Say hello to your new favorite Tex-Mex treat: Baked Cream Cheese Chicken Taquitos! These heavenly rolls wrap tender shredded chicken, melty cheeses, and a kiss of spice into warm tortillas, then bake to a golden, crispy finish you won’t believe comes from the oven. Creamy, tangy, and oh-so-satisfying, they make any weeknight dinner feel like a fiesta, and they’re just as perfect for party snacks. If you love food that delivers on crunch and comfort in every bite, these taquitos are calling your name!
Ingredients You’ll Need
The beauty of these taquitos is how a handful of simple, fresh ingredients come together to create irresistible flavor and texture. Each ingredient here plays an important role, from tender chicken to the cheesy filling and the flavorful spices—don’t skip a thing if you want the full Baked Cream Cheese Chicken Taquitos experience!
- Cooked shredded chicken: Rotisserie or leftover chicken works great for fast prep and ensures juicy, protein-packed filling.
- Cream cheese (softened): This is the creamy magic that binds the filling and adds an irresistible richness.
- Shredded cheddar cheese: Sharp cheddar melts beautifully for a crowd-pleasing, tangy flavor boost.
- Shredded Monterey Jack cheese: Monterey Jack is mild and stunningly meltable, balancing out the cheddar with its creamy texture.
- Salsa or enchilada sauce: Just a quarter cup brings all the savory, zesty notes to the filling—pick your family’s favorite!
- Garlic powder: A teaspoon of garlic powder gives every bite a subtle depth and aroma.
- Cumin: This warm, earthy spice anchors the flavors with that Southwest feel.
- Chili powder: For a gentle kick and earthy color that makes the taquitos true crowd-pleasers.
- Salt: Half a teaspoon draws out every flavor in the mix—seasoning is everything!
- Chopped green onions (optional): These add a fresh pep of color and a gentle bite—totally optional, but delightful if you have them.
- Small flour or corn tortillas: Use whichever you crave—flour tortillas get extra crisp, while corn add a little traditional flavor.
- Cooking spray or olive oil for brushing: A quick spray or brush ensures those perfect golden, crunchy tops without excess oil.
How to Make Baked Cream Cheese Chicken Taquitos
Step 1: Prepare Your Oven and Baking Sheet
Let’s get things started right! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to keep your Baked Cream Cheese Chicken Taquitos crisp on the outside. This step saves you from sticking and scorched bottoms—always worth those thirty seconds.
Step 2: Mix Up That Creamy Chicken Filling
In a large bowl, combine your shredded chicken, softened cream cheese, cheddar and Monterey Jack cheeses, salsa (or enchilada sauce), garlic powder, cumin, chili powder, salt, and optional green onions. Stir it together thoroughly—the goal is a luscious mix with no dry spots and every ingredient evenly spread. It should look creamy, cheesy, and generously studded with flavor.
Step 3: Warm Your Tortillas
Don’t skip this game-changing move! Stack your tortillas (up to five at a time) and give them a quick 20–30 second burst in the microwave. This makes them soft, pliable, and far less likely to tear when rolling. Warm tortillas mean perfect, snug taquitos every time.
Step 4: Fill and Roll
Spoon 2 to 3 tablespoons of your creamy chicken filling onto the lower third of each tortilla. The secret here is not to overfill—you want them tightly rolled for maximum crunch. Starting from the bottom, roll each tortilla up firmly and place it seam-side down on the prepared baking sheet. You’ll have 10 plump, promising taquitos ready to bake!
Step 5: Brush or Spray and Bake
Lightly mist or brush the tops of each taquito with cooking spray or a quick swish of olive oil. This is key for that sought-after golden, bubbly finish. Slide your tray into the oven and bake for 15–18 minutes, until the taquitos are beautifully crisp and tinged with gold. For restaurant-quality crunch, finish under the broiler for 1–2 minutes—just keep a close eye so they don’t burn.
Step 6: Serve Warm and Enjoy
Once baked perfection sets in, transfer your Baked Cream Cheese Chicken Taquitos to a platter and serve hot. The cheesy filling will be perfectly gooey, the exterior crisp—invite everyone to dig in! Set out bowls of sour cream, extra salsa, or guacamole so guests can dip to their heart’s delight.
How to Serve Baked Cream Cheese Chicken Taquitos
Garnishes
Add color and a pop of fresh flavor with a shower of chopped cilantro, extra sliced green onions, or diced avocado over your platter of taquitos. A squeeze of lime or a dusting of cotija cheese brings a classic Mexican finish, while a side of pickled jalapeños turns up the heat. These little touches make your Baked Cream Cheese Chicken Taquitos look as amazing as they taste.
Side Dishes
Balance the creamy, cheesy richness with a vibrant side—think fresh black bean and corn salad, a bright tomato salsa, or a simple green salad tossed with citrus vinaigrette. For an even heartier meal, serve your Baked Cream Cheese Chicken Taquitos alongside classic Mexican rice or refried beans. They also pair beautifully with roasted veggies or a bowl of zesty coleslaw for crunch.
Creative Ways to Present
For parties, serve taquitos standing upright in mason jars or cups with a dip nestled at the bottom. Try cutting them in half on the diagonal and threading onto skewers for easy, shareable appetizers. Or set up a DIY taquito bar loaded with toppings and sauces—everyone gets to create their own flavor adventure with your irresistible Baked Cream Cheese Chicken Taquitos at the heart of it all!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Cream Cheese Chicken Taquitos (lucky you!), pop them in an airtight container and store in the fridge for up to three days. Make sure they’ve cooled to room temperature first to keep them from getting soggy. They’ll be waiting for you, still tasty and ready to revive!
Freezing
Want to get ahead or prep a batch for busy days? Simply arrange unbaked, filled taquitos on a tray, freeze until firm, then transfer to a freezer bag. Pull them out and bake straight from frozen, just adding a few extra minutes—no thawing required. Frozen leftovers reheat well too, so double your batch and stock up!
Reheating
For that essential crisp, skip the microwave and opt for the oven or air fryer when reheating your Baked Cream Cheese Chicken Taquitos. Place on a baking sheet and warm at 375°F for 8–10 minutes, or until hot and crackling. Pop under the broiler for a minute or two if you crave extra crunch—taquito perfection every time!
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is perfect for Baked Cream Cheese Chicken Taquitos. It’s tender, flavorful, and saves time on cooking and shredding—just be sure to remove any skin and bones before mixing into your creamy filling.
Are corn or flour tortillas better for this recipe?
It really depends on your preference! Flour tortillas become slightly puffier and give an ultra-crispy, golden exterior, while corn tortillas offer an authentic flavor and a bit of a firmer crunch. Both work beautifully with the Baked Cream Cheese Chicken Taquitos method—try both and see which you love!
Can I make these taquitos gluten-free?
Yes, just use certified gluten-free corn tortillas, and make sure any add-ins like salsa or enchilada sauce are gluten-free. The filling itself is naturally gluten-free, so with the right tortilla, you’re good to go!
What’s the best way to prevent my tortillas from cracking when rolling?
Always warm your tortillas before filling and rolling. A quick microwave softens them and prevents splitting. If using corn tortillas, covering them with a damp towel while microwaving helps lock in moisture for super-flexible, rollable wraps.
Can I swap the chicken for another protein?
Definitely! Shredded turkey, pulled pork, or even black beans and sautéed peppers make delicious substitutes. The beauty of Baked Cream Cheese Chicken Taquitos is their flexibility—customize the filling to whatever you have on hand.
Final Thoughts
No matter when or how you serve them, these Baked Cream Cheese Chicken Taquitos are a recipe you’ll reach for again and again. They’re easy enough for busy days, delicious enough for parties, and always a joyful addition to the table. Give them a try—you just might find your new craving!
Print
Baked Cream Cheese Chicken Taquitos Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 10 taquitos
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Baked Cream Cheese Chicken Taquitos are a delicious and easy-to-make appetizer or main course. Filled with a creamy and flavorful mixture of shredded chicken, cream cheese, and spices, these taquitos are baked until golden and crispy.
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup salsa or enchilada sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons chopped green onions (optional)
For assembly:
- 10 small flour or corn tortillas
- cooking spray or olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a large bowl, combine shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, salsa, garlic powder, cumin, chili powder, salt, and green onions.
- Assemble the taquitos: Warm tortillas slightly in the microwave to make them pliable. Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.
- Bake: Lightly spray or brush the tops of the taquitos with cooking spray or olive oil. Bake for 15–18 minutes, or until golden and crispy.
- Serve: Serve warm with sour cream, salsa, or guacamole.
Notes
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.
- For extra crispiness, finish under the broiler for 1–2 minutes.
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