Name: Baked Cream Cheese Chicken Taquitos Recipe
Prep time: 10 min
Cook time: PT-491252H31M54S
Total time: PT-491252H31M54S
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 crispy, flavorful twist on a classic favorite. Filled with a creamy chicken mixture and baked to golden perfection, they make an easy and delicious snack or meal.

Three rolled crepes filled with white shredded chicken are placed side by side on a white plate. The crepes have a light golden-brown color and a soft texture. They are topped with a thick layer of creamy white sauce that slightly drips down the sides. On top of the sauce, there are small diced red tomato pieces and scattered green herb leaves, adding color contrast. The plate sits on a white marbled surface in the background. 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 to 3 tablespoons of the filling onto each tortilla. Roll each tortilla tightly and place them seam-side down on the prepared baking sheet.
Step 4: Lightly brush or spray the tops of the taquitos with olive oil or cooking spray.
Step 5: Bake for 15 to 18 minutes until the taquitos are golden and crispy.
Step 6: Serve hot with sour cream, guacamole, or extra salsa for dipping.

Tips & Variations

Use corn tortillas for a gluten-free option or choose flour tortillas for a softer texture.
For extra crispiness, flip the taquitos halfway through baking.
Add chopped jalapeños or hot sauce to the filling for a spicy kick.
Swap cheddar cheese for pepper jack or Monterey Jack to vary the flavor.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds five rolled enchiladas lined up side by side. Each enchilada is covered with a golden-brown, melted cheese layer that looks slightly crispy in spots. On top of each, there is a dollop of white sour cream, with small green cilantro leaves scattered over the sour cream and melted cheese. The tortillas are a light yellow color and appear soft and warm. In the background, two red tomatoes are partly visible on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and keep them covered in the refrigerator for a few hours before baking. For longer storage, freeze them before baking and bake directly from frozen, adding a few extra minutes to the cooking time.

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly and adds great flavor while saving time on preparation.