Baked Cream Cheese Chicken Taquitos (Print-Friendly Version)

Crisp tortillas packed with savory cream cheese chicken filling—perfect for parties, snacks, or easy family meals.

# Ingredients:

→ For the creamy chicken filling

01 - 2 cups cooked shredded chicken (rotisserie chicken recommended)
02 - 4 oz cream cheese, softened at room temperature
03 - 1/2 cup shredded cheddar or Monterey Jack cheese
04 - 1/4 cup salsa, preferred heat level
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - Salt and freshly ground black pepper to taste
08 - 1/4 cup chopped green onions or fresh cilantro (optional)

→ For assembly and baking

09 - 8-10 small flour or corn tortillas, 6-inch size
10 - Cooking spray or olive oil for brushing

→ For serving and toppings

11 - Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
12 - Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

# Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it. Warm tortillas in the microwave for 20-30 seconds to make them pliable and prevent cracking.
02 - Combine shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper in a mixing bowl. Mix until creamy and well combined. Fold in green onions or cilantro if desired.
03 - Place a warm tortilla on a work surface. Spoon 2-3 tablespoons of the chicken mixture along the center. Roll the tortilla tightly around the filling, ensuring the seam is underneath on the baking sheet. Repeat with remaining tortillas and filling.
04 - Lightly brush or spray each taquito with olive oil or cooking spray. Sprinkle additional shredded cheese on top if desired for extra flavor and texture.
05 - Bake for 15-20 minutes, flipping halfway through for even crispiness. Optionally, broil for 1-2 minutes to achieve extra golden edges, monitoring closely to prevent burning.
06 - Let taquitos cool for 2-3 minutes after removal from the oven. Serve with guacamole, sour cream, salsa, or pico de gallo. Customize toppings as desired.

# Notes:

01 - For a gluten-free version, use corn tortillas and warm them in a damp paper towel for 20 seconds to soften.
02 - To freeze, assemble taquitos and place on a baking sheet until frozen. Transfer to freezer bags and bake directly from frozen, adding a few minutes to cooking time.
03 - Add diced jalapeños or hot sauce for more heat.
04 - Cream cheese ensures a smooth consistency and helps hold the filling together during baking.

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