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Baked Cream Cheese Chicken Taquitos

Baked cream cheese chicken taquitos with a golden-crispy finish—rolled tightly and baked until bubbly at the ends. Cream cheese keeps the shredded chicken creamy inside, while tortillas turn crisp for an easy Tex-Mex finger food.
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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: 390
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 to taste
  • 0.25 black pepper to taste
Taquitos
  • 12 small flour or corn tortillas
  • 1 olive oil or cooking spray for brushing
Serving
  • 1 salsa verde
  • 1 sour cream
  • 1 guacamole

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a sheet pan with parchment paper for easy release.
Make the cream cheese chicken filling
  1. Mix softened cream cheese, shredded cooked chicken, Mexican cheese blend, diced green chiles, cumin, chili powder, garlic powder, salt, and black pepper until fully combined.
Warm tortillas and roll taquitos
  1. Warm tortillas in the microwave for 30 seconds to make them pliable, watching for soft, foldable texture without drying out.
  2. Place 2–3 tablespoons of filling along the center of each tortilla and roll tightly, placing seam-side down on the sheet pan.
Bake until deeply golden and crispy
  1. Brush or spray the tops generously with olive oil for browning and crisp edges.
  2. Bake for 18–22 minutes at 425°F until deeply golden and crispy, with bubbly melted cheese visible at the openings.
  3. Serve immediately with salsa verde, sour cream, and guacamole.

Notes

For the tightest rolls, warm tortillas just until pliable and assemble promptly so they don’t crack. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan at 400°F for 6–8 minutes to restore crispness. Freeze yes—freeze baked taquitos in a single layer, then reheat from frozen at 400°F for 12–15 minutes. For a lighter swap, use part-skim cream cheese and reduce the cheese blend to 3/4 cup while keeping the filling method the same.