Description
Baked Cream Cheese Chicken Taquitos are crispy, oven-baked rolled tortillas filled with a creamy, cheesy chicken mixture. Perfect as a party appetizer, game day snack, or quick family dinner, they’re flavorful, easy to make, and healthier than fried versions.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup salsa or diced tomatoes with green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 8–10 small flour or corn tortillas
- Olive oil spray (for baking)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine shredded chicken, cream cheese, cheddar, Monterey Jack, salsa, garlic powder, cumin, salt, and pepper. Mix until well blended.
- Warm tortillas briefly in the microwave (10–15 seconds) to make them pliable.
- Spoon 2–3 tablespoons of the chicken mixture onto each tortilla and roll tightly.
- Place taquitos seam-side down on the prepared baking sheet. Lightly spray or brush with olive oil.
- Bake for 15–18 minutes or until golden and crispy.
- Serve warm with sour cream, salsa, or guacamole.
Notes
- You can freeze the unbaked taquitos on a tray, then transfer to a freezer bag. Bake from frozen, adding 3–5 extra minutes.
- Swap in cooked turkey or ground beef for a different protein twist.
- For a spicier version, use pepper jack cheese or add chopped jalapeños to the filling.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 40 mg