Dinner

Baked Cream Cheese Chicken Taquitos Recipe

Name: Baked Cream Cheese Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked chicken, shredded; 4 oz cream cheese, softened; ½ cup shredded cheddar cheese; ¼ cup salsa; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cumin; Salt and pepper, to taste; 10 small flour or corn tortillas; Cooking spray or olive oil for brushing

ByHarper Ellington October 14, 2025October 14, 2025

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Introduction

Crispy on the outside and creamy on the inside, these Baked Cream Cheese Chicken Taquitos make a delicious and quick meal. They’re perfect for busy weeknights, party snacks, or preparing ahead and freezing for later.

The image shows five rolled enchiladas lined up closely on a white plate, each covered with melted golden-brown cheese that looks bubbly and creamy. On top of each enchilada is a small dollop of white sour cream, topped with chopped green herbs, likely cilantro, adding a fresh touch of color. The edges of the tortilla wraps show a slightly toasted light brown color, adding texture. In the background, there are blurred red tomatoes and some green herbs on a white marbled surface, giving a fresh and vibrant feel. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Salt and pepper, to taste
10 small flour or corn tortillas
Cooking spray or olive oil for brushing

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until creamy and well blended.
Step 3: Place 2–3 tablespoons of the filling onto each tortilla and roll tightly. Arrange them seam-side down on the prepared baking sheet.
Step 4: Lightly brush or spray the tops of the taquitos with olive oil or cooking spray.
Step 5: Bake for 15–18 minutes, or until the taquitos are golden and crispy.
Step 6: Serve warm with sour cream, guacamole, or extra salsa for dipping.

Tips & Variations

Warm tortillas slightly before rolling to prevent cracking.
Use rotisserie chicken for a quick shortcut.
Add diced jalapeños to the filling for a spicy kick.
Mix in black beans for extra heartiness.
Freeze assembled taquitos and bake from frozen—just add 5 extra minutes to the cooking time.

Storage

Store leftover cooked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through to maintain crispiness. For longer storage, freeze assembled taquitos before baking; bake directly from frozen, adding 5 extra minutes to the bake time.

How to Serve

Three rolled enchiladas are placed side by side on a white plate, each filled with a creamy, pale mixture and wrapped in golden-brown tortillas. The top of each enchilada is covered with a thick layer of white sauce that drips slightly onto the plate. On top of the sauce, small red diced tomato pieces and green cilantro leaves add a fresh and colorful touch. The plate rests on a white marbled surface, adding a clean and bright background to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, both flour and corn tortillas work well. Just warm the corn tortillas slightly to make them pliable and prevent cracking when rolling.

Can I make these taquitos ahead of time?

Absolutely! You can assemble them in advance and freeze them before baking. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the cooking time for best results.