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Creamy Baked Chicken Taquitos

These creamy and cheesy baked chicken taquitos are an easy and delicious comfort food, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Comfort Food, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked shredded chicken rotisserie chicken works perfectly
  • 4 oz cream cheese softened at room temperature
  • ½ cup shredded cheddar or Monterey Jack cheese
  • ¼ cup salsa your preferred heat level
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and freshly ground black pepper
  • ¼ cup chopped green onions or fresh cilantro optional for freshness
  • 8-10 pieces small flour or corn tortillas 6-inch size
  • as needed Cooking spray or olive oil for brushing
For serving
  • to taste Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
  • as needed Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray it with cooking spray to prevent sticking.
  2. In a large bowl, mix the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper until well combined.
  3. Warm the tortillas slightly in the microwave for 20-30 seconds between damp paper towels – this makes them easier to roll and less likely to break.
  4. Place about 2-3 tablespoons of the chicken mixture on the lower third of each tortilla and roll tightly.
  5. Arrange the rolled taquitos seam-side down on the prepared baking sheet, ensuring they don’t touch. Lightly brush or spray the tops with oil.
Baking
  1. Bake for 15-20 minutes until the edges turn golden brown and crispy.
  2. Let the taquitos cool for 2-3 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. For longer storage, they freeze beautifully for up to 3 months.