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Baked Cream Cheese Chicken Taquitos

Baked chicken taquitos with cream cheese give you a rich, melty filling while the tortillas turn deeply golden and crispy in the oven. Easy baked taquitos recipe with shredded chicken, green chiles, and melty Mexican cheese—served with salsa verde and sour cream.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Cooked shredded chicken
  • 3 cup cooked chicken Use leftover chicken or rotisserie chicken; shred well for easy rolling.
Cream cheese filling
  • 8 oz cream cheese Softened so it blends smoothly without lumps.
  • 1 cup Mexican cheese blend Shredded Mexican cheese blend for melty texture.
  • 1 can (4 oz) diced green chiles Drain if very liquid, then fold in evenly.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Tortillas and baking
  • 12 small flour or corn tortillas Warm before filling so they roll without cracking.
  • 1 olive oil or cooking spray Brush/spray for browning and crisp edges.
Serving
  • 1 salsa verde For serving.
  • 1 sour cream For serving.
  • 1 guacamole For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and make the filling
  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, diced green chiles, cumin, chili powder, garlic powder, salt, and black pepper until fully combined.
Roll and bake
  1. Warm the tortillas in the microwave for 30 seconds to make them pliable.
  2. Place 2–3 tablespoons of filling along the center of each tortilla and roll tightly, placing seam-side down on the sheet pan.
  3. Brush or spray the tops generously with olive oil.
  4. Bake for 18–22 minutes at 425°F until deeply golden and crispy, then serve with salsa verde, sour cream, and guacamole.

Notes

For the crispiest edges, don’t overfill—use 2–3 tablespoons per tortilla and roll tightly so the seam stays closed. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan at 425°F for 6–10 minutes to re-crisp. Freezing: freeze baked taquitos (cool completely) for up to 2 months; reheat from frozen at 425°F for 15–20 minutes until hot. Dietary swap: use gluten-free tortillas (corn-based) to make it gluten-free.