These cream cheese chicken taquitos are a crispy, flavor-packed Mexican-inspired appetizer made with tender shredded chicken, rich cream cheese, and bold spices, all rolled in golden baked tortillas. Perfect for an easy weeknight dinner, game day snack, or freezer-friendly meal prep recipe, these homemade chicken taquitos deliver creamy, cheesy goodness in every crunchy bite.

Cream Cheese Chicken Taquitos Recipe

I am all about simple dinner recipes. Our life is chaos like 98.43% of the time. So, adding these easy baked chicken taquitos to the monthly meal plan saves me. They’re packed full of flavor but also use minimal ingredients and best of all… you can use rotisserie chicken or precooked chicken to skip a step and make it even faster.

They come together in minutes, bake up perfectly crispy in the oven, and reheat like a dream for busy weeknights. I love that they double as both a quick dinner and an easy freezer meal for those nights when cooking just isn’t happening. Serve them with salsa, guacamole, or sour cream for a crowd-pleasing meal that feels fun but takes hardly any effort at all.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Ingredients for Cream Cheese Chicken Taquitos

Shredded Chicken – You can use a few options here. When I’m short on time, I like to use a rotisserie chicken but I also often times use my recipe for shredded chicken. I make my shredded chicken recipe in bulk and use it for a bunch of different recipes. It goes great in this chicken taquitos recipe.
Salsa – Salsa not only adds more flavor and depth to the chicken, but it also makes it more moist. Any salsa will do.
Cream Cheese – Adding cream cheese just makes everything better, right? Just think creamy, here. And full fat too. Trust me on this one.
Mexican Cheese Blend – I use a shredded Mexican cheese blend for these delicious homemade chicken taquitos. It adds a unique flavor that is creamy, yet also slightly smoky in taste. The combination adds a slight kick to it without the heat. It really helps to bring out all different flavors.
Sour Cream – One word here. Richness. Sour cream adds a richness to the taquitos. I know it’s a lot of dairy, but it’s seriously so dang good.
Salt and Pepper – You’ve got to have some flavor. So, add salt and pepper to your liking.
McCormick Chicken Taco Seasoning – Taco seasoning adds flavor here. The best part of this recipe is that you don’t have to use a lot of taco seasoning to achieve the taste you want. Just one tablespoon of taco seasoning adds a little flavor but doesn’t overpower the chicken taquitos. If you don’t have a chicken taco seasoning packet, you can just use regular taco seasoning. I always make my own taco seasoning that is so good and also gluten free as well!
Flour Tortillas – I like to use 12″ flour tortillas. You can use whatever size works best for you, however, if you’re really feeling like being a rockstar, you can make my homemade flour tortilla recipe. You’ll thank me later.

Tools You’ll Need

How to Make Chicken Taquitos

Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the sour cream and cream cheese. Using a hand mixer, beat until smooth and creamy.
Add the salsa, shredded cheese, taco seasoning, and cooked chicken. Mix until everything is evenly combined.
Lay the flour tortillas flat on a clean countertop.
Spoon a few tablespoons of the chicken mixture into the center of each tortilla, spreading it slightly while leaving about 1 inch around the edges. (This helps prevent the filling from spilling out during baking.)
Tightly roll each tortilla around the filling and place it seam-side down on the prepared baking sheet to help keep it closed.
Repeat with the remaining tortillas and filling.
Bake for 10–15 minutes, or until the taquitos are golden brown and crisp. Keep a close eye on the edges, as they tend to brown more quickly than the centers. If needed, loosely tent the taquitos with aluminum foil to prevent over-browning.
Remove from the oven and serve warm.
Enjoy!

Tips and Substitutions

Fat Free Cream Cheese – This can be substituted for full fat cream cheese.
Colby Jack Cheese – If Mexican blend cheese isn’t your favorite, feel free to substitute it for Colby Jack or another shredded cheese option.

Gluten Free Cream Cheese Chicken Taquitos

The flour tortillas in this recipe are not gluten free, so in order to make this recipe gluten free, you will need to find a gluten free tortilla option. Below are a few of my favorite gluten free tortillas.

Misson Gluten Free Almond Flour Tortillas

Mission Gluten Free Cauliflower Tortillas

Storage and Freezing

Refrigerator – Storing homemade chicken taquitos is simple. Store them in an airtight container in the fridge for 3-5 days.
Freezing – These are the best easy freezer meal you can find. When I make this recipe, I double the recipe just so I can have a quick freezer meal. Instead of baking the excess taquitos, I freeze them.
Place the taquitos in a freezer Ziploc bag and freeze. When you want to reheat them, remove the desired amount of chicken taquitos from the bag and place on a baking sheet. Bake at 375 degrees for approximately 35-45 minutes or until completely warmed through. When baking if the edges begin to overbrown, place a piece of aluminum foil over the top of the taquitos and continue baking for the remainder of the time.
Reheating – I have found that the best way to reheat these cream cheese chicken taquitos is to bake them again or to place them in the air fryer for 5-6 minutes at 375 degrees F. This way, they maintain flavor and won’t be soggy leftovers. Bake them for approximately 8-10 minutes at 375 degrees F for best results.

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