Baked Cream Cheese Chicken Taquitos Recipe
These Baked Cream Cheese Chicken Taquitos are crispy, cheesy, and packed with flavorful shredded chicken blended with cream cheese, cheddar, and spices. Rolled in soft tortillas and baked to crispy perfection, they make a perfect appetizer or snack served with fresh dipping sauces like guacamole or salsa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 4 oz cream cheese, softened at room temperature
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup salsa, your preferred heat level
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- ¼ cup chopped green onions or fresh cilantro (optional for freshness)
Taquitos
- 8–10 small flour or corn tortillas, 6-inch size
- Cooking spray or olive oil for brushing
For Serving (Optional)
- Guacamole
- Sour cream
- Salsa
- Fresh pico de gallo
- Shredded lettuce
- Diced tomatoes
- Extra shredded cheese
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. Warm your tortillas in the microwave for 20-30 seconds to make them pliable, preventing cracking during rolling.
- Mix the creamy filling: In a mixing bowl, combine shredded chicken, softened cream cheese, shredded cheddar or Monterey Jack cheese, salsa, ground cumin, chili powder, salt, and pepper. Mix until smooth and evenly combined. If using, fold in chopped green onions or cilantro for a fresh touch.
- Roll the taquitos: Place a warmed tortilla on a flat surface. Spoon 2-3 tablespoons of the chicken mixture down the center of the tortilla. Carefully roll the tortilla tightly around the filling, tucking the seam underneath. Place each rolled taquito seam-side down on the prepared baking sheet. Repeat until all tortillas and filling are used.
- Brush for crispiness: Lightly brush or spray the rolled taquitos with olive oil or cooking spray. For added indulgence, sprinkle some extra shredded cheese on top of each taquito.
- Bake to perfection: Bake the taquitos in the preheated oven for 15-20 minutes. Flip them halfway through baking to ensure they crisp evenly on all sides. For extra crispiness, optionally broil for 1-2 minutes at the end—watch closely to prevent burning.
- Serve with toppings and dips: Let the taquitos cool for 2-3 minutes after baking. Serve warm with your choice of guacamole, sour cream, salsa, pico de gallo, shredded lettuce, diced tomatoes, or extra cheese as desired.
Notes
- Warming tortillas before rolling prevents cracking and breaking during baking.
- Using rotisserie chicken saves prep time and adds flavor.
- Adjust the salsa heat level to suit your spice preference.
- For a gluten-free version, use corn tortillas labeled gluten-free.
- Brush with cooking spray for a lower-fat option instead of olive oil.
- Keep an eye on the broiler stage to avoid burning the taquitos.
Keywords: Chicken taquitos, baked taquitos, cream cheese chicken, crispy taquitos, Mexican appetizer, party snacks, cheesy taquitos
