Baked Cream Cheese Chicken Taquitos Recipe

Looking for a game-changing appetizer or a family-friendly dinner that everyone will be talking about? These Baked Cream Cheese Chicken Taquitos strike that delightful balance between comfort and flavor—crisp, golden tortillas wrapped around a creamy, cheesy chicken filling that just melts in your mouth. This recipe blends the flavors of the Southwest with ease and convenience, giving you a dish that’s easy to prepare, endlessly customizable, and guaranteed to disappear as soon as it hits the table.

Ingredients You’ll Need

This friendly list is refreshingly short, but each ingredient truly matters! Every component brings something special—freshness, tang, richness, or that essential cheesy pull that takes Baked Cream Cheese Chicken Taquitos from good to irresistible.

• Cooked shredded chicken: Rotisserie chicken keeps things simple and moist, but any leftover chicken works beautifully.
• Cream cheese, softened: This is the creamy heart of the filling—let it come to room temperature for easy mixing.
• Shredded cheddar or Monterey Jack cheese: Choose your favorite or even a blend for maximum cheesy goodness.
• Salsa: A splash of your preferred salsa adds a big flavor punch—go mild or spicy as you like.
• Ground cumin: Adds subtle warmth and earthiness for that signature Tex-Mex vibe.
• Chili powder: For a gentle heat and bold color—don’t skip this one!
• Salt and black pepper: Essential for seasoning the filling just right.
• Green onions or fresh cilantro (optional): Fresh herbs round everything out with a pop of color and flavor.
• Flour or corn tortillas (6-inch): The perfect size to roll and crisp up without falling apart—pick your favorite for the base.
• Cooking spray or olive oil: Just a light touch to help those taquitos turn perfectly golden in the oven.
• Guacamole, sour cream, salsa, or pico de gallo (for serving): Dipping is half the fun—set out a variety!
• Shredded lettuce, diced tomatoes, or extra cheese (optional): For an extra festive and colorful presentation.

How to Make Baked Cream Cheese Chicken Taquitos

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper or give it a light brush of oil—this guarantees easy cleanup and ensures your taquitos won’t stick as they crisp up.

Step 2: Soften the Tortillas

Give your tortillas a quick spin in the microwave, about 20–30 seconds, until they’re nice and bendy. This tiny step keeps the tortillas from cracking when you roll them, which means more filling stays tucked inside exactly where it should be!

Step 3: Mix Up the Creamy Chicken Filling

In a roomy mixing bowl, combine your shredded chicken, cream cheese (make sure it’s nice and soft!), a generous handful of shredded cheese, your chosen salsa, cumin, chili powder, and a sprinkle of salt and pepper. Fold in chopped green onions or cilantro if you like a fresh, herbal note. Give everything a thorough stir until it’s gorgeously creamy and well blended—the filling should almost make you want to dip a spoon in right then and there!

Step 4: Fill and Roll Each Taquito

Lay a tortilla on your work surface and spoon 2–3 tablespoons of the chicken mixture straight down the center. Roll it up snugly, keeping the filling inside, and place it seam-side down on your prepared baking sheet. Repeat with the rest—this part is actually quite satisfying, and you’ll have a tray filled in no time.

Step 5: Prep for Baking

Lightly brush each rolled taquito with olive oil or give them a spritz with cooking spray. For cheese lovers, you can sprinkle a little extra shredded cheese across the tops for irresistible melted bits.

Step 6: Bake Until Crispy

Bake your taquitos in the preheated oven for 15–20 minutes. At the halfway point, flip each one over with tongs to ensure golden, even crispiness. For those who love a little extra crunch, place the tray under the broiler for the last 1–2 minutes—just keep an eye on them so they don’t go from crispy to charred.

Step 7: Cool and Serve

Let your Baked Cream Cheese Chicken Taquitos rest on the sheet for 2–3 minutes—this helps the filling set and keeps fingers safe from molten cheese! Pile them high on a platter and serve with guacamole, fresh salsa, or sour cream on the side. Garnish as desired and watch them disappear.

How to Serve Baked Cream Cheese Chicken Taquitos

Garnishes

For maximum appeal, pile on the garnishes! A sprinkle of chopped cilantro or green onions gives freshness, while extra cheese melted on top adds that gooey look. A few sliced cherry tomatoes or a handful of shredded lettuce adds color and crunch, making every plate of Baked Cream Cheese Chicken Taquitos look like a party waiting to happen.

Side Dishes

Pair your taquitos with vibrant sides for a full meal. Think a zesty black bean salad or classic Mexican rice for hearty texture and taste. A big green salad tossed with lime vinaigrette or even simple grilled veggies are fantastic, balancing the creamy richness of the taquitos and rounding out your table beautifully.

Creative Ways to Present

For gatherings or family nights, try arranging the taquitos on a platter in a circular “flower” shape with dip in the middle—totally eye-catching! You can also slice taquitos in half on a diagonal and stand them upright in small glasses with a dollop of guacamole or salsa at the bottom for single-serve delights perfect for parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Pop leftover taquitos into an airtight container and refrigerate—they’ll keep nicely for up to three days. To keep them from getting soggy, let them cool completely before storing and try not to stack too many on top of each other.

Freezing

Baked Cream Cheese Chicken Taquitos freeze like a dream! After assembling but before baking, arrange taquitos on a baking sheet and freeze until solid, then transfer to a bag or container. When you’re ready, bake them straight from the freezer—just add 5–7 minutes to the cook time.

Reheating

For best results, reheat taquitos in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crispy again. If you’re in a hurry, pop them in the air fryer! Skip the microwave if possible, as it can make the tortillas a bit soft rather than crunchy.

FAQs

Can I use another type of meat, like beef or turkey?

Absolutely! Leftover shredded beef or turkey makes a fantastic filling for Baked Cream Cheese Chicken Taquitos—just season it up as you would the chicken, and you’re good to go.

Are corn or flour tortillas better for taquitos?

It really comes down to personal preference and dietary needs. Flour tortillas yield a softer, more pliable taquito, while corn tortillas add classic flavor and crunch, plus they keep the dish gluten-free—both are delicious!

Can I make Baked Cream Cheese Chicken Taquitos ahead and bake them later?

Definitely! Assemble the taquitos and either refrigerate for up to a day before baking, or freeze for longer storage. Bake right from the fridge or freezer, just adding a little extra time if frozen.

What’s the best way to make the filling spicy?

Add diced jalapeños, chopped chipotle peppers, or a few dashes of your favorite hot sauce to the creamy filling for a bold, spicy upgrade. You can also use a hot salsa in the mix for extra heat.

How do I stop the taquitos from unrolling while baking?

Rolling the taquitos tightly and placing them seam-side down on the baking sheet is key. If you’re worried, you can secure with a toothpick—just remember to remove them before serving.

Final Thoughts

If you’ve never tried making Baked Cream Cheese Chicken Taquitos at home, you’re in for a seriously tasty treat. Whether it’s movie night, a hungry crowd, or just a craving for something cheesy and satisfying, this recipe is about to become your new favorite. Grab those ingredients and get rolling—you’ll be so glad you did!

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