Description
These Cream Cheese Chicken Taquitos are crispy on the outside, creamy and savory on the inside, and make an irresistible meal or snack. Shredded chicken is blended with rich cream cheese, zesty spices, and melty cheese, then rolled in tortillas and baked until golden. Perfect for parties, game day, or a family-friendly dinner!
Ingredients
Units
Scale
For the Filling
- 2 cups cooked shredded chicken (rotisserie or poached)
- 4 oz (1/2 block) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 1/4 cup salsa
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp salt
To Assemble
- 8 small flour tortillas (6-inch)
- Olive oil spray or 2 tbsp melted butter (for brushing)
For Serving (Optional)
- Sour cream
- Salsa
- Guacamole
- Chopped cilantro
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Filling: In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, Monterey Jack cheese, green onions, salsa, cumin, garlic powder, onion powder, chili powder, and salt. Mix well until fully combined and creamy.
- Fill and Roll the Taquitos: Working one at a time, spoon about 2-3 tablespoons of the chicken mixture along one edge of a tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
- Brush or Spray: Lightly brush the tops of the taquitos with melted butter or spray with olive oil to help them brown and crisp.
- Bake: Bake for 15-18 minutes, or until the taquitos are golden brown and crispy. Keep an eye on them so they don’t overbrown.
- Serve: Let the taquitos cool for a couple of minutes. Serve warm with your favorite dips such as sour cream, salsa, guacamole, and a sprinkle of fresh cilantro if desired.
Notes
- Warm the tortillas for a few seconds in the microwave to make them easier to roll without cracking.
- Swap in rotisserie chicken to make prep even faster.
- You can prepare the filling up to 2 days ahead and assemble right before baking.
- Freeze assembled, uncooked taquitos for up to 2 months; bake directly from frozen, adding a few extra minutes to the cook time.
- Add a handful of baby spinach or diced bell pepper to the filling for extra veggies.
Nutrition
- Serving Size: 2 taquitos
- Calories: 335
- Sugar: 2g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
