Baked Cream Cheese Chicken Taquitos (Print-Friendly Version)
Crispy tortillas stuffed with creamy chicken blend and cheese. Ideal for sharing and family meals.
# Ingredients You’ll Need:
→ Filling
01 -
2 cups cooked shredded chicken
02 -
4 ounces cream cheese, softened
03 -
1/2 cup shredded cheddar cheese or Monterey Jack cheese
04 -
1/4 cup salsa
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
Salt and freshly ground black pepper, to taste
08 -
1/4 cup chopped green onions or fresh cilantro (optional)
→ Tortillas and Assembly
09 -
8 to 10 small flour or corn tortillas (6-inch)
10 -
Cooking spray or olive oil
→ Serving Suggestions
11 -
Guacamole, sour cream, salsa, or fresh pico de gallo
12 -
Shredded lettuce, diced tomatoes, or extra cheese (optional)
# How to Make It:
01 -
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 -
Warm tortillas in the microwave for 20 to 30 seconds to make them pliable.
03 -
Combine shredded chicken, softened cream cheese, shredded cheese, salsa, ground cumin, chili powder, salt, black pepper, and optional green onions or cilantro in a large bowl until evenly incorporated.
04 -
Spoon 2 to 3 tablespoons of the chicken mixture onto the lower third of each tortilla, then roll up tightly.
05 -
Arrange taquitos seam side down on the prepared baking sheet. Lightly brush with olive oil or coat with cooking spray.
06 -
Bake in the preheated oven for 15 to 20 minutes, flipping each taquito halfway through baking for even browning.
07 -
Broil for 1 to 2 minutes if additional crispness is desired. Watch carefully to prevent burning.
08 -
Allow taquitos to cool for 2 to 3 minutes before serving. Serve with guacamole, sour cream, salsa, or pico de gallo and desired toppings.
# Extra Suggestions:
01 -
Corn tortillas are suitable for gluten-free preparation. The filling can be assembled and frozen before baking for meal prep convenience. Add chopped jalapeños or a dash of hot sauce to the filling for increased spiciness.