Baked Cream Cheese Chicken Taquitos Recipe

Introduction

These Baked Cream Cheese Chicken Taquitos are the perfect easy weeknight dinner, combining tender shredded chicken with creamy, seasoned cream cheese wrapped in crispy tortillas. For another delicious cream cheese dessert option, try these Mini Pumpkin Cheesecakes Recipe. This simple, family-friendly meal comes together quickly and bakes to golden perfection with minimal effort.

Ingredients

These Baked Cream Cheese Chicken Taquitos combine creamy, tangy filling with crispy tortilla shells for the perfect texture contrast.

• 8-10 flour or corn tortillas
• 1 cup shredded chicken
• 2 ounces cream cheese, softened
• 1/2 cup shredded Monterey-Jack cheese
• 1 clove garlic, minced (about 1/2 teaspoon)
• 1/4 cup salsa verde
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Baked Cream Cheese Chicken Taquitos recipe is approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Filling

In a medium bowl, combine shredded cooked chicken, softened cream cheese, shredded cheese, and your preferred seasonings. Mix thoroughly until the cream cheese is fully incorporated and the mixture is cohesive.

Step 2 — Warm the Tortillas

Lightly warm corn or flour tortillas in the microwave for 15–20 seconds or on a hot skillet for a few seconds per side. This makes them pliable and prevents cracking when rolling your Baked Cream Cheese Chicken Taquitos.

Step 3 — Fill and Roll

Place 2–3 tablespoons of the chicken and cream cheese mixture along the lower third of each tortilla. Roll tightly from the bottom, ensuring the filling is snugly enclosed. Place seam-side down on your prepared baking sheet.

Step 4 — Arrange on Baking Sheet

Arrange the rolled taquitos in a single layer on a parchment-lined or greased baking sheet, making sure they do not touch. This allows hot air to circulate, helping them crisp evenly.

Step 5 — Lightly Coat with Oil

Lightly brush or spray the taquitos with olive oil or cooking spray. This promotes browning and gives your Baked Cream Cheese Chicken Taquitos a golden, crispy exterior without deep-frying.

Step 6 — Bake to Perfection

Bake in a preheated 400°F (200°C) oven for 15–20 minutes, or until the tortillas are golden brown and crisp. The filling should be hot all the way through—check that the internal temperature reaches 165°F (74°C) if using a thermometer.

Step 7 — Cool Slightly and Serve

Let the Baked Cream Cheese Chicken Taquitos rest for 2–3 minutes after removing from the oven. This helps the filling set and makes them easier to handle. Serve warm with salsa, sour cream, or guacamole.

Nutritional Information

Calories	285
Protein	18g
Carbohydrates	22g
Fat	13g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Try these simple swaps to customize your Baked Cream Cheese Chicken Taquitos for dietary needs or flavor preferences.

• Turkey or Shredded Pork — Use ground turkey or slow-cooked pulled pork instead of chicken for a leaner or richer protein variation.
• Corn Tortillas — Swap flour tortillas for corn tortillas to make this recipe gluten-free and add a traditional flavor.
• Greek Yogurt or Dairy-Free Cream Cheese — Substitute regular cream cheese with Greek yogurt for extra protein or a dairy-free alternative to keep it creamy.
• Lettuce Wraps — Serve the filling in large lettuce leaves instead of tortillas for a fresh, low-carb option.
• Low-Sodium Seasoning — Use a homemade spice blend with no added salt instead of packaged taco seasoning to control sodium levels.
• Black Beans or Lentils — Replace half the chicken with mashed black beans or cooked lentils for a plant-based, fiber-rich alternative.
• Whole Wheat or Low-Carb Tortillas — Choose whole wheat tortillas for added fiber or low-carb wraps to reduce net carbohydrates.
• Add Veggies — Mix in finely chopped spinach, bell peppers, or zucchini to boost nutrition and add moisture without extra calories.

Serving Suggestions

• Serve with a cool, creamy dipping sauce like avocado crema or cilantro lime crema to complement the rich Baked Cream Cheese Chicken Taquitos.
• Pair with a fresh, crisp side salad or corn and black bean salsa for a balanced meal.
• Perfect for game day gatherings or casual weeknight dinners where easy finger foods are a hit.
• Arrange on a platter with lime wedges and fresh cilantro sprigs for an appealing, colorful presentation.
• Offer alongside Spanish rice or refried beans for a complete Tex-Mex feast.
• Great for meal prep—make a batch ahead and reheat for quick lunches or snacks.

These Baked Cream Cheese Chicken Taquitos are versatile enough for any occasion, from family dinners to party appetizers.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften at room temperature for 30 minutes to achieve a smooth, spreadable filling.
• Mistake: Overfilling the tortillas with the chicken mixture. Fix: Use about 2-3 tablespoons per tortilla to prevent them from bursting open during baking.
• Mistake: Not warming the tortillas before rolling. Fix: Briefly heat them in a dry skillet or microwave to make them pliable and crack-resistant.
• Mistake: Placing taquitos seam-side up on the baking sheet. Fix: Always place them seam-side down so the weight of the taquito seals them shut.
• Mistake: Skipping the oil spray before baking. Fix: Lightly coat each taquito with cooking spray to ensure a crispy, golden-brown exterior.
• Mistake: Using a wet chicken filling from insufficiently drained ingredients. Fix: Pat cooked chicken dry and avoid watery add-ins like fresh salsa in the mix.
• Mistake: Crowding the taquitos on the baking sheet. Fix: Leave space between each one for hot air to circulate, promoting even crisping.
• Mistake: Baking at too low a temperature. Fix: Use an oven preheated to 400–425°F (200–220°C) for the perfect crisp texture.
• Mistake: Not seasoning the chicken and cream cheese filling adequately. Fix: Taste and adjust seasoning with salt, pepper, and spices like cumin or chili powder before assembling.
• Mistake: Using the wrong type of tortilla for Baked Cream Cheese Chicken Taquitos. Fix: Choose medium flour tortillas or corn tortillas specifically labeled for rolling to prevent tearing.

Storing Tips

• Fridge: Store leftover Baked Cream Cheese Chicken Taquitos in an airtight container for up to 4 days.
• Freezer: Arrange cooled taquitos in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container for up to 3 months.
• Reheat: For best crispness, reheat Baked Cream Cheese Chicken Taquitos in a 375°F oven until hot and crispy, about 10-15 minutes. Ensure the internal temperature reaches 165°F for food safety.

Always allow your Baked Cream Cheese Chicken Taquitos to cool completely before storing to prevent condensation and sogginess.

Conclusion

We hope you love these easy Baked Cream Cheese Chicken Taquitos as much as we do! For another creamy chicken dish, try our Creamy Honey Pepper Chicken Mac and Cheese Delight Recipe. Give this recipe a try and let us know what you think in the comments below—don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make Baked Cream Cheese Chicken Taquitos ahead of time?

Yes, you can assemble these taquitos ahead of time. Keep them covered in the refrigerator for up to a day before baking. This makes the Baked Cream Cheese Chicken Taquitos a convenient option for quick meals.

What can I use instead of flour tortillas for this recipe?

You can substitute corn tortillas for a gluten-free version. Just warm them first to prevent cracking. The creamy filling works well with either type for delicious Baked Cream Cheese Chicken Taquitos.

How do I prevent the taquitos from getting soggy?

Make sure your filling is not too wet and avoid overfilling the tortillas. Bake them on a wire rack set over a baking sheet to allow air circulation. This helps achieve crispy Baked Cream Cheese Chicken Taquitos.