Baked Cream Cheese Chicken Taquitos

Baked cream cheese chicken taquitos are everything you want for a laid-back party snack or a weeknight family meal. These crispy golden rollups deliver all the creamy spicy Tex-Mex flavors your crowd is craving and come together surprisingly quickly with just a handful of kitchen staples.

I first made these for a game night and they vanished before I even served the dip. Now my sister asks for them every time she comes over because they taste better than any takeout version we have tried.

Ingredients

• Cooked shredded chicken: two cups Rotisserie chicken is my go to for flavor and ease Freshly poached works too
• Cream cheese: four ounces makes the filling rich and creamy let it get soft for best mixing
• Shredded cheese: half a cup Monterey Jack melts beautifully but cheddar also adds nice sharpness
• Salsa: quarter cup brings moisture plus customizable heat Choose a thick salsa that is not too watery
• Ground cumin: one teaspoon adds warm earthy Tex-Mex depth Use fresh spices if you can
• Chili powder: one teaspoon for mild heat and color If you love spice try a spicier blend
• Salt and freshly ground black pepper: season to taste Taste the filling so it is just right
• Chopped green onions or fresh cilantro: quarter cup totally optional but makes everything pop with freshness Use bright green crisp herbs
• Small flour or corn tortillas: eight to ten Choose fresh soft tortillas that bend without breaking Corn for gluten free and more flavor Flour for a softer bite
• Cooking spray or olive oil: Lightly brushing oil helps achieve that crisp golden effect in the oven Use good quality oil for better flavor
• Dips and toppings: guacamole sour cream salsa pico de gallo shredded lettuce diced tomatoes or extra cheese Serve whatever gets your group excited about dipping and topping

Step-by-Step Instructions

Preheat the Oven and Prep Tortillas:

Set your oven to four hundred degrees Fahrenheit Line a large baking sheet with parchment or lightly grease it Warm the tortillas in the microwave for twenty to thirty seconds so they are soft and flexible This small step keeps them from tearing or cracking when you roll

Mix the Creamy Chicken Filling:

In a big mixing bowl stir together the shredded chicken softened cream cheese shredded cheese salsa cumin chili powder and a good pinch each of salt and pepper Stir until completely blended and creamy For an extra fresh note fold in the green onions or cilantro now

Fill and Roll Each Taquito:

Lay a warm tortilla on your surface Scoop two to three tablespoons of chicken filling right down the center Roll it up tightly and place the seam down on your baking sheet Continue with all the remainder making sure each is snugly rolled for tidy taquitos

Brush or Spray for Crispiness:

Lightly coat the tops with olive oil or cooking spray for that irresistible golden crunch If you like sprinkle more cheese across the tops for added melty goodness

Bake and Broil for Perfection:

Bake for fifteen to twenty minutes turning once halfway so every side crisps evenly To get them extra crispy switch your oven to broil for just a minute or two at the end Watch closely so they do not get too dark

Serve and Enjoy:

Let the taquitos cool for just a few minutes so they set Serve with your favorite dips and toppings like creamy guacamole zippy salsa or fresh pico de gallo Add extra garnishes if you want a festive platter

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I am obsessed with using freshly chopped cilantro in the filling because it wakes up all the flavors and reminds me of summer family cookouts Everyone fights over the last crunchy taquito at our table so I always make a double batch

Storage Tips

Leftover taquitos last up to three days in an airtight container in the fridge Reheat in a toaster oven or hot skillet to keep them crispy You can also freeze unbaked taquitos on a tray then store in a freezer bag Bake directly from frozen adding five more minutes

Ingredient Substitutions

Swap in lean turkey beef or even cooked black beans if you want a meatless filling If you do not have cream cheese try Greek yogurt or a mix of sour cream and shredded cheese For a dairy free version use a vegan cream cheese and plant based shreds

Serving Suggestions

Pile up baked taquitos on a platter with all your favorite dips Serve as an appetizer at parties or as a main meal with a big salad Spanish rice or a cup of tortilla soup For breakfast try them with scrambled eggs and hot sauce

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Tex-Mex Flavors at Home

Taquitos are thought to have originated along the US Mexican border and are loved for their quick prep finger food ease They blend Mexican flavors like cumin and salsa with the convenience of oven baking instead of frying You get a festive dinner without leaving your kitchen

Recipe FAQs

→ How can I make these taquitos gluten-free?

Use corn tortillas instead of flour. Warm them briefly in the microwave with a damp paper towel to prevent cracking while rolling.

→ What cheese works best for the filling?

Shredded cheddar or Monterey Jack bring meltiness and flavor. Feel free to use your favorite Mexican cheese blend as an alternative.

→ Can I prepare taquitos in advance?

Yes! Assemble and freeze them on a baking sheet, then transfer to bags. Bake straight from frozen, adding extra minutes as needed.

→ How can I make the taquitos crispier?

Flip them halfway through baking and brush with oil. For extra crunch, broil for 1-2 minutes at the end, watching carefully.

→ Are there ideas for extra toppings?

Top with guacamole, sour cream, salsa, shredded lettuce, diced tomatoes, or sprinkle with extra cheese before serving.

→ Can I adjust the spiciness?

Add diced jalapeños or a dash of hot sauce to the filling for more heat. Choose mild or spicy salsa to suit your preference.