Baked Cream Cheese Chicken Taquitos
These golden, crunchy rolled taquitos are filled with creamy chicken and baked until delightfully crisp, making them perfect for weeknight dinners or game-day snacks.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded rotisserie, poached, or leftover roasted chicken all work
- 4 oz cream cheese, softened can swap for Greek yogurt or sour cream for a lighter filling
- ½ cup shredded cheddar cheese use reduced-fat if needed
- ¼ cup salsa mild, medium, or hot depending on preference
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- Salt and pepper to taste
For the Taquitos
- 10 small flour or corn tortillas (6-inch) flour gives a softer chew, corn gives a crisper finish
- Cooking spray or olive oil for brushing
Instructions
Preparation
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, softened cream cheese, cheddar, salsa, garlic powder, onion powder, cumin, and salt and pepper. Mix until smooth.
- Warm tortillas in the microwave or on a skillet so they’re pliable.
Assembly
- Spoon 2–3 tablespoons of the filling near the edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush or spray the tops of the taquitos with olive oil or cooking spray.
Baking
- Bake for 15–18 minutes, rotating the pan halfway through, until edges are golden brown and crisp.
- For extra crispness, broil for 1–2 minutes at the end while watching closely.
- Remove from oven and let rest 1–2 minutes before serving.
Notes
Enjoy with dips like sour cream, guacamole, or salsa. For leftovers, they can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months.