Baked Cream Cheese Chicken Taquitos (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
2 cups cooked chicken, shredded (rotisserie chicken works great)
02 -
4 oz cream cheese, softened to room temperature
03 -
1/2 cup cheddar cheese, freshly shredded
04 -
1/4 cup salsa (mild, medium, or hot - your preference)
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon ground cumin
08 -
Salt and freshly ground black pepper, to taste
→ For Assembly
09 -
10 small flour or corn tortillas (6-inch size works best)
10 -
Cooking spray or olive oil for brushing
→ Optional Serving Suggestions
11 -
Sour cream for dipping
12 -
Fresh guacamole
13 -
Additional salsa
14 -
Chopped cilantro for garnish
15 -
Lime wedges
# Instructions:
01 -
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
02 -
In a medium mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, and salsa. Add the garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until well mixed and the cream cheese is evenly distributed throughout the filling.
03 -
If your tortillas are stiff or cold, warm them briefly to make them more pliable. You can do this by wrapping the stack in damp paper towels and microwaving for 20-30 seconds, or by placing them one at a time in a dry skillet over medium heat for a few seconds per side.
04 -
Place a tortilla on your work surface and spoon about 2-3 tablespoons of the chicken filling in a line across the lower third of the tortilla. Roll the tortilla up tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, arranging the taquitos in a single layer with a little space between each one.
05 -
Lightly brush or spray each rolled taquito with cooking spray or olive oil. This will help them crisp up and turn golden in the oven. If using corn tortillas, make sure to coat them well as they tend to dry out more quickly than flour tortillas.
06 -
Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the taquitos are golden brown and crispy around the edges. The exact time may vary depending on your oven, so keep an eye on them starting around the 12-minute mark.
07 -
Remove the taquitos from the oven and let them cool for 2-3 minutes before serving. This brief cooling period allows the filling to set slightly and makes them easier to handle. Serve warm with your choice of dipping options like sour cream, guacamole, or additional salsa.
# Notes:
01 -
These taquitos make a great appetizer for parties or a fun weeknight dinner paired with a simple salad.
02 -
To save time, use rotisserie chicken or leftover cooked chicken from another meal.
03 -
Corn tortillas create a more traditional and gluten-free taquito, while flour tortillas are easier to roll without cracking.