
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.

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.

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.