Baked Cream Cheese Chicken Taquitos (Print Version)
Creamy chicken and cheese rolled in tortillas, baked to golden crispness and served with fresh dips.
# Ingredients:
→ Filling
01 -
2 cups cooked shredded chicken
02 -
4 ounces cream cheese, softened
03 -
1/2 cup shredded cheddar cheese or Monterey Jack cheese
04 -
1/4 cup salsa
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1/4 cup chopped green onions or cilantro (optional)
→ Assembly
10 -
8 to 10 small tortillas
11 -
Cooking spray or olive oil
→ To Serve
12 -
Guacamole
13 -
Sour cream
14 -
Salsa
# Steps:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 -
Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds until pliable.
03 -
In a mixing bowl, combine shredded chicken, cream cheese, shredded cheddar or Monterey Jack cheese, salsa, cumin, chili powder, salt, black pepper, and green onions or cilantro if using.
04 -
Spoon 2 to 3 tablespoons of the chicken mixture onto the center of each tortilla. Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
05 -
Lightly brush the taquitos with olive oil or spray with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until golden and crisp.
06 -
Allow taquitos to cool for 2 to 3 minutes, then serve with guacamole, sour cream, and salsa.
# Notes:
01 -
Warming the tortillas before filling prevents cracking during rolling and ensures even browning in the oven.