Oh, where do I even begin with these cream cheese chicken taquitos? They’re the kind of dish that makes my kitchen smell incredible and brings my whole family running. I remember the first time I whipped these up, kind of on a whim, after a ridiculously long day. I needed something satisfying, relatively quick, and – let’s be honest – something that wouldn’t require a million steps or a trip to the specialty store. These taquitos were an absolute revelation! They’re like a little package of pure comfort, crispy on the outside and ridiculously creamy and flavorful on the inside. If you love the idea of a super satisfying appetizer or a fun weeknight dinner that feels like a treat, you’re going to adore these. They’re in a league of their own, miles away from those dry, bland taquitos you might have encountered elsewhere. Seriously, get ready to find your new favorite!
What are cream cheese chicken tacos?
So, what exactly are we talking about when I say “cream cheese chicken taquitos”? Think of them as the most delicious, craveable little rolled tacos you’ve ever had. We take tender shredded chicken, mix it with luscious, tangy cream cheese and some savory seasonings, then snugly roll that mixture into small corn tortillas. The magic happens when you crisp them up, usually by pan-frying or baking, until they’re golden brown and wonderfully crunchy. The cream cheese isn’t just there to bind things together; it melts into this incredibly smooth, rich sauce that perfectly complements the chicken and the slight corn flavor of the tortilla. It’s essentially a flavor bomb in every single bite, with textures that dance between that satisfying crunch and the velvety filling. It’s the kind of dish that’s simple in concept but delivers a knockout flavor punch.
Why you’ll love this recipe?
Honestly, there are so many reasons why this recipe has become a staple in my home, and I just know you’ll fall in love with it too! First off, the flavor is just out of this world. The combination of the savory shredded chicken with the tangy, creamy cream cheese is pure genius. It’s not overly spicy unless you want it to be, but it has this deep, satisfying richness that just hits the spot every single time. Then there’s the simplicity. I’ve made this dish countless times, and it truly is a lifesaver on busy nights when I don’t have a lot of time but still want something homemade and delicious. You can prep a lot of the filling ahead of time, which is a game-changer. And let’s talk about cost-efficiency – chicken and cream cheese are usually pretty budget-friendly, making this an affordable way to feed a crowd or just treat your family. What I really love most, though, is the versatility. You can serve these as a fantastic appetizer for game day, a fun make-your-own-taco-bar for a casual dinner, or even as a main course with a big salad. They’re honestly so good, I’ve made them as a late-night snack when a serious craving hits and I don’t want to bake a whole cake. They’re just infinitely better than store-bought, and the personal satisfaction of making something so incredibly tasty from scratch is wonderful. My kids ask for these all the time, and seeing their faces light up when they take that first crispy bite? Priceless.
How do I make Cream Cheese Chicken Taquitos?
Quick Overview
Making these cream cheese chicken taquitos is surprisingly straightforward! The process involves making a quick, flavorful chicken and cream cheese filling, then carefully rolling it into corn tortillas. We’ll get them nice and crispy either by pan-frying them in a bit of oil until golden brown, or by baking them on a sheet pan for a slightly lighter but equally delicious result. The key is a tender filling and that perfect crispy exterior. It’s a recipe where the sum is truly greater than its parts, and you’ll be amazed at how quickly you can whip up something this satisfying.
Ingredients
For the Main Filling:
Here’s what you’ll need to get that creamy, dreamy filling going. I always try to use good quality chicken; rotisserie chicken is a lifesaver here if you’re really pressed for time, but cooked and shredded Chicken Breast works just as beautifully. For the cream cheese, full-fat is definitely your friend here for the best texture and flavor, but I have tried low-fat in a pinch and it was still pretty good, just a tad less decadent.
- 3 cups shredded cooked chicken (from about 1 lb chicken breast or rotisserie chicken)
- 8 ounces cream cheese, softened (full-fat recommended)
- 1/4 cup finely chopped fresh cilantro (optional, but adds a lovely brightness)
- 1/4 cup finely chopped red onion or white onion (or even a couple of green onions for a milder flavor)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Optional: A pinch of cayenne pepper for a little heat
For Rolling:
These are essential for getting that signature taquito shape and texture. You want to use corn tortillas for that authentic flavor and crispiness. If they’re a little stiff, a quick warm-up makes them much more pliable and less likely to crack. Don’t skip this warming step – it’s crucial!
- 12-16 small corn tortillas (about 6-inch diameter)
- 2-3 tablespoons vegetable oil, canola oil, or other neutral cooking oil (for pan-frying) OR cooking spray (for baking)
For Serving (Optional but Recommended!):
These are fantastic on their own, but a little something extra really elevates them. Think of these as your flavor boosters!
- Salsa
- Sour cream or plain Greek yogurt
- Guacamole or sliced avocado
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you’re pan-frying, get your skillet ready. Add about 1/4 inch of your chosen oil to a large, heavy-bottomed skillet. You want enough to generously coat the bottom and come up the sides a little. Place it over medium heat. You’re looking for the oil to shimmer but not smoke. If you’re baking, preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper. Have your tortillas ready to go, and make sure your shredded chicken is prepped and cooled slightly.
Step 2: Mix Filling Ingredients
In a medium to large bowl, combine the shredded chicken, softened cream cheese, chopped cilantro (if using), chopped onion, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. I usually start with about 1/2 teaspoon of salt and a good few grinds of pepper, then taste and adjust later.
Step 3: Combine Filling Thoroughly
Now, get in there and mix everything together! A sturdy spoon or a spatula works well. You really want to mash and mix until the cream cheese is fully incorporated into the chicken, creating a smooth, cohesive, and delicious filling. It should be thick enough to hold its shape when rolled. Don’t be afraid to really work it – that’s how you get that perfect creamy texture. Taste a tiny bit and adjust seasonings as needed. This is your chance to make it perfectly suited to your palate!
Step 4: Warm the Tortillas
This is a crucial step for pliable tortillas. You have a few options: microwave them in a damp paper towel-lined stack for about 30-60 seconds until warm and soft, or quickly warm them one by one in a dry skillet over low heat for about 15-20 seconds per side. You don’t want them to get crispy here, just flexible. This prevents them from cracking when you roll them.
Step 5: Roll the Taquitos
Lay a warm tortilla flat. Spoon about 1-2 tablespoons of the chicken and cream cheese filling onto the center of the tortilla, towards one edge. Don’t overfill, or they’ll be hard to roll and might burst. Roll the tortilla up tightly, starting from the filling side, tucking in the sides slightly as you go if you can. The cream cheese helps to seal it, but if needed, you can secure the end with a toothpick (just remember to remove them before serving!).
Step 6: Cook the Taquitos (Pan-Fry or Bake)
For Pan-Frying: Carefully place the rolled taquitos, seam-side down, into the hot oil. Don’t overcrowd the pan; cook in batches if necessary. Fry for about 2-3 minutes per side, or until golden brown and crispy all over. Use tongs to turn them gently. Remove them from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. This wire rack trick is important for keeping them crispy!
For Baking: Arrange the rolled taquitos seam-side down on your prepared baking sheet. Lightly brush or spray the tops with oil. Bake for 18-25 minutes, flipping them halfway through, until they are golden brown and crispy.
Step 7: Drain and Rest
Once cooked, let the taquitos rest on the wire rack for a minute or two. This helps them firm up slightly and makes them even crispier. The aroma filling your kitchen at this point is just heavenly – get ready for people to start peeking!
Step 8: Serve Warm
These cream cheese chicken taquitos are best served immediately while they’re hot and perfectly crispy. Arrange them on a platter and serve with your favorite toppings like salsa, sour cream, guacamole, and any other fresh garnishes you love. Dig in!
What to Serve It With
These cream cheese chicken taquitos are wonderfully versatile and can fit into almost any mealtime scenario you can imagine! For breakfast, they make a surprisingly satisfying and savory option. Imagine them alongside a perfectly brewed cup of coffee, maybe with a side of scrambled eggs or some fresh fruit. They’re a nice departure from the usual sweet breakfast fare. When it comes to brunch, they step up their game beautifully. You can arrange them artfully on a platter with some pico de gallo and a dollop of lime crema for an elegant touch. Pair them with a mimosa or a refreshing agua fresca, and you’ve got a hit. As a dessert, while it might sound unconventional, a slightly sweeter version (maybe with a touch of honey in the filling) topped with a drizzle of caramel or chocolate sauce can be an incredibly decadent treat for those who love a savory-sweet combo! And for those cozy snack times, they are simply perfection. Grab a handful while watching a movie, or serve them as a hearty appetizer for a casual get-together. My personal family tradition is to make a big batch on Friday nights; we’ll set out all the toppings and let everyone build their own perfect taquito. It’s such a fun and interactive way to enjoy them, and it means everyone gets exactly what they want. They’re also fantastic with a side of simple black beans and rice for a complete and comforting meal.
Top Tips for Perfecting Your Cream Cheese Chicken Taquitos
After making these cream cheese chicken taquitos more times than I can count, I’ve picked up a few tricks that I think really make a difference in getting them just perfect every single time. First off, when you’re shredding your chicken, whether it’s rotisserie or freshly cooked, make sure it’s relatively fine. This helps it mix better with the cream cheese and creates a smoother, more uniform filling. If your chicken is in big chunks, it can make rolling a bit clunky. Next, for the cream cheese, make sure it’s truly softened. I can’t tell you how many times I’ve rushed this and ended up with little lumps of cream cheese. Letting it sit out on the counter for about an hour, or giving it a very quick zap in the microwave (just a few seconds!), makes a world of difference. It should be spreadable like butter. When it comes to mixing the filling, don’t be afraid to get your hands in there! While a spoon works, using clean hands allows you to really feel the consistency and ensure everything is perfectly combined. You want it to be creamy and homogenous, not patchy. If your tortillas are cracking when you try to roll them, it means they weren’t warmed enough, or they’re a bit stale. Just pop them back in the microwave for a few more seconds, or try warming them in a dry skillet for a bit longer. When you’re rolling, try to be consistent with the amount of filling you use. Too little, and they might seem a bit empty; too much, and they’ll be difficult to roll and may burst open during cooking. I usually aim for about 1 to 2 tablespoons per taquito. For pan-frying, patience is key! Don’t overcrowd the pan, and let them get nicely golden brown before trying to turn them. Rushing this step can lead to uneven cooking and less crispiness. And for baking, using a wire rack on top of your baking sheet is a must if you want maximum crispiness on all sides. It allows air to circulate underneath. Finally, don’t be afraid to experiment with the seasonings! I’ve added a pinch of smoked paprika for a deeper smoky flavor, or a bit of lime zest for a brighter, fresher taste. You can also add a tablespoon of your favorite salsa to the filling for extra flavor and moisture. Trust me on this one – these little tweaks can really make them your own!
Storing and Reheating Tips
So, what do you do if you happen to have any of these amazing cream cheese chicken taquitos leftover (which is rare in my house, but it happens!)? You’ll be happy to know they store and reheat beautifully. For room temperature storage, I really wouldn’t leave them out for more than about two hours, just for food safety reasons. They’re best enjoyed fresh. If you need to store them for longer, the refrigerator is your best bet. Let them cool completely first, then transfer them to an airtight container. They should stay good in the fridge for about 3 to 4 days. I often make a double batch and stash some in the fridge for quick lunches or snacks throughout the week. For freezing, these taquitos are freezer superstars! Once they’ve cooled completely, you can place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. When it comes to reheating, the goal is to get them crispy again. My favorite method is in the oven or a toaster oven. Pop them on a baking sheet at around 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. If you’re in a real hurry, you can reheat them in an air fryer for about 5-8 minutes, shaking the basket halfway through. Microwaving is an option, but it tends to make them a bit softer, so I usually reserve that for when I’m really short on time and crispiness isn’t the absolute top priority. If you’re planning to freeze them, I’d recommend waiting to add any toppings like salsa or sour cream until after they’ve been reheated. For the glaze, if you were to add one (which I sometimes do for a sweet kick), I’d wait until after reheating and then drizzle it on.
Frequently Asked Questions
Final Thoughts
I really hope you give these cream cheese chicken taquitos a try. They’re so much more than just a recipe to me; they’re a symbol of easy, delicious comfort food that brings smiles to faces. The blend of tender chicken and luscious cream cheese, wrapped in a perfectly crispy shell, is truly something special. They’re simple enough for a weeknight but impressive enough for guests. Whether you’re looking for a new appetizer that will disappear in minutes or a fun family dinner idea, these taquitos deliver. If you love this recipe, you might also enjoy my Loaded Chicken Nachos or my Quick and Easy Enchilada Casserole – they’re in a similar vein of flavor-packed, crowd-pleasing dishes! I can’t wait to hear how yours turn out! Please leave a comment below to share your experience, any variations you tried, or your favorite toppings. And if you’re feeling inspired, snap a photo and tag me – I love seeing your culinary creations! Happy cooking!
cream cheese chicken taquitos
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 8 oz cream cheese softened
- 0.5 cup sour cream
- 0.25 cup chopped green chilies canned, drained
- 0.5 tsp cumin
- 0.5 tsp chili powder
- 0.25 tsp garlic powder
- salt and black pepper to taste
- 12 small flour tortillas
- 1 tbsp olive oil for brushing
Optional Toppings
- Salsa
- Guacamole
- Sour cream
- Fresh cilantro chopped
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
- In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, drained green chilies, cumin, chili powder, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and creamy.
- To make the tortillas more pliable and prevent cracking, warm them slightly in the microwave for about 15-20 seconds, or wrap them in a damp paper towel and microwave for 30 seconds.
- Take one warmed tortilla and spoon about 2-3 tablespoons of the chicken and cream cheese mixture onto one end of the tortilla. Roll it up tightly, ensuring the filling is secure.
- Place the rolled taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Lightly brush the tops of the taquitos with olive oil or spray with cooking spray. This will help them become golden brown and extra crispy during baking.
- Bake for 20-25 minutes, or until the taquitos are golden brown and crispy. Keep an eye on them to prevent over-browning.
- Serve the cream cheese chicken taquitos hot with your favorite toppings such as salsa, guacamole, extra sour cream, or chopped fresh cilantro.
