Baked Cream Cheese Chicken Taquitos – The Best Taquitos Recipe
Intro
There’s nothing quite like a crispy, creamy, flavor-packed taquito fresh out of the oven—and these baked cream cheese chicken taquitos deliver exactly that. Whether you’re planning a game night, looking for a quick weeknight dinner, or prepping an appetizer tray for your next party, this easy taquito recipe hits all the right notes. Baked to golden perfection, they offer all the comfort of traditional fried taquitos but with a healthier twist that doesn’t sacrifice crunch.
Stuffed with seasoned shredded chicken, melty cheeses, and smooth cream cheese, these taquitos are rolled into soft tortillas and crisped in the oven until bubbly and golden. The combination of sour cream, garlic powder, and chili powder adds just enough spice and tang to balance the richness of the cheeses. You can even throw in crumbled turkey bacon for extra smoky flavor or stick to a classic vegetarian filling by omitting the meat altogether.
If you’re familiar with dishes rooted in Tex-Mex cuisine, these taquitos fall right in line. They borrow the best parts of tacos and enchiladas—spices, cheese, savory filling—but package them into convenient hand-held bites. For those planning a party spread or casual dinner menu, scroll through tortilla-based recipes to find even more creative ideas that pair perfectly with this dish. Whether served with salsa, guacamole, or a drizzle of ranch, these baked taquitos are always the first thing to disappear from the table.
Why You’ll Love These Baked Chicken Taquitos
These baked cream cheese chicken taquitos offer everything you want in a crowd-pleasing dish—crispy texture, creamy filling, and bold flavor. They’re the kind of meal that disappears fast whether you’re serving kids, guests, or just yourself on a busy night. Here’s why this recipe stands out:
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Crispy on the outside, creamy on the inside: Thanks to a perfect blend of cream cheese, Monterey Jack, and cheddar, every bite is melty and rich.
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Healthier than fried taquitos: Baked at high heat, they get perfectly golden without needing deep frying.
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Simple and satisfying: Made with pantry staples like shredded chicken and sour cream, this dish comes together quickly.
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Perfect for meal prep: You can assemble in advance and freeze for later, making them a go-to for busy nights.
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Endlessly customizable: Add jalapeños for heat, swap in BBQ chicken, or keep them vegetarian with black beans and corn.
Ingredients Breakdown + Substitution Tips
The magic of these baked cream cheese chicken taquitos comes from a blend of creamy, cheesy, and savory ingredients that are easy to customize. Below is a detailed look at what goes into the recipe, along with practical substitutions to help you adjust for dietary needs or preferences.
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Cooked Shredded Chicken (2 cups):
This is the base of the filling. Use rotisserie chicken, poached chicken, or leftover grilled breast. If you’re curious about the best ways to prepare poultry safely, check out this guide on chicken as food. You can also swap in shredded turkey or seasoned tofu for a vegetarian twist. -
Cream Cheese (4 oz):
Softened cream cheese adds richness and binds the filling. Use full-fat for the best texture, but low-fat or plant-based cream cheese also work. Learn more about its uses and characteristics from this cream cheese overview. -
Shredded Cheddar Cheese (½ cup):
Brings sharpness and body to the filling. You can swap with Colby Jack or a Mexican blend if desired. For more cheese alternatives, explore this cheese reference. -
Shredded Monterey Jack Cheese (½ cup):
Melts easily and has a creamy, mild flavor that balances the sharper cheddar. Pepper Jack can be used for a spicy variation. -
Sour Cream (¼ cup):
Adds tang and creaminess. Greek yogurt is a great substitute for extra protein or a lighter option. -
Chopped Green Onions (2):
Adds fresh, mild onion flavor. Swap with finely chopped chives or skip for a kid-friendly version. -
Garlic Powder (1 tsp) & Chili Powder (½ tsp):
These seasonings build savory depth. Add cumin or smoked paprika for an extra layer of flavor. -
Salt & Pepper (to taste):
Essential for seasoning. Adjust based on the saltiness of your cheese. -
Small Flour Tortillas (6–8):
These hold the filling and crisp up beautifully when baked. You can use low-carb tortillas or corn tortillas if preferred, though corn may crack more easily when rolled. -
Cooking Spray or Olive Oil Spray:
Brushing or spraying the taquitos helps achieve that signature golden crust in the oven. If you’re new to baking methods for crispiness, review baking tips for beginners. -
Crumbled Turkey Bacon (2 strips, optional):
Adds smoky crunch and depth. Regular bacon or vegetarian bacon crumbles also work well. -
Optional Toppings:
Serve with salsa, guacamole, or more sour cream for dipping. These additions are ideal for creating variety on your plate and giving guests options.
Step-by-Step Instructions
These baked cream cheese chicken taquitos come together quickly with just a few easy steps. Whether you’re making them for dinner, a snack, or prepping ahead for the week, this process ensures crispy, golden results every time.
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup, then lightly spray it with cooking spray or olive oil spray to help the taquitos crisp up on the bottom.
Make the Filling
In a large mixing bowl, combine:
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2 cups cooked shredded chicken
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4 oz softened cream cheese
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½ cup shredded cheddar cheese
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½ cup shredded Monterey Jack cheese
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¼ cup sour cream
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2 chopped green onions
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1 tsp garlic powder
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½ tsp chili powder
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Salt and pepper to taste
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2 strips crumbled turkey bacon (optional)
Assemble the Taquitos
Lay out your tortillas and spoon 2–3 tablespoons of filling along one edge of each tortilla. Roll them up tightly and place them seam-side down on your prepared baking sheet. This step is essential for keeping the taquitos intact during baking.
Spray and Bake
Lightly spray the tops of the taquitos with olive oil spray to encourage browning and crispiness. Bake for 15–20 minutes, or until golden and crisp on the outside. Keep an eye on the edges—flour tortillas can brown quickly.
Serve with Toppings
Remove from the oven and let cool slightly before serving. Top or serve with sides like salsa, guacamole, or ranch dressing. These taquitos are great with a side of Mexican rice or a simple salad. Explore more Tex-Mex cuisine options to complete your plate.
Tips for the Best Baked Taquitos
To make sure your baked cream cheese chicken taquitos come out perfectly every time, keep these tips in mind:
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Soften the cream cheese first: This ensures it mixes smoothly with the chicken and cheese.
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Roll tightly: Loose rolls tend to unroll during baking.
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Use room-temperature tortillas: Cold tortillas may crack when rolling. Warm them briefly in the microwave if needed.
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Place seam-side down: This keeps them from opening in the oven.
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Don’t skip the spray: A light coating of oil on top is what gives these taquitos their crispy texture.
Flavor Variations
These taquitos are highly adaptable to your taste. Try these simple flavor upgrades or swaps to keep the recipe fresh and exciting:
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Spicy Chipotle: Add a spoonful of chipotle in adobo to the filling for a smoky heat.
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BBQ Chicken Style: Use shredded BBQ chicken instead of plain chicken and add pepper jack cheese.
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Veggie Loaded: Add black beans, corn, or chopped spinach for added texture and nutrition.
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Breakfast Taquitos: Replace chicken with scrambled eggs and breakfast sausage, then dip in salsa.
Dips & Side Dishes for Serving
The perfect taquito night includes the right dips and sides. Here are some tasty ideas that complement the crispy, cheesy taquitos:
Dips:
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Salsa (mild, spicy, or verde)
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Guacamole
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Sour cream or ranch
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Queso dip
Side Dishes:
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Mexican rice
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Refried beans or black beans
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Street corn (Elote)
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Tortilla chips and pico de gallo
Drinks:
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Limeade or agua fresca
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Sparkling water with lime
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Classic iced tea or a spicy michelada
How to Store & Reheat
Taquitos make fantastic leftovers, and they store well for future meals. Follow these tips to keep them crispy and flavorful.
Storing in the Fridge:
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Place cooled taquitos in an airtight container.
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Store for up to 4 days.
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Avoid adding dips or wet toppings until after reheating.
Freezing:
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Freeze unbaked taquitos in a single layer, then transfer to a zip-top bag.
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Or freeze fully baked taquitos once cooled.
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Store for up to 2 months.
Reheating:
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Oven: 375°F for 10–12 minutes until heated through.
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Air fryer: 350°F for 4–5 minutes for extra crispness.
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Microwave: Works in a pinch, but softens the texture.
Make-Ahead & Meal Prep Tips
Make these taquitos work for your schedule by prepping them ahead:
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Prep the filling up to 3 days in advance. Store it in the fridge and assemble taquitos when ready.
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Freeze assembled taquitos before baking for a fast weeknight meal—just add 5 extra minutes to the bake time.
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Bake and freeze in batches for quick grab-and-reheat lunches.
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Package in meal-prep containers with rice, beans, or salad for complete meals.
FAQs
Can I use corn tortillas instead of flour?
Yes, but corn tortillas are more likely to crack when rolled. Warm them in a damp paper towel in the microwave before filling.
Can I make these taquitos in the air fryer?
Absolutely. Preheat your air fryer to 375°F and cook for 6–8 minutes, turning halfway through. They come out extra crispy this way.
How do I keep the taquitos from unrolling while baking?
Place them seam-side down and don’t overfill. If necessary, secure with a toothpick during baking (just remember to remove it before serving).
Can I make them dairy-free?
Yes, substitute with dairy-free cream cheese, plant-based cheese, and non-dairy sour cream. Use oil spray without butter flavor.
Are these taquitos good for freezer meals?
They’re excellent for freezing. You can bake from frozen or thaw overnight and reheat in the oven or air fryer for best texture.
Baked Cream Cheese Chicken Taquitos The Best Taquitos Recipe
Description
These baked cream cheese chicken taquitos are filled with a creamy mixture of shredded chicken, cream cheese, cheddar, and Monterey Jack, rolled into soft flour tortillas and baked until golden and crisp. They’re perfect for dinner, snacks, or party appetizers, and pair beautifully with salsa, guacamole, or sour cream.
Ingredients
- 2 cups cooked shredded chicken breast
- 4 oz (115g) cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup sour cream
- 2 green onions, chopped
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt & pepper to taste
- 6–8 small flour tortillas
- Cooking spray or olive oil spray 🫒
- 2 strips cooked turkey bacon, crumbled (optional but tasty!)
- Optional toppings: salsa, guacamole, or extra sour cream
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly spray with cooking oil.
- Make Filling: In a large bowl, combine shredded chicken, cream cheese, cheddar, Monterey Jack, sour cream, green onions, garlic powder, chili powder, salt, pepper, and crumbled turkey bacon. Mix well until creamy and evenly combined.
- Assemble Taquitos: Spoon 2–3 tablespoons of the filling onto one side of each tortilla. Roll tightly and place seam-side down on the baking sheet.
- Spray & Bake: Lightly spray the tops of the taquitos with cooking spray or brush with olive oil for crispiness. Bake for 15–20 minutes, or until golden and crispy.
- Serve: Serve warm with your favorite toppings like salsa, guac, or extra sour cream! Perfect as a snack, appetizer, or quick dinner.
Notes
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Soften cream cheese before mixing for a smooth filling.
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Roll tightly and place seam-side down to prevent unrolling.
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Add cooked bacon, jalapeños, or black beans for flavor twists.
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Great for meal prep—freeze unbaked taquitos for easy weeknight meals.
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Serve with a trio of dips for a fun taquito platter.
