Baked Cream Cheese Chicken Taquitos

Crispy on the outside, creamy on the inside—these Baked Cream Cheese Chicken Taquitos bring together comfort and bold flavor in one irresistible bite.

Wrapped in a golden tortilla and filled with tender shredded chicken, smooth cream cheese, and a melty blend of spices and salsa, they’re the perfect fusion of creamy richness and oven-baked crunch. Whether you’re serving them as a family dinner, party appetizer, or late-night snack, these taquitos offer a satisfying balance of texture and taste—without the need for deep frying.

Simple to prepare and endlessly crowd-pleasing, they’re a go-to for both busy weeknights and festive gatherings.

Why People Will Love This Baked Cream Cheese Chicken Taquitos Recipe:

Crispy without the grease: These taquitos are oven-baked, not fried—giving you that golden, crunchy texture you crave without the heaviness or mess of deep frying.

Creamy, savory filling: The combination of cream cheese, cheddar, salsa, and spices creates a rich and flavorful filling that melts together with every bite, delivering both comfort and bold taste.

Protein-packed and satisfying: With a hearty base of shredded chicken, these taquitos are both filling and nourishing—perfect for lunch, dinner, or high-protein snacks.

Kid- and crowd-friendly: Their handheld size, cheesy interior, and customizable dips make them a hit for picky eaters, potlucks, and game day gatherings alike.

Quick and easy to prepare: This recipe uses cooked chicken and pantry staples, making it ideal for busy weeknights when you need something delicious and low-effort.

Versatile and customizable: You can adjust the filling by adding jalapeños, swapping cheeses, or using corn tortillas for a gluten-free option—making the recipe adaptable to different tastes and dietary needs.

Key Ingredients:

Shredded cooked chicken forms the hearty core of this dish—its mild, tender texture readily absorbs the creamy, savory flavors of the filling, providing substance and protein-rich comfort.

Cream cheese, softened to blend smoothly, brings a velvety richness that binds the filling and creates an indulgent, melt-in-your-mouth experience with every bite.

Cheddar cheese adds sharpness and depth, balancing the creaminess with a bold, familiar flavor that melts beautifully in the oven.

Salsa introduces acidity, moisture, and a subtle kick—infusing the filling with zest and helping to unify the flavors into a cohesive whole.

Garlic powder, onion powder, and cumin are essential for building warm, earthy notes that echo classic Tex-Mex seasoning, enriching the filling without overwhelming it.

Flour or corn tortillas act as both vessel and texture contrast—crisping up in the oven to provide the perfect crunchy exterior that plays against the soft, creamy interior.

Expert Tips:

Warm the tortillas before rolling: Briefly microwave the tortillas (wrapped in a damp towel) or heat them on a skillet to make them more pliable. This prevents cracking during rolling and ensures a tight, even wrap that won’t unravel during baking.

Use finely shredded chicken for even mixing: The finer the chicken is shredded, the better it will incorporate with the cream cheese and spices—ensuring every bite has a balanced distribution of flavor and texture.

Chill the filling if making ahead: If you prep the filling in advance, refrigerate it so it firms up slightly. This makes it easier to roll and helps the taquitos hold their shape better during baking.

Brush, don’t soak: When applying oil or cooking spray, use a light brush or mist—just enough to help the exterior crisp without making them greasy or weighing them down.

Bake on a wire rack for extra crispness: Place the taquitos on a wire rack set over a baking sheet to allow air to circulate around them. This ensures even browning and keeps the bottoms from getting soggy.

Seal the edge with a dab of filling: To keep each roll tightly closed, place a small amount of filling near the edge of the tortilla before finishing the roll—this helps “glue” the taquito shut as it bakes.

Cool briefly before serving: Let the taquitos rest for 2–3 minutes after baking so the filling can set slightly. This prevents burning your mouth and helps the structure stay intact during dipping.

Baked Cream Cheese Chicken Taquitos

Ingredients:

2 cups shredded cooked chicken – rotisserie or poached works well for tender texture

4 oz cream cheese, softened – adds rich creaminess to the filling

½ cup shredded cheddar cheese – for a sharp, melty bite

¼ cup salsa – your favorite variety, for a tangy kick and moisture

1 teaspoon garlic powder – for warm, savory depth

1 teaspoon onion powder – adds a subtle sweet-spice base

1 teaspoon ground cumin – delivers a smoky, earthy flavor

Salt and freshly ground black pepper, to taste – for seasoning balance

10 small flour or corn tortillas – soft and flexible for rolling

Cooking spray or olive oil, for brushing – helps create a golden, crispy exterior

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Make the filling: In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, and a pinch of salt and pepper. Stir until everything is fully combined and creamy.

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Assemble the taquitos: Lay out the tortillas. Spoon 2 to 3 tablespoons of filling along the center of each one. Roll tightly and place seam-side down on the prepared baking sheet.

Prepare for baking: Lightly brush or spray the tops of the taquitos with olive oil or cooking spray to help them crisp up in the oven.

Bake: Place in the oven and bake for 15 to 18 minutes, or until the taquitos are golden brown and crispy at the edges.

Serve: Enjoy warm, paired with your favorite dips like sour cream, guacamole, or extra salsa.

Important Notes When Making Baked Cream Cheese Chicken Taquitos

The texture of the filling is key: The cream cheese must be fully softened to blend smoothly with the chicken and salsa. Cold cream cheese will result in uneven mixing and clumps, affecting both taste and rollability.

Balance moisture to avoid soggy taquitos: Be cautious with the salsa—too much liquid can make the filling watery and cause the tortillas to tear or bake unevenly. If your salsa is very runny, consider draining it slightly before mixing.

Cheese type affects melt and flavor: Cheddar provides a classic sharp bite, but for a creamier melt, you can blend it with Monterey Jack or mozzarella. Use freshly shredded cheese when possible—it melts better and avoids the waxy coating of pre-shredded varieties.

Tortilla type makes a difference: Flour tortillas roll more easily and bake up with a soft, golden finish. Corn tortillas offer a deeper flavor but can crack if not warmed properly. Choose based on texture preference and dietary needs.

Don’t overfill: Adding too much filling makes it harder to roll the taquitos tightly and evenly, leading to uneven baking or bursting. 2–3 tablespoons per taquito is just right for a neat, fully enclosed roll.

Crucial to serve warm: These taquitos are best enjoyed straight from the oven when the outsides are crisp and the insides are warm and creamy. If preparing ahead, reheat in the oven or air fryer—not the microwave—to preserve their texture.

How To Enjoy Baked Cream Cheese Chicken Taquitos After Cooking

1. Let Them Rest Briefly

Once out of the oven, allow the taquitos to rest for 2–3 minutes on the baking sheet. This helps the cheese set slightly, making them easier to handle without the filling spilling out.

2. Serve Them Hot and Crisp

These taquitos are at their best right after baking, when the tortillas are golden and crispy and the filling is warm and creamy. For maximum crunch, avoid covering them while hot, which traps steam and softens the shell.

3. Plate with the Right Pairings

Taquitos shine when paired with cool, creamy, or tangy elements that balance the richness. Serve them with:

Sour cream or Mexican crema

Fresh guacamole

Zesty salsa (tomato, verde, or chipotle)

Shredded lettuce, pico de gallo, or lime wedges for brightness

4. Turn It into a Meal

For a more complete plate, pair the taquitos with:

Mexican rice or cilantro-lime rice

Refried or black beans

A crisp side salad with lime vinaigrette

5. Store and Reheat Properly

If you have leftovers:

Store in an airtight container in the refrigerator for up to 3 days

To reheat, bake at 375°F (190°C) for 10–12 minutes, or use an air fryer to bring back that signature crisp

Avoid microwaving if possible, as it softens the tortillas and dulls the texture.

6. Serve in Creative Ways

Slice into halves and serve as an appetizer with toothpicks

Top with shredded lettuce, cheese, and salsa for taquito “nachos”

Pack them in lunchboxes with a dipping sauce on the side

Nutrition Information

For one Baked Cream Cheese Chicken Taquito, assuming the recipe makes 10 taquitos: