.

Tips & Variations

Warm tortillas slightly before rolling to prevent cracking and make rolling easier.
These taquitos freeze well; assemble ahead, freeze, and bake straight from the freezer—just add 5 extra minutes to the baking time.
Use rotisserie chicken as a quick and flavorful shortcut.
Add diced jalapeños for a spicy kick or mix in black beans for extra heartiness.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 8–10 minutes until warmed through and crispy. You can also freeze baked taquitos for up to 1 month and reheat straight from frozen, adding a few extra minutes to baking time.

How to Serve

Three rolled crepes are arranged side by side on a white plate. Each crepe has a light golden-brown color with a slightly crisp texture. Inside, the crepes are filled with a creamy white mixture that appears soft and slightly chunky. On top of each crepe is a generous layer of smooth white sauce that drips down the sides. The sauce is garnished with small, bright red diced tomatoes and scattered green herb leaves, adding fresh color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can use either flour or corn tortillas. Warming them slightly before rolling helps prevent cracking, especially with corn tortillas.

How do I prevent the taquitos from unrolling during baking?

Rolling the taquitos tightly and placing them seam-side down on the baking sheet helps keep them closed while baking. If needed, you can secure them with a toothpick before baking, but it usually isn’t necessary.