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Baked Cream Cheese Chicken Taquitos

Crispy baked cream cheese chicken taquitos filled with shredded chicken, cheddar, and spices. Ready in 25 minutes and baked, not fried.
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Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 5 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, rotisserie recommended
  • 4 oz cream cheese softened, full-fat preferred
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup salsa medium heat 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 (220°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until smooth and well blended.
  3. Warm your tortillas for about 15 seconds in the microwave wrapped in a damp paper towel to prevent cracking when rolling.
  4. Spoon 2 to 3 tablespoons of filling onto 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 the shells are golden and crispy. Let cool 2 minutes before serving.

Notes

Use rotisserie chicken for the best flavor and fastest prep. Corn tortillas must be warmed before rolling. Freeze assembled taquitos for up to 3 months and bake from frozen adding 5 extra minutes.