Baked Cream Cheese Chicken

When you are craving crispy comfort in a snap, these baked cream cheese chicken taquitos deliver every time. Inside each golden shell is a tangy, creamy filling with tender chicken and just enough spice, all rolled up and oven baked instead of fried. These taquitos have become my go-to for family dinners, game nights, and anyone who loves a crunchy bite loaded with flavor.

When I make these with my kids, they love rolling each taquito and choosing their own toppings. More than once, my husband has said these remind him of his favorite taco truck but with half the mess.

Ingredients

• Cooked shredded chicken: gives a meaty and hearty base to the filling Use rotisserie chicken for deep flavor and the perfect juicy texture
• Cream cheese: at room temperature melts right into the chicken for creamy richness Pick full-fat for smoothest results
• Shredded cheddar or Monterey Jack cheese: binds everything together and adds that gooey pull Grate fresh from a block for the best melt
• Salsa: brings all the tang spice and moisture you need Pick fresh salsa for brightness or use a favorite jar for consistency
• Ground cumin: offers warm earthy depth to the flavor Freshly ground cumin is best for aroma
• Chili powder: adds a gentle smoky spice Look for a pure chili powder blend with no additives
• Salt and black pepper: heighten every other flavor Use flaky salt if available for best crunch and finish
• Green onions or fresh cilantro: add color and a garden-fresh pop of flavor Finely chop for best distribution and choose crisp bunches with bright green tops
• Flour or corn tortillas: wrap everything up Soft and pliable tortillas about six inches across work well Corn tortillas give authentic flavor but need warming to prevent cracks
• Cooking spray or olive oil: helps the taquitos crisp and turn golden Pick a light olive oil spray or use a pastry brush for even oiling
• Guacamole sour cream salsa or pico de gallo: make for perfect dipping Use chilled dips for the best contrast
• Shredded lettuce diced tomatoes and extra cheese: make a refreshing and crunchy garnish Always choose crisp lettuce and fully ripe tomatoes for topping

Step-by-Step Instructions

Prepare the Oven and Pan:

Set your oven at four hundred degrees Fahrenheit or two hundred four degrees Celsius and line a rimmed baking sheet with parchment or a light layer of oil Make sure there is space between taquitos for even crisping

Warm the Tortillas:

Microwave three or four tortillas at a time for about twenty to thirty seconds under a damp towel so they bend without cracking The warmth makes them easy to roll

Mix the Chicken Filling:

Mix the shredded chicken and softened cream cheese with a sturdy spoon until creamy and blended Add in the shredded cheddar or Monterey Jack salsa cumin chili powder salt and pepper Stir well so flavors are even throughout Finally fold in green onions or cilantro

Assemble the Taquitos:

Lay one warmed tortilla on a work surface Spoon two to three tablespoons of the filling down the center Roll the tortilla up tightly with the seam down Set each taquito on the prepared baking sheet seam side down Repeat with remaining tortillas and filling

Brush and Top:

Lightly brush or spray the tops and sides of all taquitos with oil for even golden browning If you love cheese sprinkle a touch of extra shredded cheese on top of each

Bake to Perfect Crispiness:

Bake in your hot oven for fifteen to twenty minutes Flip each taquito gently halfway through so every side gets crunchy If you want deeper color finish under the broiler for a minute or two but watch closely

Cool and Serve:

Let the taquitos cool for two to three minutes before serving so the filling firms up Serve with your favorite dips and fresh toppings like lettuce and tomato for the right balance of creamy and crisp

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My favorite thing about these taquitos is the way the cream cheese melts into the chicken for the smoothest filling Every time I stash a few in the fridge the next day they disappear for easy lunches My sister even serves these for birthday parties with a big platter of toppings so everyone can build their own

Storage Tips

Let baked taquitos cool fully on a rack before storing This keeps the outside crisp and prevents sogginess in the fridge Store them airtight for up to four days For the crispiest reheating place taquitos directly on an oven rack at three hundred fifty degrees Fahrenheit for eight to ten minutes Avoid microwaving as it softens the shells

Ingredient Substitutions

If you want a lighter tang swap cream cheese for Greek yogurt Neufchâtel cheese is also creamy but lower in fat For the filling you can use leftover turkey or even cooked black beans for a vegetarian option Pepper Jack cheese works if you want an extra kick Choose corn tortillas for gluten free but be gentle when rolling as they are more delicate

Serving Suggestions

Slice taquitos in half for bite sized party snacks and serve with picks or toothpicks Set out a toppings bar with shredded lettuce diced avocado lime wedges and salsas For a full meal pair them with Mexican rice or a simple green salad My kids dunk theirs in cool sour cream or guacamole every time

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Cultural Note

Taquitos have origins in Mexican and Southwestern cooking where tortillas are rolled with meat and spices Often fried for crunch but this baked version offers all the satisfaction in a lighter and simpler way I first tasted a baked taquito at a neighborhood potluck and have been making them for gatherings ever since

Recipe FAQs

→ Can corn tortillas be used instead of flour?

Yes, both corn and flour tortillas work well. Warming them beforehand helps prevent cracking during rolling.

→ What kind of chicken works best for the filling?

Rotisserie chicken adds great flavor and tenderness, but any cooked shredded chicken can be used effectively.

→ How can I make the taquitos crispier?

Brushing or spraying the rolled taquitos with oil before baking helps achieve a golden crisp. For extra crunch, a brief broil at the end works well.

→ Is it possible to prepare them ahead of time?

Absolutely. The filling and assembly can be done in advance, then baked fresh when ready to serve.

→ What are some good toppings to serve with these taquitos?

Guacamole, sour cream, salsa, shredded lettuce, diced tomatoes, and extra cheese complement the flavors beautifully.