Baked Cream Cheese Chicken Taquitos

This baked cream cheese chicken taquito recipe brings together creamy, tangy, and spicy flavors in a way that’s both satisfying and crowd-pleasing. It’s a perfect dish for casual family dinners or easy entertaining, offering a crispy exterior paired with a rich, flavorful filling that bakes up quickly in the oven.

I first made these taquitos on a weeknight when I was craving something comforting but not too heavy. They disappeared so fast that my family now asks for them regularly, making it a reliable go-to for busy evenings.

Gather Your Ingredients

• Cream cheese: four ounces — creates a smooth, rich base for the filling softened for easy mixing
• Salsa: one third cup — adds tang and spice choose your preferred heat level for customization
• Cumin: half teaspoon — warm earthiness that enhances the chicken’s flavor
• Chili powder: one teaspoon — adds depth and a subtle smoky note fresh ground makes a difference
• Garlic powder: one teaspoon — contributes savory aroma and taste use fresh if possible
• Lime juice: one tablespoon — brightness that balances and lifts flavors
• Salt: quarter teaspoon — essential for seasoning and bringing out other tastes
• Cooked shredded chicken: two cups — the protein center of the taquito use rotisserie or leftovers
• Shredded colby jack cheese: one cup — melts beautifully and adds creamy texture
• Finely chopped green onion: one tablespoon — fresh bite and mild onion flavor
• Finely chopped cilantro: two tablespoons — adds freshness and herbaceous notes
• Small flour tortillas: eight to ten — soft yet sturdy enough to roll and hold filling warm slightly for easier rolling

How to Make It

Preheat the oven and prepare your workspace:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Line a baking sheet with foil and lightly spray it with cooking spray or brush with oil. Set aside so it’s ready for the taquitos.

Soften and combine the creamy filling:

Gently soften four ounces of cream cheese in the microwave for about fifteen to twenty seconds until spreadable but not melted. In a medium bowl, mix together the cream cheese, one third cup salsa, half teaspoon cumin, one teaspoon chili powder, one teaspoon garlic powder, one tablespoon lime juice, and quarter teaspoon salt until evenly combined.

Incorporate the chicken and other fresh ingredients:

Add two cups cooked and shredded chicken, one cup shredded colby jack cheese, one tablespoon finely chopped green onion, and two tablespoons finely chopped cilantro into the cream cheese mixture. Stir everything together well so the filling is uniform and flavorful.

Fill and roll the tortillas:

Place about three tablespoons of the chicken mixture about one inch from the edge of each warmed flour tortilla. Roll the tortillas tightly around the filling and place seam side down on the baking sheet. Arrange them about one inch apart so they bake evenly without sticking.

Bake until golden and crispy:

Put the baking sheet in the oven and bake for about fifteen to twenty minutes. Watch for the tortillas to become lightly browned and crisp around the edges, indicating they are ready.

Serve warm with your favorite dips:

Remove the taquitos from the oven and serve hot with sour cream, ranch dressing, or another dip you love. These also pair well with guacamole and fresh salsa for extra flavor.

The cream cheese is my favorite part of this recipe because it creates a silky richness that pairs perfectly with the spices and chicken. I remember making these for a backyard game day gathering and seeing everyone go back for seconds and thirds was a real highlight. The way the crispy edges contrast the creamy filling makes this dish especially memorable.

Flavor Boosters

Add jalapeños for a spicy kick or substitute salsa with chipotle for smoky heat. Fresh lime juice brightens and balances the flavors wonderfully.

Serving Suggestions

Serve alongside a fresh salad or black bean and corn salsa for a well-rounded meal. Offer dips like guacamole, pico de gallo, or zesty lime crema. For parties, cut into smaller pieces and serve as appetizers with toothpicks.

Creative Twists

Try corn tortillas for a gluten-free option. Add roasted corn and diced tomatoes for summer freshness. Use leftover rotisserie chicken or turkey during holidays. Top with avocado slices and fresh lime in spring.

This recipe balances creamy richness and crispy texture beautifully making it a must-try for any taquito lover. It’s simple to prepare yet impressively flavorful.

Common Questions About the Recipe

→ What type of cheese is best for these taquitos?

Cream cheese provides a smooth base, while shredded Colby Jack adds a mild, melty texture that complements the chicken well.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but they may be less pliable and might require soaking or warming before rolling.

→ How do you prevent the taquitos from unrolling while baking?

Placing them seam side down on the baking sheet helps keep them rolled during baking. You can also secure them with toothpicks if needed.

→ What spices give these taquitos their flavor?

Chili powder, cumin, and garlic powder create a warm, aromatic spice blend that enhances the chicken and cheese filling.

→ Can I prepare the filling ahead of time?

Yes, the filling can be mixed in advance and refrigerated, making assembly quick and easy when ready to bake.