You know those nights? The ones where the clock is ticking, the kids are circling like little hungry sharks, and the idea of actual *cooking* feels more like a marathon than a meal? Yeah, I live for those nights, but only because I have my secret weapon: these incredible cream cheese chicken taquitos. Seriously, they’re a lifesaver! They’re so ridiculously easy and taste like you spent hours slaving away, which is, let’s be honest, the dream scenario for a busy parent or just anyone who appreciates delicious food with minimal fuss. I’ve tried a million variations of taquitos, from super simple baked ones to deep-fried extravaganzas, but these cream cheese chicken taquitos? They hit that perfect sweet spot of crispy, creamy, cheesy, and downright comforting. They’re like a warm hug in a crispy corn tortilla, and my family devours them every single time.
Thank you for reading this post, don't forget to subscribe!What are cream cheese chicken tacos?
So, what exactly are these magical little things? Think of them as the ultimate comfort food appetizer or a quick, satisfying weeknight dinner rolled up into a crispy, golden package. At their heart, they’re simply shredded chicken and a generous amount of creamy cream cheese, seasoned to perfection and then tucked inside corn tortillas that are then baked until they’re wonderfully crisp. The cream cheese is the secret sauce here, folks! It makes the filling unbelievably smooth, rich, and binds everything together beautifully. It’s not just a binder; it adds this subtle tang and creaminess that’s just *chef’s kiss*. It’s essentially a super simplified, incredibly delicious take on a classic. They’re far from the often dry, flavorless versions you might have tried elsewhere. These are genuinely special!
Why you’ll love this recipe?
There are so many reasons why this recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor! Oh, the flavor! You get that savory shredded chicken, the wonderfully tangy and rich cream cheese, and a hint of spices that just sings. When they come out of the oven, all golden and crisp, with that slightly melty, gooey center? Pure bliss. Then there’s the simplicity. I’m talking truly minimal effort here. You can honestly have these assembled and ready to bake in under 20 minutes, which is a miracle on a busy weeknight. Plus, they’re incredibly budget-friendly! Chicken, cream cheese, tortillas – these are pantry staples for most of us. And the versatility? You can serve them as a snack, a fun appetizer for a party, or as a main meal with your favorite toppings. What I love most is that they satisfy that craving for something cheesy and fried without *actually* being fried. It’s a healthier-ish indulgence that never disappoints. They’re honestly a game-changer, way better than some of those overly complicated appetizer recipes I’ve tried!
How do I make Cream Cheese Chicken Taquitos?
Quick Overview
Making these cream cheese chicken taquitos is ridiculously simple. You’ll mix up your filling with pre-cooked chicken and creamy cream cheese, then spread a thin layer onto corn tortillas. Roll them up tight, place them seam-side down on a baking sheet, and bake until golden and crispy. That’s pretty much it! The beauty is in its simplicity and the satisfying crunch you get from the baked tortilla. It’s a method that guarantees deliciousness without any stress.
Ingredients
For the Filling:
2 cups cooked shredded chicken (rotisserie chicken is your best friend here, or just boil and shred some thighs!)
8 ounces cream cheese, softened (this is key for smooth mixing, so don’t skip letting it sit out for a bit!)
1/4 cup finely chopped onion or onion powder (I often use powder because it’s less fuss, about 1 teaspoon)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder (or adjust to your heat preference)
1/4 teaspoon cumin
Salt and freshly ground black pepper to taste (start with about 1/2 teaspoon salt and a good pinch of pepper)
Optional: A few tablespoons of your favorite salsa for a little extra zing!
For the Taquitos:
12-16 corn tortillas (depending on how generous you are with the filling!)
2 tablespoons olive oil or melted butter (for brushing the tortillas)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven fired up. Preheat it to 400°F (200°C). While the oven is heating, grab a baking sheet and lightly grease it or line it with parchment paper. This is going to prevent any sticking and make cleanup a breeze, trust me!
“I don’t know if I’ve ever eaten a better cream cheese chicken taquitos. The rub alone is wonderful, but the sauce??? Over the top!”
Step 2: Mix Dry Ingredients
In a medium bowl, combine your shredded chicken. Make sure it’s nicely shredded, not in big chunks, as this helps everything mix together smoothly. If you’re using chopped onion, add it here too. Then, toss in your onion powder (if using instead), garlic powder, chili powder, and cumin. Give it a good stir so all those lovely spices are evenly distributed. This step builds the flavor foundation!
Step 3: Mix Wet Ingredients
Now for the magic ingredient: the cream cheese! Make sure it’s nice and soft. You can even give it a quick whiz with an electric mixer if you’re in a hurry, but usually, just letting it sit out for 30 minutes does the trick. Add the softened cream cheese to the bowl with the chicken mixture. If you’re adding salsa, stir it in now as well. Season generously with salt and pepper. Remember, the chicken needs seasoning, and the cream cheese can handle it!
Step 4: Combine
This is where it all comes together. Using a sturdy spoon or a spatula, mix the chicken and cream cheese (and salsa, if using) until it’s thoroughly combined and forms a cohesive, creamy filling. You don’t want any big lumps of cream cheese. It should be a thick, spreadable mixture. Taste it at this point and adjust seasonings if needed. Does it need a little more salt? A touch more chili powder? Go for it!
Step 5: Prepare Filling
This step is already done in Step 4! Your filling should be thick enough to stay put inside the tortillas without oozing out everywhere during rolling. If it seems a bit too loose, you can add a tiny bit more shredded chicken or even a tablespoon of breadcrumbs to thicken it up. If it seems too stiff, a tiny splash of milk or a little more salsa can help loosen it.
Step 6: Layer & Swirl
This is the part where we turn our filling into taquitos. Grab a corn tortilla. The trick to making them pliable and easy to roll is to warm them up. You can do this a few ways: pop them in the microwave for about 30-45 seconds, wrap them in a damp paper towel and microwave, or briefly warm them in a dry skillet over medium heat. Once warm, lay a tortilla flat. Spread about 2-3 tablespoons of the cream cheese chicken filling in a line along one edge. Don’t overfill them, or they’ll be difficult to roll and might burst. Roll the tortilla up tightly, starting from the edge with the filling. Once rolled, place the taquito seam-side down on your prepared baking sheet.
Step 7: Bake
Now that your taquitos are nestled snugly on the baking sheet, it’s time for the magic to happen in the oven. Lightly brush the tops and sides of each taquito with olive oil or melted butter. This is crucial for getting that beautiful golden-brown, crispy exterior. Pop the baking sheet into your preheated oven and bake for 18-25 minutes. Keep an eye on them – you want them to be deeply golden brown and wonderfully crisp. The exact time can vary depending on your oven and how tightly you rolled them.
Step 8: Cool & Glaze
Once they’re perfectly crisp and golden, carefully remove the taquitos from the oven. Let them cool on the baking sheet for just a few minutes. This helps them set up a bit, making them easier to handle and preventing the filling from falling out when you take that first glorious bite. This is also the perfect time to drizzle on a glaze if you’re using one (see “What to Serve It With” for ideas!).
Step 9: Slice & Serve
Serve these babies warm! They’re fantastic on their own, but even better with a dollop of sour cream, a side of salsa, or some fresh guacamole. If you’ve made a large batch and they’ve cooled down a bit, you can even slice them in half diagonally for a more elegant presentation. Enjoy the crispy crunch and the creamy, savory filling!
“New family favorite! This cream cheese chicken taquitos was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
These cream cheese chicken taquitos are so versatile, they fit into almost any mealtime! For breakfast, I love them alongside a perfectly scrambled egg and a cup of strong coffee. It’s a little unconventional, I know, but the savory kick is just what you need to start the day. For brunch, especially if you have guests, I’ll serve them as part of a larger spread with some fresh fruit salad, maybe some mini quiches, and a nice mimosa. They add a fun, crowd-pleasing element that feels a bit special. As a dessert? Well, not in the traditional sense, but if you’re craving something savory and satisfying late at night, these are *perfect*. I sometimes drizzle a little honey or a slightly sweet chili glaze on them for a sweet-and-savory kick that feels decadent. For cozy snacks, they’re unbeatable! A big platter with some pico de gallo, a creamy avocado crema, and a side of refried beans makes for the ultimate comfort food spread. My kids also love them with just a side of ketchup, believe it or not!
Top Tips for Perfecting Your Cream Cheese Chicken Taquitos
I’ve made these cream cheese chicken taquitos so many times, I’ve picked up a few tricks along the way that I’m happy to share! For the chicken, rotisserie is truly your best friend for speed and flavor. If you’re boiling chicken breasts, make sure not to overcook them, or they’ll be dry. Shredding it finely is important – I like to use two forks to pull it apart, or sometimes I’ll even use my stand mixer with the paddle attachment for a few seconds if I’m making a big batch; it gives you the perfect shredded texture in no time. When it comes to the cream cheese, letting it soften is non-negotiable. Cold cream cheese won’t incorporate smoothly, and you’ll end up with little white lumps in your filling, which isn’t the best texture. I’ve learned that warming the tortillas is crucial for preventing them from cracking when you roll them. Microwaving them for 30-45 seconds wrapped in a slightly damp paper towel usually does the trick perfectly. Don’t overfill your tortillas! It’s tempting to stuff them to the brim, but trust me, a moderate amount of filling makes for easier rolling and a neater final product. If your mixture seems too wet, you can always add a tablespoon of panko breadcrumbs to absorb some of the moisture; it won’t affect the taste much but will help with consistency. And for that perfect crisp, don’t skimp on brushing them with oil or butter! That’s what gives them that irresistible golden crunch. I experimented once with baking them without the oil and they were just…sad and pale. Lesson learned!
Storing and Reheating Tips
These cream cheese chicken taquitos are best enjoyed fresh and hot, but thankfully, they store and reheat pretty well, which makes them perfect for meal prep or enjoying leftovers. If you have any that magically survive, store them in an airtight container at room temperature for no more than 2 hours (because of the cream cheese). For longer storage, pop them in the refrigerator. They’ll stay good in an airtight container for up to 3-4 days. When you’re ready to reheat, the key is to get them crispy again. The oven is your best bet! Spread them in a single layer on a baking sheet and reheat at around 350°F (175°C) for about 8-10 minutes, or until heated through and crispy. You can also use an air fryer; just a few minutes at a similar temperature usually does the trick. Avoid the microwave if you want them crispy, as it tends to make them a bit soggy. If you plan to freeze them, it’s best to do so *before* baking. Arrange the rolled taquitos seam-side down on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before baking as directed. If you’re adding a glaze, I always recommend doing that *after* reheating to keep it fresh and vibrant.
Frequently Asked Questions
Final Thoughts
So there you have it, my beloved cream cheese chicken taquitos! I really hope you give these a try. They’re more than just a recipe to me; they represent those busy weeknights made easier, the happy sounds of my family enjoying a meal, and the pure satisfaction of creating something delicious with minimal fuss. They truly are a perfect example of how simple ingredients can come together to create something incredibly special. If you love this recipe, you might also enjoy my quick and easy sheet pan chicken fajitas or my ridiculously cheesy quesadillas – they’re in a similar vein of comfort and ease. I can’t wait to hear how yours turn out, or what delicious variations you come up with! Please leave a comment below and tell me all about it!
Cream Cheese Chicken Taquitos
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 package cream cheese softened
- 0.5 cup salsa
- 0.5 teaspoon chili powder
- 0.25 teaspoon cumin
- 0.25 teaspoon garlic powder
- 0.125 teaspoon salt
- 24 count corn tortillas
- 2 tablespoons olive oil for brushing
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine the shredded chicken, softened cream cheese, salsa, chili powder, cumin, garlic powder, and salt. Mix until well combined.
- Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds, or by warming them on a dry skillet.
- Spoon about 2 tablespoons of the chicken mixture into the center of each tortilla. Roll up the tortilla tightly to form a taquito.
- Place the taquitos seam-side down on a baking sheet.
- Brush the tops of the taquitos with olive oil.
- Bake for 18-20 minutes, or until the taquitos are golden brown and crispy.
- Serve hot with your favorite toppings such as sour cream, guacamole, or extra salsa.
