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Baked Cream Cheese Chicken Taquitos

Three golden-brown Baked Cream Cheese Chicken Taquitos rolled tightly on a white plate.

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Make crispy, flavorful chicken taquitos in the oven using a simple cream cheese filling. This recipe provides a healthier alternative to frying.

Ingredients

Scale
  • 1 cup cooked, shredded chicken
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 12 small corn tortillas
  • 1 tablespoon olive oil or cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the shredded chicken, softened cream cheese, Monterey Jack cheese, green onions, chili powder, cumin, and garlic powder. Mix well until the filling is uniform.
  3. Warm the corn tortillas briefly in the microwave (about 20 seconds) or in a dry skillet until they are pliable. This prevents cracking when rolling.
  4. Spoon about 1 1/2 tablespoons of the filling near one edge of a warm tortilla.
  5. Roll the tortilla tightly around the filling. Secure the seam with a toothpick if necessary to keep the taquito closed during baking.
  6. Place the rolled taquitos seam-side down on the prepared baking sheet.
  7. Lightly brush the tops of the taquitos with olive oil or spray them evenly with cooking spray for crispness.
  8. Bake for 15 to 20 minutes, flipping halfway through, until the taquitos are golden brown and crisp.
  9. Remove the toothpicks before serving. Serve hot with your preferred dipping sauces.

Notes

  • If you want a crispier result, you can bake the taquitos directly on a wire rack placed over a baking sheet.
  • For freezer-friendly preparation, assemble the taquitos, secure with toothpicks, and place them on a baking sheet to freeze solid. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding 5 to 10 minutes to the baking time.
  • Serve these with salsa, ranch dressing, or sour cream for dipping.

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