Bold Baked Cream Cheese Chicken Taquitos

As seen in Small Bites, Big Flavors.

Bite into crunchy taquitos stuffed with a rich chicken, cream cheese, and melted cheddar blend. They're easy and quick to put together, with salsa, cumin, and chili powder for that Tex-Mex kick. Perfect for sharing at get-togethers or relaxed dinners. Make a batch to freeze—they go straight from freezer to oven—and play with the spice level if you want. Top with guac, sour cream, salsa, or whatever you love fresh from the oven for a snack or meal everyone will want more of.

Barbara Chef
Created By Sasha
Last updated on Sat, 02 Aug 2025 02:18:39 GMT
Plateful of chicken and tomatoes ready to eat. Save Pin
Plateful of chicken and tomatoes ready to eat. | foodthingle.com

I always whip up these baked cream cheese chicken taquitos when I need an easy crowd-pleaser, whether it's a lazy weeknight or game day. The outside's crunchy, the insides are super creamy thanks to that cheesy chicken filling. Make a big batch ahead, freeze 'em, and just toss straight in the oven for a zero-fuss meal whenever you need.

The first time I made these was for a last-minute get-together. The tray vanished before I grabbed one. Now my friends request them every single birthday and cookout.

Mouthwatering Ingredients

  • Cream cheese: Let it sit out so it’s nice and soft, mixes up smooth in the bowl
  • Salsa: Grab any favorite for the heat you like, or swap for brightly flavored pico de gallo if you want fresh vibes
  • Shredded cheddar or Monterey Jack: Go for both kinds for crazy cheesy melts and loads of flavor
  • Chopped cilantro or green onions: Bright, fresh pop; look for bunches with bright color and crisp leaves
  • Salt and pepper: Sprinkle enough to balance out the cheesy filling
  • Small flour or corn tortillas: Six-inch kind is best for rolling; use corn for gluten-free, and zap 'em to keep from splitting
  • Shredded cooked chicken: Use store rotisserie chicken for max juiciness and deep taste
  • Ground cumin: Warm, earthy flavor; new jar gives best taste
  • Guacamole, salsa, sour cream, or pico de gallo: Grab a dip—or five—to dunk your taquitos in, whichever you love
  • Chili powder: Adds color and that unmistakable Tex-Mex flavor
  • Olive oil or cooking spray: Brush this on for that golden crunch; fancy olive oil ups the flavor
  • Shredded lettuce, diced tomatoes, extra cheese: Freshness for topping if you’re into colorful plates; crisp lettuce and ripe tomatoes make it perfect

Step-by-Step Guide

Cool down and serve:
Once they’re baked, let those taquitos chill just a couple minutes so the filling sets up. Dig in while still warm, and pass all your favorite toppings and dips around the table.
Brush with oil and bake:
Coat the top of each, add more shredded cheese for the gooey fans, then bake roughly 15-20 minutes at 400, flipping halfway to crisp every side. Want a crunchier finish? Broil briefly at the end and don’t walk away!
Fill and roll up:
Work with a warmed tortilla, spoon a small heap of filling in the center, then roll it up tight so the seam sits underneath. Get them all rolled before moving on.
Assemble on the pan:
Lay out taquitos right next to each other, seam side down, on your lined baking tray. You want them nestled up together.
Mix the filling:
Stir together the chicken, cream cheese, shredded cheese, salsa, cumin, chili powder, plus a good pinch of salt and pepper. Mix until smooth and creamy. Fold in chopped cilantro or green onions now if you want that fresh flavor in every bite.
Preheat oven & prep tortillas:
Heat your oven to 400. Line up your baking pan with parchment or grease it. Soften tortillas in the microwave for easy rolling—just 20 or 30 seconds does the trick.
A plate of food with all sorts of tasty fillings. Save Pin
A plate of food with all sorts of tasty fillings. | foodthingle.com

The creamy chicken, cheesy salsa filling has big comfort food vibes—reminds me so much of little Tex-Mex rolls my grandma made for movie nights. Cumin's scent coming from the oven always takes me right back there. So, so homey.

Storage Tips

Let taquitos cool down before popping them in the fridge. Stash them in a sealed container for up to four days, or line them up on a tray to freeze solid before tossing in bags. To reheat, use a 375 degree oven—just ten minutes from the fridge, about fifteen from frozen—so they finish crisp, not soggy.

Swap Ideas

These are super flexible. Toss in leftover turkey, pork, or beans if you don’t have chicken. Greek yogurt lightens it up in place of half the cream cheese. For dairy-free, grab a vegan cheese and use mashed avocado to keep everything creamy.

Serving Ideas

Stack taquitos up for a fun platter and set out big bowls of guac, salsa, and sour cream for dipping. Want a whole meal? Add chopped tomatoes and a heap of lettuce on the side. Try them with Tex-Mex salad, or put next to scrambled eggs for a killer breakfast tomorrow.

A delicious plate piled with all kinds of fillings. Save Pin
A delicious plate piled with all kinds of fillings. | foodthingle.com

Behind the Dish

Taquitos are a go-to for parties and get-togethers, especially with Tex-Mex roots and celebrations all through the southern US and Mexico. They're usually fried for mega crunch, but this baked twist is my favorite for the lighter feel. Creamy fillings like this have gotten crazy popular in recent years, mixing all that homey comfort with snacks everyone grabs for.

Common Recipe Questions

→ What helps keep tortillas from breaking when I roll them?

Just pop tortillas in the microwave till they're warm—they’ll bend easier and won’t snap.

→ Can corn tortillas be swapped for flour ones?

For sure! Corn tortillas are awesome, especially if you microwave them wrapped in a damp paper towel to soften up.

→ Am I able to freeze the taquitos before I bake them?

Definitely. Put them together, freeze flat first, stash them in freezer bags—then bake them frozen, just tack on a few extra minutes.

→ What if I want more spice?

Mix in chopped jalapeños or splash in your favorite hot sauce to the chicken filling for extra heat.

→ What dips or toppings go best?

Try salsa, sour cream, guac, or pico de gallo. Sprinkle on lettuce, diced tomatoes, or more cheese if you want too.

Baked Cream Cheese Taquitos

Crunchy tortillas hold a smooth chicken cheese mix with punchy Tex-Mex flair, plus bright toppings.

Preparation Time
15 Minutes
Cooking Time
18 Minutes
Overall Time
33 Minutes
Created By: Sasha

Recipe Type: Appetizers & Snacks

Skill Level: Simple

Regional Style: Tex-Mex

Output: 4 Number of Servings (8–10 taquitos)

Special Diets: ~

What You'll Need

→ For serving & toppings

01 Dollops of sour cream, chunky guac, fresh pico de gallo, or a few spoonfuls of salsa to dunk
02 Top with more cheese, crunchy lettuce, or diced tomatoes if you want

→ For assembling & baking

03 8–10 small tortillas, corn or flour, about 6 inches each
04 Olive oil or a quick spritz of cooking spray

→ For the creamy chicken inside

05 2 cups of chicken, cooked and shredded (about 280g), rotisserie works awesome
06 4 ounces cream cheese, let it hang out to really soften up
07 Half a cup shredded Monterey Jack or cheddar (about 56g)
08 Quarter cup salsa (60ml), mild or spicy—your call
09 1 teaspoon chili powder
10 1 teaspoon ground cumin
11 A good sprinkle of salt and a bit of black pepper for flavor
12 Handful of sliced green onions or cilantro (totally optional)

Steps to Follow

Step 01

Let those taquitos chill for a few minutes after you take them out. Grab your dips—maybe some salsa or guac—and dig in! Add your favorite sprinkle or topping if you're feeling fancy.

Step 02

Slide the tray in and cook for about 15–20 minutes. Flip 'em once for crispy all around. If you want some extra color, switch on the broiler for a minute or two but keep watching so they don't burn.

Step 03

Give each rolled taquito a light brushing with oil or a quick spray. Want them cheesier? Throw more shredded cheese on top before they bake.

Step 04

Grab a tortilla that’s warm. Lay it flat, then scoop a couple tablespoons of chicken mixture right in the middle. Wrap it up tight, seam side down on the tray. Keep going until you’ve got them all rolled.

Step 05

Mix chicken, cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper in a bowl. Blend until it looks creamy. If you like, mix in cilantro or green onions at the end.

Step 06

Pop your tortillas in the microwave for 20 to 30 seconds so they bend easily and won't split when you roll them.

Step 07

Set the oven to 400°F (204°C). Lay down some parchment paper or grease your baking tray a bit so nothing sticks.

Additional Tips

  1. Make a batch of these for a get-together, a chill family night, or even as a fun brunch side—great with eggs.
  2. Want gluten-free? Switch in corn tortillas and warm them up in a damp paper towel so they roll without splitting.
  3. To save time, assemble everything and freeze. Just bake straight from frozen, adding a few extra minutes as needed.
  4. Craving more kick? Toss in some chopped jalapeños or a splash of your go-to hot sauce to spice things up.
  5. Cream cheese makes all the filling stick together and taste super smooth.

Essential Tools

  • Baking tray
  • Parchment or baking paper
  • Mixing bowl
  • Cooking spray or a brush for oil
  • Microwave for softening the tortillas

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy from cream cheese and cheddar or Monterey Jack.
  • Contains gluten if you go with flour tortillas.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 230
  • Fat Content: 10 g
  • Carbohydrates: 19 g
  • Protein: 13 g