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Baked Cream Cheese Chicken Taquitos

Baked chicken taquitos with cream cheese filling turn out golden-crispy in the oven, with melty cheese and shredded chicken visible at the ends. This baked taquitos recipe uses pliable tortillas, tight rolling, and a final olive-oil browning for easy, healthier Mexican finger food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken taquitos filling
  • 3 cup cooked chicken
  • 8 oz cream cheese Softened to mix smoothly.
  • 1 cup Mexican cheese blend Shredded.
  • 1 can (4 oz) diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • salt To taste.
  • black pepper To taste.
Taquitos assembly and serving
  • 12 small flour or corn tortillas Warm to make pliable.
  • olive oil or cooking spray For brushing/spraying tops.
  • salsa verde For serving.
  • sour cream For serving.
  • guacamole For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 425°F and line a sheet pan with parchment paper for easy release.
Make the cream cheese chicken filling
  1. Mix softened cream cheese, shredded chicken, Mexican cheese blend, diced green chiles, cumin, chili powder, garlic powder, salt, and black pepper until fully combined.
Warm tortillas for rolling
  1. Warm tortillas in the microwave for 30 seconds to make them pliable so they roll without cracking.
Assemble the taquitos
  1. Place 2–3 tablespoons of filling along the center of each tortilla and roll tightly, then set seam-side down on the sheet pan.
  2. Brush or spray the tops generously with olive oil to help them brown.
Bake until golden-crispy
  1. Bake for 18–22 minutes at 425°F until deeply golden and crispy, with bubbly ends visible at the openings; serve with salsa verde, sour cream, and guacamole.

Notes

For the tightest rolls, keep filling centered and aim for an even amount in every tortilla so they bake uniformly. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 400°F until hot and crisp again. Freezing is yes—freeze baked taquitos in a sealed container up to 2 months and reheat straight from frozen. For a lower-carb swap, use smaller corn tortillas or lettuce wraps, and keep the bake timing similar while watching for crisping.