Go Back

Baked Cream Cheese Chicken Taquitos

Deliciously baked taquitos filled with creamy cheese, tender chicken, and zesty salsa, perfect for parties or a cozy family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 10 taquitos
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works wonderfully here; it’s juicy and flavorful.
  • 4 oz cream cheese, softened This adds a rich, creamy texture that brings the filling together—make sure it’s soft to mix well!
  • ½ cup shredded cheddar cheese A classic choice that adds a lovely melty goodness; feel free to experiment with other cheeses!
  • ¼ cup salsa Choose your favorite—mild, medium, or spicy—this adds a zesty kick to the filling.
  • 1 tsp garlic powder A sprinkle of garlic brings depth to the dish; no chopping needed!
  • 1 tsp onion powder This adds a nice flavor dimension without the hassle of chopping onions.
  • 1 tsp cumin A warm, earthy spice that enhances the overall flavor with a hint of smokiness.
  • to taste none Salt and pepper Always taste as you go; seasoning can make all the difference!
Wrapper Ingredients
  • 10 small flour or corn tortillas Tortillas hold the filling beautifully; corn offers a traditional flair, while flour is soft and pliable.
  • to taste none Cooking spray or olive oil for brushing A light spritz or brush gives those taquitos a nice crispy finish!

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
  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 you have a creamy, cohesive filling.
Assembly
  1. Place 2–3 tablespoons of filling onto each tortilla and roll them up tightly, seam-side down on the prepared baking sheet.
Baking
  1. Lightly brush or spray the tops of the taquitos with olive oil or cooking spray for that perfect golden-brown finish.
  2. Bake for 15–18 minutes until crispy.
Serving
  1. Serve hot with sour cream, guacamole, or extra salsa for dipping.

Notes

You can prepare the filling a day in advance. Leftover taquitos can be stored in an airtight container for 3-4 days. For freezing, place them on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months.