Baked Cream Cheese Chicken Taquitos – Crispy, Creamy, and Family-Friendly

Baked cream cheese chicken taquitos are the perfect combination of crispy, creamy, and comforting. These rolled tortillas are filled with a rich mixture of shredded chicken, cream cheese, and melty cheddar, then baked until golden and crunchy — no frying needed.

This Tex-Mex inspired dish is a crowd-pleaser for all ages. Whether you’re whipping up an easy weeknight dinner, prepping freezer-friendly lunches, or serving up finger food for a party, these taquitos deliver in both flavor and convenience. They reheat beautifully, freeze well, and are endlessly customizable with spices, veggies, and toppings.

By baking instead of frying, you still get that satisfying crunch while keeping things lighter — no oil splatter or greasy aftermath. Plus, the creamy chicken filling makes each bite comforting and crave-worthy.

Ingredients Overview

Let’s break down the key components that make these taquitos irresistibly good.

Shredded Chicken

This is the protein base of the filling. Rotisserie chicken is a quick and flavorful option, but any cooked and shredded chicken breast or thigh will do.

Shortcut: Use leftover chicken or canned chicken (well-drained and flaked).

Flavor Tip: Season the chicken lightly with garlic powder, cumin, and salt before mixing.

Cream Cheese

Softened cream cheese adds body and richness to the filling. It binds the ingredients together and creates that creamy interior.

• Use full-fat for richness or light cream cheese for a lower-fat version.

• Let it come to room temperature for easier mixing.

Shredded Cheese

Cheddar or Monterey Jack cheese melts into the filling, making it gooey and cheesy. A blend of both works well for flavor and texture.

Alternatives: Pepper Jack for a spicy kick, or mozzarella for a milder flavor.

Seasonings

Spices bring the Tex-Mex flavor to life. Most blends include:

• Garlic powder

• Onion powder

• Cumin

• Chili powder or paprika

• Salt & black pepper

Optional additions include chopped green onions, canned green chilies, or a spoonful of salsa for more moisture and depth.

Tortillas

Flour or corn tortillas both work — but flour tortillas roll more easily without tearing.

• Size: Use 6-inch tortillas for hand-held taquitos or 8-inch for a heartier serving.

• Tip: Warm tortillas briefly in the microwave or skillet to prevent cracking when rolling.

Olive Oil Spray

Lightly spraying the rolled taquitos helps them crisp up during baking. You can also brush with oil if preferred.

Step-by-Step Instructions

1. Make the Filling

In a medium bowl, mix:

• 2 cups cooked shredded chicken

• 4 oz softened cream cheese

• 1 cup shredded cheddar or Monterey Jack

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cumin

• Salt and pepper to taste

• Optional: ¼ cup salsa, 2 tbsp chopped green chilies, or sliced green onions

Stir until well combined and creamy. The mixture should be thick but spreadable.

2. Warm the Tortillas

Wrap a stack of tortillas in a damp paper towel and microwave for 30 seconds until pliable. This helps prevent cracking during rolling.

3. Assemble the Taquitos

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly grease.

Place 2–3 tablespoons of filling in a line down the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet.

Repeat until all filling is used — makes about 10–12 taquitos.

Pro Tip: Don’t overfill, or the taquitos may burst during baking.

4. Bake Until Crispy

Lightly spray or brush the tops with olive oil. Bake for 15–20 minutes, turning once halfway through, until the taquitos are crisp and golden.

Let rest 5 minutes before serving — the filling will be hot.

Tips, Variations & Substitutions

• Add Veggies: Mix in sautéed bell peppers, corn, or spinach for extra color and nutrients.

• Make It Spicy: Stir in diced jalapeños, hot sauce, or use Pepper Jack cheese.

• Low-Carb Option: Use low-carb tortillas or collard green wraps (blanched and dried).

• Freeze for Later: Assemble and freeze unbaked taquitos in a single layer. Bake from frozen, adding 5–8 minutes to cook time.

• Cheesy Top: Sprinkle extra cheese over the top before baking for a cheesy crust.

You can also serve them enchilada-style: pour salsa or enchilada sauce over the rolled taquitos and top with cheese before baking.

Serving Ideas & Occasions

Baked cream cheese chicken taquitos work for a wide range of meals and gatherings:

Serve With:

• Sour cream or Greek yogurt

• Guacamole or sliced avocado

• Pico de gallo or salsa

• Cilantro-lime rice

• Black beans or corn salad

Occasions:

• Game day snacks or party platters

• Weeknight family dinners

• Meal prep for lunches

• Kid-friendly dinners (cut in half for smaller hands)

They’re portable, dippable, and easy to reheat — perfect for busy households.

Nutritional & Health Notes

These taquitos balance protein, fat, and carbs in one hand-held package. By baking instead of frying, you cut back on oil while still enjoying a satisfying crunch.

Healthier Tweaks:

• Use light cream cheese or Greek yogurt for the filling.

• Choose whole grain or low-carb tortillas.

• Load the sides with fresh veggies or salad.

A single taquito (with flour tortilla and regular cheese) contains approximately:

• 180–220 calories

• 12–15g protein

• 8–10g fat

• 15–20g carbs

These are easily adjustable depending on your ingredients and portion size.

FAQs

Q1: Can I make baked chicken taquitos ahead of time?
Yes! Assemble and refrigerate unbaked taquitos for up to 2 days. Bake just before serving. You can also freeze and bake straight from frozen.

Q2: What tortillas are best for taquitos?
Flour tortillas roll easiest and stay soft. Corn tortillas can be used for a more traditional taquito, but they must be warmed and softened to prevent cracking.

Q3: How do I reheat leftover taquitos?
Reheat in a 375°F oven or air fryer for 8–10 minutes. Avoid microwaving if you want to keep the exterior crispy.

Q4: Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is flavorful and convenient — just shred it finely and remove the skin.

Q5: Can I make these dairy-free?
Yes. Use dairy-free cream cheese and shredded cheese alternatives. Make sure your tortillas are also dairy-free.

Q6: What dipping sauces go well with these?
Try sour cream, guacamole, chipotle mayo, ranch, or salsa verde. These balance the richness of the filling.

Q7: Can I air fry the taquitos instead of baking?
Yes! Air fry at 375°F for 8–10 minutes, flipping halfway. They’ll come out extra crispy without any oil splatter.

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