Have you ever found yourself staring into your refrigerator at 5 PM, wondering what on earth you’re going to make for dinner? I’ve been there more times than I can count. That’s exactly why these Cream Cheese Chicken Taquitos have become my absolute go-to weeknight dinner. They’re crispy on the outside, creamy and flavorful on the inside, and they always disappear within minutes of hitting the table.
What I love most about these taquitos is how versatile they are. Need an appetizer for game day? These work perfectly. Looking for a quick lunch? Grab a couple from the freezer and reheat. Trying to please picky eaters? I’ve yet to meet a child who doesn’t devour these. The combination of seasoned shredded chicken, melty cream cheese, and crispy tortilla shells creates a comfort food masterpiece that’s both satisfying and surprisingly simple to make.
I’ve spent years perfecting this recipe, and I’m thrilled to finally share all my tips and tricks with you. From choosing the right tortillas to mastering the art of the perfect roll, I’ll walk you through every step of creating these delicious taquitos. Whether you’re a seasoned cook or just starting out in the kitchen, I promise these cream cheese chicken taquitos will become a staple in your recipe collection.
What Are Taquitos?
Before we dive into the recipe, let’s clarify what exactly a taquito is for those who might be unfamiliar.
Taquitos (meaning “little tacos” in Spanish) are a Mexican dish consisting of small rolled-up tortillas that contain filling. They’re typically corn tortillas filled with beef, chicken, or cheese, then deep-fried until crispy. The American version often uses flour tortillas and can include various fillings like the cream cheese chicken combination we’re making today.
Taquitos vs. Flautas: : While often confused, taquitos traditionally use corn tortillas while flautas use flour tortillas. However, in many parts of the United States, the terms are used interchangeably.
Taquitos vs. Enchiladas: : Enchiladas are usually made with corn tortillas, filled, rolled, and then covered in sauce and baked. Taquitos, on the other hand, are meant to be crispy and are usually eaten by hand.
Why You’ll Love This Recipe
- Perfect for meal prep – make a big batch and freeze for later
- Customizable with your favorite add-ins and toppings
- Kid-approved and great for picky eaters
- Works as an appetizer, main dish, or quick snack
- Baked instead of fried for a healthier option
- Simple ingredients you likely already have in your pantry
Ingredients You’ll Need
For the filling:
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 8 oz cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 1 can (4 oz) diced green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
For assembly:
- 16-20 small flour tortillas (6-inch size)
- Cooking spray or olive oil for brushing
- 1/4 cup vegetable oil (if pan-frying)
For serving:
- Guacamole
- Sour cream
- Salsa
- Pico de gallo
- Chopped cilantro
- Lime wedges
Kitchen Tools You’ll Need
- Large mixing bowl
- Electric hand mixer or stand mixer (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Toothpicks (optional, to secure taquitos)
- Meat thermometer (if cooking chicken from raw)
- Tongs (for turning taquitos)
- Wire cooling rack
The Perfect Chicken for Your Taquitos
The foundation of amazing cream cheese chicken taquitos is, of course, the chicken itself. You have several options here:
Option 1: Rotisserie Chicken
This is my personal favorite for its convenience and flavor. One average-sized rotisserie chicken will yield approximately 3-4 cups of shredded meat, which is perfect for this recipe. Simply remove the skin, pull the meat from the bones, and shred it with two forks.
Option 2: Poached Chicken Breasts
If you prefer to start from scratch:
- Place 1.5 pounds of boneless, skinless chicken breasts in a large pot
- Cover with water or chicken broth
- Add aromatics if desired (half an onion, a few garlic cloves, bay leaf)
- Bring to a gentle simmer (not a boil)
- Cook for 15-20 minutes until internal temperature reaches 165°F
- Let cool slightly before shredding
Option 3: Instant Pot Chicken
- Place 1.5 pounds of boneless, skinless chicken breasts or thighs in Instant Pot
- Add 1 cup of chicken broth
- Season with salt and pepper
- Pressure cook on high for 10 minutes
- Allow natural release for 5 minutes, then quick release
- Shred with two forks or a hand mixer
Option 4: Slow Cooker Chicken
- Place 1.5 pounds of boneless, skinless chicken breasts or thighs in slow cooker
- Add 1/2 cup of chicken broth
- Season with salt, pepper, and optional garlic powder
- Cook on low for 6 hours or high for 3 hours
- Shred and use in recipe
Step-by-Step Instructions
Step 1: Prepare the Filling
- In a large mixing bowl, combine the softened cream cheese, shredded Mexican cheese, diced green chilies, cumin, chili powder, garlic powder, onion powder, and cayenne pepper (if using).
- Mix until well combined. You can use an electric mixer on low speed to make this easier.
- Add the shredded chicken, chopped cilantro, and lime juice.
- Stir until everything is evenly incorporated.
- Taste and adjust seasonings as needed, adding salt and pepper to your preference.
Pro Tip: Make sure your cream cheese is properly softened to room temperature to avoid lumps in your filling. If you’re in a hurry, unwrap it and microwave in 10-second intervals until just soft but not melted.
Step 2: Prepare for Assembly
- Preheat your oven to 425°F (220°C) if baking.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Warm your tortillas to make them pliable. You can do this by:
- Wrapping a stack of 5 tortillas in damp paper towels and microwaving for 30 seconds
- Placing them in a dry skillet over medium heat for 15-20 seconds per side
- Wrapping in foil and heating in the oven at 350°F for 10 minutes
Pro Tip: Work with one tortilla at a time, keeping the rest covered with a damp paper towel to prevent them from drying out and cracking when you roll them.
Step 3: Fill and Roll the Taquitos
- Place a warm tortilla on a flat surface.
- Spoon about 2-3 tablespoons of the chicken and cream cheese mixture onto the lower third of the tortilla in a line.
- Roll the tortilla tightly around the filling, being careful not to tear it.
- Place the rolled taquito seam-side down on the prepared baking sheet.
- Repeat with the remaining tortillas and filling.
Pro Tip: Don’t overfill your tortillas! This is the most common mistake that leads to taquitos that burst open during cooking. A modest amount of filling will give you the best results.
Step 4: Cook the Taquitos
You have two options for cooking your taquitos:
Option A: Baking (Healthier Method)
- Place the rolled taquitos seam-side down on your prepared baking sheet, making sure they’re not touching.
- Lightly brush or spray each taquito with olive oil or cooking spray.
- Bake at 425°F for 15-20 minutes, or until the tortillas are crispy and golden brown.
- For extra crispiness, turn the taquitos halfway through baking time.
Option B: Pan-Frying (Traditional Method)
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- When the oil is hot (it should shimmer but not smoke), add the taquitos in a single layer, seam-side down.
- Cook for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Pro Tip: If pan-frying, use toothpicks to secure the taquitos before cooking. Just remember to remove them before serving!
Serving Suggestions
Once your taquitos are golden brown and crispy, it’s time to serve them! Here are some delicious ways to enjoy your cream cheese chicken taquitos:
- Arrange on a platter with small bowls of guacamole, sour cream, and salsa for dipping
- Place on a bed of shredded lettuce with diced tomatoes and avocado for a taquito salad
- Serve alongside Mexican rice and refried beans for a complete meal
- Garnish with fresh cilantro, lime wedges, and a sprinkle of cotija cheese
- Drizzle with Mexican crema and a zigzag of hot sauce for a restaurant-style presentation
Make-Ahead and Storage Information
One of the best things about these cream cheese chicken taquitos is that they’re perfect for meal prep and freezing. Here’s how to store them:
Refrigerator Storage
- Store cooled, cooked taquitos in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a 350°F oven for 10 minutes, or until heated through and crispy again.
Freezer Storage
Freezing Uncooked Taquitos:
- Roll the taquitos as directed, but don’t bake or fry them.
- Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
- Transfer the frozen taquitos to a ziplock freezer bag, removing as much air as possible.
- Label with the date and freeze for up to 3 months.
- When ready to cook, bake from frozen at 425°F for 20-25 minutes (no need to thaw).
Freezing Cooked Taquitos:
- Allow cooked taquitos to cool completely.
- Place in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer-safe container or ziplock bag.
- Freeze for up to 2 months.
- Reheat from frozen in a 350°F oven for 15 minutes, or until heated through and crispy.
Nutritional Information
Understanding the nutritional content of your meals can help you make informed choices. Here’s an approximate breakdown for one cream cheese chicken taquito (values may vary depending on specific ingredients used):
| Nutrient | Amount per Taquito |
|---|---|
| Calories | 175 |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 35mg |
| Sodium | 280mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 10g |
| Calcium | 80mg |
| Iron | 1mg |
| Potassium | 100mg |
Note: These values are approximate and may vary based on portion size and specific ingredients used.
Variations and Customizations
One of the things I love most about this recipe is how easily it can be adapted to suit different tastes and dietary needs. Here are some of my favorite variations:
Buffalo Chicken Taquitos
Add 1/4 cup of buffalo sauce to the filling mixture and serve with blue cheese dressing for dipping.
Vegetarian Taquitos
Replace the chicken with 2 cups of black beans (drained and rinsed) and 1 cup of corn kernels.
Spinach and Artichoke Taquitos
Add 1 cup of chopped spinach (sautéed and drained) and 1/2 cup of chopped artichoke hearts to the filling.
Low-Carb Option
Use low-carb tortillas and add extra vegetables like diced bell peppers to the filling.
Spicy Version
Double the cayenne pepper and add 1-2 finely chopped jalapeños to the filling mixture.
Breakfast Taquitos
Add scrambled eggs to the filling for a delicious breakfast variation.
Troubleshooting Common Issues
Even experienced cooks sometimes run into issues. Here are solutions to common taquito problems:
Problem: Tortillas Cracking When Rolling
Solution: Make sure your tortillas are properly warmed before rolling. If they’re still cracking, try wrapping them in damp paper towels and microwaving for an additional 10-15 seconds.
Problem: Filling Leaking Out During Cooking
Solution: Don’t overfill your tortillas, and make sure to place them seam-side down. For extra security, you can use toothpicks to hold them closed while cooking (just remember to remove before serving).
Problem: Taquitos Not Crispy Enough
Solution: For baked taquitos, make sure you’re brushing with enough oil before baking. You might also need to increase your oven temperature by 25 degrees or bake for an additional 2-3 minutes.
Problem: Filling Too Runny
Solution: Make sure your cream cheese is at room temperature but not melted. If the filling seems too wet, add a bit more shredded cheese to help bind it together.
Health Benefits of This Recipe
While taquitos are certainly a treat, there are some nutritional benefits worth noting:
- Protein from the chicken supports muscle health and provides satiety
- Calcium from the cheeses contributes to bone health
- Using baked instead of fried preparation reduces fat content
- Fresh ingredients like cilantro and lime provide vitamins and antioxidants
- Can be customized to include more vegetables for added nutrients
Why This Recipe Works
After making these taquitos countless times for my family and friends, I’ve identified exactly what makes this recipe work so well:
- The cream cheese creates a velvety texture that keeps the chicken moist
- Pre-cooking the chicken allows the flavors to fully develop
- The combination of spices complements both the chicken and cream cheese
- Baking instead of frying makes them easier to prepare in large batches
- The crispy exterior provides the perfect contrast to the creamy filling
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour tortillas?
A: Absolutely! Corn tortillas are more traditional for taquitos. Just be sure to warm them properly before rolling to prevent cracking, and note that they may require slightly less filling per taquito.
Q: How can I make these taquitos gluten-free?
A: Simply substitute gluten-free tortillas for the regular flour tortillas. The rest of the ingredients are naturally gluten-free, but always check packaging to be certain.
Q: Can I use leftover chicken from another meal?
A: Yes! Leftover chicken is perfect for this recipe. Just make sure it’s well-shredded and not too heavily seasoned with flavors that might clash with the Mexican seasonings in this recipe.
Q: My cream cheese is cold. Can I still make this recipe?
A: For best results, you’ll want softened cream cheese. If you’re short on time, unwrap the cream cheese, cut it into cubes, and microwave in 10-second intervals until soft but not melted.
Q: How do I know when my taquitos are done baking?
A: Your taquitos are done when the edges are golden brown and crispy, and the filling is heated through. This typically takes 15-20 minutes at 425°F.
Q: Can I make these in an air fryer?
A: Absolutely! Air fry at 400°F for about 7-8 minutes, turning halfway through cooking time. This gives a wonderfully crispy exterior without the need for much oil.
Q: What can I serve with these taquitos for a complete meal?
A: These taquitos pair perfectly with Mexican rice, refried or black beans, a simple salad with cilantro-lime dressing, or corn salad. For a lighter option, serve with a side of roasted vegetables.
Q: My family doesn’t like spicy food. How can I adjust this recipe?
A: Simply omit the cayenne pepper and use mild green chilies instead of medium or hot. You can also reduce the amount of chili powder if needed.
Final Thoughts
There’s something magical about a simple recipe that delivers so much flavor and satisfaction. These cream cheese chicken taquitos have saved countless dinnertime dilemmas in my household, and I hope they’ll do the same for you. The crispy exterior giving way to that creamy, savory filling is truly irresistible.
What I appreciate most about this recipe is its flexibility. Whether you’re feeding a crowd of hungry sports fans, preparing a quick weeknight dinner, or looking for something you can make ahead and freeze, these taquitos fit the bill perfectly. The fact that they appeal to both adults and children is just a bonus!
So the next time you find yourself in a dinner rut or need a crowd-pleasing appetizer that doesn’t require hours in the kitchen, give these cream cheese chicken taquitos a try. I’m confident they’ll earn a permanent spot in your recipe rotation, just as they have in mine.
Remember, cooking should be fun and stress-free. Don’t worry if your first batch isn’t perfect – practice makes perfect, and even imperfect taquitos are delicious! I’d love to hear how this recipe works for you and any creative variations you come up with.
Happy cooking!
