Go Back

Baked Cream Cheese Chicken Taquitos

Creamy, cheesy taquitos filled with tender chicken and baked to crispy perfection, served with a variety of delicious dips.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Filling
  • 280 g cooked shredded chicken Can use leftover rotisserie chicken.
  • 113 g cream cheese, softened
  • 56 g shredded cheddar or Monterey Jack cheese Can use other cheeses if desired.
  • 60 ml salsa, preferred heat level Adjust according to spice preference.
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 25 g chopped green onions or fresh cilantro (optional) For added flavor.
For the Taquitos
  • 8-10 pieces small flour or corn tortillas, 15 cm size
  • Cooking spray or olive oil, for brushing
For Serving
  • Guacamole, for dipping
  • Sour cream, for dipping
  • Salsa or fresh pico de gallo, for dipping
  • Shredded lettuce, for garnish (optional)
  • Diced tomatoes, for garnish (optional)
  • Extra cheese, for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 204°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
  2. Warm the tortillas in the microwave for 20 to 30 seconds to make them easier to roll.
  3. In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and black pepper. Mix thoroughly until creamy.
  4. If using, fold in the chopped green onions or cilantro at this stage.
Assembly
  1. Take one warmed tortilla and place it on your work surface. Spoon 2 to 3 tablespoons of the chicken filling along the center of the tortilla. Roll it tightly, tucking in the sides as you go. Set each rolled taquito seam-side down on the prepared baking sheet.
  2. Continue this process with the remaining filling and tortillas.
Baking
  1. Lightly brush or spray each taquito with olive oil or cooking spray. For extra cheesiness, sprinkle additional shredded cheese on top.
  2. Bake in the preheated oven for about 15 to 20 minutes, turning halfway through for even crisping. Optionally, broil for an additional 1 to 2 minutes at the end for a golden finish.
Serving
  1. Let the taquitos cool for 2 to 3 minutes before serving. Serve with guacamole, sour cream, salsa, or pico de gallo, and garnish as desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, prepare unbaked taquitos and freeze until solid, then transfer to a freezer-safe container for up to 2 months. Bake from frozen, adding extra time.