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I've turned to this baked cream cheese chicken taquito dish countless times when my family needs a quick dinner fix. Everyone goes crazy for that crunchy shell paired with the smooth, rich chicken mixture inside. At my house, these tasty rolls vanish almost instantly once they hit the table.
The first time I made these was during a hectic season of shuttling kids to sports practices when I desperately needed quick meals my picky eaters would actually finish. Now my children beg for them weekly and love to help wrap them up before they go in the oven.
What You'll Need
- Cream cheese: makes everything stick together nicely and keeps the filling juicy
- Salsa: packs in tons of flavor without any extra cutting or prep work
- Cumin: gives that must-have Mexican flavor punch these taquitos really need
- Chili powder: adds complexity and gentle spice that won't scare off young eaters
- Garlic powder: spreads delicious savory flavor throughout the mixture
- Lime juice: cuts through the richness and wakes up all the other flavors
- Shredded chicken: forms the protein foundation grab a store-bought rotisserie chicken to save time
- Colby jack cheese: creates that wonderful gooey pull when you take a bite
- Green onion: brings subtle onion taste without taking over the whole dish
- Cilantro: adds freshness and authentic taste look for vibrant bunches for maximum flavor
- Flour tortillas: turn golden and crispy when baked stick with 6inch ones for the best ratio
How To Make Them
- Get The Oven Ready:
- Heat your oven to 425°F for that perfect tortilla crunch. Cover a baking sheet with foil and coat it well with cooking spray so nothing sticks. Using foil means you won't have a messy pan to scrub later.
- Mix Up Your Filling:
- Pop the cream cheese in the microwave for about 20 seconds until it's soft enough to work with. In a bowl mix this softened cream cheese with your salsa cumin chili powder garlic powder lime juice and salt. Stir until completely smooth then fold in your chicken shredded cheese green onion and cilantro. The slightly warm cream cheese helps everything blend together nicely.
- Wrap Your Taquitos:
- Scoop roughly 3 tablespoons of filling about an inch from the edge of each tortilla. Roll them up snugly but carefully to avoid tears and place them with the seam facing down on your prepared pan. This position helps them stay closed while cooking. Leave about an inch between each one so they cook evenly.
- Crisp Them Up:
- Pop them in the oven for 15 to 20 minutes watching them until you see the edges turning golden brown. The insides should be hot all the way through with fully melted cheese. Baking gives you that satisfying crunch without all the oil you'd get from frying them.
When I first whipped these up my husband swore they beat the ones from our favorite Mexican spot down the street. The cream cheese really works magic here taking plain chicken and turning it into something totally mouthwatering. I've brought them to plenty of get-togethers since then and they always get snatched up in minutes.
Prep In Advance
These rolled treats are fantastic for planning ahead. You can mix up the filling as far as two days before and keep it covered in the fridge. When you're ready to cook just warm it slightly if it's too stiff to spread easily wrap it in tortillas and bake according to the directions. You can even roll them all up put them on a cookie sheet wrap with plastic and stick them in the fridge for up to a day before baking. That makes them super handy for busy evenings or when friends drop by unexpectedly.
Switch Up Your Fillings
What's great about this dish is how easily you can change it around. Try swapping in pulled beef or pork instead of chicken. If you don't eat meat black beans mixed with corn make a tasty protein substitute. Heat lovers can throw in some chopped jalapeños or a splash of hot sauce. For something more interesting try cooking a poblano pepper until the skin blackens peel it seed it dice it finely and mix it into your filling. The cream cheese base works with so many different add-ins.
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What To Serve Alongside
These crispy rolls taste even better with the right sides and dips. Put out bowls of guacamole fresh tomato salsa and sour cream for classic pairings. A simple green salad dressed with lime and cilantro cuts through the richness perfectly. For a full Mexican-inspired spread arrange your taquitos on a big platter surrounded by Spanish rice black beans and different salsas from mild to fiery. This lets everyone build their own perfect plate.
A Bit Of Background
The word taquito means small taco and they first showed up in towns along the Mexican border but have since become popular all over Mexico and the US. The old-school versions are usually deep fried and stuffed with shredded meat but don't include cream cheese. This recipe shows how Mexican-American food keeps evolving blending traditional ideas with new ingredients and cooking techniques. While some might argue these should actually be called flautas because they use flour tortillas instead of corn the way they're rolled and crisped keeps the spirit of authentic taquitos alive.
Common Queries
- → Will corn tortillas work instead of flour ones?
Sure thing, just make sure you warm them up first so they don't break when you're rolling them.
- → What's a good way to make these rolls hotter?
Throw in some chopped jalapeños or add more chili powder and spicy salsa for an extra kick.
- → Can I make the stuffing ahead of time?
You bet! Mix up the filling and keep it in your fridge for up to a day before you put everything together.
- → What sauces go well with these taquitos?
Try them with a dollop of sour cream, fresh guacamole, tangy salsa verde, or some creamy ranch for dipping.
- → Is it okay to freeze these before cooking?
Definitely! Roll them up, place on a tray and freeze. Once they're solid, toss them in a freezer bag. When you're ready to cook, just bake them from frozen and add a few extra minutes to the cooking time.