Planning my son’s birthday party this year felt more like organizing a mini festival. Balloons, a backyard treasure hunt, themed cupcakes, and of course—the food. I wanted something fun and kid-friendly, but also delicious enough for the adults hovering near the snack table. That’s how these baked cream cheese chicken taquitos ended up stealing the spotlight.
Instead of the usual finger foods, I wanted a warm appetizer that felt homemade and hearty, but didn’t chain me to the stove while a dozen kids raced around with party hats. The solution came from a quick scan of the fridge: leftover roast chicken, cream cheese, some cheddar, and half a jar of salsa. The flavor combo practically built itself.
I rolled them tightly into little taquitos, lined them up on a tray, and popped them in the oven. By the time the candles were lit and the kids were singing off-key, the house was already filled with that savory, cheesy scent—and not a single taquito was left by the time we cut the cake.
Crispy on the outside, creamy and spiced on the inside, these taquitos became the quiet favorite of the party. Now they’ve earned a spot in our dinner rotation, too. Great for freezing ahead, easy to customize, and guaranteed crowd-pleasers—these baked taquitos are more than just a party snack. They’re a game-changer for anyone who wants fast, flavorful, and fuss-free food.
Short Description
Crispy, creamy baked taquitos filled with seasoned chicken, cream cheese, and cheddar—an easy, oven-baked appetizer or quick dinner that’s full of flavor and loved by all ages.
Key Ingredients
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper, to taste
- 10 small flour or corn tortillas
- Cooking spray or olive oil, for brushing
Tools Needed
- Large mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
- Pastry brush (optional)
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Prepare the Filling
In a large bowl, mix shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Stir until everything is evenly combined and creamy.
Step 3: Fill and Roll the Taquitos
Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla. Spread it out in a horizontal line, then roll tightly into a cylinder. Place each taquito seam-side down on the prepared baking sheet.
Step 4: Bake Until Crispy
Lightly brush the tops of the taquitos with olive oil or spray them with cooking spray. Bake in the preheated oven for 15–18 minutes, or until they’re golden brown and crispy.
Step 5: Serve and Enjoy
Remove from the oven and let cool slightly. Serve warm with sour cream, guacamole, or extra salsa on the side for dipping.
Why You’ll Love This Recipe
– Kid-Approved and Party-Ready
– Healthier Alternative to fried taquitos
– Quick & Easy, made in under 30 minutes
– Great Use of Leftovers, especially rotisserie chicken
– Customizable Filling with pantry ingredients
– Freezer-Friendly for busy weeknights
Mistakes to Avoid & Solutions
Overfilling the tortillas
Mistake: Overstuffing makes them hard to roll and prone to bursting.
Solution: Stick to 2–3 tablespoons of filling per tortilla.
Using cold cream cheese
Mistake: Cold cream cheese won’t mix evenly.
Solution: Soften it at room temperature for at least 30 minutes beforehand.
Skipping the oil spray
Mistake: No oil means dull, dry taquitos.
Solution: A light brushing or spray helps them crisp beautifully.
Tortillas cracking when rolled
Mistake: Cold tortillas can break when rolled.
Solution: Warm tortillas in the microwave for 20–30 seconds under a damp paper towel before assembling.
Uneven baking
Mistake: Crowding the tray can cause soggy spots.
Solution: Space them evenly for good airflow and even crisping.
Serving and Pairing Suggestions
– Serve as a party appetizer, after-school snack, or easy dinner
– Pair with Mexican rice, black bean salad, or grilled corn for a full meal
– Offer a dipping trio: sour cream, guacamole, and salsa verde
– Present on a buffet platter for gatherings or arrange plated with garnishes like cilantro and lime wedges
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Place rolled (unbaked or baked) taquitos on a tray to freeze, then transfer to a zip-top bag. Keeps well for up to 2 months.
Reheat in Oven: Bake at 375°F (190°C) for 8–10 minutes or until crispy.
Air Fryer Option: 350°F (175°C) for 5–6 minutes until hot and golden.
Avoid Microwave: It softens the tortillas—use oven or air fryer for best texture.
FAQs
1. Can I use rotisserie chicken?
Yes, it works perfectly and saves prep time. Just shred and season it before mixing.
2. Are corn or flour tortillas better?
Both work. Flour tortillas roll easier, while corn offers a traditional flavor and texture.
3. Can I make them ahead of time?
Definitely. Assemble and refrigerate a few hours ahead, then bake just before serving.
4. What if my filling is too thick?
Add a bit more salsa to loosen the texture and make it easier to spread.
5. How do I keep taquitos from unrolling during baking?
Place them seam-side down and pack them closely so they hold their shape.
Tips & Tricks
– Warm tortillas briefly to prevent cracks
– Use a cookie scoop for even portions
– Add a little hot sauce or chopped jalapeños for extra kick
– Sprinkle with a little cheese on top before baking for added flavor
– Line baking tray with parchment for easy cleanup
Recipe Variations
1. Spicy Southwest Taquitos
– Add ¼ cup black beans and 2 tbsp chopped jalapeños to the filling
– Swap salsa for spicy chipotle sauce
– Top with pepper jack cheese before baking
2. Vegetarian Version
– Replace chicken with sautéed mushrooms, black beans, or mashed sweet potato
– Keep the same cream cheese and seasoning blend
– Bake the same way for a satisfying meatless option
3. Buffalo Chicken Taquitos
– Use 2 cups shredded chicken mixed with ¼ cup buffalo wing sauce and ½ cup ranch dressing
– Omit salsa and cumin
– Serve with extra ranch or blue cheese dip
Final Thoughts
These Baked Cream Cheese Chicken Taquitos started as a birthday party appetizer and quickly became one of the most-requested dishes in our house. They’re fun to make, even more fun to eat, and endlessly adaptable depending on what you have on hand. I’ve made them for game nights, potlucks, and even lazy Sunday dinners, and they never disappoint.
What I appreciate most is their balance—creamy filling, crispy shell, and just the right amount of spice. And while they look like a treat, baking keeps them on the healthier side without sacrificing flavor.They also freeze beautifully, so I often make a double batch to stash for busy days. A few minutes in the oven, and dinner is ready without lifting a finger. You won’t need a deep fryer or a long ingredient list—just a few basics, a hot oven, and a little roll-and-bake magic.
Baked Cream Cheese Chicken Taquitos
Print ThisIngredients
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper, to taste
- 10 small flour or corn tortillas
- Cooking spray or olive oil, for brushing
Instructions
Step 1: Preheat the Oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Prepare the Filling
In a large bowl, mix shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper.
Step 3: Fill and Roll the Taquitos
Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla.
Step 4: Bake Until Crispy
Bake in the preheated oven for 15–18 minutes, or until they’re golden brown and crispy.
Step 5: Serve and Enjoy
Serve warm with sour cream, guacamole, or extra salsa on the side for dipping.
