Description
Crispy on the outside and creamy on the inside, these baked cream cheese chicken taquitos are a quick, family-friendly dinner that also works perfectly as a freezer meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt, to taste
- Black pepper, to taste
- 10 small flour or corn tortillas
- Cooking spray or olive oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded chicken, cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper until creamy.
- Spoon 2 to 3 tablespoons of filling onto each tortilla and roll tightly.
- Place the taquitos seam-side down on the baking sheet.
- Lightly brush or spray the tops with oil.
- Bake for 15 to 18 minutes until golden and crispy.
- Serve hot with sour cream, guacamole, or salsa.
Notes
- Warm tortillas before rolling to prevent cracking.
- These taquitos can be frozen before baking and cooked straight from frozen with extra time.
- Rotisserie chicken works well as a shortcut.
- Add diced jalapeños or black beans for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg