Baked Cream Cheese Chicken Taquitos (Printable Version)

Golden taquitos filled with creamy chicken and cheese, baked to crispy perfection for any occasion.

# Everything You’ll Need:

→ Creamy Chicken Filling

01 - 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
02 - 4 oz cream cheese, softened at room temperature
03 - 1/2 cup shredded cheddar or Monterey Jack cheese
04 - 1/4 cup salsa, your preferred heat level
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - Salt and freshly ground black pepper to taste
08 - 1/4 cup chopped green onions or fresh cilantro (optional)

→ Assembly and Baking

09 - 8-10 small flour or corn tortillas, 6-inch size
10 - Cooking spray or olive oil for brushing

→ Serving and Toppings

11 - Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
12 - Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

# Steps to Cook:

01 - Preheat oven to 400°F and line baking sheet with parchment paper or lightly grease. Warm tortillas in microwave 20-30 seconds to make pliable and prevent cracking when rolling.
02 - In mixing bowl, combine shredded chicken with softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix until creamy and well combined. Fold in green onions or cilantro if using.
03 - Place warm tortilla on work surface and spoon 2-3 tablespoons chicken mixture down center. Roll tortilla tightly around filling, ensuring seam is tucked underneath when placed on prepared baking sheet. Repeat with remaining tortillas and filling.
04 - Lightly brush or spray each rolled taquito with olive oil or cooking spray for golden, crispy finish. Optionally sprinkle additional shredded cheese on top.
05 - Bake 15-20 minutes, flipping halfway through for even crispiness. For extra crispiness, turn on broiler for 1-2 minutes at end, watching closely to prevent burning.
06 - Let cool 2-3 minutes after removing from oven, then serve with favorite dipping sauces and garnishes.

# Extra Suggestions:

01 - Perfect as appetizers for parties, family dinner, or alongside scrambled eggs for creative brunch.
02 - For gluten-free version, use corn tortillas wrapped in damp paper towel and microwaved 20 seconds to soften.
03 - Can assemble ahead and freeze on baking sheet, then transfer to freezer bags. Bake straight from frozen with few extra minutes.
04 - Add diced jalapeños or hot sauce to filling for extra heat.
05 - Cream cheese makes filling incredibly creamy and helps hold everything together when biting.

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