Name: Baked Cream Cheese Chicken Taquitos
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked shredded chicken (rotisserie chicken works well); 4 oz cream cheese, softened; ½ cup shredded Mexican blend or cheddar cheese; ¼ cup salsa or diced green chiles; ½ tsp garlic powder; ½ tsp cumin; Salt and pepper to taste; 8–10 small flour or corn tortillas; Cooking spray or olive oil for brushing; Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and always a hit with both kids and adults. Baking the taquitos instead of frying keeps them light but still deliciously crispy. The cream cheese makes the filling super creamy, while the seasoned chicken adds all the savory flavor I crave. They also freeze well, so I make a big batch and enjoy them anytime.

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 cheese (like cheddar, pepper jack, or Mexican blend)
Garlic powder
Onion powder
Chili powder or taco seasoning
Green chiles (optional)
Flour or corn tortillas
Olive oil or cooking spray
Salt and pepper

directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
In a mixing bowl, I combine shredded chicken, cream cheese, shredded cheese, garlic powder, onion powder, chili powder, and green chiles if I’m using them. I mix until everything is creamy and well combined.
I warm the tortillas slightly to make them more pliable, then place a spoonful of the mixture on each one and roll them tightly.
I arrange the rolled taquitos seam-side down on the baking sheet and brush or spray the tops with olive oil for crispiness.
I bake for 15–20 minutes until the edges are golden brown and the filling is hot and bubbly.
I let them cool slightly, then serve them with my favorite dips like salsa, sour cream, or guacamole.

Servings and timing

This recipe makes about 10–12 taquitos, serving 4 to 6 people. It takes around 10–15 minutes to prep and another 15–20 minutes to bake, so I usually have them ready in about 30–35 minutes.

Variations

Sometimes I use leftover turkey or pulled pork instead of chicken. I’ve added black beans or corn to the filling for more texture. When I want extra spice, I stir in some hot sauce or chopped jalapeños. I’ve also used low-carb tortillas or gluten-free ones depending on who I’m serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to keep them crispy—usually about 8–10 minutes at 375°F. I avoid the microwave unless I’m in a rush, since it softens the texture. They also freeze well before or after baking.

FAQs

Can I make these taquitos ahead of time?

Yes, I often roll them up and refrigerate them a day in advance. I just bake them when I’m ready to serve.

Can I freeze them?

Absolutely. I freeze them on a baking sheet first, then transfer them to a freezer bag. I bake them straight from frozen, adding a few extra minutes to the cook time.

What’s the best tortilla to use?

I use flour tortillas most of the time since they roll easily and get crispy. Corn tortillas work too, but I warm them first so they don’t crack.

Can I make them spicier?

Yes, I add diced jalapeños, a pinch of cayenne, or use a spicy cheese blend to kick up the heat.

What dips go best with these?

I like them with salsa, sour cream, queso, or guacamole. I’ve also served them with a creamy cilantro-lime dip and it was amazing.

Conclusion

Baked Cream Cheese Chicken Taquitos are crispy, creamy, and full of comforting flavor. I love how easy they are to make, how well they freeze, and how much everyone enjoys them. Whether I’m serving them for dinner, game day, or a casual get-together, they’re always a hit and never stick around for long.