Crispy Baked Cream Cheese Chicken Taquitos in Just 30 Minutes

I’ll never forget the first time I made these baked cream cheese chicken taquitos – it was one of those “throw together whatever’s in the fridge” nights that turned into a family favorite. The moment that creamy chicken filling hit the warm tortilla and came out of the oven all golden and crispy? Absolute magic. What I love most is how these taquitos give you that satisfying crunch without deep frying, and the cream cheese makes the filling so luxuriously smooth. They’re perfect for game day, busy weeknights, or when you just need some serious comfort food in under 30 minutes.

Save

Why You’ll Love These Baked Cream Cheese Chicken Taquitos

Trust me, these taquitos are about to become your new go-to for so many reasons:

• Crazy quick – Ready in just 30 minutes from fridge to table
• Perfectly crispy – All the crunch of fried taquitos without the mess
• Creamy dreamy filling – That melted cream cheese-chicken combo is pure magic
• Kid-approved – Even picky eaters go crazy for these roll-ups
• Meal prep friendly – Make a big batch and reheat all week

Seriously, what’s not to love? They’re my secret weapon for last-minute dinners and parties alike.

Save

Ingredients for Baked Cream Cheese Chicken Taquitos

Here’s everything you’ll need to make these irresistible taquitos – I promise it’s all simple stuff you might already have in your kitchen! The magic is in how these basic ingredients come together.

• 2 cups cooked chicken, shredded – I always use rotisserie chicken to save time, but leftover baked chicken works great too
• 4 oz cream cheese, softened – Let it sit out for 30 minutes first – this makes mixing so much easier
• 1 cup shredded cheddar cheese – Sharp cheddar gives the best flavor, but any melty cheese works
• 1/2 tsp garlic powder – The secret flavor booster!
• 1/2 tsp onion powder – Adds that perfect savory note
• 1/2 tsp cumin – Just enough to give it that authentic Mexican flair
• 1/4 tsp salt – Adjust to your taste
• 1/4 tsp black pepper – Freshly ground if you have it
• 10 small flour tortillas – The 6-inch size works perfectly
• 1 tbsp olive oil – For that gorgeous golden crispiness

See? Nothing fancy – just good, simple ingredients that create something amazing. I always double the recipe because these disappear fast!

Save

How to Make Baked Cream Cheese Chicken Taquitos

Okay, let’s get rolling – literally! These taquitos come together so easily, you’ll be amazed at how professional they look when they come out of the oven. Here’s exactly how I make them, step by step:

1. Preheat your oven to 400°F (200°C) – This high heat is key for getting that perfect crispiness without frying. While it heats up, line a baking sheet with parchment paper (trust me, cleanup is so much easier this way).
2. Mix the filling – In a big bowl, combine your shredded chicken, softened cream cheese, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. I like to use my hands for this – there’s something so satisfying about squishing it all together until it’s perfectly blended!
3. Fill the tortillas – Lay out your tortillas and spoon about 2-3 tablespoons of filling down the center of each one. Don’t overfill or they’ll burst open while baking (we’ve all been there!).
4. Roll ’em up tight – Roll each tortilla as tightly as you can around the filling, then place them seam-side down on your prepared baking sheet. The tighter you roll, the better they’ll hold their shape.
5. Brush with oil – Lightly brush each taquito with olive oil. This is what gives them that gorgeous golden color and satisfying crunch.
6. Bake for 15-20 minutes – You’ll know they’re done when they’re beautifully golden brown and crispy. The smell will be absolutely irresistible!
7. Let them rest for 5 minutes – I know it’s hard to wait, but this helps the filling set so they don’t fall apart when you pick them up.

Tips for Perfect Baked Cream Cheese Chicken Taquitos

After making these dozens of times (no exaggeration!), here are my best tricks for taquito perfection:

• Warm your tortillas first – Just 10 seconds in the microwave makes them way more pliable and less likely to crack when rolling.
• Don’t skip the oil brush – It’s the difference between “meh” and “WOW” when it comes to crispiness.
• Space them out on the pan – Crowding leads to steaming instead of crisping. Give each taquito some breathing room.
• Use a rotisserie chicken shortcut – It saves so much time and adds amazing flavor.
• Make extra filling – Because you’ll definitely want to make a second batch once everyone tastes these!

See? Easy peasy! Now you’re ready to make the most delicious baked taquitos that’ll have everyone asking for the recipe.

Ingredient Substitutions for Baked Cream Cheese Chicken Taquitos

Listen, I know we don’t always have every ingredient on hand – that’s why I’ve tested all sorts of swaps for these taquitos! Here are my favorite ways to mix things up without losing that amazing flavor and texture we love.

Cheese variations that work beautifully

While sharp cheddar is my go-to, don’t stress if you’re out. Monterey Jack melts like a dream and gives a milder flavor that kids adore. For a little kick, try pepper jack – it adds just the right amount of heat. And if you’re feeling fancy, a mix of mozzarella and parmesan creates this incredible stretchy, savory combo that’s to die for.

Tortilla options for different diets

Flour tortillas are classic, but corn tortillas work great if you’re going for that authentic Mexican street food vibe. Just warm them first so they don’t crack! For low-carb folks, almond flour tortillas hold up surprisingly well – just bake them a few minutes less. And if gluten’s an issue, any gluten-free tortilla will do the trick.

Protein swaps when chicken’s not available

No chicken? No problem! Shredded turkey makes an amazing substitute (perfect for Thanksgiving leftovers). For a vegetarian twist, black beans or lentils work beautifully with the cream cheese – just mash them slightly so they roll well. And get this – canned tuna mixed with the cream cheese and spices? Unexpectedly delicious!

The beauty of these taquitos is how adaptable they are. Don’t be afraid to play around with what you’ve got – that’s how some of the best kitchen creations happen!

Serving Suggestions for Baked Cream Cheese Chicken Taquitos

Now for the best part – loading up your plate with all the delicious things to serve alongside these taquitos! I always set up a little “taquito bar” when we have friends over – it makes dinner feel like a party. Here are my can’t-miss pairings:

• The ultimate dip trio – Cool sour cream, chunky salsa, and creamy guacamole are absolute musts. The contrast of temperatures and textures is everything!
• Quick Mexican rice – That fluffy, tomato-y goodness soaks up any extra filling that might escape (not that there’s usually any left!).
• Simple black beans – Just warm them with a pinch of cumin and a squeeze of lime for an easy protein boost.
• Crunchy slaw – A bright, vinegary cabbage salad cuts through the richness perfectly.
• Margaritas or horchata – Because why not turn Tuesday night into a fiesta?

For game day, I’ll sometimes skip the sides and just put out a big platter of taquitos with bowls of queso and pico de gallo – they disappear before the first commercial break! And don’t forget the lime wedges – a quick squeeze right before biting in takes these to the next level.

Save

Storing and Reheating Baked Cream Cheese Chicken Taquitos

Here’s the good news – these taquitos taste almost as amazing the next day as they do fresh from the oven! I’ve perfected the art of keeping them crispy and delicious for leftovers (because let’s be real, they rarely last that long in my house). Here’s exactly how I do it:

How to store them so they stay perfect

First rule – let them cool completely before storing. I learned this the hard way when I once packed them up warm and ended up with soggy taquitos (so sad!). Once cooled, I place them in a single layer in an airtight container with parchment paper between layers if stacking. They’ll keep like this in the fridge for up to 3 days – any longer and the tortillas start to get soft.

For longer storage, you can freeze them! Just wrap each taquito individually in foil, then pop them in a freezer bag. They’ll stay good for up to 2 months this way. The foil prevents freezer burn and makes it easy to grab just a few at a time when cravings hit.

The secret to reheating without losing crispiness

Now, here’s where most people go wrong – don’t use the microwave unless you want sad, rubbery taquitos. Instead, I always use either:

• Oven method: Preheat to 375°F (190°C), place taquitos on a baking sheet, and heat for 8-10 minutes. No need to thaw if they’re frozen – just add a few extra minutes.
• Air fryer magic: 350°F (175°C) for 3-4 minutes gives you that just-baked crispiness. This is my go-to when I’m reheating just a couple at a time!

Pro tip: If your taquitos seem a bit dry after storage, give them a quick spritz of oil before reheating. It brings back that perfect golden crunch we all love. And whatever you do, resist the urge to crowd them – space is key for even reheating!

See? Leftovers don’t have to be disappointing! With these simple tricks, you can enjoy crispy, creamy taquitos anytime the craving strikes.

Baked Cream Cheese Chicken Taquitos Nutrition Info

Now, I’m no nutritionist, but I do believe in knowing what’s going into my food – especially when it tastes this good! Here’s the scoop on what you’re getting in each delicious taquito. Just remember, these numbers can vary depending on your exact ingredients and how generous you are with that cheese (no judgment here!).

• Calories: About 180 per taquito
• Fat: 9g (4g saturated)
• Protein: 10g – not bad for a little roll-up!
• Carbs: 15g
• Fiber: 1g
• Sugar: Just 1g naturally occurring
• Sodium: Around 320mg

A few things to note: Using low-fat cream cheese or less cheese will bring those numbers down a bit. And if you swap in corn tortillas, you’ll add a little more fiber. Honestly though? I say enjoy them as-is – life’s too short to skip the good cheese! Everything in moderation, right?

What I love is that these pack enough protein to actually keep you full, unlike some appetizers that leave you hungry an hour later. Pair them with a big salad or some roasted veggies, and you’ve got yourself a pretty balanced meal that doesn’t taste like “diet food.” Now that’s what I call a win!

FAQs About Baked Cream Cheese Chicken Taquitos

There you have it – all my hard-earned taquito wisdom! Still have questions? Drop them in the comments and I’ll answer from my years of (delicious) trial and error.

Ready to Make These Irresistible Taquitos?

Now that you’ve got all my best tips and tricks, it’s time to get rolling – literally! I can’t wait for you to experience that first crispy, creamy bite of these baked cream cheese chicken taquitos. They’re seriously life-changing for busy weeknights and game day snacks alike.

Don’t be surprised if these become your new signature dish – they have a way of doing that! I’d love to hear how yours turn out. Did you add any fun twists? Did your family go crazy for them like mine does? Drop a comment below and tell me all about your taquito adventure. And if you snap a pic, tag me – nothing makes me happier than seeing your kitchen creations!

Happy rolling, friends! May your taquitos be crispy, your filling creamy, and your dipping sauce plentiful.

Crispy Baked Cream Cheese Chicken Taquitos in Just 30 Minutes

Save

Print Recipe

Pin Recipe

Crispy baked taquitos filled with creamy chicken and cheese, perfect for a quick and delicious meal.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 10 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 10 small flour tortillas
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chicken, cream cheese, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper.
3. Spread the mixture evenly on tortillas and roll tightly.
4. Place taquitos seam-side down on a baking sheet.
5. Brush with olive oil.
6. Bake for 15-20 minutes until golden and crispy.
7. Serve warm with your favorite dipping sauce.

Notes

• Use rotisserie chicken for quick prep.
• For extra crispiness, spray taquitos lightly with cooking spray before baking.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 taquito
• Calories: 180
• Sugar: 1g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 35mg

Keywords: baked taquitos, cream cheese chicken, easy appetizer, Mexican food