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Delicious Baked Chicken Taquitos served with salsa and toppings.

Baked Cream Cheese Chicken Taquitos

These creamy and savory baked taquitos are made with rotisserie chicken and filled with cheese and spices for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
  • 4 oz cream cheese, softened at room temperature
  • ½ cup shredded cheddar or Monterey Jack cheese
  • ¼ cup salsa, your preferred heat level
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped green onions or fresh cilantro (optional for freshness)
Wrap Ingredients
  • 8–10 pieces small flour or corn tortillas, 6-inch size
  • Cooking spray or olive oil for brushing
Serving Suggestions
  • Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
  • Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F. Line a baking sheet with parchment or lightly grease it.
  2. Warm tortillas in the microwave for 20–30 seconds so they bend, not break.
  3. In a mixing bowl, combine shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix until creamy and evenly coated.
  4. Fold in green onions or cilantro for a fresh pop. Taste and adjust salt or salsa heat.
Assembly
  1. Place a warm tortilla on your surface. Spoon 2–3 tablespoons of the filling down the center. Roll tightly and tuck the seam under on the baking sheet. Repeat.
  2. Lightly brush or spray each taquito with olive oil. Sprinkle extra cheese on top if desired.
Baking
  1. Bake for 15–20 minutes, flipping halfway, until edges turn golden and crisp.
  2. For extra crunch, broil for 1–2 minutes at the end, watching closely to prevent burning.
  3. Let cool for 2–3 minutes to allow the filling to firm up. Serve with guacamole, sour cream, and salsa.

Notes

Use pre-shredded rotisserie chicken to save time. Ensure tortillas are warm to avoid cracking. For variations, consider adding smoked paprika or swapping cilantro for chives.