Name: Baked Cream Cheese Chicken Taquitos Recipe
Prep time: 15 min
Cook time: PT-490487H22M52S
Total time: PT-490487H22M52S
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

Introduction

Baked Cream Cheese Chicken Taquitos are a crispy, flavorful treat perfect for a quick dinner or party snack. These easy-to-make taquitos combine creamy, cheesy chicken filling wrapped in tortillas and baked to golden perfection.

Three rolled tortillas filled with shredded chicken are placed side by side on a white plate. The tortillas are golden brown with a soft texture. They are covered with thick white sauce that slightly drips down the sides. On top, small pieces of diced red tomatoes and green chopped herbs are scattered evenly, adding bright colors. The plate is set on a white marbled surface. 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 and roll tightly. Arrange 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

For a spicier kick, add chopped jalapeños or a dash of hot sauce to the filling.
Use corn tortillas for a gluten-free option, but warm them beforehand to prevent cracking while rolling.
Try swapping cheddar for pepper jack cheese to add a bit of heat and extra flavor.
Leftover filling can be used as a dip or in burrito bowls for meal prep.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes to keep them crispy. Avoid microwaving as it can make the tortillas soggy.

How to Serve

The image shows five rolled enchiladas lined up on a white rectangular plate, each covered with a layer of melted golden brown cheese. On top of the cheese, there are small dollops of white sour cream placed along the enchiladas, sprinkled with fresh green cilantro leaves. The enchiladas have a soft, slightly browned texture on the edges where the cheese has melted and baked. In the background, blurred red tomatoes add a bright contrast, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these taquitos?

Yes, you can freeze the assembled taquitos before baking. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cooking time.

Can I use a different protein instead of chicken?

Absolutely! Shredded cooked turkey or beef works well with this recipe. Just ensure the meat is cooked and shredded before mixing with the other ingredients.

Baked Cream Cheese Chicken Taquitos Recipe

Print Recipe

★★★★★

5 from 498 reviews

These Baked Cream Cheese Chicken Taquitos are a crispy, savory treat featuring shredded chicken mixed with creamy cheeses and spices, all rolled into tortillas and baked to golden perfection. Perfect as a snack or appetizer, they offer a deliciously flavorful and healthier alternative to fried taquitos.

Author: Marco
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Total Time: 30-33 minutes
Yield: 10 taquitos 1x
Category: Appetizer
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Filling

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

Tortillas

10 small flour or corn tortillas

For Baking

Cooking spray or olive oil for brushing

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Make the Filling: In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix thoroughly until the mixture is creamy and evenly blended.
Assemble Taquitos: Spoon 2 to 3 tablespoons of the filling onto each tortilla. Roll each tortilla tightly, then place them seam-side down on the prepared baking sheet to keep them secure while baking.
Bake: Lightly brush or spray the tops of the taquitos with olive oil or cooking spray to help them crisp up in the oven. Bake for 15 to 18 minutes, or until they turn golden brown and crispy on the outside.
Serve: Remove from the oven and serve hot. Enjoy with your favorite dips like sour cream, guacamole, or extra salsa for added flavor.

Notes

Use either flour or corn tortillas based on your preference or dietary needs.
For crispier taquitos, you can lightly brush with olive oil before baking.
Feel free to customize the filling by adding chopped jalapeños or cilantro for extra flavor.
Leftover taquitos can be refrigerated and reheated in the oven for best texture.
If you prefer a dairy-free version, substitute cream cheese and cheddar with vegan alternatives.

Keywords: Chicken taquitos, Baked taquitos, Cream cheese chicken, Mexican appetizer, Healthy taquitos