Baked Cream Cheese Chicken Taquitos Recipe
These Baked Cream Cheese Chicken Taquitos are crispy, flavorful rolled tortillas filled with a creamy mixture of shredded chicken, cream cheese, cheddar cheese, and spices. Perfect as a satisfying snack or appetizer, they bake to golden perfection and pair beautifully with guacamole, sour cream, or salsa for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Creamy Chicken Filling
- 2 cups cooked shredded chicken (about 280 g), preferably rotisserie
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup shredded cheddar or Monterey Jack cheese (about 56 g)
- 1/4 cup salsa (60 ml), your preferred heat level
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped green onions or fresh cilantro (optional)
Assembly and Baking
- 8 to 10 small flour or corn tortillas, 6-inch size
- Cooking spray or olive oil for brushing
For Serving and Toppings
- Guacamole, sour cream, salsa, or fresh pico de gallo, for dipping
- Shredded lettuce, diced tomatoes, or extra cheese, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Warm Tortillas: Microwave the tortillas for 20–30 seconds to make them soft and pliable, which will help prevent cracking when rolling.
- Prepare Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar or Monterey Jack cheese, salsa, ground cumin, chili powder, salt, and black pepper. Mix well until the ingredients form a creamy, uniform mixture. If using, fold in chopped green onions or cilantro.
- Assemble Taquitos: Lay one warm tortilla flat on your work surface. Spoon 2 to 3 tablespoons of the chicken filling down the center. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
- Prepare for Baking: Lightly brush or spray each rolled taquito with olive oil or cooking spray to help them crisp up. Optionally, sprinkle additional shredded cheese on top for extra cheesiness.
- Bake Taquitos: Bake the taquitos in the preheated oven for 15 to 20 minutes. Flip them halfway through baking to ensure even crispiness on all sides. For a golden finish, broil the taquitos for 1 to 2 minutes at the end, watching carefully to avoid burning.
- Serve: Remove the taquitos from the oven and let them cool for 2 to 3 minutes. Serve warm with guacamole, sour cream, salsa, or pico de gallo for dipping. Garnish with shredded lettuce, diced tomatoes, or extra cheese if desired.
Notes
- Rotisserie chicken is a quick shortcut, but leftover or freshly cooked shredded chicken works just as well.
- Warming the tortillas is essential to avoid cracks and ensure easy rolling.
- If you prefer extra crispy taquitos, broiling for the last 1 to 2 minutes gives a nice golden crust—just watch closely to prevent burning.
- Use corn tortillas for a gluten-free option, and ensure the salsa and other ingredients are also gluten-free if needed.
- Customize the spice level by choosing mild, medium, or hot salsa and adjusting chili powder accordingly.
- For a lower-fat version, use reduced-fat cream cheese and cheese.
- Taquitos can be assembled ahead of time, refrigerated, and baked just before serving.
