Are you ready to make the crispiest, creamiest, and most unbelievably delicious taquitos you’ve ever had, right in your own oven? This incredible, from-scratch-tasting Baked Cream Cheese Chicken Taquito recipe is the ultimate appetizer for any party, a perfect weeknight dinner, and a guaranteed family favorite that everyone will devour. We’re talking a rich, savory, and cheesy chicken filling, all wrapped up in a perfectly golden and shatteringly crispy tortilla shell. And the best part? No deep-fryer required!
This isn’t just another taquito recipe; it’s a guide to your new go-to for an easy, crowd-pleasing meal. We’ll show you the simple but crucial secrets to a filling that is impossibly creamy and a tortilla that gets unbelievably crispy in the oven. Get ready to create a restaurant-quality dish that is healthier, easier, and so much more delicious than any store-bought, frozen version.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Crispy & Creamy Appetizer
What makes these Baked Chicken Taquitos so spectacularly delicious is their incredible combination of a super-creamy filling and a super-crispy shell. The filling is a masterpiece of simple, savory flavor. A rich and tangy base of softened cream cheese is combined with tender, shredded chicken, sharp cheddar cheese, and your favorite salsa. This luscious mixture is then rolled tightly in a soft tortilla. The final, brilliant step is to bake the taquitos in a hot oven until they are a beautiful golden brown and unbelievably crispy. It’s a make-ahead and freezer-friendly meal that is perfect for any occasion.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 10 taquitos |
The Essential Ingredients for This Tex-Mex Classic
This iconic dish uses a handful of smart shortcuts and pantry staples to create its signature comforting and cheesy flavor.
- The Creamy Chicken Filling:
- Cream Cheese: This is the brilliant secret to an incredibly rich, creamy, and tangy filling that is never dry. It is absolutely essential to use a block of full-fat cream cheese that has been softened to room temperature so that it mixes beautifully and smoothly with the other ingredients.
- Shredded Cooked Chicken: The ultimate time-saver for a quick weeknight meal is to use pre-cooked, shredded chicken. A store-bought rotisserie chicken is a fantastic and convenient choice that is already moist, tender, and flavorful.
- Salsa: A 1/4 cup of your favorite brand of jarred salsa is a fantastic shortcut that adds a huge amount of flavor, moisture, and a zesty kick with zero extra effort.
- The Tortillas (Flour vs. Corn):
- This recipe is fantastic with either! Small, 8-inch flour tortillas are very soft and easy to roll without any pre-heating. For a more authentic flavor and an even crispier, crunchier texture, you can use corn tortillas. Just be sure to warm them first to make them pliable so they don’t crack when you roll them.
Step-by-Step to the Best Baked Taquitos
This delicious meal comes together in just a few simple stages.
Step 1: Make the Creamy Chicken Filling
Step 1: First, preheat your oven to a hot 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
Step 2: In a large bowl, combine your 2 cups of shredded chicken, the 4 ounces of softened cream cheese, the 1/2 cup of shredded cheddar cheese, the 1/4 cup of salsa, the 1 teaspoon of garlic powder, the 1 teaspoon of onion powder, the 1 teaspoon of cumin, and a generous pinch of salt and pepper.
Step 3: Mix everything together until it is creamy and well blended.
Part 2: Assemble and Bake to Golden, Crispy Perfection
Step 1: Place about 2 to 3 tablespoons of your prepared filling in a line down the center of each tortilla.
Step 2: Roll the tortilla up as tightly as you can and place it on your prepared baking sheet with the seam-side down.
Pro Tip: Placing the taquitos seam-side down is a crucial step that uses the weight of the taquito to hold the seam closed as it bakes, which is the secret that prevents them from unrolling in the oven.
Step 3: Lightly brush or spray the tops of your rolled taquitos with olive oil or a nonstick cooking spray. This is the key to a beautiful, golden-brown, and super-crispy finish!
Step 4: Bake for 15 to 18 minutes, until the taquitos are a deep golden brown and wonderfully crispy.
Serve your hot, crispy taquitos immediately with your favorite dipping sauces, like sour cream, guacamole, or some extra salsa.
Crispy & Creamy Baked Chicken Taquitos
An easy recipe for crispy, baked chicken taquitos with a creamy and savory filling. This simple dish uses pre-cooked shredded chicken, which is mixed with softened cream cheese, cheddar cheese, salsa, and a blend of spices like cumin and garlic powder. The creamy filling is then rolled tightly into small flour or corn tortillas. The taquitos are placed seam-side down on a baking sheet and baked in a hot oven until golden brown and crispy, perfect for an appetizer or a quick weeknight meal.
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
- Sour cream, guacamole, or extra salsa for dipping (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until the filling is creamy and well blended.
- Warm the tortillas briefly in the microwave to make them more pliable, if needed.
- Place 2–3 tablespoons of the chicken filling onto each tortilla and roll it up tightly.
- Place each taquito seam-side down on the prepared baking sheet.
- Lightly brush or spray the tops of the taquitos with olive oil or cooking spray.
- Bake for 15–18 minutes, until the taquitos are golden brown and crispy.
- Serve hot with sour cream, guacamole, or extra salsa for dipping.
Notes
- This is a very quick and easy recipe, using convenient shortcuts like pre-cooked chicken and jarred salsa.
- Baking the taquitos instead of frying them is a simpler and potentially healthier cooking method.
- Placing the rolled taquitos seam-side down is a key step that helps them stay rolled up while baking.
- This recipe is great for using up leftover rotisserie or cooked chicken.
The Ultimate Dipping Bar
A platter of hot, crispy taquitos is the perfect vehicle for all sorts of delicious dips!
- Cool & Creamy: A classic sour cream or a plain Greek yogurt, a fresh and zesty guacamole, or a simple cilantro-lime crema (sour cream, cilantro, and lime juice).
- Cheesy: A warm bowl of a classic queso dip.
- Spicy & Fresh: Your favorite store-bought salsa or a fresh pico de gallo.
Storage and Make-Ahead Tips
These Baked Chicken Taquitos are the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can prepare the entire creamy chicken filling up to 3 days in advance. You can also fully assemble the unbaked taquitos and store them, covered, in the refrigerator for up to 24 hours.
- Storage: Store any leftover baked taquitos in an airtight container in the refrigerator for up to 4 days.
- Freezing: This is a fantastic freezer meal! You can freeze the taquitos either before or after baking. Lay them in a single layer on a baking sheet and freeze until solid. Then, you can transfer them to a freezer-safe, resealable bag. They will keep in the freezer for up to 3 months. You can bake them directly from frozen, just be sure to add 5-10 minutes to the baking time.
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Creative Recipe Variations
- Add a Spicy Kick: For an even more flavorful and spicy filling, you can add one finely minced jalapeño pepper or one 4-ounce can of drained, diced green chiles to your cream cheese mixture.
- Use a Different Protein: If you’re not a fan of shredded chicken, this delicious and versatile recipe is also absolutely fantastic with an equal amount of leftover, shredded pulled pork, some seasoned and browned ground beef, or even a can of drained and rinsed black beans for a delicious vegetarian version.
- Use a Different Cheese: If you don’t have cheddar, you can easily substitute it with an equal amount of your favorite shredded cheese, like a spicy pepper jack, a classic Monterey Jack, or a crumble of salty cotija.
Enjoy The Ultimate Crispy & Creamy Appetizer!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These classic Baked Chicken Taquitos are a testament to the power of a simple, from-scratch-tasting meal to be both incredibly fast and wonderfully delicious. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for parties and busy weeknights.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to truly crispy baked taquitos that taste like they were fried?
There are two main secrets! First, and most importantly, you must brush or spray the outside of your rolled tortillas with a little bit of oil or a nonstick cooking spray. Second, be sure to bake them in a very hot oven (425°F is perfect). The combination of the oil and the high heat is the key that “fries” the outside of the tortilla, making it beautifully golden brown and unbelievably crispy.
Q2: Can I make these taquitos ahead of time and freeze them?
Yes, this is a perfect freezer meal! The best method is to assemble the unbaked taquitos completely. Then, you can lay them in a single layer on a baking sheet and freeze them until they are solid. Once they are frozen, you can transfer them to a freezer-safe, resealable bag. When you are ready to eat, you can bake them directly from frozen, just be sure to add about 5-10 extra minutes to the total baking time.
Q3: What is the best way to roll corn tortillas without them cracking and falling apart?
The secret is to warm them and make them pliable before you try to roll them. Cold, stiff corn tortillas are very brittle and will crack immediately. The easiest method is to wrap a stack of them in a damp paper towel and microwave them for 30-60 seconds.
Q4: Can I make these in an air fryer?
Yes, an air fryer is a fantastic way to make these taquitos! Simply preheat your air fryer to 400°F (200°C). Place the assembled taquitos in a single layer in your air fryer basket, making sure they are seam-side down. Spray the tops with a little bit of oil and cook for about 6-8 minutes, flipping them halfway through, until they are a deep golden brown and crispy.
Q5: What is the difference between a taquito and a flauta?
They are very similar! The main difference is typically the type of tortilla that is used. A classic taquito (which means “little taco”) is almost always made with a small corn tortilla. A flauta (which means “flute”) is typically made with a larger flour tortilla.