Baked Cheese Chicken Taquitos

This crispy baked cream cheese chicken taquito recipe has transformed my weeknight dinners from mundane to magnificent. The perfect balance of creamy, cheesy filling wrapped in a golden tortilla shell creates an irresistible handheld meal that both kids and adults devour with enthusiasm.

I discovered this recipe during a particularly chaotic week when I needed something quick that would please my picky eaters. Now these taquitos have become our Tuesday tradition, with everyone gathering around the table fighting over who gets the last one.

• Cooked shredded chicken provides the hearty protein base. Use rotisserie chicken for the most flavor and convenience
• Cream cheese creates that luscious creaminess that makes these taquitos special. Ensure it's softened for easy mixing
• Shredded cheddar or Monterey Jack cheese adds the essential stretchy texture. Freshly grated melts better than pre packaged
• Salsa introduces moisture and flavor without extra chopping. Choose your preferred heat level
• Ground cumin brings earthy warmth that defines authentic Mexican inspired dishes
• Chili powder adds color and mild spice. Look for pure chili powder not chili seasoning mix
• Salt and pepper are crucial for balancing and enhancing all other flavors
• Green onions or cilantro contribute fresh brightness to cut through the rich filling
• Flour or corn tortillas work wonderfully. Corn offers authentic flavor while flour is easier to roll
• Cooking spray ensures crispy exteriors without deep frying

How To Make Baked Cream Cheese Chicken Taquitos

Prepare the oven.

Heat your oven to 204°C while lining a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup effortless while the high temperature ensures crispy exteriors.

Warm the tortillas.

Quickly warm your tortillas in the microwave for 20 to 30 seconds wrapped in a slightly damp paper towel. This critical step prevents tortillas from cracking when rolled, especially important when using corn tortillas.

Mix the filling.

Combine the shredded chicken, softened cream cheese, shredded cheese, salsa, and seasonings in a large bowl. Mix thoroughly until everything is fully incorporated and creamy. The softened cream cheese should coat all the chicken pieces evenly, creating a cohesive mixture.

Fill and roll.

Place approximately 2 to 3 tablespoons of filling along the center of each tortilla. Roll tightly from one side to the other, placing each finished taquito seam side down on your prepared baking sheet. Arrange them with a small gap between each to ensure even crisping.

Add finishing touches.

Lightly brush or spray each taquito with olive oil or cooking spray to promote browning and crispiness. This step replaces the oil from traditional frying while still achieving a golden exterior.

Bake to perfection.

Place the taquitos in your preheated oven for 15 to 20 minutes, turning halfway through for even browning. Watch carefully during the last few minutes to prevent burning. For extra color, briefly broil for 1 to 2 minutes at the end.

Rest and serve.

Allow the taquitos to rest for 2 to 3 minutes after baking. This brief cooling period lets the filling set and prevents burning your mouth on the molten cheese filling.

My absolute favorite part of this recipe is the contrast between the crispy tortilla exterior and the creamy, cheesy interior. I first made these for my daughter's birthday party, and they disappeared so quickly I had to make a second batch on the spot. The simple joy on everyone's faces as they bit into these crispy rolls made all the effort worthwhile.

Make Ahead and Storage

These taquitos are perfect for meal prep enthusiasts. You can prepare the filling up to 3 days in advance and store it covered in the refrigerator. For fully assembled but unbaked taquitos, arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add an extra 3 to 5 minutes to the baking time if cooking from cold.

Leftover baked taquitos stay crispy when reheated properly. Store them in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F oven for 10 minutes until heated through and crispy again. Avoid microwaving as this makes them soggy.

Perfect Pairings and Serving Ideas

Transform these taquitos from a simple appetizer to a complete meal by adding thoughtful sides. A light cilantro lime rice complements the rich filling beautifully, while a simple black bean and corn salad adds nutritional balance. For a festive spread, create a toppings bar with guacamole, multiple salsas, diced onions, sliced jalapeños, and sour cream so everyone can customize their plate.

I love serving these at casual gatherings arranged on a rustic wooden board surrounded by small bowls of dipping options. The presentation always impresses guests, who never suspect how simple they were to prepare. For a more formal dinner, plate two taquitos over a bed of shredded lettuce with a dollop of guacamole and a sprinkle of cotija cheese.

Customization Options

The beauty of this recipe lies in its versatility. For a vegetarian version, replace the chicken with 2 cups of drained black beans mixed with sautéed peppers and onions. Spice lovers can add diced jalapeños or a dash of hot sauce to the filling mixture, while those feeding children might prefer a milder approach with less chili powder.

For gluten free guests, corn tortillas work perfectly in this recipe, though they require more careful handling when rolling. Those watching calories can use reduced fat cream cheese and part skim cheese without sacrificing too much flavor. The recipe easily accommodates leftover proteins like shredded beef, pork, or even thanksgiving turkey.

Recipe FAQs

→ Can I make these taquitos ahead of time?

Yes! You can prepare the filling 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 assembled unbaked taquitos for up to 3 months - just add a few extra minutes to the baking time when cooking from frozen.

→ Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas work wonderfully and provide an authentic flavor. Just be sure to warm them properly before rolling to prevent cracking. Heat them in a microwave between damp paper towels or quickly pass each tortilla over a gas flame for a few seconds to make them pliable.

→ What's the best way to shred chicken for taquitos?

For easy shredding, use rotisserie chicken or poach chicken breasts in broth until cooked through. While still warm, use two forks to pull the meat apart. Alternatively, you can use a stand mixer with the paddle attachment on low speed for quick shredding.

→ How can I make these taquitos spicier?

To increase the heat level, use hot salsa in the filling, add 1-2 chopped jalapeños or serranos to the mixture, increase the chili powder, or add 1/4 teaspoon of cayenne pepper. You could also serve them with a spicy salsa or hot sauce for dipping.

→ Are there any vegetarian alternatives for this dish?

Yes! Replace the chicken with a mixture of black beans and corn, roasted and diced vegetables like zucchini and bell peppers, or plant-based chicken substitutes. Keep the cream cheese and seasonings the same for that creamy, flavorful filling.

→ What sides pair well with these taquitos?

These taquitos pair beautifully with Mexican rice, refried or black beans, a simple green salad with cilantro-lime dressing, or elote (Mexican street corn). For a complete spread, add fresh guacamole, pico de gallo, and sour cream for dipping.