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Baked Cream Cheese Chicken Taquitos

Baked cream cheese chicken taquitos with a creamy, cheesy filling rolled in tortillas and baked until deeply golden and crispy. This easy taquitos recipe keeps the texture crave-worthy while serving as a Mexican finger food with salsa verde and sour cream.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cup cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1 cup Mexican cheese blend, shredded
  • 1 can (4 oz) diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.25 salt and black pepper to taste Use to season; amount varies.
Taquitos
  • 12 small flour or corn tortillas
  • 1 olive oil or cooking spray for brushing
For serving
  • 1 salsa verde, sour cream, and guacamole for serving

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: Keep the tortilla rolls tight and place them seam-side down so they don’t open while baking. Store leftovers in the fridge up to 3 days in a sealed container; reheat on a sheet pan at 425°F for 5–8 minutes to re-crisp. Freezing is not ideal for best crunch, but you can freeze baked taquitos up to 1 month and reheat from frozen. For a lighter option, use low-fat cream cheese and a reduced-fat Mexican cheese blend.