Baked Cream Cheese Chicken Taquitos

Baked Cream Cheese Chicken Taquitos are crispy, creamy, and packed with flavor—perfect for an easy weeknight dinner, a party snack, or a make-ahead freezer meal. These rolled tortillas are filled with shredded chicken, smooth cream cheese, and savory seasonings, then baked until golden and slightly crunchy.

Why You’ll Love This Recipe

I love how these taquitos are both simple to make and seriously satisfying. Baking them instead of frying keeps things lighter, and the creamy, cheesy chicken filling makes them irresistible. They’re great for feeding a crowd, storing in the freezer, or serving with all my favorite dips like salsa, guacamole, or sour cream. It’s one of those recipes that always disappears fast at my table.

Ingredients

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

• Shredded cooked chicken

• Cream cheese (softened)

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Garlic powder

• Onion powder

• Chili powder or taco seasoning

• Salt and pepper

• Small flour or corn tortillas

• Olive oil or cooking spray (for brushing before baking)

• Optional: diced green chiles, chopped cilantro, lime juice

Directions

1. I preheat the oven to 425°F and line a baking sheet with parchment or foil.

2. In a large bowl, I mix the cream cheese, shredded cheese, and seasonings until smooth.

3. I stir in the shredded chicken, making sure it’s well coated.

4. I warm the tortillas slightly to make them more pliable.

5. I place a spoonful of filling near one edge of each tortilla and roll it up tightly.

6. I arrange the taquitos seam-side down on the baking sheet, brush or spray them lightly with oil, and bake for 15–20 minutes until golden and crisp.

7. I let them cool for a few minutes before serving with my favorite toppings and dips.

Servings and timing

This recipe makes about 12 taquitos and serves 4–6 people. It takes roughly 35 minutes total: 15 minutes to prep and 20 minutes to bake.

Variations

Sometimes I spice things up by adding chopped jalapeños or using pepper jack cheese. I’ve also made these with rotisserie chicken for extra convenience, or swapped in ground turkey for a leaner option. If I want to go low-carb, I use low-carb tortillas or even roll the filling in lettuce wraps for a no-bake version.

storage/reheating

I store leftover taquitos in an airtight container in the fridge for up to 4 days. To reheat, I bake them in a 375°F oven for about 10 minutes or use an air fryer to bring back the crispiness. They also freeze well—uncooked or cooked. I freeze them in a single layer on a baking sheet, then transfer to a freezer bag. When I’m ready to eat, I bake them straight from frozen, adding a few extra minutes.

FAQs

Can I make these taquitos ahead of time?

Yes, I often assemble them ahead and keep them in the fridge or freezer. When I’m ready to bake, I just pop them in the oven straight from the fridge or freezer.

Can I use corn tortillas instead of flour?

Definitely. I warm them first to prevent cracking. Corn tortillas give a more traditional flavor and crisp texture.

What’s the best chicken to use?

I like using leftover rotisserie chicken or shredded chicken breasts. Both work great and save time.

How do I keep the taquitos from unrolling?

I make sure to roll them tightly and place them seam-side down on the baking sheet. Brushing them lightly with oil also helps hold them together.

Can I make these vegetarian?

Yes. I substitute the chicken with beans, roasted vegetables, or even cooked lentils for a tasty meatless version.

Conclusion

Baked Cream Cheese Chicken Taquitos are one of my favorite crowd-pleasing meals. They’re quick, crispy, and full of creamy, cheesy goodness. Whether I serve them as an appetizer, dinner, or freezer snack, they always hit the spot—and I love that they’re baked, not fried, for an easy and delicious homemade twist.