Baked Cream Cheese Chicken Taquitos

Baked cream cheese chicken taquitos became my secret for easy weeknight meals that taste like a restaurant treat. They are packed with flavor thanks to creamy cheese and spiced chicken but bake up crispy in the oven for less mess and fewer calories than the fried version. When I serve these with plenty of fresh toppings and dipping sauces, everyone at the table is excited—whether it is a weekday dinner or a casual get-together.

I made these one night when we had leftover roast chicken and not much else in the fridge and now they are my most requested dish for parties and movie nights.

Gather Your Ingredients

• Cooked shredded chicken: It ensures juicy filling and is a great use for leftovers; look for rotisserie or slow-cooked chicken for best flavor
• Cream cheese: Softened for silky texture, makes the filling rich and holds everything together; choose full fat for extra creaminess
• Shredded cheddar or Monterey Jack cheese: Melts well and gives gooey texture; freshly grated melts smoother than pre-shredded
• Salsa: Brings moisture and a hint of tang; choose one with mild heat or chunky vegetables for added texture
• Ground cumin and chili powder: They are classic for warmth and depth; always opt for fresh spices for better flavor
• Salt and freshly ground black pepper: Essential to balance flavors
• Chopped green onions or cilantro: For a fresh burst of color and flavor; pick vibrant greens for freshness
• Flour or corn tortillas: Either works well; use corn for gluten free or flour for a softer bite; look for pliable tortillas
• Cooking spray or olive oil: A light coat gives a crispy golden finish; use pure olive oil for richer flavor
• Guacamole, sour cream, salsa or pico de gallo: For topping and dipping; use ripe avocados and fresh tomatoes for the best finish
• Shredded lettuce, diced tomatoes, extra cheese: Optional but adds crunch and freshness

How to Make It

Prep the Oven:

Preheat oven to 400 degrees Fahrenheit and line a sturdy baking sheet with parchment paper. This prevents sticking and helps the taquitos brown evenly.

Warm and Soften Tortillas:

Wrap your tortillas in a damp paper towel and microwave for about 20 to 30 seconds. This makes them soft and less likely to tear when rolling.

Make the Filling:

In a large bowl, mix together the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, pepper and green onions or cilantro. Stir thoroughly with a spatula until the mixture is creamy and well blended.

Assemble the Taquitos:

Working with one tortilla at a time, spoon 2 to 3 tablespoons of chicken filling near the lower third. Roll tightly, pressing firmly so they keep their shape. Arrange seam side down on the prepared baking sheet.

Brush for Crispiness:

Lightly brush the tops and sides of each rolled taquito with olive oil or spray with cooking spray. This will help them develop a crispy golden crust in the oven.

Bake and Flip:

Place the tray in the oven and bake for 15 to 20 minutes. Use tongs to flip each taquito halfway through for even browning. For an extra crisp finish, broil for another 1 to 2 minutes at the end but watch closely to avoid burning.

Cool and Serve:

Let the taquitos cool for a few minutes before serving so the filling sets up. Serve with your favorite toppings and dips like guacamole, sour cream and salsa.

One of my favorite parts is the tangy cream cheese that makes each bite so creamy. My kids love rolling the taquitos with me and competing to see whose stay together the best. It always gets everyone involved and laughing.

Flavor Boosters

Great way to use up leftover chicken or turkey. Swap cheddar for pepper jack for heat, or try goat cheese for a tangier flavor. Add chopped spinach or beans for extra veggies or fiber. If tortillas are cracking try using a different brand or layer two together.

Serving Suggestions

Pair these taquitos with a simple chopped salad or Mexican style street corn. They make fun party appetizers alongside a bowl of queso. For a meal, set up a toppings bar with all kinds of dips and fresh veggies. My friends love them in packed lunches too.

Creative Twists

In summer, add in fresh corn or diced jalapeno for seasonal brightness. In colder months, sneak in pumpkin puree or roasted butternut squash. Prepare ahead for busy nights and bake fresh. Adjust salsa for creaminess and broil at the end for crunch.

If you are looking for a way to use up leftover chicken that everyone will actually want to eat, this taquito recipe is your new go to.

Common Questions About This Recipe

→ How do I keep taquitos crispy when baking?

Brush or spray the rolled taquitos lightly with oil and bake on a wire rack or parchment-lined sheet. Broil briefly for extra crispiness.

→ Can I make taquitos in advance?

Yes, you can assemble and freeze them before baking. Bake directly from frozen, adding extra time as needed.

→ What type of cheese works best?

Shredded cheddar or Monterey Jack both melt well and add rich flavor. A blend of both also works great.

→ How can I add more spice?

Add chopped jalapeños, hot sauce, or a spicier salsa to the filling for extra heat.

→ Are corn or flour tortillas better?

Both work well—corn for a gluten-free option, flour for a softer bite. Choose based on preference.

→ What are good serving suggestions?

Serve with guacamole, sour cream, salsa, or fresh toppings like lettuce and tomatoes for a complete meal.