Delicious Cream Cheese Chicken Taquitos

These baked cream cheese chicken taquitos come together with a crispy shell wrapped around a rich, creamy chicken and cheese filling seasoned with classic Tex-Mex spices. They are a fantastic option for game day snacks or easy weeknight dinners because they bake in under 20 minutes and require no frying, keeping things lighter and less messy. I love how you can make them ahead and freeze so you always have a crowd-pleaser ready to pop in the oven.

I first made these on a whim for a potluck and watched an entire tray disappear in ten minutes. Since then they’ve become a staple at birthdays and backyard get-togethers where everyone asks for more.

Ingredients

• Shredded cooked chicken: rotisserie chicken works best for juicy, flavorful meat
• Cream cheese: softened to room temperature so it blends smoothly into the filling
• Shredded cheddar or Monterey Jack cheese: adds gooey melt and a balanced flavor mixing both gives extra cheesiness
• Salsa: your preferred heat level controls the spice and tang swap with pico de gallo for a fresher taste
• Ground cumin: brings warm Tex-Mex depth pick a fresh container for best aroma
• Chili powder: provides signature color and flavor choose a pure blend when possible
• Salt and black pepper: seasons the filling and balances richness
• Chopped green onions or fresh cilantro: add herbal brightness choose firm stems and even leaves when buying cilantro
• Small flour or corn tortillas: six-inch size is ideal for rolling tight and crisp for gluten-free use corn tortillas and warm them well to prevent cracking
• Cooking spray or olive oil: brushing on tortillas helps achieve a perfect golden crisp use good quality oil for best flavor
• Guacamole, sour cream, salsa, or pico de gallo: perfect for dipping and boosting flavor during serving
• Shredded lettuce, diced tomatoes, or extra shredded cheese: adds freshness and color to garnish select crisp lettuce and ripe tomatoes

Step-by-Step Instructions

Prepare Oven and Baking Sheet:

Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper or lightly greasing it. This sets the stage for evenly crisp taquitos.

Soften Tortillas:

Place the tortillas in the microwave for twenty to thirty seconds to make them pliable and easy to roll without tearing or cracking. Flexible tortillas roll tighter and bake more evenly.

Combine Filling Mixture:

In a large mixing bowl, mix shredded chicken with softened cream cheese, shredded cheddar or Monterey Jack, salsa, ground cumin, chili powder, salt, and black pepper. Stir thoroughly until the mixture is creamy and well blended. If you like, fold in chopped green onions or cilantro to add fresh herbal notes.

Assemble Taquitos:

Lay a warm tortilla flat on your workspace. Spoon two to three tablespoons of the chicken mixture into the center of the tortilla. Roll it tight from one edge to the other, making sure the seam is underneath so it stays closed during baking. Repeat this step for all tortillas and filling.

Brush or Spray Taquitos:

Lightly brush or spray the rolled taquitos with olive oil or cooking spray. This gives them a golden, crunchy finish in the oven. For extra indulgence, sprinkle a bit of shredded cheese over the top before baking.

Bake:

Place the taquitos seam side down closely together on the prepared baking sheet. Bake in the oven for fifteen to twenty minutes, flipping once halfway through to brown both sides evenly. For an extra crispy finish, broil for one to two minutes at the end but watch carefully to avoid burning.

Cool and Serve:

Remove the taquitos from the oven and let them rest for two to three minutes. This helps the filling firm up slightly making them easier to handle. Serve warm with guacamole, salsa, sour cream, or your favorite toppings.

The creamy cheese and salsa filling instantly reminds me of the little Tex-Mex snack rolls my grandma used to make for movie nights. There is something comforting about that blend of creaminess combined with the warm, fragrant cumin that makes these taquitos feel like a warm hug from family.

Storage Tips

After baking, allow taquitos to cool completely to room temperature before storing to avoid sogginess. Store them in an airtight container in the refrigerator for up to four days. For longer storage, freeze in a single layer on a baking tray until firm then transfer to freezer bags. To reheat, bake from the fridge at 375 degrees Fahrenheit for about ten minutes or from frozen for fifteen minutes until crisp again.

Ingredient Substitutions

This recipe is flexible with proteins cooked turkey shredded pork or even seasoned beans can replace chicken. For a lighter filling substitute half the cream cheese with Greek yogurt. Those who need dairy free options can try plant-based cheese alternatives combined with mashed avocado to maintain creaminess without dairy.

Serving Suggestions

Serve these taquitos piled high as a fun party platter with bowls of guacamole, salsa, and sour cream for dipping. For a full meal, add a side salad of shredded lettuce and diced tomatoes for freshness. They also pair wonderfully with scrambled eggs or breakfast potatoes for the next day’s brunch.

Cultural Context

Taquitos are traditional Tex-Mex snacks often fried for crunch but the baked version offers a lighter alternative without sacrificing texture. The creamy fillings popular in recent years marry classic party food with comfort food, making these a favorite for casual get-togethers and family meals alike.

Pro Tips

• Warm tortillas before rolling to prevent cracking and tearing
• Use a pastry brush for the lightest olive oil coating that crisps perfectly
• Set a timer for broiling since taquitos brown very quickly in the last few minutes

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FAQs About the Recipe

→ What can I do to stop tortillas from breaking when I roll them?

Heat tortillas in the microwave a bit to make them soft and easy to roll without cracking.

→ Is it okay to swap flour tortillas for corn ones?

Definitely. Corn tortillas work just fine if you soften them first by wrapping in a damp towel and microwaving.

→ Can I freeze these before baking?

For sure, put the taquitos together, freeze them on a tray, then move to freezer bags. Bake from frozen and add a few minutes to the cooking time.

→ How do I make them hotter?

Mix in some chopped jalapeños or add your favorite hot sauce to the chicken filling for more heat.

→ What dips and toppings go best?

Sour cream, guacamole, salsa, or pico de gallo all work great. You can also add shredded lettuce, diced tomatoes, or extra cheese.