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Baked cream cheese chicken taquitos on white platter with sour cream and salsa

Baked Cream Cheese Chicken Taquitos

Crispy baked taquitos filled with creamy chicken, cream cheese, and melted cheddar. A healthier alternative to fried that's ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 taquitos
Course: Appetizer, Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, rotisserie chicken works great
  • 4 oz cream cheese softened to room temperature
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup salsa
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 10 small flour or corn tortillas
  • cooking spray or olive oil for brushing

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Pastry brush or cooking spray

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until creamy and well blended.
  3. Warm tortillas in the microwave for about 10 seconds to make them pliable. Place 2 to 3 tablespoons of filling onto each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.
  4. Lightly brush or spray the tops of the taquitos with olive oil or cooking spray.
  5. Bake for 15 to 18 minutes until golden and crispy, rotating the pan halfway through for even browning.
  6. Let cool for 2 to 3 minutes before serving. Enjoy hot with sour cream, guacamole, or extra salsa for dipping.

Notes

Make ahead: Assemble taquitos in advance and refrigerate for up to 24 hours before baking. Freezer-friendly: Freeze assembled taquitos for up to 3 months. Bake from frozen, adding 5 extra minutes to cooking time. For best results, warm tortillas before rolling to prevent cracking. Store leftovers in an airtight container for up to 3 days.