Baked Cream Cheese Chicken Taquitos

Indulge in the delicious fusion of creamy, cheesy, and savory flavors with these Baked Cream Cheese Chicken Taquitos—a healthier, oven-baked twist on the traditional fried taquito. Perfect for a quick weeknight dinner, party appetizer, or meal prep option, these taquitos are crispy on the outside, rich and gooey on the inside, and packed with bold Mexican-inspired flavors. With just the right balance of tender shredded chicken, tangy cream cheese, zesty spices, and melty cheese wrapped in corn tortillas, each bite delivers a satisfying crunch followed by a warm, comforting filling. Whether you’re serving them with fresh salsa, guacamole, or sour cream, these taquitos are guaranteed to become a family favorite.

The History

Taquitos, meaning “little tacos” in Spanish, originated in Mexico as a way to repurpose leftover taco ingredients by rolling them into small corn tortillas and frying them until crisp. Traditionally known as flautas (flutes) in many regions of Mexico due to their shape, these rolled tortillas were deep-fried and served with crema, cheese, and salsa. Over time, taquitos gained popularity across the United States, especially in Tex-Mex and Californian cuisine, where they evolved into both street food and frozen grocery store staples. While classic versions are deep-fried, modern health-conscious adaptations—like this baked version—offer a lighter alternative without sacrificing flavor. The addition of cream cheese is a contemporary innovation, bringing a creamy texture and mild tang that beautifully complements the savory chicken and spices, making these taquitos a unique fusion of traditional roots and modern comfort food trends.

Ingredients Breakdown

Every ingredient in Baked Cream Cheese Chicken Taquitos plays a vital role in creating a harmonious blend of textures and flavors:

Cooked Shredded Chicken: The protein base, ideally using rotisserie chicken or leftover grilled/baked chicken for convenience and tenderness.
Cream Cheese: Adds a rich, creamy texture and subtle tang that binds the filling and melts slightly when baked.
Shredded Cheese: A blend like Monterey Jack, cheddar, or Mexican mix adds gooeyness and enhances the overall cheesiness.
Onion and Garlic: Sautéed for depth of flavor, providing an aromatic foundation.
Green Chilies: Mildly spicy canned green chilies (like Hatch or diced jalapeños) add heat and Southwestern flair.
Spices: Cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper deliver warmth and complexity.
Corn Tortillas: Traditional choice for authentic texture and flavor; warmed to prevent cracking when rolled.
Olive Oil or Cooking Spray: Light coating ensures crispiness without deep frying.
Lime Juice: Brightens the filling and balances richness.
Fresh Cilantro (optional): Adds a pop of freshness and color.

These components come together to create a filling that’s creamy, savory, slightly spicy, and full of layers—perfectly encased in a lightly crisped tortilla shell.

Step-by-Step Recipe

Preheat the Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Prepare the Filling: In a skillet over medium heat, add 1 tablespoon olive oil. Sauté ½ cup finely chopped onion until translucent (about 5 minutes). Add 2 minced garlic cloves and cook for 1 more minute until fragrant.
Mix Ingredients: In a large mixing bowl, combine 2 cups shredded cooked chicken, the sautéed onions and garlic, 4 oz softened cream cheese, 1 cup shredded cheese, ¼ cup chopped green chilies, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons chopped fresh cilantro (if using). Mix thoroughly until well blended.
Warm the Tortillas: To make the tortillas pliable and less likely to crack, warm them one at a time. You can do this by placing them in a dry skillet over medium heat for 10–15 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them briefly on a gas stove grate.
Assemble the Taquitos: Lay a tortilla flat on a clean surface. Spoon about 2–3 tablespoons of the chicken mixture near the bottom edge. Roll the tortilla tightly around the filling, securing it seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling, arranging the taquitos in a single layer with space between each to ensure even cooking.
Coat for Crispiness: Lightly brush or spray the tops of the taquitos with olive oil or avocado oil. This helps them turn golden and crisp in the oven.
Bake: Place the baking sheet in the preheated oven and bake for 18–22 minutes, flipping halfway through, until the tortillas are golden brown and crispy on both sides.
Serve: Remove from oven and let cool slightly. Serve warm with your favorite dipping sauces such as sour cream, guacamole, salsa verde, or chipotle mayo.

Tips

Don’t Overfill: Too much filling can cause the taquitos to burst during baking. Stick to 2–3 tablespoons per tortilla.
Roll Tightly: A snug roll prevents unraveling and maintains structural integrity while baking.
Use Fresh Tortillas: Older corn tortillas are brittle and prone to cracking. If possible, use freshly made ones or gently steam them to increase flexibility.
Chill Before Baking (Optional): For firmer taquitos, place assembled rolls in the refrigerator for 15–20 minutes before baking. This helps the cream cheese firm up and reduces leakage.
Flip Halfway: Flipping ensures even browning and crispiness on all sides.
Avoid Overcrowding: Leave space between taquitos on the baking sheet so they crisp instead of steam.
Double Batch? These freeze beautifully! Freeze uncooked taquitos on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–8 extra minutes.
Check for Doneness: The taquitos are done when the edges are deep golden and sound hollow when tapped.

Variations and Customizations

One of the best things about Baked Cream Cheese Chicken Taquitos is how easily they adapt to different tastes, dietary needs, and seasonal ingredients. Here are some creative variations:

Vegetarian Option: Replace chicken with black beans, pinto beans, roasted sweet potatoes, or sautéed mushrooms for a hearty plant-based version.
Spicier Kick: Add diced jalapeños, a dash of cayenne pepper, or hot sauce to the filling for extra heat.
Dairy-Free: Use dairy-free cream cheese and vegan shredded cheese alternatives to make this recipe suitable for lactose-intolerant or vegan diets.
Gluten-Free: Naturally gluten-free if using certified gluten-free corn tortillas. Always check labels on packaged ingredients like green chilies or spices.
Protein Swap: Try shredded beef, pulled pork, seasoned ground turkey, or even flaked fish for different flavor profiles.
Herb Variations: Swap cilantro for parsley or add chopped scallions for milder flavor.
Flavor Twists: Add taco seasoning, adobo sauce, or a spoonful of enchilada sauce to the filling for deeper flavor.
Sweet & Spicy: Include a touch of honey or maple syrup along with chipotle peppers for a smoky-sweet contrast.
Gourmet Upgrade: Mix in crumbled queso fresco, cotija cheese, or roasted poblano peppers for a restaurant-style experience.
Kid-Friendly Version: Reduce spices and add mild cheese like mozzarella to appeal to younger palates.

Health Considerations and Nutritional Value

Baked Cream Cheese Chicken Taquitos offer a significantly healthier alternative to their deep-fried counterparts. By baking instead of frying, you reduce fat content and calorie density while still achieving satisfying crispiness. Let’s break down the nutritional profile (per serving, assuming 6 taquitos):

Calories: Approximately 300–350 kcal
Protein: 18–22g – supports muscle repair and satiety
Fat: 15–20g – primarily from healthy fats in olive oil and cream cheese; contains saturated fat but balanced with unsaturated sources
Carbohydrates: 25–30g – mostly from corn tortillas and minimal added sugars
Fiber: 3–5g – thanks to whole corn tortillas and vegetables like onions and chilies
Sodium: 500–700mg – can be reduced by using low-sodium cream cheese, cheese, and canned chilies
Vitamins & Minerals: Good source of calcium, phosphorus, vitamin B12, selenium, and small amounts of iron and zinc from chicken and dairy.

Health Tips:

Opt for low-fat or Neufchâtel cream cheese to cut calories and saturated fat.
Use whole grain or blue corn tortillas for added fiber and antioxidants.
Incorporate more veggies: finely dice bell peppers, zucchini, or spinach into the filling.
Pair with a fresh side salad, pico de gallo, or steamed vegetables to boost nutrient intake.
Limit portion sizes when serving as part of a balanced meal to manage calorie intake.

While cream cheese adds richness, moderation is key. However, when enjoyed as part of a varied diet, these taquitos provide energy, protein, and flavor without being overly indulgent.

Ingredients

2 cups cooked shredded chicken (rotisserie or grilled)
4 oz cream cheese, softened
1 cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
½ cup finely chopped yellow onion
2 cloves garlic, minced
¼ cup canned diced green chilies
1 tablespoon olive oil (for sautéing)
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
12 corn tortillas (6-inch size)
1–2 tablespoons olive oil or cooking spray (for brushing/spraying)

Directions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
In a large bowl, combine shredded chicken, sautéed onion and garlic, softened cream cheese, shredded cheese, green chilies, lime juice, cilantro (if using), cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
Warm the corn tortillas one at a time using a dry skillet, microwave with a damp paper towel, or directly over a gas flame for a few seconds per side. This prevents cracking when rolling.
Place a tortilla on a flat surface. Spoon 2–3 tablespoons of filling near the bottom edge. Roll tightly and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
Lightly brush or spray the tops of the taquitos with olive oil or cooking spray to promote browning.
Bake for 18–22 minutes, flipping carefully halfway through, until golden brown and crispy.
Let cool for 5 minutes before serving. Serve with salsa, guacamole, sour cream, or your favorite dipping sauce.

FAQ

Can I make these taquitos ahead of time?
Yes! Assemble them up to a day in advance and refrigerate on the baking sheet, covered with plastic wrap. Bake just before serving. You can also freeze uncooked taquitos—freeze them on a tray first, then transfer to a zip-top bag. Bake from frozen, adding 5–8 minutes to the cooking time.

Why did my taquitos fall apart?
This usually happens if the tortillas weren’t warmed properly, the filling was too wet, or they were overfilled. Make sure to warm tortillas and drain excess liquid from ingredients like green chilies.

Can I use flour tortillas?
Yes, but corn tortillas are traditional and crisp better when baked. Flour tortillas may become chewy rather than crunchy unless baked longer.

How do I reheat baked taquitos?
Reheat in a 350°F oven for 10–12 minutes or in an air fryer at 370°F for 5–7 minutes for best crispiness. Avoid microwaving, as it makes them soggy.

Are these taquitos kid-friendly?
Absolutely! Kids love the cheesy, mild flavor. You can reduce spices and serve with mild dipping sauces like ranch or cheese sauce.

Can I use canned chicken?
Yes, though freshly cooked or rotisserie chicken has better texture and flavor. If using canned, drain well and consider sautéing briefly to improve texture.

What dipping sauces go well with these?
Try homemade guacamole, salsa verde, pico de gallo, sour cream, Greek yogurt, chipotle mayo, or queso dip.

Summary

Baked Cream Cheese Chicken Taquitos are a flavorful, crispy, and healthier twist on a Mexican classic, combining tender chicken, creamy cheese, and bold spices in a perfectly baked tortilla roll. Easy to customize, freeze, and serve, they’re ideal for busy weeknights, entertaining, or meal prep.