Chicken and Cheese Taquitos with rotisserie chicken, flour tortillas, and a cream cheese filling are served with your favorite Mexican toppings for a family favorite weeknight meal or appetizer.
❤️ Why You’ll Love This Recipe: These chicken taquitos are a shortcut recipe starting with precooked chicken, which makes them super fast for a busy night. They have tons of flavor from dried herbs and a thick, creamy filling everyone loves.
This recipe is from a great new cookbook, Scrumptious, from a friend and fellow Utah food blogger, The Girl Who Ate Everything. This cookbook with 101 scrumptious recipes is perfect for busy families and game-day crowds.
Sections include One-Pan Dinners, Feeding a crowd, Game-day Eats, Low-Carb Favorites, Quick and Easy, Tried and True, and Something Sweet.
How to Make Chicken and Cheese Taquitos
If you’ve never made taquitos before, you’re going to love them! They’re easier than you might think and always disappear quickly from a buffet or the dinner table.
Before you start, make sure your cream cheese is at room temperature so it mixes smoothly. Otherwise, your filling may be lumpy.
The first step is to break down the cream cheese a bit so it’s soft and spreadable before you add the other ingredients.
When you’re filling the tortillas, use a 2-tablespoon scoop or tablespoon measure. Each tortilla gets 2 tablespoons of filling and using an actual tablespoon will help you measure the filling out evenly.
Can I Use Raw Chicken?
Certainly. If you don’t have leftover cooked chicken or rotisserie chicken, cook two chicken breasts on the stove or in the oven until they’re easily shredded. Use this guide to cook frozen chicken breasts in an Instant Pot that are juicy and shreddable.
Rolling and Baking Chicken Taquitos
The beauty of these rolls is that when you roll them, there is no need to tuck the ends in. You just roll up your filling. Be sure to make it nice and tight. Then place it in the baking dish with the seam side down.
Note: Our taquitos took just 10 minutes to bake. I recommend checking them after 10 minutes. The edges should be a nice golden brown to a deep golden brown and the filling should be melty.
What Tortillas Are Best?
You want to use six-inch tortillas, no larger. And choose flour, not corn. Corn tortillas can break too easily to roll.
Buttering the tops is a must to make sure the tortilla browns nicely on the edges and does not dry out. The sprinkle of kosher really makes the flavors pop.
When your taquitos are ready to serve, cut each roll in half if you want to stack them on a platter as a finger food appetizer. A bread knife works really well for this.
Then add your favorite toppings! We like guacamole, pico de gallo, sour cream, and cilantro. All of these pair perfectly with the taquitos and add brightness/freshness to the rich filling.
More Easy Weeknight Dinners
Try these other family-friendly meals next:
- Chicken Pesto Roll-Ups are made by filling pounded-thin chicken breast with herby pesto and melty cheese.
- Air Fryer Pork Chops are tender in the center and crispy on the edges.
- Instant Pot BBQ Chicken Legs have a sticky-sweet glaze and can be made ahead of time.
Chicken and Cheese Taquitos
- 2 cups shredded rotisserie chicken
- 1 ½ cups shredded Pepper Jack cheese
- 4 ounces cream cheese softened
- ¼ cup salsa
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 16 6-inch flour tortillas
- 1 tablespoon unsalted butter melted
- Kosher salt
- Toppings: sour cream guacamole, pico de gallo, chopped cilantro
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine chicken, Pepper Jack cheese, cream cheese, salsa, lime juice, chili powder, garlic powder, cumin, and salt.
- Spread 2 tablespoons of filling on the lower third of a tortilla. Roll up tightly and place on baking sheet seam side down. Repeat with remaining tortillas and filling.
- Brush tops of tortillas with butter and sprinkle with kosher salt.
- Bake for 15 to 20 minutes or until taquitos are golden brown and crispy. Cut in half and top with sour cream, guacamole, pico de gallo, and chopped cilantro.