There’s something irresistible about the combination of crispy tortillas and creamy, savory fillings. These Baked Cream Cheese Chicken Taquitos deliver exactly that perfect contrast in every bite. The exterior gets golden and crunchy in the oven, while the interior remains deliciously creamy with seasoned shredded chicken and melted cream cheese.
What makes these taquitos special is that they’re baked, not fried, making them a healthier alternative to the traditional version without sacrificing any of the flavor or texture. They’re perfect for weeknight dinners, game day snacks, or even as an appetizer for your next gathering.
Why You’ll Love This
- Healthier than fried taquitos but just as crispy and satisfying
- Quick prep time – ready in about 45 minutes from start to finish
- Kid-friendly and perfect for picky eaters
- Versatile – easy to customize with your favorite seasonings and add-ins
- Great for meal prep – they reheat beautifully for lunches or quick dinners
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 oz cream cheese, softened to room temperature
- 1/2 cup cheddar cheese, freshly shredded
- 1/4 cup salsa (mild, medium, or hot – your preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 10 small flour or corn tortillas (6-inch size works best)
- Cooking spray or olive oil for brushing
- Sour cream for dipping
- Fresh guacamole
- Additional salsa
- Chopped cilantro for garnish
- Lime wedges
Instructions
- Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a medium mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, and salsa. Add the garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until well mixed and the cream cheese is evenly distributed throughout the filling.
- If your tortillas are stiff or cold, warm them briefly to make them more pliable. You can do this by wrapping the stack in damp paper towels and microwaving for 20-30 seconds, or by placing them one at a time in a dry skillet over medium heat for a few seconds per side.
- Place a tortilla on your work surface and spoon about 2-3 tablespoons of the chicken filling in a line across the lower third of the tortilla. Roll the tortilla up tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, arranging the taquitos in a single layer with a little space between each one.
- Lightly brush or spray each rolled taquito with cooking spray or olive oil. This will help them crisp up and turn golden in the oven. If using corn tortillas, make sure to coat them well as they tend to dry out more quickly than flour tortillas.
- Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the taquitos are golden brown and crispy around the edges. The exact time may vary depending on your oven, so keep an eye on them starting around the 12-minute mark.
- Remove the taquitos from the oven and let them cool for 2-3 minutes before serving. This brief cooling period allows the filling to set slightly and makes them easier to handle. Serve warm with your choice of dipping options like sour cream, guacamole, or additional salsa.
Tips & Variations
- Use rotisserie chicken to save time on busy weeknights
- Try corn tortillas instead of flour for a more traditional flavor (but warm them well to prevent cracking)
- Add a can of drained black beans or corn to stretch the filling further
- Make them spicier by adding hot sauce or leaving the seeds in the jalapeño
- For a lighter version, use reduced-fat cream cheese and cheese
- Brush with olive oil instead of cooking spray if you prefer
Serving Suggestions
These taquitos are delicious on their own, but they truly shine when served with dipping options. Try offering small bowls of guacamole, sour cream, extra salsa, or a zesty cilantro-lime crema. For a complete meal, pair them with Mexican rice, a simple green salad, or refried beans.
If you’re serving these as an appetizer, arrange them on a platter with lime wedges and sprinkle with extra cilantro for a pop of color and freshness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooled taquitos in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They’ll keep for up to 3 months.
- Reheat in a 350°F oven for 10-15 minutes until heated through and crispy again.
- For extra crispiness, brush lightly with oil before reheating.
FAQs
Can I make these ahead of time?
Yes! You can prepare the filling and assemble the taquitos up to a day ahead. Store them covered in the refrigerator and bake just before serving.
Can I use a different meat instead of chicken?
Absolutely. Shredded beef, pork, or even ground turkey work wonderfully in this recipe.
My tortillas are cracking when I roll them. What am I doing wrong?
Make sure to warm your tortillas properly before rolling. If they’re still cracking, try covering them with a damp paper towel when microwaving.
Can I make these in an air fryer?
Yes! Cook them at 380°F for about 7-8 minutes, or until crispy and golden brown.
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