I baked crispy, cheesy taquitos filled with a creamy chicken mixture that hit the spot in under 35 minutes. Baked Cream Cheese Chicken Taquitos

Why You’ll Love This Recipe

I love this recipe because it’s quick, family‑friendly, and skips deep frying while still delivering that irresistible crunch. The creamy blend of cream cheese, salsa, and shredded chicken keeps each bite flavorful and satisfying. Plus, these freeze beautifully for make‑ahead convenience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 oz cream cheese, softened
⅓ cup salsa
½ tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 Tbsp lime juice
¼ tsp salt
2 cups cooked, shredded chicken
1 cup shredded Colby Jack cheese
1 Tbsp chopped green onion
2 Tbsp chopped cilantro
8–10 small flour tortillas

Directions

I preheated the oven to 425°F and lined a baking sheet with foil, then sprayed it with cooking spray.
I microwaved the cream cheese for 15–20 seconds until softened. In a bowl, I stirred together the cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt until smooth.
I folded in the shredded chicken, cheese, green onion, and cilantro until well combined.
I spooned about 3 tablespoons of the filling onto each tortilla about 1 inch from one edge. I rolled the tortillas tightly and placed them seam-side down on the baking sheet, spacing them about 1 inch apart.
I baked them for 15–20 minutes, or until the edges were lightly browned. I served them warm, sometimes with sour cream, guacamole, or extra salsa.

Servings and timing

Makes 8–10 taquitos

Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes

Variations

I like to use Pepper Jack instead of Colby Jack when I want a spicier version.
I’ve swapped flour tortillas for corn tortillas—just microwave them wrapped in a damp towel to prevent cracking.
Sometimes I stir in diced jalapeños or green chiles to add some heat.
Mixing in a little Greek yogurt with the cream cheese gives a nice tang and cuts the richness.

Storage/reheating

Refrigerator: I store leftover taquitos in an airtight container in the fridge for up to 5 days. To reheat, I place them in a 350°F oven for 8–10 minutes until warmed through.
Freezer: After baking, I freeze cooled taquitos in a zip-top bag for up to 3 months. I reheat them from frozen at 400°F for 15–20 minutes.

FAQs

What kind of salsa works best in the filling?

I usually go with a medium red salsa, but salsa verde also works really well and gives the filling a fresh, tangy flavor.

Can I make these ahead of time?

Yes, I often prepare the filling a day ahead and store it in the fridge. When I’m ready to serve, I roll and bake them fresh.

Can I use rotisserie chicken?

Definitely. I’ve used leftover rotisserie chicken many times—it’s a great shortcut and adds a lot of flavor.

Can I air fry them instead of baking?

Yes, I’ve air fried them at 350°F for about 8–10 minutes, flipping halfway through for even crispiness.

How do I keep tortillas from cracking?

I microwave the tortillas wrapped in a damp paper towel for 30 seconds before rolling. This keeps them soft and flexible.

Conclusion

These baked cream cheese chicken taquitos are my go-to when I want something crispy, cheesy, and satisfying without the mess of frying. They’re easy to customize, freezer-friendly, and always a hit with both kids and adults. I make a batch almost every week because they’re just that good.