Baked Chicken Cheese Taquitos

These crispy baked cream cheese chicken taquitos transform simple ingredients into a restaurant-worthy meal that's surprisingly easy to make at home. The creamy, flavorful filling wrapped in golden tortillas delivers that satisfying crunch without deep frying.

I created this recipe when trying to replicate my favorite restaurant appetizer but wanted a healthier version for weeknight dinners. My family now requests these taquitos at least twice a month, and they disappear faster than I can serve them.

Ingredients

• Shredded chicken: Gives these taquitos their hearty base. Rotisserie chicken works perfectly for convenience
• Cream cheese: Creates that luxurious creamy texture that makes these taquitos irresistible. Let it soften properly at room temperature
• Cheddar cheese: Adds that classic melty texture and sharp flavor. Freshly grated melts much better than pre-shredded
• Salsa: Provides instant flavor and moisture. Choose your preferred spice level
• Garlic powder: Infuses the filling with aromatic depth without the bite of fresh garlic
• Onion powder: Adds savory complexity without the texture of actual onions
• Cumin: Brings that authentic Mexican flavor profile. Use fresh cumin for the best taste
• Flour or corn tortillas: Work well. Corn provides more authentic flavor while flour is easier to roll
• Cooking spray or olive oil: Helps achieve that golden crispy exterior without deep frying

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425°F. This high temperature is crucial for achieving that crispy exterior. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Allow about 10 minutes for the oven to fully preheat.

Create the Filling:

In a medium mixing bowl combine your shredded chicken with softened cream cheese. The cream cheese must be properly softened to blend smoothly. Add the shredded cheddar cheese, salsa, and all the seasonings. Mix thoroughly until every bit of chicken is coated in the creamy mixture. Taste and adjust seasonings if needed.

Prepare the Tortillas:

If using corn tortillas warm them slightly in the microwave for 15 seconds wrapped in a damp paper towel to make them more pliable and prevent cracking. For flour tortillas this step is optional but still helpful for easier rolling.

Fill and Roll:

Place about 2 to 3 tablespoons of filling in a line across the lower third of each tortilla. Be careful not to overfill or the taquitos will burst during baking. Roll the tortilla tightly around the filling and place seam side down on the prepared baking sheet. Continue with remaining tortillas spacing them about 1 inch apart.

Finish and Bake:

Lightly brush or spray each rolled taquito with olive oil or cooking spray. This step is essential for achieving that golden crispy exterior. Bake in the preheated oven for 15 to 18 minutes or until the edges are golden brown and crispy. Watch carefully during the last few minutes to prevent burning.

The cream cheese is truly the secret ingredient that elevates these taquitos. I discovered this by accident when trying to use up leftover cream cheese from a bagel breakfast. The first time I served these at a family gathering, my brother in law who claims to hate Mexican food ate seven of them before asking for the recipe.

Make-Ahead Options

These taquitos are perfect for meal prep. You can prepare the entire recipe through the rolling stage, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. When ready to cook, simply brush with oil and bake as directed, adding 2-3 minutes to the cooking time since they'll be cold from the refrigerator.

Freezing Instructions

For longer storage, freeze unbaked taquitos in a single layer on a baking sheet until solid, about 2 hours. Transfer to a freezer bag or container and store for up to 3 months. To cook from frozen, preheat oven to 425°F, arrange frozen taquitos on a baking sheet, brush with oil, and bake for 20-25 minutes until heated through and crispy.

Serving Suggestions

These taquitos shine when paired with complementary sides and dips. Serve with a dollop of sour cream, fresh guacamole, and additional salsa for dipping. For a complete meal, add a simple side salad with cilantro lime dressing or Mexican rice. They also make excellent appetizers for parties when cut in half and arranged on a platter with various dipping sauces.

These taquitos deliver restaurant-quality magic with easy-to-find ingredients and minimal prep—perfect for any occasion!

Recipe FAQs

→ Can I use rotisserie chicken for these taquitos?

Yes! Rotisserie chicken works perfectly and is a great time-saver. Simply shred the meat and measure out 2 cups for the filling.

→ What's the difference between using corn vs flour tortillas?

Corn tortillas provide a more authentic flavor and crispy texture, while flour tortillas are softer and hold together better when rolling. Corn tortillas may need gentle warming before rolling to prevent cracking.

→ Can I make these taquitos in advance?

Absolutely! You can prepare the filling and assemble the taquitos up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving. You can also freeze the assembled unbaked taquitos for up to 3 months.

→ How do I keep the taquitos from unrolling while baking?

Place the taquitos seam-side down on the baking sheet and make sure they're snugly rolled. You can also secure them with toothpicks before baking (just remember to remove them before serving).

→ What sides go well with these taquitos?

These taquitos pair wonderfully with Mexican rice, refried beans, a simple salad, or corn salad. For dipping options, serve with guacamole, sour cream, pico de gallo, or your favorite salsa.

→ Can I make these taquitos in an air fryer?

Yes! Air fry at 380°F (190°C) for 7-10 minutes until crispy, turning halfway through cooking. This method creates extra-crispy taquitos with less oil.