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Baked Cream Cheese Chicken Taquitos

Updated on 3 min read

Quick Description

Shredded chicken, creamy cheese, and spices rolled in tortillas and baked to golden perfection. These taquitos are crispy on the outside, melty inside, and perfect for dinner, meal prep, or party snacks.

Servings & Timing

  • Servings: 4–6 (makes about 10–12 taquitos)
  • Prep Time: 15 minutes
  • Bake Time: 20 minutes
  • Total Time: ~35 minutes

Ingredients List

  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 4 oz cream cheese, softened
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese (optional, for melty goodness)
  • 2 tablespoons salsa or taco sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt & pepper to taste
  • 10–12 small flour or corn tortillas
  • Cooking spray or a light brush of olive oil

Optional Garnishes:

  • Fresh cilantro
  • Diced tomatoes
  • Sour cream or Greek yogurt
  • Salsa, guacamole, or queso for dipping

Instructions

  1. Preheat Oven
    • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
  2. Make Filling
    • In a mixing bowl, combine shredded chicken, cream cheese, cheddar, Monterey Jack, salsa, and seasonings. Mix until fully incorporated.
  3. Assemble Taquitos
    • Warm tortillas slightly to make them pliable.
    • Place 2–3 tablespoons of filling in the lower third of each tortilla.
    • Roll tightly and place seam side down on the prepared baking sheet.
  4. Bake
    • Lightly spray or brush the tops with cooking oil.
    • Bake for 18–20 minutes until golden brown and crispy.
  5. Serve
    • Garnish with cilantro, tomatoes, and serve hot with dipping sauces of choice.

Additional Notes

  • Cheese Swap: Pepper Jack for spice, mozzarella for melty stretch.
  • Crispier Option: Bake on a wire rack for even heat circulation.
  • Freezer-Friendly: Assemble and freeze unbaked taquitos; bake straight from freezer at 400°F for 25 minutes.

Dietary Info

  • High-Protein
  • Family-Friendly
  • Can be made Gluten-Free with corn tortillas.
  • Can be made Low-Carb with low-carb tortillas.

Variations & Serving Suggestions

  • Buffalo Style: Swap salsa for buffalo sauce, add blue cheese crumbles.
  • BBQ Style: Mix filling with BBQ sauce instead of salsa.
  • Vegetarian Twist: Use sautéed mushrooms, beans, and peppers instead of chicken.
  • Breakfast Taquitos: Fill with scrambled eggs, sausage, and cheese.

Storage & Make-Ahead

  • Fridge: Store cooked taquitos up to 3 days.
  • Freezer: Freeze unbaked or baked taquitos up to 2 months.
  • Reheat: Bake at 350°F for 10 minutes or air fry at 375°F for 5–6 minutes.

FAQs

Q: Can I air fry instead of baking?
A: Yes! Air fry at 400°F for 8–10 minutes, turning halfway.

Q: Can I use leftover rotisserie chicken?
A: Absolutely, it’s a time-saver and adds great flavor.

Q: How do I keep tortillas from cracking?
A: Warm them briefly in the microwave wrapped in a damp towel.

Call-to-Action

These Baked Cream Cheese Chicken Taquitos are a must-try for any weeknight dinner or party platter. Crispy, cheesy, and protein-packed — they’ll disappear fast! Bake a batch, serve with your favorite dips, and watch them vanish.

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