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Baked Cream Cheese Chicken Taquitos

Baked chicken taquitos with a creamy cream cheese filling that bakes up deeply golden and crispy. Roll, bake hot, and finish with salsa verde, sour cream, and guacamole for a Tex-Mex finger food bite.
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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 taquito filling and tortillas
  • 3 cup cooked chicken, shredded Use shredded, cooked chicken.
  • 8 oz cream cheese, softened Softened for easy mixing.
  • 1 cup Mexican cheese blend, shredded Shred if needed for even melting.
  • 1 can (4 oz) diced green chiles Drain if packed in liquid.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 12 small flour or corn tortillas Choose small tortillas for tighter rolls.
  • 0.5 tbsp olive oil or cooking spray for brushing Brush generously for crisp edges.
  • 0.33 cup salsa verde for serving
  • 0.33 cup sour cream for serving
  • 0.33 cup guacamole for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Mix softened cream cheese, shredded chicken, Mexican cheese blend, green chiles, cumin, chili powder, garlic powder, salt, and pepper until fully combined.
  3. Warm tortillas in the microwave for 30 seconds to make them pliable.
Fill, roll, and bake
  1. Place 2–3 tablespoons of filling along the center of each tortilla and roll tightly, placing seam-side down on the sheet pan.
  2. Brush or spray the tops generously with olive oil.
  3. Bake for 18–22 minutes at 425°F until deeply golden and crispy.
  4. Serve immediately with salsa verde, sour cream, and guacamole.

Notes

For the crispiest edges, roll the tortillas tightly so they hold shape and spread slightly less oil only on the top. Store leftovers in the fridge for up to 3 days; reheat on a sheet pan in a 400°F oven until hot and re-crisped. Freezing works best for unbaked rolled taquitos—freeze seam-side down, then bake from frozen with a few extra minutes. For a lighter option, use reduced-fat cream cheese and a reduced-fat Mexican cheese blend while keeping the baking temperature the same.