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Baked Cream Cheese Chicken Taquitos

Baked cream cheese chicken taquitos with a creamy filling and deeply golden, crispy tops—baked on a sheet pan for less mess than frying. Each taquito is rolled tightly, then brushed with olive oil so the ends bubble and crisp, 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling and tortillas
  • 3 cup cooked chicken
  • 8 oz cream cheese softened
  • 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
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 12 small flour or corn tortillas
  • 1 tbsp olive oil or cooking spray for brushing

Equipment

  • 1 sheet pan

Method
 

Bake-ready prep
  1. Preheat 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.
  3. Warm tortillas in the microwave for 30 seconds to make them pliable.
  4. Place 2–3 tablespoons of filling along the center of each tortilla and roll tightly, then place seam-side down on the sheet pan.
  5. Brush or spray the tops generously with olive oil.
Bake until deeply golden and crispy
  1. Bake for 18–22 minutes at 425°F until deeply golden and crispy, with bubbly ends visible.
  2. Serve immediately with salsa verde, sour cream, and guacamole.

Notes

For cleaner rolling and less cracking, keep tortillas warm only as needed—microwave in short bursts and cover while assembling. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 400°F oven for 8–12 minutes to re-crisp. Freeze baked taquitos for up to 2 months; thaw overnight in the fridge and reheat until hot. To make them lower-fat, use reduced-fat cream cheese and a reduced-fat Mexican cheese blend while keeping the same baking time range.