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These baked cream cheese chicken taquitos bring together crispy tortillas filled with a rich, creamy chicken and cheese mixture, making them perfect for parties or easy weeknight dinners. The combination of spices and creamy textures creates a comforting yet vibrant dish that everyone will love.
I first made these taquitos on a whim for a game night, and now they are a regular request whenever friends come over. The creamy filling paired with the crispy exterior is always a crowd-pleaser.
Ingredients
- Two cups cooked shredded chicken: rotisserie chicken works great to save time and add flavor
- Four ounces cream cheese: softened to make the filling smooth and creamy
- Half a cup shredded cheddar or Monterey Jack cheese: to add melty cheesiness
- Quarter cup salsa: with a preferred heat level to give a fresh, tangy kick
- One teaspoon ground cumin: for that warm, earthy flavor native to Tex-Mex dishes
- One teaspoon chili powder: to bring mild heat and depth
- Salt and freshly ground black pepper to taste: essential for balancing flavors
- Quarter cup chopped green onions or fresh cilantro (optional): for brightness and freshness
- Eight to ten small six-inch flour or corn tortillas: depending on your preference
- Cooking spray or olive oil for brushing: to achieve a golden, crisp texture
- Optional toppings: like guacamole, sour cream, fresh salsa, shredded lettuce, diced tomatoes, or extra cheese for serving
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper or lightly greasing it. This prevents sticking and helps with cleanup.
- Warm the Tortillas:
- Microwave the tortillas for about 20 to 30 seconds until they become pliable and soft. This step is key to avoid cracks when rolling the taquitos.
- Prepare the Filling:
- In a large mixing bowl, combine the shredded chicken with softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix thoroughly until the filling is creamy and uniform. If you are using green onions or cilantro, fold these in gently now to maintain their fresh flavor.
- Assemble the Taquitos:
- Place a warm tortilla on your workspace and spoon about two to three tablespoons of the filling down the center. Roll the tortilla tightly around the filling and tuck the seam underneath to keep it secure. Lay the rolled taquitos seam-side down on the baking sheet to prevent unrolling. Repeat for all tortillas and filling.
- Brush and Add Cheese:
- Lightly brush each taquito with olive oil or cooking spray. This step is important to get that golden crispy finish from the oven. If you want extra cheesy taquitos, sprinkle a little shredded cheese on top before baking.
- Bake Until Crispy:
- Put the baking sheet in the oven and bake for 15 to 20 minutes. Halfway through baking, flip the taquitos carefully to ensure even crisping. If you want them extra crunchy, turn on the broiler for just one to two minutes at the end but watch closely to avoid burning.
- Cool and Serve:
- Let the taquitos rest for two to three minutes after baking to firm up slightly. Serve them with your favorite dipping sauces such as guacamole, sour cream, or pico de gallo. Add shredded lettuce, diced tomatoes, or more cheese if you like.
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The cream cheese in the filling not only adds creaminess but helps bind the ingredients together perfectly. One of my favorite moments was making these for my niece’s birthday party when even the pickiest kids asked for seconds. It’s that good.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place taquitos on a baking sheet and warm in a 350-degree oven for about 10 minutes to keep them crispy. These can also be frozen before baking; just thaw and bake directly adding a few extra minutes to the cooking time.
Ingredient Substitutions
Use corn tortillas for a gluten-free option but warm them wrapped in a damp towel to prevent cracking. Swap out cream cheese for Greek yogurt in the filling to lighten it up but this will change the texture. Add diced jalapeños or a splash of hot sauce if you want to turn up the spice level.
Serving Suggestions
These taquitos go wonderfully with classic Tex-Mex sides like Mexican rice and refried beans. Fresh guacamole, salsa, and sour cream are perfect for dipping. For a fun twist, serve with scrambled eggs for brunch or add a fresh green salad for a complete meal.
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Recipe FAQs
- → What type of tortillas work best for these taquitos?
Small 6-inch flour or corn tortillas are ideal. Warming them briefly prevents cracking during rolling.
- → How can I make the taquitos extra crispy?
Brushing or spraying the rolled taquitos with oil before baking helps create a golden, crispy exterior. A quick broil at the end enhances the crunch.
- → Can I prepare the taquitos ahead of time?
Yes, you can assemble and freeze them on a baking sheet. Bake directly from frozen, adding a few extra minutes to the cooking time.
- → What can I serve alongside these taquitos?
Guacamole, sour cream, salsa, shredded lettuce, or diced tomatoes complement the taquitos well as dips or garnishes.
- → How do I add a spicy kick to the filling?
Incorporate diced jalapeños or mix in your favorite hot sauce for added heat and flavor.
- → Are these suitable for gluten-free diets?
Using corn tortillas provides a gluten-free option, but ensure tortillas are softened properly before rolling.