Warm, crispy, and stuffed with a tangy, creamy filling, these baked cream cheese chicken taquitos are the kind of weeknight win everyone asks for seconds on. They come together from leftover or rotisserie chicken, cream cheese, cheddar, and quick spices—then bake until golden for a lighter, oven-baked crunch. If you like creamy chicken bakes, you might also enjoy my take on a Cajun cream cheese chicken pasta bake as a family-friendly dinner alternate.
Why you’ll love this dish
These taquitos hit several sweet spots: they’re fast, kid-approved, and perfect for stretching a couple of cups of cooked chicken into a crowd-pleasing appetizer or weeknight meal. The cream cheese makes the filling silky so the shredded chicken stays juicy, while baking (not frying) keeps them lighter without sacrificing crunch.
“We made these for game night and they disappeared in under ten minutes—crispy outside, cheesy and tangy inside. Perfect finger food.” — A reader review
They’re also very adaptable: make them mild for kids, add heat for adults, or assemble ahead and freeze for quick dinners.
How this recipe comes together
This is a straightforward roll-and-bake recipe that doesn’t require special equipment.
- Mix shredded, cooked chicken with softened cream cheese, cheddar, salsa and spices until creamy.
- Warm tortillas so they roll without cracking.
- Spoon filling, roll tight, place seam-side down, and brush the tops with oil.
- Bake at 425°F (220°C) for 15–18 minutes until crisp and golden.
The most important steps for success are warming the tortillas and not overloading them with filling—both ensure a tidy roll and even baking.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 oz cream cheese, softened (room temperature for easy mixing)
- ½ cup shredded cheddar cheese
- ¼ cup salsa (use chunky or smooth depending on texture preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 10 small flour or corn tortillas (small burrito-size or street-taco size)
- Cooking spray or olive oil for brushing
Substitutions and notes:
- Swap cheddar for Monterey Jack or pepper jack for more zip.
- If using corn tortillas, warm them and brush lightly with oil before filling to minimize cracking.
- For lower carb, use low-carb tortillas or large lettuce leaves (texture will differ).
Step-by-step instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine 2 cups shredded chicken, 4 oz softened cream cheese, ½ cup cheddar, ¼ cup salsa, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, and salt and pepper. Stir until creamy and evenly combined. Taste and adjust seasoning.
- Warm tortillas for 15–20 seconds in the microwave wrapped in a damp paper towel, or toast each briefly in a dry skillet. This makes them pliable and easier to roll.
- Place about 2–3 tablespoons of filling on the lower third of each tortilla (avoid overfilling). Roll tightly and set seam-side down on the prepared baking sheet.
- Lightly brush or spray the tops with olive oil to encourage browning.
- Bake for 15–18 minutes, rotating the pan halfway through, until taquitos are golden and crisp. If you like extra crisp, broil 1–2 minutes while watching closely.
- Serve hot with sour cream, guacamole, salsa, or your favorite dipping sauces.
Best ways to enjoy it
Serve these taquitos hot from the oven with a trio of dips—sour cream, guacamole, and extra salsa—for parties or family dinners. They pair well with a simple green salad or cilantro-lime slaw to balance the richness. For a sweet-heat contrast at a weekend cookout, try them alongside a baked crunchy hot honey chicken for a fun flavor combo.
Garnishes: chopped cilantro, lime wedges, sliced pickled jalapeños, or a drizzle of crema.
Storage and reheating tips
- Refrigeration: Store cooled taquitos in an airtight container for up to 3–4 days.
- Freezing: Cool completely, then freeze on a tray until solid and transfer to a freezer bag; keep up to 3 months. To bake from frozen, add 5–8 minutes to the bake time at 425°F and check for even heating.
- Reheating: Reheat in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes until hot and crisp. Microwaving is fastest (about 45–60 seconds) but will make the shells softer—finish under the broiler or in a hot skillet for crispness.
- Food safety: Reheat to an internal temperature of 165°F (74°C) if the filling was previously cooked and refrigerated.
Helpful cooking tips
- Shred chicken finely so the filling binds well with the cream cheese. A stand mixer on low with the paddle works wonders.
- Don’t overfill—too much filling makes rolling hard and can cause tearing.
- If tortillas still crack, steam them briefly over a pot of simmering water or wrap in a towel and microwave longer in 10-second bursts.
- For even browning, brush a thin layer of oil and space taquitos so air circulates. Use parchment to prevent sticking.
- Make these ahead by assembling, placing seam-side down on a tray, covering, and refrigerating for up to 24 hours. Bake straight from the fridge, adding a few extra minutes.
Creative twists
- Buffalo Chicken: Stir 3–4 tablespoons buffalo sauce into the filling and serve with blue cheese dressing.
- BBQ Ranch: Mix in 3 tbsp BBQ sauce and a tablespoon of ranch seasoning. Top with green onions.
- Vegetarian: Swap chicken for a seasoned mix of black beans and corn and add chopped roasted poblano peppers.
- Crunchy Coating: Brush rolled taquitos with oil and roll in panko before baking for extra crunch.
- Spicy Cream Cheese: Fold in minced pickled jalapeños or a spoonful of chipotle in adobo to the cream cheese mix.
Common questions
Q: Can I use raw chicken in this recipe?
A: No—this recipe starts with cooked chicken. If you have raw chicken, roast, poach, or shred cooked chicken first (about 20–25 minutes for chicken breasts in a 375°F oven, or poach 12–15 minutes until internal temp reaches 165°F), then proceed.
Q: Can I make the taquitos ahead and freeze them?
A: Yes. Assemble, freeze on a sheet until solid, then store in a freezer bag. Bake from frozen and add 5–8 minutes to the baking time; check visually and with a thermometer if desired.
Q: Which tortillas are best: flour or corn?
A: Both work. Flour tortillas are more forgiving and less likely to crack, especially when small. If using corn, warm thoroughly and brush with a little oil to prevent tearing.
Q: How can I make these gluten-free?
A: Use certified gluten-free corn or flour tortillas and ensure any salsa or added sauces are labeled gluten-free.
Q: What is the best way to get extra-crispy taquitos?
A: Air fry at 350°F for 6–8 minutes, or bake and finish under a hot broiler for 1–2 minutes while watching closely. Brushing with oil before baking also helps.
Q: Are these kid-friendly?
A: Yes—leave out spicy additions and use mild salsa for a very kid-friendly creamy chicken filling.
Baked Cream Cheese Chicken Taquitos
Ingredients
For the filling
- 2 cups cooked chicken, shredded Rotisserie chicken works great
- 4 oz cream cheese, softened Room temperature for easy mixing
- ½ cup shredded cheddar cheese Swap for Monterey Jack or pepper jack if desired
- ¼ cup salsa Use chunky or smooth depending on texture preference
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
For the taquitos
- 10 small flour or corn tortillas Small burrito-size or street-taco size
- Cooking spray or olive oil for brushing
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, salsa, garlic powder, onion powder, ground cumin, and salt and pepper. Stir until creamy and evenly combined. Taste and adjust seasoning.
- Warm tortillas for 15–20 seconds in the microwave wrapped in a damp paper towel, or toast each briefly in a dry skillet to make them pliable.
- Place about 2–3 tablespoons of the filling on the lower third of each tortilla (avoid overfilling). Roll tightly and set seam-side down on the prepared baking sheet.
- Lightly brush or spray the tops with olive oil to encourage browning.
Baking
- Bake for 15–18 minutes, rotating the pan halfway through, until taquitos are golden and crisp. For extra crispness, broil for 1–2 minutes while watching closely.
Serving
- Serve hot with sour cream, guacamole, salsa, or your favorite dipping sauces.