Description
These Baked Cream Cheese Chicken Taquitos are a deliciously crispy and cheesy twist on a classic Mexican favorite. Filled with tender shredded chicken, cream cheese, cheddar, and Monterey Jack, seasoned with savory spices and baked to golden perfection, they’re perfect for a quick snack, appetizer, or satisfying meal.
Ingredients
Scale
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 ground cumin
- Salt and black pepper to taste
Tortillas
- 8–10 small flour or corn tortillas
For Baking
- Olive oil spray (for baking)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Make the Filling: In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar, shredded Monterey Jack cheese, salsa (or diced tomatoes with green chilies), garlic powder, cumin, salt, and black pepper. Mix everything thoroughly until well blended.
- Prepare the Tortillas: Briefly warm the tortillas in the microwave for 10–15 seconds; this softens them and makes them pliable for rolling without cracking.
- Fill and Roll: Spoon about 2 to 3 tablespoons of the chicken cheese mixture onto each tortilla. Roll each tortilla tightly around the filling to form taquitos.
- Arrange for Baking: Place the rolled taquitos seam-side down on the prepared baking sheet. Lightly spray or brush the tops with olive oil to help them crisp up during baking.
- Bake the Taquitos: Bake in the preheated oven for 15 to 18 minutes until they are golden brown and crispy on the outside.
- Serve: Remove from the oven and serve warm with your favorite sides such as sour cream, salsa, or guacamole.
Notes
- Warming tortillas makes them easier to roll and helps prevent cracking.
- You can use either flour or corn tortillas based on preference.
- For extra crispiness, you can broil the taquitos for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best crispiness.
- Customize the filling by adding chopped jalapeños or cilantro for extra flavor.
