Description
These Baked Cream Cheese Chicken Taquitos are a delicious and crispy twist on a classic Mexican appetizer. Filled with a flavorful mixture of shredded chicken, cream cheese, shredded cheddar and Monterey Jack cheeses, and aromatic spices, these taquitos are baked to golden perfection for a healthier alternative to frying. Ideal for a quick snack or party appetizer, they pair perfectly with sour cream, salsa, or guacamole.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup salsa or diced tomatoes with green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Taquitos
- 8–10 small flour or corn tortillas
- Olive oil spray (for baking)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar and Monterey Jack cheeses, salsa or diced tomatoes with green chilies, garlic powder, cumin, salt, and black pepper. Mix thoroughly until all ingredients are well blended into a creamy and flavorful filling.
- Warm Tortillas: To make the tortillas pliable and easier to roll without cracking, warm them briefly in the microwave for 10 to 15 seconds.
- Assemble Taquitos: Spoon approximately 2 to 3 tablespoons of the chicken cheese mixture onto the center of each warmed tortilla. Roll the tortilla tightly around the filling, ensuring it is sealed well to prevent filling from spilling out during baking.
- Prepare for Baking: Place the rolled taquitos seam-side down on the prepared baking sheet to help them stay closed. Lightly spray or brush the tops with olive oil to achieve a crispy golden finish.
- Bake: Bake the taquitos in the preheated oven for 15 to 18 minutes, or until they turn golden brown and crispy on the outside.
- Serve: Remove from the oven and serve warm. These taquitos pair wonderfully with sour cream, salsa, or guacamole for dipping.
Notes
- You can substitute the cooked chicken with rotisserie chicken for extra convenience.
- To make this recipe gluten-free, use corn tortillas ensuring they are fresh and pliable.
- For extra crispiness, broil the taquitos for an additional 1-2 minutes at the end, watching carefully to prevent burning.
- These taquitos can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
- If you prefer a spicier filling, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
