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Baked Cream Cheese Chicken Taquitos

These Baked Cream Cheese Chicken Taquitos are a delicious, savory, and cheesy comfort food perfect for quick dinners and gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 taquitos
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • 8-10 pieces small flour or corn tortillas 6-inch size
  • Cooking spray or olive oil for brushing
  • Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
  • Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F and line a baking sheet with parchment or lightly grease it.
  2. Warm tortillas in the microwave for 20–30 seconds so they bend without cracking.
  3. In a bowl, combine shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix until creamy and well combined.
  4. Fold in green onions or cilantro if using, for freshness.
  5. Spoon about 2–3 tablespoons of filling down the center of each warm tortilla.
  6. Roll each tortilla tightly around the filling and tuck the seam underneath.
  7. Place the taquitos seam-side down on the baking sheet and brush or spray them with oil.
Baking
  1. Bake for 15–20 minutes, flipping once halfway through.
  2. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
  3. Let cool for 2–3 minutes before serving.

Notes

Use warm tortillas for easy rolling. Room-temperature cream cheese mixes smoothly. Salsa adds moisture and flavor.