Here’s an easy, crowd-pleasing Baked Cream Cheese Chicken Taquitos recipe—crispy outside, creamy inside.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 oz cream cheese, softened
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ¼ cup sour cream or Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder or cumin
- Salt & pepper, to taste
- 2 tbsp chopped green onions (optional)
- Small flour or corn tortillas
- Cooking spray or olive oil
Instructions
- Preheat oven
Preheat to 425°F (220°C). Line a baking sheet with parchment paper. - Make filling
In a bowl, mix chicken, cream cheese, shredded cheese, sour cream, spices, and green onions until well combined. - Assemble taquitos
Warm tortillas slightly so they don’t crack. Spoon 2–3 tbsp filling onto each tortilla and roll tightly. - Bake
Place taquitos seam-side down on the baking sheet. Lightly spray or brush with oil.
Bake 15–20 minutes, flipping once, until golden and crispy. - Serve
Serve hot with salsa, guacamole, or sour cream.
Tips & Variations
- Extra crispy: Brush with oil instead of spraying.
- Spicy: Add diced jalapeños or a dash of hot sauce.
- Freezer-friendly: Assemble, freeze unbaked, then bake from frozen at 425°F for 20–25 minutes.
- Air fryer: 400°F for 8–10 minutes, turning once.
Want a buffalo, southwest, or Mexican street corn–style version?
