Baked Cream Cheese Chicken Dish

These baked cream cheese chicken taquitos come together quickly and deliver a creamy, flavorful filling wrapped in a perfectly crisped tortilla. They are a crowd-pleaser for family dinners or casual gatherings when you want something warm and satisfying without deep frying.

My family can never get enough, especially when served with sour cream or ranch dressing on the side. I first made these for a busy weeknight dinner and now they are a staple when I need a quick, comforting meal that everyone enjoys.

Gather Your Ingredients

• Cream cheese: 4 ounces softens to create the creamy base that holds everything together
• Salsa: One third cup adds tang and moisture, choose your favorite mild or medium salsa for best results
• Cumin: Half teaspoon brings a warm earthiness, freshly ground if possible
• Chili powder: One teaspoon gives subtle heat and depth
• Garlic powder: One teaspoon for savory balance
• Lime juice: One tablespoon brightens the filling with fresh acidity
• Salt: Quarter teaspoon enhances all the flavors without overpowering
• Cooked shredded chicken: Two cups provides hearty protein, leftover roasted chicken or rotisserie chicken works wonderfully
• Shredded colby jack cheese: One cup melts beautifully for gooey richness
• Green onion: One tablespoon finely chopped adds a mild sharpness
• Cilantro: Two tablespoons finely chopped brings a fresh herbal note
• Small flour tortillas: Eight to ten soft and pliable, look for fresh or freshly thawed to avoid cracking when rolling

How to Make It

Preheat and prepare:

Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet. Line it with foil for easy cleanup and spray with cooking spray to keep taquitos from sticking. Set aside.

Mix filling:

Soften the cream cheese in the microwave for about 15 to 20 seconds so it becomes easy to mix. In a mixing bowl, combine the cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Stir well until smooth and evenly blended. Add the shredded chicken, shredded colby jack cheese, chopped green onion, and chopped cilantro. Mix everything thoroughly so the ingredients are well distributed.

Assemble taquitos:

Take about three tablespoons of the chicken mixture and place it approximately one inch away from the edge of each small tortilla. Roll the tortilla tightly to encase the filling and place it seam side down on the prepared baking sheet. Repeat this process for all tortillas, spacing them about one inch apart so they bake evenly without sticking together.

Bake and serve:

Bake the taquitos for fifteen to twenty minutes until the tortillas are golden brown around the edges and crisped. Remove from oven and serve warm with sour cream, ranch, or your favorite dipping sauce.

The cream cheese is my favorite part – it makes the filling so creamy and rich without being heavy. One memorable family moment was when I surprised everyone with these after a long day and they disappeared faster than I expected. It turned into an instant family favorite and a recipe I always keep on hand.

Flavor Boosters

Adding a drizzle of hot sauce or a squeeze of fresh lime on top elevates the flavors nicely. For dipping, sour cream or a creamy ranch with chopped cilantro pairs beautifully with the creamy chicken inside.

Serving Suggestions

These taquitos are great on their own or with simple sides like Mexican-style rice, black beans, or a fresh corn salad.

Creative Twists

Use cooked shredded turkey or even pulled pork instead of chicken for a different but equally tasty filling. Swap colby jack cheese for shredded mozzarella or mild cheddar. If you want a dairy-free version, omit cheese and cream cheese and add mashed avocado or a plant-based cream alternative. Corn tortillas could be used but they are less pliable so warm well to avoid cracking.

This recipe balances ease and flavor perfectly for busy weeknights. Once you try these taquitos, they’ll quickly become a family favorite.

Recipe FAQs

→ What type of cheese is used in this dish?

Cream cheese is the main cheese for a creamy texture, combined with shredded Colby Jack for added flavor and meltiness.

→ How long should the taquitos be baked?

Bake them for 15 to 20 minutes at 425°F until the tortillas begin to brown lightly on the edges.

→ Can I use other types of tortillas?

Small flour tortillas work best for rolling and crisping, but corn tortillas can be used with careful handling.

→ What spices enhance the chicken filling?

Cumin, chili powder, garlic powder, and a pinch of salt bring warmth and depth to the chicken mixture.

→ How can I add freshness to the filling?

Chopped green onion, cilantro, and a splash of lime juice add bright and zesty notes balancing the creamy filling.

→ What sauces pair well with this dish?

Sour cream, ranch dressing, or your favorite salsa complement the crispy baked taquitos nicely.