Baked Chicken Cream Cheese (Printable Version)
Golden baked taquitos with creamy chicken filling, crisp tortillas, and zesty salsa flavor in every bite.
# Everything You’ll Need:
→ Filling
01 -
2 cups cooked shredded chicken
02 -
4 oz cream cheese, softened
03 -
1 cup shredded sharp cheddar cheese
04 -
1/2 cup salsa
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon chili powder
07 -
1/2 teaspoon sea salt
08 -
1/4 teaspoon freshly ground black pepper
→ Assembly
09 -
10 small flour tortillas (6-inch size)
10 -
2 tablespoons olive oil
→ Optional Garnishes
11 -
2 tablespoons chopped fresh cilantro or sliced green onions
# Steps to Cook:
01 -
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
02 -
Wrap tortillas in a slightly damp paper towel and microwave for 20–30 seconds until pliable.
03 -
In a mixing bowl, combine cream cheese, shredded chicken, shredded cheddar, salsa, cumin, chili powder, salt, and pepper until well blended.
04 -
Place 2–3 tablespoons of filling on each tortilla, roll tightly, and place seam-side down on the prepared baking sheet.
05 -
Brush or spray each taquito lightly with olive oil to ensure even crisping and browning.
06 -
Bake for 15–20 minutes, flipping halfway through, until evenly golden and crispy. For extra crispness, broil for 1–2 minutes if desired.
# Extra Suggestions:
01 -
Warming tortillas prevents cracking during rolling and ensures a tight seal.
02 -
Filling consistency should be cohesive but not wet to avoid soggy taquitos.
03 -
For make-ahead prep, assemble and refrigerate taquitos up to 24 hours before baking.