Baked Cream Cheese Chicken Taquitos Recipe

Introduction

These Baked Cream Cheese Chicken Taquitos are the perfect easy weeknight dinner, combining tender shredded chicken with rich cream cheese and zesty seasonings all rolled up in a crispy tortilla. They bake to golden perfection without the mess of frying. For another comforting side, try this Cornbread Casserole Recipe Easy to complete your meal.

Ingredients

These Baked Cream Cheese Chicken Taquitos combine creamy, tangy filling with warm, crispy tortillas for an irresistible texture and flavor.

• 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 (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: These Baked Cream Cheese Chicken Taquitos are about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Filling

In a large bowl, combine shredded cooked chicken, softened cream cheese, shredded cheese (like Monterey Jack or cheddar), and your preferred seasonings such as cumin, chili powder, and garlic powder. Mix thoroughly until the cream cheese is evenly distributed and the mixture is cohesive.

Step 2 — Warm the Tortillas

To prevent cracking, warm corn or flour tortillas briefly in the microwave (about 20 seconds wrapped in a damp towel) or on a hot skillet. Work with one tortilla at a time, keeping the rest covered to retain warmth and flexibility.

Step 3 — Fill and Roll the Taquitos

Place 2–3 tablespoons of the Baked Cream Cheese Chicken Taquitos filling along the lower third of each tortilla. Roll tightly from the bottom, ensuring the seam side is down so it stays closed during baking. Arrange them seam-side down on your prepared baking sheet.

Step 4 — Arrange and Lightly Coat

Place rolled taquitos seam-side down on a parchment-lined baking sheet, leaving a little space between each. Lightly brush or spray with oil to help them crisp up in the oven without becoming greasy.

Step 5 — 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. Rotate the pan halfway through for even browning if your oven has hot spots.

Step 6 — Check for Doneness

The Baked Cream Cheese Chicken Taquitos are done when the tortillas are crispy and lightly browned, and the filling is hot (internal temperature should reach 165°F/74°C if checking with a thermometer).

Step 7 — Cool Slightly and Serve

Let the taquitos rest for 2–3 minutes after baking—this helps the filling set and makes them easier to handle. Serve warm with sides like salsa, guacamole, or sour cream for dipping.

Nutritional Information

Calories	280
Protein	18g
Carbohydrates	22g
Fat	12g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Shredded turkey or ground beef — Leaner protein options that maintain the savory flavor profile while offering variety.
• Low-fat cream cheese or Greek yogurt — Reduces overall fat content while keeping the creamy texture intact.
• Lettuce wraps or low-carb tortillas — Perfect for reducing carbohydrates while maintaining the taquito shape.
• Dairy-free cream cheese alternative — Ideal for those with lactose intolerance, providing similar creaminess without dairy.
• Corn tortillas or gluten-free wraps — Excellent gluten-free options that work well with the Baked Cream Cheese Chicken Taquitos filling.
• Reduced-sodium seasonings and broths — Helps lower sodium intake without sacrificing the delicious savory notes.
• Shredded zucchini or cauliflower rice — Adds extra vegetables for a nutrient boost and lighter texture.

Serving Suggestions

• Pair with a fresh avocado crema or cool sour cream for dipping
• Serve alongside a crisp cabbage slaw with lime vinaigrette
• Offer with Spanish rice and black beans for a complete Mexican-inspired meal
• Perfect for game day gatherings or casual weeknight dinners
• Arrange on a platter with lime wedges and fresh cilantro for vibrant presentation
• Great for meal prep—store in airtight containers for easy lunches

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 easier mixing and a smoother filling for your Baked Cream Cheese Chicken Taquitos.
• Mistake: Overfilling the tortillas. Fix: Use about two tablespoons of filling per tortilla to prevent bursting and ensure they seal properly during baking.
• Mistake: Using stale or cold tortillas. Fix: Warm tortillas briefly before rolling to make them pliable and less likely to crack.
• Mistake: Skipping the oil spray before baking. Fix: Lightly coat taquitos with cooking spray to achieve a golden, crispy exterior instead of a dry, pale finish.
• Mistake: Crowding the taquitos on the baking sheet. Fix: Arrange them in a single layer with space between for hot air to circulate and crisp all sides evenly.
• Mistake: Underseasoning the chicken and cream cheese mixture. Fix: Taste and adjust seasoning with salt, pepper, and spices like cumin or chili powder before assembling.
• Mistake: Rolling tortillas loosely. Fix: Roll them tightly and place seam-side down on the baking sheet to help them hold their shape while cooking.
• Mistake: Baking at the wrong temperature. Fix: Use an oven preheated to 400–425°F (200–220°C) for the perfect balance of a cooked interior and crispy shell.
• Mistake: Using a wet chicken filling. Fix: Ensure cooked chicken is well-drained and shredded, not saucy, to keep the tortillas from becoming soggy.
• Mistake: Not letting them rest after baking. Fix: Allow Baked Cream Cheese Chicken Taquitos to cool for a few minutes so the filling sets, making them easier to handle and dip.

Storing Tips

• Fridge: Store cooled Baked Cream Cheese Chicken Taquitos in an airtight container for up to 4 days.
• Freezer: Arrange taquitos in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container; they will keep for up to 3 months.
• Reheat: For best crispness, reheat in an oven or air fryer at 375°F until hot and crispy, about 8-12 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 maintain texture and prevent condensation.

Conclusion

These Baked Cream Cheese Chicken Taquitos are a guaranteed crowd-pleaser. We hope you love this easy, cheesy recipe! Try it out and let us know how it went in the comments. For more delicious dinners, check out our Creamy Honey Pepper Chicken Mac and Cheese Delight Recipe and Chicken Cordon Bleu Casserole Recipe. Don’t forget to subscribe for more quick and tasty recipes!

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FAQs

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

Yes, you can assemble these Baked Cream Cheese Chicken Taquitos ahead of time. Store them on a baking sheet in the refrigerator for up to a day before baking. This makes them perfect for easy entertaining or quick weeknight meals.

What is the best way to keep the tortillas from cracking?

Warming the tortillas before rolling is key to preventing cracks. Briefly heat them in the microwave wrapped in a damp paper towel or warm them on a skillet. This makes the tortillas pliable so they roll easily around the creamy chicken filling without breaking.

Can I use a different protein in this recipe?

Absolutely. While shredded chicken is traditional, you can substitute it with cooked ground beef, turkey, or even black beans for a vegetarian version. The key is ensuring your filling is well-seasoned and not too wet to maintain the structure of your Baked Cream Cheese Chicken Taquitos.