When it comes to cream cheese chicken taquitos, you’ve stumbled upon a cozy, flavorful treat that’s super easy to whip up. Think crispy tortillas wrapped around a creamy chicken filling, all baked to golden perfection.
This cream cheese chicken taquitos recipe addresses time constraints, flavor blandness, tortilla tearing during rolling, and storage options for later meals.
I remember one busy weeknight when unexpected guests dropped by. I was faced with the challenge of whipping something up on the spot. I needed a recipe that would impress but wouldn’t take long, and that’s when these taquitos came to the rescue! The smell of them baking was amazing, filling the house like a warm hug.
What really makes this recipe work is how quick it is, it only takes about 30 minutes from prep to plate. You get that satisfying crunch with a creamy filling that everyone will love, perfect for lunch, dinner, or even a late-night snack.
If you’re looking for a quick meal that will still wow your guests, try these! If you want another flavorful chicken dish, check out my Chicken Tenders.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of regular tortillas containing wheat flour.
- The recipe contains cream cheese and shredded cheese, so it is unsuitable for dairy-free diets.
- This recipe is not vegan because it includes chicken breast and dairy-based ingredients.
- The recipe suits low-carb and keto diets only when using low-carb tortillas instead of traditional flour tortillas.
- The recipe is nut-free as none of the ingredients include nuts or nut derivatives.
Why You Will Love This Recipe
- Easy to Make These cream cheese chicken taquitos come together in about 30 minutes, making them a quick option for weeknight meals or spontaneous snacks. The straightforward steps let even novice cooks shine in the kitchen.
- Melty Goodness With cheese mixed right into the filling, each bite offers a satisfying blend of creamy textures and savory flavors. The combination of cream cheese and Colby Jack creates a comforting richness you won’t be able to resist.
- Flavorful Fillings The spices and salsa enhance the taste, making these taquitos more than just chicken wrapped in tortillas. Cumin and garlic powder add depth, ensuring each tortilla is packed with flavor, inviting everyone to come back for more.
- Make Ahead Convenience You can prepare these taquitos ahead of time and store them in the fridge or freezer. They reheat beautifully, making them an ideal choice for meal prep or quick lunches while still tasting fresh later on.
How To Make Cream Cheese Chicken Taquitos
- Prep Time: 15 minutes
- Cool Time: 0
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
Delicious Cream Cheese Chicken Taquitos baked to perfection, easy to prepare and serve with your favorite dips.
Ingredients
Scale
- 4 ounces (113 g) cream cheese, softened
- ⅓ cup (80 ml) salsa, any preferred variety
- 2 cups (about 280 g) cooked and shredded chicken breast, boneless, skinless
- 1 cup (113 g) shredded Colby Jack cheese
- 8–10 small flour tortillas, 6-inch size recommended
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped green onion
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Step 1: Preheat Oven: Set the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Set aside while preparing the filling.
- Step 2: Soften Cream Cheese: Place 4 ounces (113 g) of cream cheese into a microwave-safe bowl or plate and microwave for about 15-20 seconds to soften. This will allow for easier mixing and a smooth filling texture.
- Step 3: Mix Filling Ingredients: In a mixing bowl, combine the softened cream cheese, ⅓ cup (80 ml) salsa, ½ teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 tablespoon fresh lime juice, and ¼ teaspoon salt. Stir until the mixture is smooth, ensuring the flavors are evenly blended.
- Step 4: Add Chicken and Cheese: Stir in 2 cups (about 280 g) cooked and shredded chicken breast, 1 cup (113 g) shredded Colby Jack cheese, 1 tablespoon finely chopped green onion, and 2 tablespoons finely chopped fresh cilantro. Mix thoroughly to combine all ingredients evenly into the filling.
- Step 5: Assemble Taquitos: Place about 3 tablespoons of the chicken mixture about 1 inch (2.5 cm) away from the edge of each tortilla. Roll each tortilla tightly around the filling, making sure not to overfill to avoid tearing or bursting during cooking.
- Step 6: Place and Align: Arrange each rolled taquito seam side down on the prepared baking sheet. Space them about 1 inch (2.5 cm) apart to ensure they bake evenly and crisp without sticking.
- Step 7: Bake to Perfection: Bake the taquitos for 15-20 minutes. Check for doneness by looking for lightly browned and crispy edges on the tortillas. If the taquitos are not browning after 15 minutes, increase the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius) for the last 5 minutes.
- Step 8: Serve with Dips: Remove the taquitos from the oven and serve warm. Accompany with sour cream, ranch, or your favorite sauce. A squeeze of fresh lime juice adds brightness and balances the richness. Optional dips include guacamole, salsa verde, or chipotle crema.
Notes
- Room Temperature: Store taquitos in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Keep taquitos in an airtight container inside the refrigerator for up to 7 days. Reheat by baking or microwaving before serving.
- Freezing: Wrap individual taquitos in plastic wrap or aluminum foil. Place them in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the filling is too thick to spread comfortably, add 1 tablespoon of water and stir until smooth.
- When tortillas tear during rolling, warm them in the microwave for 15 seconds to soften and then roll carefully again.
- To ensure proper browning, monitor taquitos as they bake. If needed, raise oven heat to 450°F (232°C) for the final 5 minutes to achieve a crispy, golden exterior.
- Using store-bought rotisserie chicken can save prep time, approximately 10 minutes.
- Fresh lime juice is essential for a bright flavor; avoid bottled lime juice for best results.
- Serve with 2 tablespoons of salsa per person for a complementary refreshing kick.
- Pair taquitos with guacamole or fresh pico de gallo for extra flavor layers.
- Complement the meal with sides such as zucchini noodles or Mexican street corn.
- Taquitos can also be adapted as fillings for burritos, quesadillas, or layered dips.
- Substitute small flour tortillas with 6-inch corn tortillas for different texture.
- Add black beans or corn to the chicken mixture for a variation in filling.
- Use Monterey Jack or Pepper Jack cheese blends instead of Colby Jack for flavor changes.
- For less spice, omit chili powder or seeds from any jalapeños if used.
- Consider fresh jalapeños or pickled jalapeños based on desired heat and tang.
- Use boneless, skinless chicken breasts for easier shredding and juicy filling.
- Full-fat cream cheese yields the best creamy texture; low-fat versions may not emulsify as well.
- Freshly shredded cheese melts better than pre-shredded varieties that may contain anti-caking agents.
- Fresh cilantro and green onion add brightness and freshness; avoid dried cilantro for this recipe.
- Always use fresh spices for optimal flavor; old spices may result in diminished taste.
Nutrition
- Serving Size: 1 taquito
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breast: Choose boneless, skinless chicken breasts for easy shredding. They absorb the flavors better and create a juicy filling that’s key for taquitos.
- Cream cheese: Use full-fat cream cheese for a rich, creamy texture. It blends seamlessly with chicken and spices. Low-fat versions won’t emulsify as well.
- Shredded cheese: Opt for a blend like Monterey Jack or Pepper Jack for added flavor. Freshly shredded from a block melts better than pre-shredded varieties.
- Tortillas: Look for 6-inch corn tortillas; they hold up well when filled and fried. If you can’t find corn, flour tortillas work too but give a different texture.
- Cilantro: Fresh cilantro adds brightness and a fresh flavor. Avoid dried, as it lacks the aromatic quality that lifts the dish.
- Green onion: Use fresh green onions for crunch and subtle onion flavor. The greens are best for adding freshness and color to the filling.
- Spices: Use chili powder and cumin to enhance the chicken’s flavor. Fresh spices make a noticeable difference compared to older, stale varieties.
- Jalapeño: Fresh jalapeños provide heat and flavor. Remove the seeds for less spice, or opt for pickled jalapeños for a tangy kick without the heat.
- Lime juice: Fresh lime juice brightens the filling and balances the creamy richness of the cream cheese. Bottled lime juice just won’t give you the same zest.
Recipe Tips
- If the filling is too thick to spread, add 1 tablespoon of water to the mixture and stir until smooth before filling tortillas.
- When tortillas tear during rolling, warm them in the microwave for 15 seconds to soften before attempting to roll again.
- For taquitos that aren’t browning, check them at 15 minutes of baking; if needed, increase the temperature to 450 degrees Fahrenheit for the last 5 minutes.
- If you’re short on time, use store-bought rotisserie chicken, which can save you about 10 minutes on prep for the filling.
- When serving, pair with 2 tablespoons of your favorite salsa for a refreshing kick that complements the flavors of the taquitos.
Serving Suggestions
Serve with guacamole or a fresh pico de gallo for added flavor. A side of zucchini noodles or Mexican street corn complements the meal.
Use to make chicken taquito wraps or chicken burritos. Add to quesadillas or a layered dip for a twist.
Top with salsa verde or a drizzle of chipotle crema for an extra kick. A sprinkle of fresh cilantro enhances the dish well.
Recipe variations
- You can use shredded rotisserie chicken as the main protein in cream cheese chicken taquitos. Add ½ teaspoon cumin and 1 teaspoon chili powder for seasoned flavor.
- Add a tablespoon of finely chopped jalapeño to the filling for a spicier kick. Either mild or hot salsa works well in the ⅓ cup measurement.
- Either small flour or corn tortillas can be used for rolling cream cheese chicken taquitos. If using corn, warm them briefly to prevent tearing during assembly.
- You can double the recipe by using 4 cups shredded chicken, 2 cups cream cheese, and 2 cups Colby Jack cheese for a larger batch perfect for meal prep or parties.
Save This Recipe!
How to Store?
To keep your cream cheese chicken taquitos fresh and delicious, follow these storage tips:
Room Temperature: Place taquitos in an airtight container and store at room temperature up to 2 days to preserve texture and flavor.
Refrigeration: Store taquitos in an airtight container inside the refrigerator up to 7 days. Reheat by baking or microwaving before serving.
Freezing: Wrap taquitos individually in plastic wrap or aluminum foil and place in a freezer-safe bag up to 3 months. Thaw overnight in refrigerator.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Honey Soy Chicken Drumsticks
- Baked Honey Mustard Chicken
- Lemon Pepper Wings with Honey
If you enjoyed this Cream Cheese Chicken Taquitos or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
