cream cheese chicken taquitos

By: Bennett Claire
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Posted: 10/21/2025

You know those nights, right? The ones where you stare into the fridge, dreading the thought of actually *cooking* something elaborate. Maybe the kids are clamoring for dinner, or perhaps you’ve just had one of those days where the couch feels like your only friend. That’s precisely when my go-to cream cheese chicken taquitos come to the rescue. Seriously, this recipe is my culinary superhero. They’re unbelievably cheesy, packed with flavor, and remarkably simple to whip up. If you’ve ever loved a good baked chicken taquito, imagine that but with an extra creamy, dreamy, tangy surprise that makes them totally irresistible. This isn’t just a recipe; it’s a lifeline for busy weeknights and a guaranteed crowd-pleaser. I’ve made these countless times, and they disappear faster than you can say “extra sour cream!”

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What are cream cheese chicken tacos?

So, what exactly are these magical little morsels? Think of them as a super-charged, incredibly creamy, baked chicken taquito. Instead of just shredded chicken and maybe some salsa tucked into a tortilla, we’re adding a generous helping of cream cheese that melts into this luxurious, tangy filling. It’s like the comfort of a classic taquito got a gourmet upgrade. We bake them until they’re perfectly golden and crispy on the outside, but the inside? Oh, the inside is where the real magic happens. It’s a gooey, cheesy, chickeny delight. The name itself, “cream cheese chicken taquitos,” pretty much tells the whole story: tender chicken, rich cream cheese, all hugged by a crispy tortilla. It’s simple, it’s delicious, and it’s one of those dishes that just makes everyone happy.

How do I make Cream Cheese Chicken Taquitos?

Quick Overview

The process is wonderfully straightforward. You’ll basically mix up a simple, flavorful chicken and cream cheese filling, spoon it into tortillas, roll ’em up, and bake them until they’re beautifully golden and crispy. The key is the creamy filling that gets all melty and delicious inside the baked tortilla. It’s a no-fuss, maximum-flavor kind of recipe that even beginner cooks can nail. Trust me, you’ll be making this one again and again.

Ingredients

For the Main Filling:
2 cups cooked shredded chicken (rotisserie chicken is a lifesaver here!)
8 ounces cream cheese, softened (full-fat gives the best creamy texture, but light works too!)
1/2 cup shredded cheddar cheese (or a Mexican blend for extra flavor)
1/4 cup finely diced onion (optional, but adds a nice bite)
1-2 tablespoons taco seasoning (adjust to your spice preference)
1/4 cup chopped fresh cilantro (if you’re a cilantro lover like me!)
Salt and pepper to taste

For the Taquitos:
12-16 corn tortillas (I find corn gives the best crispiness, but flour works in a pinch!)
2-3 tablespoons olive oil or melted butter (for brushing)

For Serving (Optional but Recommended!):
Sour cream or Greek yogurt
Salsa
Guacamole or diced avocado
Chopped fresh cilantro
Lime wedges

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 400°F (200°C). While it’s warming up, grab a large baking sheet. I like to lightly grease it with a little olive oil or cooking spray to ensure the taquitos don’t stick, or you can line it with parchment paper for even easier cleanup. Sometimes I even brush the parchment paper itself lightly with oil. This step is crucial for getting that perfect crispy bottom.

Step 2: Prepare the Filling

In a medium bowl, combine the softened cream cheese, shredded cooked chicken, cheddar cheese (or your blend), diced onion (if using), and taco seasoning. I always use a fork or a spatula to really mash and mix everything together until it’s well combined. Make sure that cream cheese is nice and soft so it blends smoothly. This is where all the flavor starts to come together. Taste it now and add a pinch of salt and pepper if you think it needs it – the taco seasoning usually has enough salt, but I sometimes add a little extra.

Step 3: Warm the Tortillas

This is a crucial step for making sure your tortillas are pliable and don’t crack when you roll them. You have a couple of options. You can wrap a stack of tortillas in a damp paper towel and microwave them for about 30-60 seconds until they’re warm and soft. Another favorite method of mine is to quickly heat them on a dry skillet over medium-low heat for about 15-20 seconds per side until they’re warm and flexible. Don’t let them get crispy yet!

Step 4: Assemble the Taquitos

Now for the fun part! Lay a warm tortilla flat. Spoon about 2-3 tablespoons of the chicken and cream cheese filling down the center of the tortilla, leaving a little space at each end. Then, tightly roll up the tortilla, starting from one side and tucking in the edges as you go to keep the filling contained. Place the rolled taquito seam-side down on your prepared baking sheet. Repeat with the remaining tortillas and filling. Make sure they’re snug so they don’t unroll while baking.

Step 5: Brush with Oil

Once all your taquitos are rolled and arranged on the baking sheet, it’s time to get them ready for crisping. Lightly brush the tops and sides of each taquito with olive oil or melted butter. This is what gives them that beautiful golden-brown, crispy exterior. Don’t be shy with the brush; a good coating ensures maximum crunch!

Step 6: Bake to Perfection

Pop the baking sheet into your preheated oven. Bake for about 18-22 minutes, or until the taquitos are golden brown and crispy. The exact time can vary depending on your oven and how tightly they’re rolled, so keep an eye on them. You want them to be firm and have a nice crunch. If some are looking browner than others, you can always rotate the pan halfway through. They should smell amazing at this point!

Step 7: Cool Slightly & Serve

Once they’re out of the oven and looking perfectly crispy, let them cool on the baking sheet for a few minutes. This helps them firm up a bit more and makes them easier to handle. Serve them immediately while they’re warm and gooey. They are absolutely fantastic with a dollop of sour cream, a side of salsa, or some fresh guacamole.

What to Serve It With

These cream cheese chicken taquitos are surprisingly versatile. For a classic family dinner, I love serving them with a big, fresh green salad tossed with a simple vinaigrette. My kids also adore them with some corn on the cob or seasoned black beans. If you’re feeling a bit more festive, they make an incredible appetizer for game day or a casual get-together. Just arrange them on a platter with all the dipping sauces – sour cream, salsa, guacamole, maybe even a spicy ranch – and watch them disappear! For a more substantial meal, you can pair them with Mexican rice or some refried beans. Honestly, they’re so satisfying on their own, but a little side of something fresh always complements that rich, creamy filling perfectly. I’ve even had them for breakfast the next day, heated up and topped with a fried egg. Don’t knock it till you try it!

Top Tips for Perfecting Your Cream Cheese Chicken Taquitos

Over the years of making these, I’ve picked up a few tricks that I think really elevate them. First, when you’re shredding the chicken, make sure it’s not too finely shredded – you want some texture in there. If you’re using rotisserie chicken, pull it apart with two forks; it’s super easy and gives you great pieces. For the cream cheese, make absolutely sure it’s softened. If you forget to take it out of the fridge ahead of time, you can microwave it in very short bursts (like 10-15 seconds) until it’s pliable, but be careful not to melt it completely. The taco seasoning is key, but don’t be afraid to experiment! Sometimes I add a pinch of cumin or a dash of chili powder for an extra kick. When you’re rolling the taquitos, roll them tightly. This prevents them from opening up in the oven and spilling that delicious filling. If a tortilla cracks a little, just do your best to tuck the filling in and roll it anyway; the oil brushing and baking will usually seal it up nicely. And finally, for that perfect crunch, ensure your oven is fully preheated and don’t overcrowd the baking sheet. Give them a little space so the hot air can circulate all around them. I once tried making them with flour tortillas and they were good, but the corn tortillas really give you that authentic, super crispy taquito crunch that I absolutely love!

Storing and Reheating Tips

These cream cheese chicken taquitos are fantastic fresh, but they also store and reheat beautifully, which is another reason I love them so much. If you happen to have any leftovers (which is rare in my house!), let them cool completely before storing. You can keep them in an airtight container in the refrigerator for up to 3-4 days. To reheat, my preferred method is to pop them back into a preheated oven at around 350°F (175°C) for about 5-8 minutes, or until they’re heated through and have regained some of their crispiness. This way, they taste almost as good as when they were first baked! If you’re in a real hurry, you can reheat them in a toaster oven or even carefully in an air fryer for a few minutes. I generally don’t recommend microwaving them if you want them crispy, as they can become a bit soggy. If you’re planning ahead, you can also freeze the unbaked or baked taquitos. For unbaked, roll them, brush with oil, and place them on a baking sheet to freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. If freezing baked ones, let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat them straight from frozen in the oven.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can definitely make these cream cheese chicken taquitos gluten-free. The easiest way is to use corn tortillas, which are naturally gluten-free. Just make sure to check the packaging to be extra sure there’s no cross-contamination if that’s a concern for you. The rest of the ingredients – chicken, cream cheese, cheese, onion, and seasonings – are typically gluten-free. If you’re using a pre-made taco seasoning, double-check the label, but most are fine. You’ll follow the same rolling and baking process. The corn tortillas should give you a lovely crispy texture, just like a traditional taquito. It’s a fantastic option for anyone avoiding gluten!

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! It’s a common ingredient in some baked taquitos or taquito-style dishes, but this particular cream cheese chicken version relies on the creaminess of the cheese itself. So, no peeling, no grating, and definitely no zucchini required here. You’re just working with chicken, cheese, and tortillas – nice and simple!

Can I make this as muffins instead?

While this specific recipe is designed for taquitos, you *could* adapt the filling into a baked cheesy chicken dip or even try making some sort of muffin-tin bake with it. However, turning it directly into muffins would be a bit tricky and might not yield the desired texture. The beauty of this recipe is the crispy tortilla shell. If you’re looking for something muffin-shaped, you might need a different recipe that incorporates flour or breadcrumbs into the batter. This cream cheese chicken filling is best enjoyed nestled inside a crispy tortilla.

How can I adjust the sweetness level?

These cream cheese chicken taquitos are primarily savory, not sweet. The only hint of sweetness would come from the onion if you add it. If you wanted to add a touch of sweetness, you could consider adding a tiny pinch of sugar to the filling, or perhaps a very small amount of finely diced red bell pepper for natural sweetness and color. Some people like to add a touch of corn to the filling, which also adds a subtle sweetness. However, I find the current flavor profile is perfectly balanced with the tang of the cream cheese and the savory taco seasoning. Adding too much sweetness might detract from the classic taquito taste.

What can I use instead of the glaze?

This particular recipe doesn’t actually use a glaze. The deliciousness comes from the creamy, cheesy filling inside the crispy baked tortilla. The “glaze” you might be thinking of could be from a different type of recipe, perhaps something sweet. For these savory cream cheese chicken taquitos, the key is the baking oil or butter brushed on the outside for crispiness. As for serving, you don’t need a glaze, but rather delicious dips like sour cream, salsa, guacamole, or a spicy crema. These act as the perfect complements to the taquitos, rather than a glaze.

Final Thoughts

Honestly, making these cream cheese chicken taquitos is one of my favorite kitchen victories. They prove that you don’t need complicated techniques or obscure ingredients to create something truly delicious that your whole family will love. The combination of creamy, tangy cream cheese with savory shredded chicken, all wrapped up in a perfectly crispy tortilla, is just pure comfort food bliss. They’re my go-to when I need a quick dinner, a fun appetizer, or just a little something to satisfy those comfort food cravings. If you give these a try, I really hope you love them as much as my family and I do. There’s just something so satisfying about pulling a tray of golden, crispy taquitos out of the oven. Let me know in the comments how yours turn out, or if you discover any amazing variations of your own! Happy cooking!

Cream Cheese Chicken Taquitos

Crispy taquitos filled with creamy chicken and cheese, a perfect appetizer or quick meal.

Prep : 10 Total : 25 minutes

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Ingredients

Chicken Filling

1.5 cup cooked chicken shredded
4 ounce cream cheese softened
0.5 cup shredded cheddar cheese
0.25 cup salsa
1 teaspoon taco seasoning
0.5 teaspoon garlic powder

For Rolling and Frying

2 tablespoon olive oil for brushing tortillas
3 cup vegetable oil for frying

Instructions

Preparation Steps

Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
In a medium bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar cheese, salsa, taco seasoning, and garlic powder. Mix until well combined.
Warm the corn tortillas slightly in the microwave or on a dry skillet until pliable. This will prevent them from cracking when rolled.
Brush both sides of each tortilla with olive oil. This helps them crisp up and turn golden brown.
Spoon about 2-3 tablespoons of the chicken mixture onto one edge of each tortilla. Roll up the tortilla tightly, tucking in the sides if necessary.
Place the rolled taquitos seam-side down on the prepared baking sheet.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Carefully place the taquitos into the hot oil, seam-side down first if possible, in batches. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove taquitos from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with your favorite toppings such as sour cream, guacamole, or pico de gallo.