These cream cheese chicken taquitos are one of our favorite easy appetizers, crispy rolled tortillas with a creamy, cheesy chicken filling that come together in about twenty five minutes. For us that kind of fun, shareable comfort food is exactly what real food for real life is about. They are the kind of appetizer that disappears fast at any gathering, crispy rolled tortillas with a creamy, cheesy chicken filling that come together in about twenty five minutes.
Shredded chicken is mixed with cream cheese, cheddar, salsa, and spices, rolled in tortillas, and baked until crisp and golden. These cream cheese chicken taquitos are a lighter, oven baked take on a Mexican favorite, perfect for dipping in sour cream, guacamole, or salsa. Mixing shredded chicken with cream cheese, cheddar, salsa, and spices, rolling it in tortillas, and baking until crisp gives you a lighter, oven baked take on a Mexican favorite, perfect for dipping.
A creamy, cheesy chicken filling rolled and baked until crisp makes these cream cheese chicken taquitos a crowd pleasing, dippable favorite.
Why You Will Love These Cream Cheese Chicken Taquitos
- Crispy and creamy. A crunchy baked shell wraps a rich, cheesy chicken filling.
- Quick and easy. With cooked chicken, they come together in about twenty five minutes.
- Baked, not fried. The oven crisps them with just a light brush of oil.
- Great for sharing. Crispy and dippable, they are a hit at parties and game day.
- Uses cooked chicken. A delicious way to use leftover or rotisserie chicken.
What Makes These Cream Cheese Chicken Taquitos So Good
Great cream cheese chicken taquitos start with a creamy, well seasoned filling. Mixing shredded chicken with cream cheese, cheddar, salsa, and spices creates a rich, flavorful center that stays moist as the shells crisp. A creamy, well seasoned filling is the heart of these, so mixing shredded chicken with cream cheese, cheddar, salsa, and spices creates a rich center that stays moist as the shells crisp.
Rolling the tortillas tightly and placing them seam side down keeps them closed during baking. A light brush of oil over the tops is what helps them turn crisp and golden in the oven. Rolling the tortillas tightly and placing them seam side down keeps them closed during baking, and a light brush of oil over the tops is what helps them turn crisp and golden.
Baking these cream cheese chicken taquitos at a high heat is the key to a crunchy shell without frying. The hot oven crisps the tortillas while warming the cheesy filling through, giving you that satisfying crunch with less oil. Baking at a high heat is the key to a crunchy shell without frying, since the hot oven crisps the tortillas while warming the cheesy filling through with far less oil.
Optional Pro Tip: Roll Tight, Seam Down
Roll each tortilla snugly around the filling and place it seam side down on the pan so it stays closed while baking. For the best cream cheese chicken taquitos, brush the tops lightly with oil so they crisp evenly, and avoid overfilling so they roll cleanly. Rolling each tortilla snugly and placing it seam side down keeps it closed while baking, and brushing the tops lightly with oil and not overfilling helps them crisp evenly and roll cleanly.
Tips for the Best Cream Cheese Chicken Taquitos
Use cooked chicken and soften the cream cheese so the cream cheese chicken taquitos filling mixes smoothly, and do not overfill each tortilla. Using cooked chicken and softening the cream cheese lets the filling mix smoothly, and resisting the urge to overfill keeps each tortilla easy to roll.
Place them seam side down and brush with oil. Warm the tortillas first if they crack, so they roll without breaking. Placing them seam side down and brushing with oil sets up an even crisp, and warming any tortillas that crack helps them roll without breaking.
Variations and Add Ins
- Spicy. Add diced jalapenos or a spicier salsa to the filling.
- Extra cheesy. Mix in pepper jack or add more cheddar.
- Green chile. Stir in canned green chiles for a mild, tangy kick.
- Buffalo. Use buffalo sauce in place of salsa for a tangy heat.
- Beef. Swap the chicken for seasoned ground beef.
How to Store and Make Ahead
Store leftover cream cheese chicken taquitos in an airtight container in the refrigerator for up to three days. They are best fresh, since the shells soften as they sit. Stored airtight, they keep for a few days, though they are best fresh since the shells soften as they sit, so a quick recrisp brings them back.
Reheat in the oven or air fryer at 375 F for a few minutes to crisp them back up. You can also freeze them before or after baking and reheat from frozen, adding a few extra minutes. A few minutes in the oven or air fryer crisps them back up, and you can also freeze them before or after baking and reheat straight from frozen.
Serving Suggestions for Cream Cheese Chicken Taquitos
Serve these hot with sour cream, guacamole, and salsa for dipping, alongside rice, beans, or a fresh salad. They make a great appetizer, snack, or fun family dinner. Served hot with sour cream, guacamole, and salsa for dipping, alongside rice, beans, or a fresh salad, they make a great appetizer, snack, or fun family dinner.
Taquitos are a Mexican dish of small rolled tortillas with a savory filling, then crisped, as described in this overview of the taquito. These cream cheese chicken taquitos give that favorite a creamy, oven baked twist.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Leftover or rotisserie chicken is perfect and makes the filling come together quickly. Leftover or rotisserie chicken is perfect here, making the creamy filling come together in minutes since the meat is already cooked.
Flour or corn tortillas for taquitos?
Both work. Corn is more traditional and very crisp, while flour rolls easily and is less likely to crack. Both work well, with corn tortillas more traditional and extra crisp, while flour tortillas roll easily and are less likely to crack.
How do I keep them from unrolling?
Roll them tightly and place them seam side down on the pan so they stay closed while baking. Rolling them tightly and placing them seam side down on the pan is the simple trick that keeps them from unrolling as they bake.
What temperature do I bake them at?
Around 425 F works well. The high heat crisps the shells while warming the filling through. A hot oven is what crisps the shells while warming the filling through, giving you that satisfying crunch without any frying.
How long do they take?
About fifteen to eighteen minutes at 425 F, until golden and crisp. A short bake is all it takes to turn them golden and crisp, so keep an eye on them toward the end for the perfect crunch.
How do I keep tortillas from cracking?
Warm them briefly before rolling so they are soft and pliable, especially corn tortillas. Warming the tortillas briefly before rolling makes them soft and pliable, which is especially helpful with corn tortillas that can crack when cold.
Can I freeze them?
Yes. Freeze before or after baking and reheat from frozen in the oven or air fryer, adding a few extra minutes. They freeze well before or after baking, so make a big batch and reheat from frozen in the oven or air fryer, adding a few extra minutes.
Can I make them in the air fryer?
Yes. Air fry at around 425 F until crisp and golden, brushing lightly with oil first. The air fryer crisps them up beautifully, so a light brush of oil and a few minutes give you golden, crunchy taquitos with even less effort.
What dips go well?
Sour cream, guacamole, and salsa are all classic. A queso dip works too. Sour cream, guacamole, and salsa are all classic dips, and a warm queso dip is a great addition if you want something extra indulgent.
Can I make them spicy?
Yes. Add jalapenos, a spicier salsa, or some hot sauce to the filling. For more heat, a few jalapenos, a spicier salsa, or a dash of hot sauce stirred into the filling adds as much kick as you like.
A Crispy, Creamy Crowd Pleaser
These cream cheese chicken taquitos bring the crispy, cheesy comfort of a Mexican favorite to your kitchen with a creamy filling and an easy, oven baked method. They are hard to stop eating. They bring the crispy, cheesy comfort of a Mexican favorite to your kitchen with a creamy filling and an easy, oven baked method, hard to stop eating.
Roll them ahead and bake just before serving, then set out a few dips and let everyone dig in. They are a fun, flexible appetizer or dinner the whole family loves. Roll them ahead and bake just before serving, then set out a few dips and let everyone dig in, for a fun, flexible appetizer or dinner the whole family loves.
If you love crispy, shareable dishes like this, you will also enjoy our sweet potato enchiladas, another favorite from our kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Cream Cheese Chicken Taquitos
Ingredients
Equipment
Method
- Preheat your oven to 425 F. Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until creamy and well blended.
- Place 2 to 3 tablespoons of filling onto each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.
- Lightly brush or spray the tops with olive oil or cooking spray. Bake for 15 to 18 minutes until golden and crispy.
- Enjoy hot with sour cream, guacamole, or extra salsa for dipping.
Nutrition
Notes
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