Description
These Baked Cream Cheese Chicken Taquitos are a delicious and easy-to-make appetizer or main course. Filled with a creamy and flavorful mixture of shredded chicken, cream cheese, and spices, these taquitos are baked until golden and crispy.
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup salsa or enchilada sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons chopped green onions (optional)
For assembly:
- 10 small flour or corn tortillas
- cooking spray or olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a large bowl, combine shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, salsa, garlic powder, cumin, chili powder, salt, and green onions.
- Assemble the taquitos: Warm tortillas slightly in the microwave to make them pliable. Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.
- Bake: Lightly spray or brush the tops of the taquitos with cooking spray or olive oil. Bake for 15–18 minutes, or until golden and crispy.
- Serve: Serve warm with sour cream, salsa, or guacamole.
Notes
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.
- For extra crispiness, finish under the broiler for 1–2 minutes.
