Baked Cream Cheese Chicken Taquitos

These baked cream cheese chicken taquitos offer everything I love about classic Mexican appetizers but make them weeknight friendly and lighter. With a juicy, creamy chicken filling tucked inside crisp, baked tortillas, this recipe quickly became my go-to for game days and easy family dinners.

I first whipped these up for a hungry group of teenagers after a practice and watched the whole platter disappear. They are now a regular favorite for busy nights.

Ingredients

• Shredded cooked chicken: brings hearty protein and rotisserie saves time look for tender juicy pieces
• Cream cheese: gives creamy richness and binds the filling use full fat for best taste and texture
• Shredded cheddar cheese: melts for gooey goodness sharp cheddar adds more flavor choose freshly shredded if possible
• Salsa: adds tang and a touch of heat pick your favorite mild medium or hot for a twist
• Garlic powder: supplies depth of flavor opt for fresh and fragrant powder not old jars
• Onion powder: boosts savory notes pick a fresh batch for best results
• Cumin: provides smoky warmth choose a fresh-smelling ground cumin
• Salt and pepper: highlight all other flavors add to taste
• Small flour or corn tortillas: wrap up the filling pick tortillas that are soft and fresh for easy rolling
• Cooking spray or olive oil: coats for crispness use a neutral oil spray or brush lightly with olive oil

Step-by-Step Instructions

Prepare the Baking Sheet:

Line a rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and ease cleanup

Mix the Filling:

In a large bowl combine the shredded chicken softened cream cheese cheddar cheese salsa garlic and onion powders cumin salt and pepper Stir and mash until everything is smoothly blended and creamy

Warm the Tortillas:

Stack the tortillas and microwave briefly about ten seconds until soft and easy to roll This helps avoid cracking and makes assembly easier

Fill and Roll:

Add two to three tablespoons of filling along the center of each tortilla Spread evenly and then roll each tortilla tightly sealing the filling inside Place seam side down on your prepared baking sheet

Brush and Bake:

Brush the tops lightly with cooking spray or olive oil for a crisp golden finish Arrange space between each taquito Bake in a hot oven at four hundred twenty five degrees until the taquitos are firm crisp and golden brown This usually takes fifteen to eighteen minutes

Cool and Serve:

Let the taquitos cool for several minutes before serving so they hold their shape and are easy to handle Top with sour cream guacamole salsa or your favorite garnishes

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I love how the salsa wakes up the filling and ties everything together My kids always make extra for their lunches by adding a handful of sharp cheddar and I have the best memories of gathering around the counter to dip hot taquitos in fresh guacamole

Storage Tips

Leftover taquitos can be stored in an airtight container in the fridge for three days For best results crisp leftovers in the oven or air fryer at four hundred degrees until heated through and crunchy again They also freeze well once baked Freeze them on a tray before transferring to bags for longer storage and bake from frozen at four hundred until hot

Ingredient Substitutions

You can easily swap the chicken for shredded turkey or even cooked shredded pork for variety Any melting cheese like Monterey Jack or pepper jack will work For a vegetarian spin swap in sautéed mushrooms and black beans and add extra veggies

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Serving Suggestions

Pile on toppings like shredded lettuce diced tomatoes or jalapeno slices for a fresh and colorful platter Serve alongside rice beans or a simple avocado salad These taquitos also make a great after school snack paired with fruit or a cup of soup

Cultural and Historical Context

Taquitos are a beloved Mexican and Tex-Mex snack classically fried to deep golden crispness Baked versions like these feel more modern and accessible for home cooks While traditional fillings might feature beef or potatoes the creamy chicken in this version pays homage to both tradition and a lighter twist

Frequently Asked Questions

→ What type of chicken works best?

Shredded rotisserie or leftover cooked chicken is ideal for easy preparation and rich flavor.

→ Can I use corn tortillas instead of flour?

Yes, both flour and corn tortillas work well. Warm them slightly to prevent cracking when rolling.

→ How can I make these taquitos spicier?

Add a diced jalapeño or a splash of your favorite hot sauce to the chicken mixture for extra heat.

→ What cheeses can I substitute for cheddar?

Try Monterey Jack, pepper jack, or a blend of Mexican cheeses for a different flavor profile.

→ What are some tasty topping ideas?

Popular toppings include sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, or cotija cheese.

→ Can I prepare the taquitos in advance?

Yes, you can assemble them ahead and refrigerate until ready to bake. Bake just before serving for best crispness.