Cream Cheese Chicken Taquitos – Crispy, Cheesy & Easy to Make
These Cream Cheese Chicken Taquitos are the ultimate crispy, cheesy, and flavorful snack or dinner! Shredded chicken, creamy cheese, and zesty seasonings are rolled in tortillas and baked (or fried) to golden perfection. Perfect as a game day appetizer, family dinner, or freezer-friendly meal prep option. Serve with salsa, guacamole, or sour cream for a crowd-pleasing favorite everyone will love!
Equipment
- Mixing bowls
- Skillet (for frying) or Air Fryer or Oven
- Baking sheet (if baking)
- Toothpicks (to hold taquitos closed, optional)
- Tongs or spatula
- Paper towels (for draining fried taquitos)
Ingredients
- 2 cups cooked shredded chicken (rotisserie, boiled, or leftover)
- 6 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or Monterey Jack/pepper jack)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 16–20 small flour or corn tortillas (6-inch size)
- Oil for frying OR cooking spray (for baking/air fryer)
- Optional add-ins: diced jalapeños, green chilies, or black beans
- Toppings for serving: sour cream, salsa, guacamole, shredded lettuce, pico de gallo
Instructions
Make the filling:
- In a large bowl, combine shredded chicken, softened cream cheese, shredded cheese, and seasonings. Mix until creamy and well combined.
Fill the tortillas:
- Warm tortillas slightly (microwave for 20–30 seconds) so they roll without breaking.
- Place 2–3 tablespoons of filling near one edge and roll tightly. Secure with a toothpick if needed.
Choose cooking method:
- Frying: Heat 1–2 inches of oil in a skillet over medium heat. Fry taquitos seam-side down for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Baking: Preheat oven to 425°F (220°C). Place taquitos seam-side down on a greased baking sheet. Spray lightly with cooking spray. Bake for 15–18 minutes until crisp.
- Air Fryer: Place taquitos seam-side down in a single layer. Spray lightly with cooking spray. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
Serve:
- Garnish with toppings like sour cream, salsa, or guacamole. Serve hot and enjoy!
Notes
- Make Ahead: Fill and roll taquitos, then freeze uncooked. Cook straight from frozen, adding a few extra minutes.
- Tortilla Tip: Flour tortillas roll easier, while corn tortillas give a more authentic taste but may crack unless warmed.
- Cheese Variations: Try pepper jack for extra spice or a Mexican cheese blend for a gooey filling.
- Healthier Option: Bake or air fry instead of deep frying.
- Storage: Store leftovers in an airtight container for 2–3 days. Reheat in oven/air fryer for crispiness.