Baked Cream Cheese Chicken Taquitos Recipe
These Baked Cream Cheese Chicken Taquitos are a deliciously crispy and creamy appetizer or snack, featuring shredded chicken blended with cream cheese and spices, rolled into warm tortillas and baked to golden perfection. Served with your favorite dipping sauces, they are perfect for a crowd-pleaser or easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 4 oz cream cheese, softened at room temperature
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup salsa, your preferred heat level
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- ¼ cup chopped green onions or fresh cilantro (optional for freshness)
Assembly
- 8–10 small flour or corn tortillas, 6-inch size
- Cooking spray or olive oil for brushing
Serving
- Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
- Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. Warm the tortillas in the microwave for 20-30 seconds to soften them, preventing cracks when rolling.
- Mix the creamy filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy. If using, fold in the chopped green onions or cilantro for freshness.
- Roll the taquitos: Place each warmed tortilla on a clean surface. Spoon about 2-3 tablespoons of the chicken mixture down the center of each tortilla. Tightly roll the tortilla around the filling, tucking the seam underneath to secure it. Arrange the rolled taquitos seam-side down on the prepared baking sheet.
- Brush with oil: Lightly brush or spray the taquitos with olive oil or cooking spray. This step is key to achieving a beautifully golden and crispy exterior. Optionally, sprinkle a little extra shredded cheese on top for added flavor and cheesiness.
- Bake to perfection: Bake the taquitos in the preheated oven for 15-20 minutes, flipping them halfway through cooking to ensure they crisp up evenly on all sides. For extra crispiness, broil for an additional 1-2 minutes at the end—watch closely to avoid burning.
- Serve with the fixings: Let the taquitos cool for 2-3 minutes after baking. Serve warm with your favorite dipping sauces such as guacamole, sour cream, salsa, or pico de gallo. Garnish with shredded lettuce, diced tomatoes, or extra cheese if desired.
Notes
- Warming tortillas makes rolling easier and prevents cracking during baking.
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the spice level by choosing mild, medium, or hot salsa.
- To make these gluten-free, use gluten-free corn tortillas.
- These taquitos can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if cold from the fridge.
Keywords: Chicken taquitos, baked taquitos, cream cheese chicken, crispy taquitos, Mexican appetizer, easy chicken recipe
