Crispy Baked Cream Cheese Chicken Taquitos: A Flavor-Packed Fiesta

Craving a quick, delicious dish that’s perfect for game nights, family dinners, or a fun appetizer spread? These Baked Cream Cheese Chicken Taquitos are your answer! Packed with tender shredded chicken, creamy cheese, zesty salsa, and bold spices, these taquitos are rolled in soft tortillas and baked to golden, crispy perfection. Unlike their fried counterparts, they’re lighter yet still irresistibly crunchy, making them a guilt-free indulgence. Whether you’re hosting a party or whipping up a weeknight treat, this recipe is easy, versatile, and guaranteed to disappear fast. Below, I’ll guide you through every step to create these mouthwatering taquitos, plus share tips, variations, and serving ideas to make them your own.

Why You’ll Love These Baked Chicken Taquitos

This recipe is a celebration of bold Mexican-inspired flavors wrapped in a convenient, handheld package. The creamy filling, spiked with cheddar, cream cheese, and spices, pairs perfectly with the crispy tortilla shell, delivering a satisfying crunch in every bite. Baking instead of frying keeps them healthier without sacrificing texture, and the prep is a breeze—ready in under 30 minutes! Plus, they’re endlessly customizable, from swapping proteins to adjusting the heat level. Serve them with your favorite dips for a meal or snack that everyone will love.

Ingredients (Makes 10 Taquitos, Serves 4-6)

For the Filling:

2 cups (about 8 oz) cooked chicken, shredded (rotisserie, grilled, or poached)
4 oz cream cheese, softened to room temperature
1/2 cup shredded sharp cheddar cheese
1/4 cup mild or medium salsa (choose your preferred heat level)
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
Optional: 1-2 tbsp chopped fresh cilantro or green onions for extra flavor

For the Taquitos:

10 small (6-inch) flour or corn tortillas (corn for gluten-free)
2-3 tbsp olive oil or melted butter, for brushing
Cooking spray (optional, for extra crispiness)

For Serving (Optional):

Sour cream
Guacamole
Extra salsa
Pico de gallo
Lime wedges
Chopped cilantro

Equipment Needed

Large mixing bowl
Baking sheet
Parchment paper or silicone baking mat
Spoon or small spatula
Pastry brush (for oil/butter)
Tongs (for handling hot taquitos)
Cutting board (for prep)

Step-by-Step Instructions

1. Preheat the Oven:
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze. This high heat ensures the taquitos get that perfect crispy texture.

2. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, salsa, garlic powder, onion powder, cumin, salt, and pepper. If using, stir in chopped cilantro or green onions for a fresh kick. Mix thoroughly until the filling is creamy and well-blended, ensuring the spices are evenly distributed. Taste and adjust seasoning if needed—add a pinch more salt or a dash of hot sauce for extra zing.

3. Warm the Tortillas:
To make the tortillas pliable and prevent cracking, warm them slightly. Stack the tortillas, wrap them in a damp paper towel, and microwave for 20-30 seconds until soft. Alternatively, heat them individually in a dry skillet over medium heat for 10 seconds per side. Keep them covered with a clean kitchen towel to stay warm while assembling.

4. Assemble the Taquitos:
Place a warmed tortilla on a clean surface. Spoon 2-3 tablespoons of the chicken filling in a thin line across the lower third of the tortilla, leaving a small border at the edges. Roll the tortilla tightly around the filling, tucking in the ends as you go, to form a neat cylinder. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, spacing the taquitos about 1 inch apart to ensure even baking.

5. Bake to Crispy Perfection:
Lightly brush the tops of the taquitos with olive oil or melted butter to promote browning and crispiness. Alternatively, give them a quick spritz with cooking spray. Bake in the preheated oven for 15-18 minutes, or until the taquitos are golden brown and crispy, with slightly bubbling filling at the edges. If desired, flip them halfway through baking for even browning.

6. Serve and Enjoy:
Transfer the hot taquitos to a serving platter. Serve immediately with your choice of dips—sour cream, guacamole, salsa, or pico de gallo are classic choices. Garnish with chopped cilantro and a squeeze of fresh lime juice for a burst of freshness. Enjoy these taquitos as a snack, appetizer, or main dish with your favorite sides!

Serving Suggestions

These Baked Cream Cheese Chicken Taquitos are versatile and pair wonderfully with a variety of accompaniments:

Dips: Offer a trio of dips—creamy avocado dip, spicy chipotle mayo, or tangy ranch—for a fun, interactive experience.
Sides: Serve with Mexican rice, refried beans, or a vibrant corn and black bean salad for a hearty meal.
Salad: A crisp side salad with romaine, tomatoes, and a cilantro-lime dressing complements the richness.
Party Platter: Arrange with jalapeño poppers, mini quesadillas, and nachos for a game-day or fiesta-themed spread.

For a kid-friendly twist, cut the taquitos into smaller pieces and serve with a mild salsa or ketchup for dipping.

Cooking Tips for Success

Chicken Prep: Use leftover chicken or rotisserie chicken to save time. Shred finely for a smooth filling texture.
Tortilla Choice: Corn tortillas add authentic flavor and are gluten-free, while flour tortillas are softer and easier to roll. Choose based on preference or dietary needs.
Prevent Cracking: Warm tortillas thoroughly and don’t overfill to avoid tearing. If cracks occur, secure with a toothpick before baking (remove before serving).
Extra Crispiness: For ultra-crispy taquitos, bake on a wire rack set over the baking sheet to allow air circulation.
Make-Ahead: Assemble taquitos up to a day in advance, cover tightly, and refrigerate. Brush with oil and bake when ready.

Nutritional Benefits

These taquitos are a balanced treat with a lighter twist thanks to baking:

Calories: ~180 kcal per taquito (based on 10 taquitos)
Protein: ~10 g (from chicken and cheese, supports muscle health)
Fat: ~9 g (from cheese and oil, provides satiety)
Carbs: ~15 g (from tortillas, varies by type)
Key Nutrients: Calcium (from cheese), vitamin C (from salsa), and fiber (if using corn tortillas).

For a lighter version, use low-fat cream cheese, reduce the cheddar, or opt for whole-grain tortillas. For keto, use low-carb tortillas and check salsa for added sugars.

Customization Ideas

Spicy Kick: Add diced jalapeños, a pinch of cayenne, or hot salsa to the filling.
Veggie Boost: Mix in sautéed bell peppers, onions, or corn for extra texture.
Protein Swap: Substitute chicken with shredded pork, beef, or black beans for a vegetarian option.
Cheese Variations: Try Monterey Jack, pepper jack, or queso fresco for different flavors.
Gluten-Free: Use certified gluten-free corn tortillas and check salsa for additives.

Beverage Pairings

Beer: A light Mexican lager like Corona or a citrusy IPA pairs with the spices.
Cocktail: A classic margarita or paloma enhances the Mexican vibe.
Non-Alcoholic: Sparkling water with lime or a mango agua fresca refreshes.

The Story Behind Taquitos

Taquitos, meaning “little tacos” in Spanish, are a beloved Mexican dish traditionally made by rolling tortillas around a filling and frying them until crispy. This baked version draws inspiration from the classic, offering a healthier twist without sacrificing flavor. Popular in Mexican-American cuisine, taquitos are a staple at celebrations and casual gatherings, loved for their portability and dippable nature. This recipe adds a creamy, cheesy spin, making it a modern favorite for home cooks everywhere.

Frequently Asked Questions (FAQs)

1. Can I use raw chicken for the filling?
Cook the chicken first (grill, poach, or bake) and shred it. Raw chicken won’t cook properly inside the taquitos.

2. How do I keep taquitos from unrolling?
Place seam-side down and ensure a tight roll. If needed, secure with a toothpick (remove after baking).

3. Can I freeze taquitos?
Yes! Assemble, bake, and cool completely, then freeze in a single layer in an airtight container for up to 2 months. Reheat at 400°F for 10-12 minutes.

4. What’s the difference between taquitos and flautas?
Taquitos are typically made with corn tortillas and smaller, while flautas use flour tortillas and are longer. This recipe works with either!

5. Can I make them vegan?
Use plant-based chicken, dairy-free cream cheese, and vegan cheddar, and brush with olive oil instead of butter.

A Personal Note

These Baked Cream Cheese Chicken Taquitos are my go-to for bringing smiles to the table. The moment they come out of the oven, golden and fragrant, I know I’m in for a treat. They’re perfect for sharing (or not!) and always spark joy at gatherings. I hope you love making and devouring these taquitos as much as I do!