→ Can I use corn tortillas instead of flour?
Yes! Corn tortillas work great and make them gluten-free. Just warm them in a damp paper towel in the microwave for 20 seconds to make them pliable.
→ How do I prevent the taquitos from unrolling while baking?
Place them seam-side down on the baking sheet and brush with oil. The heat will help seal them, and the oil creates a crispy exterior that holds everything together.
→ Can I make these ahead and freeze them?
Absolutely! Assemble them, freeze on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 3-5 extra minutes to the cooking time.
→ What can I substitute for cream cheese?
You could use softened neufchatel cheese, or Greek yogurt mixed with a little mayo, though the texture will be slightly different from the creamy original.
→ How do I make these spicier?
Add diced jalapeños to the filling, use spicy salsa, mix in some hot sauce, or sprinkle cayenne pepper into the chicken mixture.
→ What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 5-8 minutes to restore crispiness, or use a toaster oven. Microwaving will make them soft rather than crispy.
Baked Cream Cheese Chicken Taquitos
Crispy baked tortillas filled with creamy chicken and cheese mixture, perfect for parties or easy family dinners.
Preparation Time
15 min
Cooking Time
18 min
Overall Time
33 min
Created By: Lili Clark
Category: Snacks
Skill Level: Beginner-Friendly
Cuisine Type: Tex-Mex
Output: 4 Serves (8-10 taquitos)
Dietary Options: ~
Ingredients
→ For the creamy chicken filling
2 cups cooked shredded chicken (rotisserie chicken works perfectly)
4 oz cream cheese, softened at room temperature
½ cup shredded cheddar or Monterey Jack cheese
¼ cup salsa, your preferred heat level
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and freshly ground black pepper to taste
¼ cup chopped green onions or fresh cilantro (optional for freshness)
→ For assembly and baking
8-10 small flour or corn tortillas, 6-inch size
Cooking spray or olive oil for brushing
→ For serving and toppings
Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)
Steps
Preheat your oven to 400°F and line a baking sheet with parchment paper or give it a light greasing. Warm your tortillas in the microwave for about 20-30 seconds to make them nice and pliable – this prevents any annoying cracks when you roll them up.
In a mixing bowl, combine your shredded chicken with the softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix everything together until it’s beautifully creamy and well combined. If you’re using green onions or cilantro, fold those in now for that extra pop of freshness.
Place a warm tortilla on your work surface and spoon about 2-3 tablespoons of the chicken mixture right down the center. Roll the tortilla tightly around the filling, making sure the seam is tucked underneath when you place it on your prepared baking sheet. Repeat with all your tortillas and filling.
Lightly brush or spray each rolled taquito with olive oil or cooking spray – this is the secret to getting them beautifully golden and crispy in the oven. If you’re feeling extra cheesy, sprinkle a little more shredded cheese on top.
Pop them in the oven for 15-20 minutes, flipping them halfway through so they get evenly crispy on all sides. For extra crispiness, turn on the broiler for just 1-2 minutes at the end, but keep a close eye so they don’t burn.
Let them cool for just 2-3 minutes after taking them out of the oven, then serve them up with all your favorite dipping sauces. Guacamole, sour cream, and salsa are classics, but feel free to get creative with your toppings!
Tips
These versatile taquitos work perfectly as appetizers for parties, a fun family dinner, or even alongside scrambled eggs for a creative brunch.
For a gluten-free version, use corn tortillas but make sure to wrap them in a damp paper towel and microwave for 20 seconds to soften them up.
You can assemble these ahead of time and freeze them on a baking sheet, then transfer to freezer bags. Bake straight from frozen, just add a few extra minutes.
Want some heat? Add diced jalapeños to the filling or mix in a dash of your favorite hot sauce for that perfect kick.
The cream cheese makes these incredibly creamy and helps hold everything together beautifully when you bite into them.
Required Tools
Baking sheet
Parchment paper
Mixing bowl
Pastry brush or cooking spray
Microwave for warming tortillas
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
