Baked Cream Cheese Chicken Taquitos Recipe

Introduction

Baked Cream Cheese Chicken Taquitos are a delicious and easy-to-make snack or meal that combines tender shredded chicken with creamy cheese and flavorful spices. These crispy, golden taquitos are perfect for sharing and pair wonderfully with a variety of dips.

Ingredients

• 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)
• 8-10 small flour or corn tortillas, 6-inch size
• Cooking spray or olive oil for brushing
• Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
• Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it. Microwave the tortillas for 20-30 seconds to make them pliable and easier to roll.
2. Step 2: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and black pepper. Stir well until the mixture is creamy and evenly blended. Fold in green onions or cilantro if using.
3. Step 3: Place a warm tortilla on a flat surface and spoon 2-3 tablespoons of the chicken mixture down the center. Roll it tightly around the filling, tucking the seam underneath. Repeat with remaining tortillas and filling.
4. Step 4: Arrange the rolled taquitos seam-side down on the prepared baking sheet. Lightly brush or spray each one with olive oil or cooking spray. Optionally, sprinkle extra shredded cheese on top.
5. Step 5: Bake for 15-20 minutes, turning halfway through to ensure even crispiness. For extra crunch, broil for 1-2 minutes at the end—watch carefully to prevent burning.
6. Step 6: Let the taquitos cool for 2-3 minutes before serving. Serve with your favorite dips like guacamole, sour cream, and salsa, and add garnishes such as shredded lettuce, diced tomatoes, or extra cheese if desired.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful option, or cook and shred your own chicken breast for a leaner version.
• Swap out the cream cheese for Greek yogurt for a lighter filling with a tangy twist.
• Add finely chopped jalapeños or a dash of hot sauce to the filling for extra heat.
• Try using corn tortillas for a gluten-free version, but warm them well to prevent cracking.
• For a vegetarian version, substitute the chicken with black beans or sautéed mushrooms.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F for 8-10 minutes or until crispy. Avoid microwaving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these taquitos?

Yes, you can freeze unbaked taquitos by placing them on a baking sheet in a single layer and freezing until solid. Then transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have cream cheese?

Greek yogurt, sour cream, or a soft cheese like ricotta can be good substitutes, though the texture and flavor will vary slightly.

Baked Cream Cheese Chicken Taquitos Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

Baked Cream Cheese Chicken Taquitos are crispy, golden rolled tortillas filled with a creamy mixture of shredded chicken, cream cheese, cheddar, and flavorful spices. Baked to perfection, these taquitos make a perfect appetizer or snack served with guacamole, sour cream, or salsa.

• Author: Nora
• 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 1x2x3x

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)

Assembly

• 8–10 small flour or corn tortillas, 6-inch size
• Cooking spray or olive oil for brushing

Serving

• Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
• Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

Instructions

1. 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 about 20-30 seconds to make them pliable and prevent cracking when rolling.
2. Mix the creamy filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar or Monterey Jack cheese, salsa, ground cumin, chili powder, salt, and pepper. Mix thoroughly until creamy and well combined. If using, fold in the chopped green onions or fresh cilantro for added freshness.
3. Roll the taquitos: Lay a warm tortilla flat on your work surface. Spoon about 2-3 tablespoons of the chicken mixture down the center. Roll the tortilla tightly around the filling, tucking the seam underneath as you place it seam-side down on the prepared baking sheet. Repeat this with all tortillas and filling.
4. Get them golden and crispy: Lightly brush or spray each rolled taquito with olive oil or cooking spray to help them crisp up nicely in the oven. For extra cheesiness, sprinkle additional shredded cheese on top if desired.
5. Bake to perfection: Place the baking sheet in the oven and bake the taquitos for 15-20 minutes, flipping them halfway through the cooking time to ensure even crispiness on all sides. For a final touch of extra crispiness, turn on the oven broiler for 1-2 minutes at the end but watch closely to prevent burning.
6. Serve with all the fixings: Let the taquitos cool for 2-3 minutes after removal from the oven. Serve them with your favorite dipping sauces such as guacamole, sour cream, salsa, or pico de gallo. Optionally, garnish with shredded lettuce, diced tomatoes, or extra cheese for a colorful presentation.

Notes

• You can use either flour or corn tortillas depending on your preference.
• Warm tortillas prevent cracking when rolling the taquitos.
• Feel free to customize the heat level by choosing your preferred salsa.
• Baking instead of frying keeps the taquitos lighter and less greasy.
• Broiling at the end adds an extra crisp texture but monitor closely to avoid burning.
• Leftover taquitos can be stored in the refrigerator and reheated in the oven to retain crispiness.

Keywords: Chicken Taquitos, Baked Taquitos, Cream Cheese Chicken, Appetizer, Mexican Snack, Crispy Taquitos