Cream Cheese Chicken Taquitos Recipe
Quick Answer
Mix 2 cups shredded chicken, 8 oz cream cheese (softened), ½ cup salsa verde, 1 cup shredded cheese, salt & cumin. Spread 2 tbsp filling per tortilla, roll tight, and place seam-down on a greased baking sheet. Brush with oil. Bake 425°F 15-18 min. Makes 12 taquitos.
By RecipesQueen Kitchen • June 15, 2026
These baked cream cheese chicken taquitos are crispy on the outside, creamy and cheesy on the inside, and incredibly addictive. Flour tortillas are stuffed with a creamy mixture of shredded chicken, cream cheese, salsa verde, and Mexican-blend cheese, then rolled tight and baked until golden and crunchy.
They make the perfect game-day appetizer, weeknight dinner, or party finger food. Serve with sour cream, guacamole, and extra salsa for dipping.
Ingredients
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- ½ cup salsa verde
- 1 cup shredded Mexican-blend cheese
- ½ tsp cumin
- ½ tsp garlic powder
- salt and pepper to taste
- 12 small flour tortillas (6-inch)
- 2 tbsp olive oil (for brushing)
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Mix shredded chicken, softened cream cheese, salsa verde, shredded cheese, cumin, garlic powder, salt, and pepper in a bowl.
- 3
Warm tortillas in the microwave 20 seconds to make them pliable.
- 4
Place about 2 tablespoons of filling along the edge of each tortilla. Roll up tightly.
- 5
Place seam-side down on the baking sheet. Brush tops with olive oil.
- 6
Bake 15-18 minutes until golden and crispy.
- 7
Let cool 5 minutes. Serve with sour cream, guacamole, and salsa.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I make these ahead?
Assemble taquitos and refrigerate up to 24 hours before baking. Add 2-3 minutes to bake time if going straight from the fridge.
Can I air fry these instead?
Yes — air fry at 400°F for 8-10 minutes, flipping halfway. They get extra crispy in the air fryer.
What can I use instead of rotisserie chicken?
Shredded chicken from any source works — boiled, grilled, or even canned chicken in a pinch.
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