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Baked Cream Cheese Chicken Taquitos

Crispy oven-baked taquitos filled with creamy shredded chicken and cheddar cheese. Ready in 25 minutes and perfect for a quick weeknight dinner.
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Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, rotisserie chicken recommended
  • 4 oz cream cheese softened to room temperature
  • 0.5 cup shredded cheddar cheese sharp cheddar preferred
  • 0.25 cup salsa chunky medium salsa recommended
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 10 small flour or corn tortillas warmed before rolling
  • cooking spray or olive oil for brushing tops

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Pastry brush or cooking spray

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until creamy and fully blended.
  3. Warm your tortillas for 15 to 20 seconds in the microwave wrapped in a damp paper towel to prevent cracking when rolling.
  4. Spoon 2 to 3 tablespoons of filling onto the lower third of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
  5. Lightly brush or spray the tops with olive oil or cooking spray. Bake for 15 to 18 minutes until golden and crispy. Let rest for 2 minutes before serving.

Notes

Use rotisserie chicken for best flavor and convenience. Freeze assembled taquitos and bake straight from frozen, adding 5 extra minutes. Reheat leftovers in the oven or air fryer at 375°F for 10 to 12 minutes to keep them crispy.