The house was unusually quiet for a holiday morning. No school alarms, no traffic outside. That rare hush didn’t last long though. Within an hour, cousins were tumbling through the door, my brother had already started a loud debate over who would win at Uno, and someone spilled orange juice on the counter I’d just wiped down.
Somehow, amidst the noise and chaos that defines family gatherings, I still had one mission in mind: feed everyone fast without spending the entire day cooking. That’s when I remembered taquitos—crispy, creamy, cheesy taquitos. Something handheld, crowd-pleasing, and easy enough to make in big batches.
I pulled out some leftover chicken from the fridge and soft cream cheese, glanced at the pantry, and realized I had everything I needed. While the kids dug out board games and the adults debated movie night, I got to work. The best part? These taquitos baked up golden and crispy without needing to be fried—my oven doing most of the work while I got to sneak in a few laughs and even win a round of Uno (finally).
The platter disappeared faster than I expected. A crunchy bite, warm chicken and melty cheese inside, with salsa and guac on the side. One of my nieces even stuffed one in her hoodie pocket for later—high praise in our family.
Short Description
These Baked Cream Cheese Chicken Taquitos are crispy, golden tortilla rolls stuffed with a creamy, cheesy chicken filling—baked to perfection and perfect for holidays, quick dinners, or party snacks.
Key Ingredients
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 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
Tools Needed
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
- Pastry brush (optional, for brushing oil)
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
Step 2: Mix the Filling
In a medium bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until the filling is evenly combined and smooth. The mixture should be creamy but not runny.
Step 3: Fill the Tortillas
Spoon about 2–3 tablespoons of the filling along the center of each tortilla. Spread it into a thin, even line from edge to edge.
Step 4: Roll the Taquitos
Tightly roll each tortilla around the filling. Place each one seam-side down on the prepared baking sheet so they don’t unroll while baking.
Step 5: Brush and Bake
Lightly brush or spray the tops of each taquito with cooking spray or a bit of olive oil. This helps them get that crisp, golden finish.
Bake for 15–18 minutes, or until the taquitos are golden and crispy on the outside. They should feel firm when tapped and have slight browning around the edges.
Step 6: Serve and Enjoy
Serve them warm, alongside sour cream, guacamole, or extra salsa for dipping.
Why You’ll Love This Recipe
– Crispy texture without frying
– Creamy, savory filling with melty cheese
– Kid-friendly and adult-approved
– Great for meal prepping or feeding a crowd
– Easily customizable with other proteins or veggies
– Bakes quickly in just 15–18 minutes
Mistakes to Avoid & Solutions
1. Overstuffing the tortillas
Too much filling causes the taquitos to burst open in the oven. Stick to 2–3 tablespoons per tortilla and roll tightly.
2. Tortillas cracking while rolling
Dry or cold tortillas will break. Warm tortillas in the microwave for 15–20 seconds between two damp paper towels to make them pliable.
3. Under-seasoning the filling
The filling needs bold flavors to shine. Taste the mixture before assembling and adjust seasoning with salt, cumin, or a splash more salsa if needed.
4. Soggy texture
Not brushing the taquitos before baking can leave them too soft. Brush or spray the tops with oil to ensure crispness.
5. Uneven baking
Crowding the pan causes uneven browning. Leave space between taquitos and bake in a single layer.
Serving and Pairing Suggestions
– Serve with sides like Mexican rice, corn salad, or refried beans
– Set up a dipping station with guacamole, sour cream, pico de gallo, and queso
– Great for a buffet-style holiday lunch or finger food dinner
– Pair with chilled agua fresca, sparkling limeade, or a light beer
– Add a green salad with avocado-lime dressing for a balanced meal
Storage and Reheating Tips
Refrigerate: Store leftover taquitos in an airtight container for up to 4 days
Freeze: Freeze uncooked or baked taquitos in a single layer, then transfer to freezer bags for up to 2 months
Reheat (Oven): Bake at 375°F for 8–10 minutes until hot and crispy
Reheat (Air Fryer): Air fry at 375°F for 5–6 minutes for best crispiness
Microwave: Use for convenience but note the tortillas may soften—wrap in a damp paper towel and heat 30–45 seconds
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works great and saves time. Just shred it finely before mixing.
2. Are corn or flour tortillas better?
Both work, but flour tortillas are easier to roll and hold together better when baking. Corn tortillas add more flavor but may need to be softened first.
3. How do I make these taquitos gluten-free?
Use certified gluten-free corn tortillas and double-check that your salsa and spices are GF-safe.
4. Can I make the filling ahead of time?
Absolutely. You can prepare the filling up to 2 days in advance and store it covered in the fridge.
5. Can I make these in an air fryer instead?
Yes, air fry at 375°F for 6–8 minutes, turning halfway through, until golden and crispy.
Tips & Tricks
– Use block cheese and shred it yourself—it melts better than pre-shredded
– Add a splash of lime juice to the filling for a fresh twist
– Keep tortillas wrapped in a warm towel as you assemble to keep them pliable
– For spicier taquitos, use hot salsa or mix in a bit of chopped jalapeño
– Double the batch and freeze half for an easy dinner later
Recipe Variations
1. Buffalo Chicken Taquitos
Swap salsa for 1/4 cup buffalo sauce
Add 1/4 cup crumbled blue cheese or shredded mozzarella
Serve with ranch or blue cheese dressing for dipping
2. Vegetarian Black Bean Taquitos
Replace chicken with 11/2 cups mashed black beans
Add 1/2 cup corn and 2 tbsp chopped green chilies
Keep all other ingredients the same
3. BBQ Chicken Taquitos
Replace salsa with 1/4 cup BBQ sauce
Use Monterey Jack cheese instead of cheddar
Add thin-sliced red onion into the filling for extra flavor
4. Breakfast Taquitos
Swap chicken for scrambled eggs and cooked crumbled sausage or bacon
Add sautéed bell peppers and a dash of hot sauce
Perfect with salsa verde or cheese sauce on the side
Final Thoughts
Holiday cooking doesn’t always need to be elaborate to be special. These baked cream cheese chicken taquitos are the kind of dish that fits seamlessly into busy family moments, snacky afternoons, or last-minute dinners when you’re still wearing pajamas at noon. What makes them stand out isn’t just the taste—it’s the ease. They hold up under pressure, feed a crowd, and leave you free to join the fun instead of being stuck at the stove.
They remind me that flavorful food can be simple and unfussy. The kind of recipe you lean on again and again, tweak a little, and somehow it still turns out great. And honestly, anything that keeps everyone happy, quiet for five minutes, and asking for seconds? That’s a win in my kitchen.
Baked Cream Cheese Chicken Taquitos
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
- Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- In a medium bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until the filling is evenly combined and smooth. The mixture should be creamy but not runny.
- Spoon about 2–3 tablespoons of the filling along the center of each tortilla. Spread it into a thin, even line from edge to edge.
- Tightly roll each tortilla around the filling. Place each one seam-side down on the prepared baking sheet so they don’t unroll while baking.
- Lightly brush or spray the tops of each taquito with cooking spray or a bit of olive oil. This helps them get that crisp, golden finish.
- Bake for 15–18 minutes, or until the taquitos are golden and crispy on the outside. They should feel firm when tapped and have slight browning around the edges.
- Serve them warm, alongside sour cream, guacamole, or extra salsa for dipping.
