Baked Cream Cheese Chicken Taquitos

Imagine biting into a perfectly Baked Cream Cheese Chicken Taquito with its crispy golden exterior giving way to a creamy, flavorful chicken filling that’s rich with spices and melted cheese. These Mexican-inspired rolled tortillas transform ordinary chicken into an extraordinary meal that’s both satisfying and fun to eat. Whether you’re planning a casual dinner, looking for crowd-pleasing appetizers, or need a freezer-friendly meal prep option, these Baked Cream Cheese Chicken Taquitos deliver exceptional flavor without the guilt of deep frying. You’ll learn how to create this family favorite that combines convenience with homemade goodness in every bite.

Why You’ll Love This Recipe

These Baked Cream Cheese Chicken Taquitos will quickly become a staple in your recipe collection for so many reasons. First, they achieve that perfect textural contrast that makes great food irresistible—crispy, crunchy tortilla shells outside with a velvety, cheesy chicken mixture inside. The oven-baking method gives you all the satisfaction of traditional fried taquitos but with significantly less oil and mess.

The flavor profile is endlessly adaptable, making these chicken cream cheese taquitos perfect for both picky eaters and adventurous palates. You can prepare them ahead of time for busy weeknights or make a large batch for entertaining with minimal effort. They’re substantial enough for a main dish when paired with sides, yet perfectly portioned as handheld appetizers for gatherings.

Perhaps best of all, these Baked Cream Cheese Chicken Taquitos transform simple ingredients into something that tastes indulgent and special—proving that homemade Mexican-inspired cuisine doesn’t need to be complicated to be delicious.

Ingredients

• 3 cups shredded chicken (rotisserie chicken works wonderfully)
• 8 oz cream cheese, softened
• 1 cup shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)
• 1/4 cup sour cream
• 4 oz can diced green chilies, drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (optional)
• 16-20 small flour tortillas (6-inch)
• Cooking spray or olive oil for brushing
• Lime wedges, avocado slices, and additional sour cream for serving

The cream cheese serves as the binding agent that creates the irresistibly smooth texture, while the Mexican cheese blend adds stretchiness and flavor depth. Using rotisserie chicken saves significant preparation time while providing tender, pre-seasoned meat. The green chilies add mild heat and authentic Mexican flavor without overwhelming the dish.

Pro Tips

Perfect Tortilla Preparation: For truly crispy Baked Cream Cheese Chicken Taquitos, warm your tortillas before rolling them. Either microwave them between damp paper towels for 30 seconds or heat them individually in a dry skillet for 10-15 seconds per side. This makes them pliable and prevents cracking during rolling. Cold tortillas will split and tear, releasing your precious filling during baking.

Rolling Technique Matters: Place about 2-3 tablespoons of filling in a line along one side of each tortilla, then roll tightly without overstuffing. Secure each taquito by placing it seam-side down on the baking sheet. If your taquitos are unraveling, try using a toothpick to hold them closed during the first few minutes of baking, then remove for the remainder of cooking time.

Two-Phase Baking Method: For the ultimate crispy exterior, use a two-phase baking approach. First, spray or brush all sides of the rolled taquitos with oil, then bake at 425°F for 15-20 minutes until golden brown. For extra crispiness, switch to broil for the final 1-2 minutes while watching carefully to prevent burning. This technique creates restaurant-quality crunch without deep frying.

Instructions

Step 1: Prepare Your Filling
In a large mixing bowl, combine the softened cream cheese and sour cream, stirring until smooth and well-integrated. Add the shredded chicken, Mexican cheese blend, drained green chilies, chili powder, cumin, garlic powder, onion powder, salt, and chopped cilantro if using. Mix thoroughly until all ingredients are evenly distributed throughout the filling. Take a small taste and adjust seasonings if necessary—this is your chance to perfect the flavor before rolling!

Step 2: Preheat and Prep
Preheat your oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup much easier. Warm your tortillas using one of the methods described in the Pro Tips section until they’re soft and pliable.

Step 3: Roll Your Taquitos
Working with one tortilla at a time, place 2-3 tablespoons of the chicken mixture in a line across the lower third of each tortilla. Be careful not to overfill, as this can cause splitting during baking. Roll the tortilla tightly around the filling and place seam-side down on the prepared baking sheet. Arrange the Baked Cream Cheese Chicken Taquitos with a small space between each to allow for even crisping.

Step 4: Prepare for Baking
Once all your taquitos are rolled and placed on the baking sheet, lightly brush or spray them with olive oil or cooking spray on all sides. This helps achieve that golden, crispy exterior that makes these taquitos irresistible. For an extra-special touch, you can sprinkle a small amount of kosher salt over the tops.

Step 5: Bake to Perfection
Bake in the preheated oven for 15-20 minutes, or until the Baked Cream Cheese Chicken Taquitos are crispy and golden brown. For that extra crunch, switch your oven to broil for the final 1-2 minutes, watching closely to prevent burning. Remove from the oven and let cool for 2-3 minutes before serving with your favorite accompaniments.

Variations

Buffalo Chicken Taquitos: Transform these Baked Cream Cheese Chicken Taquitos into a game-day favorite by adding 1/4 cup of buffalo sauce to the filling mixture. Replace the Mexican cheese blend with blue cheese or ranch-flavored shredded cheese, and serve with celery sticks and blue cheese dressing for dipping. This variation brings all the flavors of buffalo wings in a convenient, less messy package.

Vegetarian Taquitos: Create a meat-free version by replacing the chicken with 2 cups of sautéed vegetables like bell peppers, corn, black beans, and spinach. The cream cheese base works beautifully with these vegetables, and you can enhance the flavor with a teaspoon of taco seasoning. These vegetarian cheese taquitos retain all the texture and satisfaction of the original recipe while accommodating plant-based diets.

Breakfast Taquitos: Reimagine this recipe for morning enjoyment by using scrambled eggs instead of chicken. Add cooked, crumbled breakfast sausage or bacon, and replace the Mexican cheese blend with cheddar. These breakfast cream cheese taquitos make an excellent grab-and-go morning option that can be made ahead and reheated as needed throughout the week.

Storage and Serving

These Baked Cream Cheese Chicken Taquitos can be refrigerated in an airtight container for up to 3 days. For best results when reheating, place them in a 350°F oven for 10 minutes rather than using a microwave, which can make them soggy. The taquitos also freeze exceptionally well—arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen taquitos in a 400°F oven for 15-20 minutes until heated through and crispy.

For serving, create a beautiful spread with colorful accompaniments. Arrange your Baked Cream Cheese Chicken Taquitos on a platter surrounded by small bowls of guacamole, pico de gallo, and Mexican crema or sour cream for dipping. Add a fresh component with a simple side salad of mixed greens, corn, black beans, and lime vinaigrette. For a more substantial meal, serve alongside Mexican rice and refried beans for an authentic restaurant-style experience at home.

FAQs

Can I make these taquitos ahead of time?
Yes! You can prepare and roll the taquitos up to 24 hours in advance. Store them covered in the refrigerator, then brush with oil and bake when ready to serve. You can also freeze the unbaked taquitos for longer storage.

Why are my taquitos cracking when I roll them?
This usually happens when the tortillas are too cold or dry. Make sure to warm them properly before rolling as described in the Pro Tips section.

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas provide a more authentic flavor but require more careful handling. Be sure to warm them thoroughly to prevent cracking, and you may need to use toothpicks to secure them during baking.

How can I make these spicier?
Easy! Add diced jalapeños or a teaspoon of cayenne pepper to the filling mixture. You can also serve them with hot sauce or spicy salsa for dipping.

Can I use another type of meat?
Yes, shredded beef, pork, or turkey all work wonderfully in this recipe. The key is making sure the meat is tender and shredded finely to blend well with the cream cheese mixture.

Conclusion

These Baked Cream Cheese Chicken Taquitos are comfort food at its finest — crispy on the outside, creamy and flavorful on the inside, with just the right balance of spices and cheese. They’re the kind of dish that bridges the gap between everyday cooking and special occasions, versatile enough for both Tuesday night dinner and Saturday game day entertaining. The beauty of these taquitos lies in their simplicity and reliability; they’re nearly impossible to get wrong yet always impress whoever you serve them to. Give this recipe a try, and you’ll soon find yourself adding your own signature touches to make it a cherished part of your cooking repertoire.

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