Baked Cream Cheese Chicken Taquitos

Baked cream cheese chicken taquitos have fast become that recipe I turn to when I need happy faces around the dinner table. They have a golden crisp shell and a luscious filling with tangy cream cheese and seasoned chicken. Pile them up with fresh salsa or guacamole and you will see why they do not last long in any kitchen.

I remember the first time my youngest helped roll these taquitos we were both laughing at our messy hands. Now it is our Sunday night tradition

Gather Your Ingredients

• Cooked chicken: freshly shredded for tenderness and quicker mixing, use rotisserie or bake your own for the best texture
• Cream cheese: softened for smooth blending, picks up all the spices and keeps taquitos creamy inside
• Garlic powder: brings savory warmth, be sure to use fresh powder for best flavor
• Onion powder: for sweetness and depth, always check for clumping which signals freshness
• Cumin: adds earthy Mexican flavor, freshly opened cumin is most aromatic
• Salt and pepper: to lift all the other seasonings, kosher salt is easier to pinch and sprinkle
• Small tortillas: corn for rustic crunch or flour for softer bite, choose pliable ones with no cracks
• Cooking spray or olive oil: helps the outside crisp up without deep frying, use a pump bottle for the best mist
• High quality cheese and tortillas: for the most delicious filling, you can spot the best tortillas by their soft bend and mild aroma

How to Make It

Preheat the Oven:

Preheat your oven to 425 degrees Fahrenheit, ensure your rack is in the middle position for even heat. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier

Make the Filling:

In a large bowl combine shredded chicken, softened cream cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix with a sturdy wooden spoon until everything is creamy and evenly blended, do not leave clumps of cream cheese or unseasoned chicken

Assemble the Taquitos:

Lay tortillas on a flat surface, warm in the microwave wrapped in a damp towel for easier rolling. Scoop two to three generous tablespoons of filling onto the lower third of each tortilla, roll up tightly pressing the seam to seal. Place seam side down yet snugly against each other on the prepared baking sheet

Bake:

Lightly brush or spray the tops and sides with olive oil or your favorite cooking spray. Slide sheet into the preheated oven and bake for about fifteen to eighteen minutes until the taquitos are golden brown and crisp, edges start crackling

Serve:

Let cool for two minutes before serving to avoid burnt fingers. Serve straight from the oven with sides like sour cream, fresh guacamole, or extra salsa for that restaurant finish

I have a soft spot for cumin in this recipe the smoky aroma always fills the kitchen with memories of family taco nights One time my sister accidentally doubled the cumin and it actually made the taquitos taste even heartier we still laugh about it

Flavor Boosters

Choose high quality cheese and tortillas for the most delicious taquitos. Warming the tortillas ensures easier rolling and prevents cracks for a better texture.

Serving Suggestions

Serve with shredded lettuce, chopped tomatoes, and a squeeze of lime for a taco night platter. Salsa verde, chipotle ranch, or party-style with toothpicks make these taquitos the center of any gathering.

Creative Twists

Try swapping the chicken with turkey for a lighter twist or with roasted sweet potatoes for a vegetarian option. Gluten free or corn tortillas turn this recipe into a crowd-pleaser for all diets.

Bake a batch for family dinner or freeze some for later and enjoy the irresistible crunch every time. A quick zap in the oven or air fryer brings leftovers back to life for the perfect lunch.

Common Questions About This Recipe

→ Can I use corn tortillas instead of flour?

Yes, both corn and flour tortillas work well. Choose your preferred type or use a mix for variety.

→ What toppings go well with these taquitos?

Great options include sour cream, guacamole, salsa, diced tomatoes, or fresh cilantro for added flavor.

→ Can I make the filling in advance?

Absolutely! Prepare the filling up to a day ahead and refrigerate until ready to assemble and bake.

→ How do I keep the taquitos from unrolling during baking?

Place them seam-side down on the baking sheet; if needed, secure with a toothpick until crispy.

→ Is there a substitute for cream cheese?

Softened Neufchatel or plain Greek yogurt can be used for a lighter, creamy filling alternative.

→ Can these be frozen after baking?

Yes, let them cool, then freeze in an airtight container. Reheat in the oven for best texture.