Baked Cream Cheese Chicken Taquitos - The Speedy Spatula
Main Meals/ Recipes

Baked Cream Cheese Chicken Taquitos

I don’t know about you, but after the rush of Easter, I am ready for a slower pace and some simple, delicious food such as these Baked Cream Cheese Chicken Taquitos. I love making recipes like this one any night of the week, but I especially appreciate these fast and easy recipes after a long, busy week where I really don’t have the energy to stand in the kitchen, slaving away over a hot stove. Night where I just want to feed my family something delicious and then snuggle my baby on the couch while we all just chill. These Baked Chicken Taquitos are the perfect weeknight or weekend meal if you’re looking for something to get you out of the kitchen quickly but still hit the spot and make your family happy.

While we’re talking about fast and easy, if you’re looking for a couple of no-fuss side items to serve with these Easy Baked Taquitos, try my easy Blender Salsa or my Refried Beans. These are both toddler approved and husband approved recipes. 🙂

Flour taco shells baked with shredded chicken, cheese, and cream cheese inside, piled into a small, blue casserole dish. There is a small white, bowl of green guacamole placed beside the chicken taquitos and there is a multi-colored floral towel around the taquitos. Everything is sitting on a barn wood backdrop.

You guys know I love getting kiddos in the kitchen, so if you have some little Chefs in your house, let them help you make these Easy Baked Chicken Taquitos! They’ll love rolling the shells and lining them up on the sheet pan and for some reason, when you help to cook something, it just seems to taste better when you eat it.


Flour taco shells baked with shredded chicken, cheese, and cream cheese inside, piled into a small, blue casserole dish. There is a small white, bowl of green guacamole placed beside the chicken taquitos and there is a multi-colored floral towel around the taquitos. Everything is sitting on a barn wood backdrop.

First, start out by preheating your oven at 400F. This just makes the cooking process faster. Now that the oven is preheating, place two cups of cooked, shredded chicken into a large skillet and turn the heat to medium heat. I like to use rotisserie chicken for this recipe and almost always have several bags of shredded chicken in my freezer for fast meals such as this one. I make my own chicken in the slow cooker, then shred and freeze it for just such occasions – if you’re interested in my recipe for Slow Cooker Roasted Chicken give it a try!

Large black skillet with shredded chicken inside.

Once your chicken has started to heat up, add in four ounces of cream cheese. You can use full fat or fat free cream cheese. I just used what I had in my fridge and it happened to be the full fat version.

Large black skillet with shredded, cooked chicken in it and four ounces of cream cheese.

After the cream cheese has been added in, spoon in half of a cup (or four ounces) of Plain Nonfat Greek Yogurt. I get asked a lot of questions about why I use Plain Nonfat Greek Yogurt in many of my recipes, so let me explain. Plain Greek Yogurt is a healthy, pro-biotic dense substitute for Sour Cream. It tastes better than sour cream and unlike Sour Cream, it actually has quite a lot of nutritional value. About one year ago I swapped out our sour cream for Plain Nonfat Greek Yogurt and I will never go back! We eat it just like sour cream and love it so much more! You can also use Plain Nonfat Yogurt for this as well, but we prefer the texture of the Greek Yogurt over that of just regular yogurt. Greek yogurt also has a slightly creamier flavor as well.

This is a perfect example of how you can make small changes in your family’s diet to improve the overall health and wellness of your family, one small step at a time. Living a healthier lifestyle doesn’t have to be hard or boring!

Large black skillet with shredded chicken, four ounces of cream cheese, and plain, nonfat Greek yogurt.

After the cream cheese and Nonfat Greek Yogurt has been added to your chicken, sprinkle in one fourth of a packet of taco seasoning.

Large black skillet with shredded, cooked chicken, four ounces of cream cheese, plain, nonfat Greek yogurt, and taco seasoning.

Give the shredded chicken, cream cheese, Greek yogurt, and taco seasoning a good stir until all of the ingredients are well combined. Now add in half of a cup of shredded cheese. These Baked Cream Cheese Chicken Taquitos are pretty flexible, so you can use almost any shredded cheese you have on hand (I wouldn’t use Parmesan or Italian Cheese Blend though), I used an American and Colby Cheese Blend.

Large black skillet with shredded, cooked chicken, four ounces of cream cheese, plain, nonfat Greek yogurt, taco seasoning, shredded colby and american cheese blend, all stirred up with a red and pink spatula.

Stir the cheese into the chicken and remove your skillet from the heat. Spray a large sheet pan with nonstick cooking spray and place one flour tortilla on the pan. I’m using the “soft taco” size of tortillas. They’re smaller than the burrito size but not quite as small as the fajita size.

One flour, soft tortilla shell, taco sized, placed on a flat sheet pan.

Spoon about one heaping tablespoon of the chicken mixture onto the middle of the tortilla and just make sure not to get the mixture too close to each end of the tortilla.

One small flour tortilla taco shell with the shredded chicken and cheese taquito mixture on a large sheet pan.

Begin rolling your chicken taquito by starting at one side (I started from the left) and just keep rolling until it’s completely rolled up.

One flour tortilla folded in half with shredded chicken taquito mix inside, with a hand folding half of it over. Taquito is on a large, sheet pan.

When your chicken taquito is rolled completely, it should look like the photo below. Remember, we’re not making burritos so don’t tuck the ends in! They should be left open.

Large sheet pan with a rolled, unbaked flour tortilla chicken taquito on the pan.

Place each cream cheese chicken taquito, folded seam side down onto the pan and line them up.

Large sheet pan with rolled, unbaked flour tortilla chicken taquitos on the pan.

Once your taquitos are all lined up on the sheet pan, spray them with nonstick cooking spray (this allows them to brown up and become crispy in the oven) and place them into your preheated oven. I baked my chicken taquitos at 400F for about ten minutes.

Large sheet pan with rows of uncooked flour tortilla chicken tortillas. Pan is in a heated oven.

Once the taquitos are finished baking, carefully remove them from the oven and serve with your favorite dipping sauces or condiments!

Large baking sheet with baked chicken taquitos in rows on the pan.

We love guacamole so I served our Cream Cheese Chicken Taquitos with fresh guac, but another favorite is Plain Nonfat Greek Yogurt (a healthy sour cream substitute), salsa, cheese dip, and Taco Bell Sauce.

Flour taco shells baked with shredded chicken, cheese, and cream cheese inside, piled into a small, blue casserole dish. There is a small white, bowl of green guacamole placed beside the chicken taquitos and there is a multi-colored floral towel around the taquitos. Everything is sitting on a barn wood backdrop.

I hope you all have enjoyed your time in my kitchen today and that this fast and easy recipe makes your life a little tastier and happier.

Flour taco shells baked with shredded chicken, cheese, and cream cheese inside, piled into a small, blue casserole dish. There is a small white, bowl of green guacamole placed beside the chicken taquitos and there is a multi-colored floral towel around the taquitos. Everything is sitting on a barn wood backdrop.

Happy dining my friends!

-Amy

Baked Cream Cheese Chicken Taquitos

A fast and easy delicious meal that the entire family will enjoy!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 9 taquitos
Author Amy - The Speedy Spatula

Ingredients

  • 2 cups shredded cooked chicken breast
  • 4 oz cream cheese
  • 1/2 cup plain, Nonfat Greek Yogurt
  • 1/2 cup shredded American and Colby cheese
  • 1/4 packet Taco seasoning
  • 9 small flour tortillas soft taco size

Instructions

  1. Preheat oven to 400F.

  2. Spray a large sheet pan with nonstick cooking spray and set aside.

  3. In a large skillet, combine all ingredients except the tortillas. Stir well until all ingredients are well combined and the cheese is melted and well blended.

  4. Lay a tortilla out flat on a plate and put about 2 tablespoons of the chicken mixture down the middle of the tortilla.

  5. Roll the tortilla starting from one side and rolling it over until its rolled but the ends are left open.

  6. Place each taquito, seam side down on the pan and spray each taquito with nonstick cooking spay. 

  7. Bake the Taquitos for 10 minutes or until they're golden brown and crispy. 

  8. Remove from the oven and serve with salsa, guacamole, or plain nonfat Greek yogurt for dipping. 

Recipe Notes

Any shredded cheese can be used in this recipe. Plain, Nonfat Greek Yogurt is a healthy Sour Cream substitute. Plain Nonfat Yogurt can also be used, or full fat/reduced fat/or fat free sour cream. 

Shared at Meal Plan Monday 

Shared at Weekend Potluck

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