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Baked Cream Cheese Chicken Taquitos

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Baked Cream Cheese Chicken Taquitos are crispy, creamy, and full of flavor. Rolled tortillas filled with seasoned shredded chicken and cream cheese are baked until golden for a satisfying and lighter alternative to fried taquitos—perfect for dinner, snacking, or meal prep.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 taquitos
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder or taco seasoning
  • Salt and pepper, to taste
  • 12 small flour or corn tortillas
  • Olive oil or cooking spray (for brushing)
  • Optional: 1/4 cup diced green chiles
  • Optional: 2 tbsp chopped cilantro
  • Optional: 1 tbsp lime juice

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
  2. In a large bowl, combine cream cheese, shredded cheese, garlic powder, onion powder, chili powder, salt, and pepper until smooth.
  3. Stir in shredded chicken, green chiles, cilantro, and lime juice if using.
  4. Warm tortillas slightly to make them pliable.
  5. Spoon 2–3 tablespoons of filling near one edge of each tortilla and roll tightly.
  6. Place taquitos seam-side down on the prepared baking sheet.
  7. Brush or spray the tops lightly with olive oil or cooking spray.
  8. Bake for 15–20 minutes, or until golden and crispy.
  9. Let cool slightly before serving with salsa, sour cream, or guacamole.

Notes

  • Use rotisserie chicken for convenience.
  • Swap chicken with beans or vegetables for a vegetarian version.
  • Freeze before or after baking for a quick meal option.
  • Reheat in oven or air fryer to maintain crispiness.
  • Use low-carb tortillas or lettuce wraps for a low-carb version.

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