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Golden chicken taquitos fresh from oven showing creamy filling
Isaac blogger

Cream Cheese Chicken Taquitos

Crispy baked taquitos filled with creamy chicken and cheese for a quick, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Dinner / Appetizer
Cuisine: Tex-Mex Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 3–4 cooked chicken breasts, shredded
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar or Monterey Jack
  • 10–12 flour tortillas
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook chicken until internal temperature reaches 165°F (74°C) and shred finely.
  4. In a bowl, mix chicken, cream cheese, shredded cheese, cumin, chili powder, salt, and pepper until evenly combined.
  5. Warm tortillas 10–15 seconds until flexible.
  6. Place about 2 tablespoons filling on each tortilla and roll tightly.
  7. Arrange seam-side down on a lined baking sheet.
  8. Bake 20–25 minutes until tortillas are golden, crisp, and filling is heated through.
  9. Rest briefly before serving.

Notes

  • Warm tortillas to prevent cracking and roll without overfilling for even cooking.
  • Place seam-side down so taquitos stay sealed and crisp properly.
  • Cook until heated through and filling is hot; chicken should reach 165°F (74°C).
  • Refrigerate leftovers within 2 hours and store airtight up to 3 days or freeze up to 3 months.
  • Reheat in oven or air fryer until hot throughout for best texture.