If you’re in the mood for something crispy, creamy, and absolutely irresistible, Baked Cream Cheese Chicken Taquitos are about to become your new favorite. These golden beauties are packed with tender chicken, melty cheese, and just enough spice to keep things interesting—all wrapped up in a perfectly crunchy shell. Whether you’re serving them as a crowd-pleasing appetizer or a weeknight dinner, these taquitos are pure comfort food magic. Trust me, once you try them, you’ll want to make Baked Cream Cheese Chicken Taquitos again and again!
Ingredients You’ll Need
One of the best things about these taquitos is how simple the ingredients are, yet each one brings something important to the table. From the creamy filling to the perfectly crisped tortillas, every component plays a part in making these Baked Cream Cheese Chicken Taquitos completely crave-worthy.
- Cooked and shredded chicken breast (2 cups): Use rotisserie chicken for a shortcut, or cook your own for extra flavor and tenderness.
- Cream cheese (4 oz, softened): This is the secret to that luscious, creamy filling that makes every bite so satisfying.
- Shredded cheddar cheese (1/2 cup): Adds a punch of sharpness and that classic cheesy pull.
- Shredded Monterey Jack cheese (1/2 cup): Brings a milder, buttery meltiness to the mix.
- Sour cream (1/4 cup): For extra tang and richness, making the filling even more decadent.
- Chopped green onions (1/4 cup): A little freshness and mild onion flavor that balances the richness.
- Canned diced green chiles, drained (1/4 cup): Adds a gentle, savory heat—totally family-friendly but so flavorful.
- Garlic powder (1/2 tsp): Infuses the filling with that unmistakable savory warmth.
- Onion powder (1/2 tsp): Rounds out the flavor profile, making everything taste just a bit more savory and delicious.
- Ground cumin (1/2 tsp): Provides a subtle hint of earthy spice that feels right at home in Mexican-inspired dishes.
- Salt (1/4 tsp): Just enough to make all the flavors pop.
- Small flour or corn tortillas (12): Choose flour for a softer bite or corn for a classic, rustic crunch.
- Olive oil spray: A quick mist ensures your Baked Cream Cheese Chicken Taquitos come out perfectly crisp without excess oil.
How to Make Baked Cream Cheese Chicken Taquitos
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or give it a light greasing. This little bit of prep guarantees your taquitos won’t stick and makes cleanup a breeze, so you can spend less time at the sink and more time enjoying your meal.
Step 2: Make the Creamy Chicken Filling
In a large mixing bowl, combine the shredded chicken, softened cream cheese, cheddar, Monterey Jack, sour cream, green onions, green chiles, garlic powder, onion powder, cumin, and salt. Use a sturdy spoon or spatula to mix everything together until it’s fully incorporated. You’re looking for a mixture that’s creamy, cheesy, and dotted with pops of green and gold—utterly tempting even before it hits the oven.
Step 3: Warm the Tortillas
Pop your tortillas in the microwave for about 20 to 30 seconds. This makes them warm and pliable, so they roll up without cracking or tearing. Don’t skip this step—soft tortillas are the secret to perfectly shaped Baked Cream Cheese Chicken Taquitos that don’t fall apart while baking.
Step 4: Fill and Roll
Spoon about 2 to 3 tablespoons of the chicken filling onto the lower third of each tortilla. Roll them up tightly, almost like little burritos, and place each taquito seam-side down on the prepared baking sheet. Keeping that seam on the bottom helps them stay closed and hold their shape as they bake.
Step 5: Add a Crispy Finish
Give the tops of your taquitos a light misting of olive oil spray. This helps them bake up golden and crispy without the heaviness of deep frying. Don’t be shy with the spray—a good coating is the trick to achieving that irresistible crunch.
Step 6: Bake to Perfection
Bake the taquitos for 15 to 20 minutes, or until they’re beautifully golden and the edges are crisp. Each one should look a little toasty and feel sturdy enough to pick up with your fingers. Let them cool slightly before serving so you don’t burn your mouth on that molten cheesy center!
How to Serve Baked Cream Cheese Chicken Taquitos
Garnishes
The right garnish can take your Baked Cream Cheese Chicken Taquitos from tasty to truly spectacular. Try a sprinkle of extra green onions, fresh cilantro, or even a little crumbled queso fresco. Serve with sides of salsa, guacamole, or a dollop of sour cream for dipping—each adds a different pop of flavor and color that makes every bite exciting.
Side Dishes
Pair these taquitos with classic sides like Mexican rice, refried beans, or a crisp green salad tossed with lime vinaigrette. For a fresh twist, try roasted corn or a tangy slaw. These sides not only balance out the meal but also let the flavors of your Baked Cream Cheese Chicken Taquitos really shine.
Creative Ways to Present
Get playful with your presentation! Stack the taquitos in a pyramid on a platter for a party, slice them in half on the diagonal for bite-sized appetizers, or tuck them into lunchboxes for an out-of-the-ordinary midday treat. However you serve them, these taquitos are bound to steal the show.
Make Ahead and Storage
Storing Leftovers
If you have leftover Baked Cream Cheese Chicken Taquitos (lucky you!), let them cool completely before transferring to an airtight container. They’ll keep in the fridge for up to 4 days, staying flavorful and ready for quick snacks or an easy lunch.
Freezing
These taquitos freeze beautifully! You can freeze them before or after baking. Line them up on a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready, bake straight from frozen, just adding a few minutes to the cook time for fresh-tasting taquitos any night of the week.
Reheating
For best results, reheat your taquitos in the oven or toaster oven at 375°F until warmed through and crisp—about 10 minutes. The microwave works in a pinch, but the oven keeps that signature crunch that makes Baked Cream Cheese Chicken Taquitos so irresistible.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Both flour and corn tortillas work well. Corn tortillas offer a more traditional flavor and a little extra crunch, while flour tortillas are softer and easier to roll. Choose whichever you love best—or try both to see which you prefer!
How can I make these taquitos spicier?
If you crave more heat, add some chopped jalapeños or a pinch of cayenne pepper to the filling. You can also serve them with a spicy salsa or hot sauce for an extra kick.
Can I prepare Baked Cream Cheese Chicken Taquitos in advance?
Yes! Assemble the taquitos and store them, covered, in the fridge for up to a day before baking. When you’re ready to eat, just pop them in the oven and bake as directed for an easy, make-ahead meal.
What’s the best way to shred the chicken?
For quick shredding, use two forks or a stand mixer with the paddle attachment. Rotisserie chicken is a great time-saver, but any cooked chicken breast will work. Just be sure it’s tender and not too dry for the creamiest filling.
Can I make these vegetarian?
Definitely! Swap the chicken for black beans, sautéed mushrooms, or a blend of your favorite veggies. The creamy cheese filling pairs wonderfully with all sorts of vegetarian options.
Final Thoughts
There’s just something special about making a big batch of Baked Cream Cheese Chicken Taquitos—whether you’re hosting friends or feeding your family, they’re always a hit. I hope you’ll try this recipe soon and experience the cheesy, crispy, flavor-packed goodness for yourself. Let these taquitos become a new staple in your kitchen!
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Baked Cream Cheese Chicken Taquitos Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Delicious and easy-to-make baked cream cheese chicken taquitos featuring a creamy, cheesy filling of shredded chicken, cream cheese, cheddar, Monterey Jack, and flavorful spices, all rolled in warm tortillas and baked to golden crispness. Perfect as a tasty appetizer or snack, these taquitos offer a comforting Mexican-American fusion flavor without the deep frying.
Ingredients
Filling
- 2 cups cooked and shredded chicken breast
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup canned diced green chiles, drained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
Tortillas and Cooking
- 12 small flour or corn tortillas
- Olive oil spray
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Filling: In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar and Monterey Jack cheeses, sour cream, chopped green onions, diced green chiles, garlic powder, onion powder, ground cumin, and salt. Mix thoroughly until all ingredients are well incorporated into a creamy filling.
- Warm Tortillas: Microwave the tortillas for 20-30 seconds to make them more pliable, which will help prevent them from cracking when rolled.
- Fill and Roll Taquitos: Spoon about 2 to 3 tablespoons of the filling onto the lower third of each warmed tortilla. Roll the tortilla tightly around the filling and place the rolled taquito seam-side down on the prepared baking sheet.
- Spray with Oil: Lightly spray the tops of the rolled taquitos with olive oil spray to help them brown and crisp during baking.
- Bake: Bake the taquitos in the preheated oven for 15 to 20 minutes, or until the edges turn golden brown and crispy.
- Serve: Remove from the oven and serve hot with your choice of salsa, guacamole, or sour cream for dipping.
Notes
- You can substitute cooked shredded chicken with rotisserie chicken for time-saving convenience.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper into the filling mixture.
- These taquitos can be assembled and frozen before baking; simply add a few extra minutes to the baking time when cooking from frozen.
Nutrition
- Serving Size: 1 taquito
- Calories: 170
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
