These cream cheese chicken taquitos have become one of my go-to meals when I need something that pleases everyone but doesn’t chain me to the stove. The filling is basically shredded chicken mixed with cream cheese and some basic seasonings, rolled up in corn tortillas and baked until crispy.

They’re satisfying without being heavy, and you can prep them ahead and just pop them in the oven when you’re ready. I make these a lot for casual dinners with friends or when I need something that works both fresh and as leftovers. The cream cheese keeps the chicken from drying out, and baking them gives you that nice crunch without the mess of frying.

What you need for Cream Cheese Chicken Taquitos

Ingredients You’ll Need For This Recipe

3 cups shredded cooked chicken
8 oz cream cheese, softened
1½ cups shredded Mexican cheese blend
1 can (4 oz) diced green chilies
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
18-20 corn tortillas
Vegetable oil for frying

How to make Cream Cheese Chicken Taquitos

1. Start by mixing the filling. In a large bowl, combine the shredded chicken and softened cream cheese. Make sure your cream cheese is truly at room temperature – this makes a huge difference in getting everything to mix evenly. Use a wooden spoon or rubber spatula to really work them together until well combined.

2. Add the shredded Mexican cheese blend, green chilies (don’t drain them – the moisture helps), chili powder, garlic powder, cumin, salt, and pepper. Mix until everything is evenly distributed. Give it a taste and adjust the seasonings if needed – the filling should be pretty flavorful since it’ll be wrapped in plain tortillas.

3. Heat about 3-4 inches of vegetable oil in a heavy-bottomed pot or deep skillet over medium heat. You’re aiming for around 350°F – if you drop a small piece of tortilla in, it should bubble actively but not violently.

4. While your oil heats, warm your corn tortillas. This is crucial – cold tortillas will crack when you roll them. Working in batches of 4-5, wrap them in slightly damp paper towels and microwave for 30-40 seconds until they’re pliable and steamy.

5. Working with one warm tortilla at a time, place about 2-3 tablespoons of filling in a line across the lower third of the tortilla. Roll it up tightly, making sure the filling stays tucked in. Place seam-side down on a plate and repeat with remaining tortillas. Keep your rolled taquitos covered with a clean kitchen towel to prevent them from drying out.

6. Once your oil is hot, carefully place 3-4 taquitos seam-side down in the oil. They should sizzle immediately but not too aggressively. Fry for about 2-3 minutes until golden brown on the bottom, then use tongs to carefully flip them. Cook another 1-2 minutes until they’re evenly golden brown all over.

7. Remove to a paper towel-lined plate, standing them on their sides if possible to keep them crispy. They should be a deep golden color and make a hollow sound when tapped lightly.

8. Let them cool for a few minutes before serving – the filling will be extremely hot. Serve while still warm and crispy, when the cheese is still melty and the outside has a satisfying crunch.

🔍 Recipe Notes & Tips

Use rotisserie chicken to save major time
Don’t overfill – about 2-3 tbsp max or they’ll burst while frying
Tortillas MUST be warm or they’ll crack – no shortcuts here
If tortillas still crack, try double-wrapping them
Keep oil temp steady – too hot = burned outside/cold inside
Make a double batch while you’re at it – they freeze great

🍽️ Serving Suggestions

Dips: Guacamole, sour cream, salsa roja, ranch
Sides: Mexican rice, refried beans, street corn
Drinks:
– Casual: Mexican beer with lime
– Family: Horchata or agua fresca
– Party: Margaritas (classic or spicy)

🎯 Make it Work for

Game Day: Keep warm in 200°F oven on a rack
Meal Prep: Make filling ahead, roll & fry day-of
Kids: Skip green chilies, go lighter on spices
Party: Cut in half after frying for bite-size pieces
Potluck: Transport unfried, fry at destination

📦 Storage & Leftovers

Fridge: 3-4 days in airtight container
Freezer: Up to 3 months (freeze before frying)
Reheat: 375°F oven for 10-12 mins (not microwave!)
Make-ahead: Filling keeps 2 days in fridge
Prep rolled taquitos 4 hours ahead, cover with damp towel

Cream Cheese Chicken Taquitos