This post may contain affiliate links. Please see my full Disclosure Policy for details.
Filled with a creamy flavorful sauce, chicken and cheese, Creamy Chicken Taquitos are an easy and delicious weeknight meal.
Any time I start to get into a dinner rut, I put these easy taquitos on the menu. Everyone in the family loves them and they are so easy to put together, especially if I use leftovers or a rotisserie chicken.
If I manage to score a great deal on boneless chicken breasts or thighs, I will slow cook a big batch of chicken to shred and use in several meals.
Or if forget to pull out chicken to thaw, I’ll use my handy pressure cooker to make Crockpot Express Chicken Breast. Whatever kind of chicken you use, you’ll love how easy this meal comes together.
Ingredients needed for baked Creamy Chicken Taquitos
- cream cheese, softened
- salsa verde (it’s green and has a mild flavor)
- lime (just half of one, for the juice)
- cumin
- chili powder
- onion powder
- garlic powder
- fresh cilantro
- white onion, finely diced
- 2 cups cooked chicken
- pepper jack or cheddar jack cheese (for best results, don’t use pre-shredded cheese)
- flour tortillas (soft taco or fajita sized)
- cooking spray
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. If you have a convection setting on your oven, set to 400 and use convection for an extra crispy finish!
In a large bowl, heat the cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add the green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well.
Stir in the cilantro, onions, chicken and cheese and combine well.
Place about 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it 1/2 inch from the edges. Then roll it up as tightly as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. You’ll be thankful for that foil when it’s time to clean up later! 🙂
What to serve with Creamy Chicken Taquitos
Rice and beans are pretty much the standard side dishes for any Mexican food (or Tex-Mex) we eat. Try this easy Crockpot Express Mexican Rice or get fancy with some Crockpot Express Cilantro Lime Rice.
I will occasionally make a large batch of Slow Cooker “Refried” Beans and we can eat for several meals. But I have nothing against a can of Rosita’s, to be honest.
Don’t forget toppings like sour cream (or even better, Mexican crema), guacamole and salsa. You can mix up some Easy Pico de Gallo for a fresh kick.
Creamy Chicken Taquitos
Ingredients
- 3 oz cream cheese
- 1/4 cup salsa verde
- Juice from 1/2 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 cups shredded cooked chicken
- 1 cup pepper jack or cheddar jack cheese, shredded
- 1/4 cup chopped white onion about 1/2 of a medium white onion
- 3 Tablespoons chopped cilantro
- 12 flour tortillas soft taco sized
- cooking spray
Instructions
- Preheat the oven to 425°. Line a baking sheet with foil and lightly coat with cooking spray. If you have a convection setting on your oven, set to 400° and use convection for an extra crispy finish!
- In a large bowl, heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well.
- Stir in the cilantro, onions, chicken and cheese and combine well.
- Place about 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tightly as you can.
- Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
- Serve with sour cream, crema, guacamole, salsa or pico de gallo
Notes
Nutrition
Originally published in 2016; updated 2025
- Creamy Chicken Taquitos - February 3, 2025
- Carne Asada Breakfast Burritos - January 31, 2025
- Lemon Shake Ups - January 16, 2025
Mandy says
These look great! They are definitely going on the menu this week!
Nicole Burkholder says
Let me know how you like them! 🙂
Juggling Real Food (@JugglngRealFood) says
Cream cheese and sour cream make everything taste better. I’m looking forward to making this recipe soon. Thanks for the cheese tip. My boys like their food rather bland. Funny though……..baby girl likes a little spice.
Easy Peasy Life Matters says
These sound DIVINE!!! I’m pinning for sure! Thanks for sharing on Let’s Get Real 🙂
The Peaceful Haven says
These look wonderful…thanks for the cooking inspiration!
Hadia says
This really looks delicious. Glad to have found your blog.
Nicole Burkholder says
Welcome! And I’m sitting down to a plate of these right now after posting them again today 🙂
Bethany says
This all looks so yummy!
Nicole Burkholder says
Thanks, it was! 🙂 I’ll be sharing the recipe for the beans in a couple days. I can’t believe I made these a long time ago and then forgot about them! Some people will think the sour cream on the beans and rice is gross, but that’s how I like my “Mexican food” 🙂