Description
These Baked Cream Cheese Chicken Taquitos are a delicious and easy-to-make appetizer or meal option. Filled with a creamy mixture of shredded chicken, cheeses, salsa, and flavorful spices, then rolled in tortillas and baked to golden crisp perfection. They’re perfect served warm with sour cream, salsa, or guacamole.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup salsa or diced tomatoes with green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Wrap
- 8–10 small flour or corn tortillas
For Baking
- Olive oil spray (for baking)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare the filling: In a large bowl, combine shredded chicken, softened cream cheese, shredded cheddar, shredded Monterey Jack, salsa, garlic powder, cumin, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Warm the tortillas: Place the tortillas in the microwave for 10–15 seconds to soften them, making them easier to roll without cracking.
- Assemble the taquitos: Spoon 2 to 3 tablespoons of the chicken mixture onto each warmed tortilla. Roll each tortilla tightly to encase the filling.
- Arrange on baking sheet: Place the rolled taquitos seam-side down on the prepared baking sheet to keep them sealed during baking. Lightly spray or brush the tops with olive oil to help achieve a golden crisp texture.
- Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the taquitos are golden brown and crispy.
- Serve: Remove from the oven and serve the taquitos warm with your favorite sides like sour cream, salsa, or guacamole.
Notes
- You can use either small flour or corn tortillas depending on your preference.
- For extra crispiness, you can flip the taquitos halfway through baking and spray the other side with olive oil.
- Leftover taquitos can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
- To make this recipe spicier, add chopped jalapeños or use a spicy salsa in the filling.
