Baked Cream Cheese Chicken Taquitos

Why You’ll Love This Recipe

I like this recipe because it delivers restaurant-style crunch without deep frying. The filling is rich and satisfying, made with shredded chicken, cream cheese, and melty cheddar or Monterey Jack. It’s versatile too—I can make a big batch ahead of time and reheat them later. Whether I’m serving these for dinner with salsa and guac, or packing them in a lunchbox, they’re always delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie chicken works great)

• Cream cheese, softened

• Shredded cheddar or Monterey Jack cheese

• Small flour or corn tortillas

• Optional: garlic powder, onion powder, chopped green onions, salsa, or hot sauce for extra flavor

Directions

1. I preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.

2. In a mixing bowl, I combine the shredded chicken, softened cream cheese, and shredded cheese. I sometimes add a little garlic powder or chopped green onion for extra flavor.

3. I warm the tortillas slightly so they’re easier to roll, then spoon a portion of the filling onto each tortilla and roll them tightly.

4. I place the taquitos seam-side down on the baking sheet, making sure they don’t overlap.

5. To get them extra crispy, I lightly spray or brush the tops with oil.

6. I bake for about 15–20 minutes or until they’re golden and crisp.

7. Once out of the oven, I let them cool slightly before serving with salsa, sour cream, or guacamole.

Servings and timing

This recipe makes about 10–12 taquitos, depending on how full I stuff them.
Prep time is around 10 minutes, and bake time takes about 15–20 minutes, so the total time is approximately 30 minutes.

Variations

• I mix in chopped jalapeños or hot sauce when I want more heat.

• A spoonful of salsa or taco seasoning can boost the flavor in the filling.

• If I’m dairy-free, I use plant-based cream cheese and shredded cheese alternatives.

• Corn tortillas make this gluten-free—just be sure to warm them well so they don’t crack.

• I sometimes add black beans or corn to bulk up the filling.

Storage/Reheating

I store leftover taquitos in an airtight container in the fridge for up to 4 days.
To reheat, I pop them in a 375°F oven or air fryer for about 5–8 minutes to bring back that crispy texture. The microwave works too, but they won’t be as crisp.

For longer storage, I freeze the rolled taquitos (unbaked or baked) in a single layer on a baking sheet, then transfer to a freezer bag. They can be baked from frozen—just add a few extra minutes to the cooking time.

FAQs

Can I freeze these taquitos before baking?

Yes, I freeze them rolled and unbaked. When I’m ready to cook, I bake them straight from frozen—just add about 5 more minutes to the baking time.

What type of tortillas work best?

I prefer small flour tortillas because they roll easily and get nicely crisp in the oven. Corn tortillas also work, especially if I warm them first to prevent cracking.

How do I make them extra crispy?

I always brush or spray the tops with oil before baking. Using high heat (around 425°F) and a wire rack on the baking sheet helps the air circulate and makes them even crispier.

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I make sure to drain it well and season it a bit more to boost the flavor.

What can I serve with these taquitos?

I like to serve them with salsa, guacamole, sour cream, or even queso dip. A side salad or Mexican rice rounds out the meal.

Conclusion

These baked cream cheese chicken taquitos are one of my go-to recipes when I want something easy, tasty, and crowd-pleasing. The crispy shell and creamy filling make each bite irresistible. Whether I’m feeding my family or hosting friends, they disappear fast. I always keep some in the freezer—they’re just that good.

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