Baked Cream Cheese Chicken Taquitos
Warm, crispy, and stuffed with a tangy, creamy filling, these baked cream cheese chicken taquitos are a quick and delicious weeknight meal, perfect for parties or family dinners.
Ingredients
For the filling
- 2 cups cooked chicken, shredded Rotisserie chicken works great
- 4 oz cream cheese, softened Room temperature for easy mixing
- ½ cup shredded cheddar cheese Swap for Monterey Jack or pepper jack if desired
- ¼ cup salsa Use chunky or smooth depending on texture preference
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
For the taquitos
- 10 small flour or corn tortillas Small burrito-size or street-taco size
- Cooking spray or olive oil for brushing
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, salsa, garlic powder, onion powder, ground cumin, and salt and pepper. Stir until creamy and evenly combined. Taste and adjust seasoning.
- Warm tortillas for 15–20 seconds in the microwave wrapped in a damp paper towel, or toast each briefly in a dry skillet to make them pliable.
- Place about 2–3 tablespoons of the filling on the lower third of each tortilla (avoid overfilling). Roll tightly and set seam-side down on the prepared baking sheet.
- Lightly brush or spray the tops with olive oil to encourage browning.
Baking
- Bake for 15–18 minutes, rotating the pan halfway through, until taquitos are golden and crisp. For extra crispness, broil for 1–2 minutes while watching closely.
Serving
- Serve hot with sour cream, guacamole, salsa, or your favorite dipping sauces.
Notes
These taquitos can be made mild for kids or adapted with more heat for adults. They can also be assembled ahead and frozen for quick dinners. Shred chicken finely for better binding with the cream cheese.