Dinner

Cream Cheese Chicken Taquitos Recipe

ByLily Cross November 1, 2025November 1, 2025

Introduction

Cream Cheese Chicken Taquitos are a deliciously crispy snack or meal that combines savory shredded chicken with creamy cheeses and bold spices. These bite-sized rolled tortillas are baked to golden perfection, making them perfect for entertaining or a quick dinner.

Four rolled tortillas filled with shredded chicken are laid side by side on a white plate. Each tortilla is golden brown with a slightly crispy texture. On top, there is a generous layer of melted white cheese sauce with some reddish-orange sauce peeking through the edges. Small diced red tomatoes and chopped fresh green herbs are scattered over the cheese, adding bright color and freshness to the dish. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ 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

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: In a mixing bowl, combine shredded chicken, softened cream cheese, shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Stir until all ingredients are well mixed.
Step 3: Spoon about 2 to 3 tablespoons of the filling onto each tortilla. Spread the filling evenly in a line, then roll the tortilla up tightly and place it seam-side down on the prepared baking sheet.
Step 4: Lightly brush each rolled taquito with cooking spray or olive oil to help them crisp up during baking.
Step 5: Bake the taquitos for 15 to 18 minutes until they turn golden brown and crispy.
Step 6: Serve warm with sour cream, guacamole, or extra salsa on the side for dipping.

Tips & Variations

For extra crispiness, turn the taquitos halfway through baking to brown all sides evenly.
Swap cheddar cheese for Monterey Jack or pepper jack to add a different flavor or some heat.
Use corn tortillas for a gluten-free option, just be sure to warm them to make them pliable before rolling.
Add finely chopped jalapeños or a dash of hot sauce to the filling for a spicy kick.
Leftover taquitos make a great snack—reheat them in the oven to keep them crispy instead of using a microwave.

Storage

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F (190°C) oven for about 8-10 minutes to regain their crispiness. Avoid microwaving if possible, as it can make the tortillas soggy.

How to Serve

Four rolled enchiladas sit side by side on a white plate, each with a soft, golden-brown tortilla wrapped tightly around shredded chicken visible at the ends. The enchiladas are topped with a smooth layer of light cream sauce, dotted with small pieces of diced red tomato and green chopped cilantro scattered across the top and plate. The warm tortillas show slight gloss where sauce has soaked in, creating a mix of beige and orange tones. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the taquitos ahead of time?

Yes, you can assemble the taquitos and keep them covered in the refrigerator for a few hours before baking. Just add a couple of extra minutes to the baking time if they’re chilled.

Can I freeze these taquitos?

Absolutely! Place the rolled taquitos on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.