Dinner

Cream Cheese Chicken Taquitos Recipe

ByOlivia Monroe October 30, 2025October 30, 2025

Introduction

These crispy baked cream cheese chicken taquitos combine tender shredded chicken with creamy cheese and bold spices, wrapped in golden tortillas. They’re a flavorful and healthier alternative to fried taquitos, perfect for quick weeknight dinners or crowd-pleasing appetizers.

Four rolled enchiladas lay side by side on a white plate, each filled with shredded chicken visible at the open ends. The soft tortillas have a golden-orange color with a glossy texture from sauce. They are topped evenly with a thick layer of smooth white cream sauce, dotted with small red tomato pieces and sprinkled with bright green chopped cilantro. The plate rests on a white marbled background. 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 the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: In a mixing bowl, combine shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Stir until well mixed.
Step 3: If using corn tortillas, warm them slightly in the microwave wrapped in a damp paper towel to make them pliable. This helps prevent cracking.
Step 4: Spoon 2-3 tablespoons of filling evenly in a line across each tortilla. Roll up tightly and place seam-side down on the prepared baking sheet.
Step 5: Lightly brush or spray each taquito with cooking spray or olive oil to help them crisp up in the oven.
Step 6: Bake for 15-18 minutes, or until the taquitos are golden brown and crispy. Keep an eye on them to prevent burning.
Step 7: Serve warm with sour cream, guacamole, or additional salsa for dipping.

Tips & Variations

Use rotisserie chicken for convenience and great flavor.
For extra depth, toast the cumin in a dry pan before adding to the filling.
To prevent tortillas from cracking, warm them longer or use fresh tortillas.
Position taquitos at least an inch apart on the baking sheet for even crisping.
For a crispier alternative, cook taquitos in an air fryer at 380°F (190°C) for 7-10 minutes, turning halfway.

Storage

Store baked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to retain crispiness. For longer storage, freeze unbaked taquitos on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake frozen taquitos at 425°F (220°C) for 20-25 minutes, brushing with oil before baking.

How to Serve

Four rolled enchiladas tightly filled with shredded chicken, covered with creamy white cheese sauce that slightly drips down the sides, topped with small diced red tomatoes and chopped green herbs scattered evenly over them, all placed closely together on a white plate with a smooth finish on a white marbled texture surface in the background, showing a warm and inviting texture on the enchilada skin and a slight golden brown color on the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for these taquitos?

Yes! Rotisserie chicken works perfectly and saves time. Just shred the meat and measure 2 cups for the filling.

What’s the difference between corn and flour tortillas for taquitos?

Corn tortillas offer a more authentic flavor and crispier texture but may crack if not warmed properly. Flour tortillas are softer and easier to roll, making them great for beginners.