Baked Cream Cheese Chicken Taquitos

Crispy on the outside and irresistibly creamy inside these baked cream cheese chicken taquitos are my go to any time I want something fast finger friendly and so comforting for a crowd or just a simple weeknight dinner These satisfy every time with little effort and they always disappear before I can stash leftovers for tomorrow

My family asks for these whenever we have leftover rotisserie chicken or when friends come over to watch a game The crunchy golden shells and melty inside just hit the spot every time especially when dipped in lots of salsa or guacamole

Ingredients

• Cooked shredded chicken: adds protein and gives a hearty bite choose juicy store bought rotisserie for big flavor
• Cream cheese: makes it decadently creamy be sure it is fully softened for easy mixing
• Shredded cheddar or Monterey Jack cheese: melts into gooey strings I prefer Monterey Jack for its smooth melt
• Salsa: brings tang and gentle heat use fresh if possible or your favorite jarred for consistent flavor
• Cumin and chili powder: provide depth and warmth grind fresh if you can for peak fragrance
• Salt and pepper: essential for balance taste as you mix for your ideal seasoning
• Chopped green onions or cilantro (optional): for a fresh lift I lean toward cilantro when serving with guac
• Small tortillas: flour tortillas brown and crisp best but corn tortillas offer a corny bite gently warm so they do not crack while rolling
• Cooking spray or olive oil: makes the taquitos crisp in the oven opt for a neutral oil for clean flavor
• Guacamole sour cream salsa (optional): for serving must haves for dipping in my house

Instructions

Warm the Oven:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment so nothing sticks and cleanup is easy

Prep the Tortillas:

Loosely wrap your tortillas in a damp paper towel and microwave about 25 seconds just so they bend easily and do not split

Mix the Filling:

In a large bowl use a sturdy spoon to blend together the cooked chicken cream cheese shredded cheese salsa cumin chili powder seasoning and green onions or cilantro if using Mix until creamy with visible cheese strands and flecks of herbs

Fill and Roll:

Spoon about two generous tablespoons of the filling near the lower third of each tortilla Roll up tightly into cigar shapes making sure to tuck the ends a bit to keep filling inside Arrange seam side down on your lined baking sheet with a little space between each

Oil for Crispiness:

Using a pastry brush lightly coat the tops with oil or mist with cooking spray This crucial step gives you that craveable crunch

Bake and Flip:

Slide the tray into the center of the oven Bake for about ten minutes flip each taquito carefully using tongs then bake another eight to ten minutes until they are crisp and golden brown all over

Rest and Serve:

Allow to cool a few minutes which helps the cheese set Serve piled high with plenty of guacamole creamy sour cream and a bowl of salsa

I have a soft spot for that first bite into a cheese pull taquito when the outside is shatteringly crisp The time my daughter proudly rolled her own batch with extra cilantro will always be a kitchen memory I treasure

Storage Tips

Leftover taquitos cool down beautifully and store in an airtight container for up to three days in the fridge Reheat in the oven or an air fryer to bring back their crunch I learned not to use the microwave as it makes them soggy

Ingredient Substitutions

No cream cheese I swap it for Greek yogurt or a spoonful of sour cream Monterey Jack too mild Pepper Jack wakes them up with heat Black beans work well for a vegetarian spin if you want to skip chicken

Serving Suggestions

Pile on a platter for parties with lots of dipping bowls For a meal I serve with a big tossed salad or Mexican rice Cilantro lime rice suits these perfectly

Seasonal Adaptations

Add roasted corn for a summer twist Use chipotle salsa for a smoky fall vibe Shredded turkey is great during the holiday leftover season

Success Stories

A friend once prepped these for a baby shower and they vanished so fast we had to pause for another oven batch The best part is how everyone can adjust fillings to suit their own taste

Freezer Meal Conversion

Fill and roll the taquitos before baking then freeze in a single layer Once fully frozen transfer to a bag or container Bake from frozen adding a few extra minutes to the baking time No need to thaw ahead

These taquitos are always a crowd pleaser and are just as good reheated for tomorrow's lunch Try swapping in your favorite proteins and make them your own

Recipe FAQs

→ Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken works perfectly and saves time. Simply shred before mixing with the other ingredients.

→ What kind of cheese is best for these taquitos?

Cheddar or Monterey Jack melts well and adds flavor, but you can experiment with your favorites.

→ Can I prepare these ahead and bake later?

You can assemble the taquitos and refrigerate them, then bake just before serving for best texture.

→ Are these taquitos freezer-friendly?

Yes, assemble and freeze before baking. Bake directly from frozen, adding a few extra minutes to the cooking time.

→ What dips go well with these taquitos?

Guacamole, sour cream, and salsa are all classic options that complement the creamy, spicy filling.

→ Can I make these taquitos vegetarian?

Yes, replace the chicken with sautéed vegetables or beans for a delicious vegetarian option.