Baked Cream Cheese Chicken Taquitos Recipe
These Baked Cream Cheese Chicken Taquitos are a delicious and easy-to-make appetizer or snack. Packed with shredded chicken, creamy cream cheese, cheddar, and flavorful spices, then baked to golden, crispy perfection. Perfect for parties or a tasty meal paired with your favorite dips.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 10 taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
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 allow easy cleanup.
- 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 thoroughly until the filling is creamy and all ingredients are well blended.
- Assemble Taquitos: Spoon 2 to 3 tablespoons of the chicken mixture onto each tortilla. Roll the tortilla tightly around the filling and place each rolled taquito seam-side down on the prepared baking sheet to keep them from unrolling during baking.
- Bake: Lightly brush or spray the tops of the rolled taquitos with olive oil or cooking spray to promote browning and crispiness. Bake in the preheated oven for 15 to 18 minutes, or until the taquitos are golden brown and crispy.
- Serve: Remove taquitos from the oven and let them cool slightly. Serve hot with sides like sour cream, guacamole, or extra salsa for dipping and added flavor.
Notes
- You can substitute rotisserie chicken or leftover cooked chicken for convenience.
- Use either flour or corn tortillas depending on your preference or dietary needs.
- For extra crispiness, broil the taquitos for 1-2 minutes at the end of baking but watch closely to avoid burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or air fryer for best texture.
- To make this recipe gluten-free, be sure to use gluten-free corn tortillas.
Keywords: baked taquitos, cream cheese chicken taquitos, easy appetizer, Mexican taquitos, crispy baked taquitos
