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Baked Cream Cheese Chicken Taquitos

Baked chicken taquitos with cream cheese deliver a rich, savory filling that bakes up deeply golden and crispy. This easy baked taquitos recipe uses pliable tortillas, tight rolling, and a hot oven for crisp edges with melty cheese visible at the openings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cup cooked chicken, shredded Shred if needed; use cooked chicken.
  • 8 oz cream cheese, softened Soften to mix smoothly.
  • 1 cup Mexican cheese blend, shredded Use shredded for even melt.
  • 1 can (4 oz) diced green chiles Drain if very wet.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Assemble and serve
  • 12 small flour or corn tortillas Warm before rolling for pliability.
  • 1 olive oil or cooking spray for brushing Brush generously for crisp tops.
  • 1 salsa verde for serving
  • 1 sour cream for serving
  • 1 guacamole for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 425°F and line a sheet pan with parchment paper.
Make the cream cheese chicken filling
  1. Mix softened cream cheese, shredded chicken, Mexican cheese blend, diced green chiles, cumin, chili powder, garlic powder, salt, and pepper until fully combined.
Warm tortillas for easy rolling
  1. Warm tortillas in the microwave for 30 seconds to make them pliable.
Assemble and bake
  1. Place 2–3 tablespoons of filling along the center of each tortilla and roll tightly, then place seam-side down on the sheet pan.
  2. Brush or spray the tops generously with olive oil.
  3. Bake for 18–22 minutes until deeply golden and crispy, with melty filling visibly set at the openings.
Serve
  1. Serve with salsa verde, sour cream, and guacamole.

Notes

For the crispiest results, roll tightly and keep the seam-side down so the filling stays put while baking. Store baked taquitos in an airtight container in the fridge for up to 3 days; reheat on a sheet pan at 425°F for 5–8 minutes to re-crisp. Freezing is yes: freeze assembled taquitos on the pan until firm, then transfer to a freezer bag and bake from frozen at 425°F for 22–28 minutes. For a lighter option, use low-fat cream cheese and a reduced-fat Mexican cheese blend.