Baked Cream Cheese Chicken Taquitos Recipe
These Baked Cream Cheese Chicken Taquitos are a deliciously creamy and crispy appetizer or meal option. Made with shredded chicken, cream cheese, cheddar, and flavorful spices, then rolled in tortillas and baked to golden perfection. Perfect for a quick dinner or party snack, served with your favorite dips.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 10 taquitos 1x
- Category: Appetizer, Snack, Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper, to taste
Assembly
- 10 small flour or corn tortillas
- Cooking spray or olive oil for brushing
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Filling: In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix everything together until the mixture is creamy, smooth, and thoroughly blended.
- Assemble Taquitos: Lay out each tortilla flat. Spoon 2 to 3 tablespoons of the creamy chicken filling onto each tortilla. Roll each tortilla tightly around the filling and place them seam-side down on the prepared baking sheet to ensure they stay closed while baking.
- Bake: Lightly brush or spray the tops of the rolled taquitos with olive oil or cooking spray to help them crisp as they bake. Bake in the preheated oven for 15 to 18 minutes, or until the taquitos are golden brown and crispy.
- Serve: Remove from the oven and serve the taquitos hot. They are delicious dipped in sour cream, guacamole, or extra salsa for added flavor.
Notes
- You can use either flour or corn tortillas based on your preference or dietary needs.
- For extra crispiness, place a wire rack on the baking sheet and bake taquitos on the rack to allow airflow underneath.
- Leftover taquitos can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.
- Feel free to add diced jalapeños or hot sauce if you prefer a spicy kick.
- To make this recipe gluten free, use corn tortillas labeled gluten free.
Nutrition
- Serving Size: 2 taquitos
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: chicken taquitos, baked taquitos, cream cheese taquitos, easy Mexican appetizer, crispy taquitos, oven-baked chicken tacos
