Baked Cream Cheese Chicken Taquitos

Baked Cream Cheese Chicken Taquitos are a crispy, creamy, and satisfying dish I love making when I want something easy but packed with flavor. With shredded chicken, smooth cream cheese, and melty cheese all rolled up in golden tortillas, they’re perfect for weeknight dinners, game day, or anytime I’m craving a handheld comfort food.

Why You’ll Love This Recipe

I love this recipe because it delivers the crunch of traditional taquitos without the mess or calories of frying. The creamy filling is incredibly flavorful and comes together quickly with just a few ingredients. These taquitos are kid-friendly, freezer-friendly, and endlessly customizable. Plus, they make great leftovers—if I can manage to save any!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie works great)

• Cream cheese, softened

• Shredded cheddar or Mexican cheese blend

• Sour cream (optional for extra creaminess)

• Garlic powder

• Onion powder

• Cumin

• Salt

• Black pepper

• Green chiles or chopped jalapeños (optional for a kick)

• Small flour or corn tortillas

• Olive oil or cooking spray (for brushing)

Directions

1. I preheat the oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, I mix the shredded chicken, cream cheese, shredded cheese, and seasonings until well combined.

3. I warm the tortillas slightly to make them more pliable, either in the microwave or on a skillet.

4. I spoon a couple of tablespoons of the filling onto the lower third of each tortilla and roll them up tightly.

5. I place them seam side down on the prepared baking sheet.

6. I lightly brush or spray the tops with olive oil to help them crisp up in the oven.

7. I bake them for 15–20 minutes, or until they’re golden brown and crispy.

8. I let them cool slightly before serving with my favorite dips.

Servings and timing

This recipe makes about 12 taquitos. It takes around 15 minutes to prepare and 15–20 minutes to bake, so I can have them ready in just 30–35 minutes.

Variations

I sometimes mix in chopped spinach or black beans for extra texture and nutrition. If I want more heat, I add chipotle powder or a splash of hot sauce to the filling. Swapping in shredded turkey or beef also works great, and for a smoky twist, I use smoked paprika or a bit of BBQ sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven or air fryer at 375°F for about 8–10 minutes to restore their crispiness. I avoid microwaving if I want to keep that crunch. They also freeze well—I freeze them before baking and just add a few extra minutes to the bake time when ready.

FAQs

Can I use corn tortillas?

Yes, I use either. I just warm corn tortillas well before rolling to prevent cracking.

How do I keep them from unrolling?

Rolling them tightly and placing them seam side down helps. Brushing the edge with a little water can also help seal them.

Can I freeze them?

Absolutely. I freeze them on a tray first, then transfer to a bag. I bake straight from frozen with a few extra minutes in the oven.

What dips go best with these?

I love serving them with salsa, guacamole, sour cream, or a creamy jalapeño ranch.

Can I make these ahead of time?

Yes, I assemble them ahead and refrigerate or freeze until I’m ready to bake.

Conclusion

Baked Cream Cheese Chicken Taquitos are one of my favorite comfort food recipes—easy, crispy, and packed with creamy, savory goodness. I love how versatile they are and how quickly I can get them on the table. Whether I’m cooking for the family or making snacks for a crowd, they always disappear fast.