Baked Cream Cheese Chicken (Printable Version)

Crisp baked taquitos with creamy chicken filling and warm spices, perfect for dipping and sharing.

# Ingredients:

→ Filling

01 - 300 grams cooked shredded chicken (rotisserie preferred, mix of white and dark meat)
02 - 115 grams full-fat cream cheese, softened to room temperature
03 - 90 grams shredded cheddar or Monterey Jack cheese
04 - 60 grams salsa (fresh or jarred, adjust heat level to preference)
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 30 grams chopped green onions or fresh cilantro (optional)

→ Assembly

10 - 8 soft flour or corn tortillas, approximately 15 centimeters diameter
11 - Cooking spray or 15 ml olive oil for brushing

→ Serving suggestions

12 - Guacamole, sour cream, salsa, pico de gallo
13 - Shredded lettuce, diced tomatoes, extra cheese for garnish

# Steps:

01 - Set oven to 204°C and line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking. Arrange taquitos with space between to ensure crispness.
02 - Warm tortillas in stacks of three or four by microwaving for 20-30 seconds under a damp cloth to improve pliability and prevent cracking during rolling.
03 - Combine shredded chicken and softened cream cheese in a bowl. Stir until smooth and creamy. Incorporate shredded cheese, salsa, cumin, chili powder, salt, and pepper. Fold in optional green onions or cilantro for added brightness.
04 - Place one warm tortilla on a flat surface. Spoon 30-45 grams of filling in a line down the center. Roll tightly from one edge to the other and place seam side down on the prepared baking sheet. Repeat until all filling or tortillas are used.
05 - Lightly brush or spray taquitos with olive oil or cooking spray on all visible surfaces. For extra cheesy bites, sprinkle additional shredded cheese on top before baking.
06 - Bake in the preheated oven for 15-20 minutes, flipping gently halfway through to ensure even browning. Optionally, broil for 1-2 minutes at the end, watching carefully to avoid burning.
07 - Allow taquitos to rest for 2-3 minutes after baking to let the cheese set. Serve warm with preferred toppings and dips such as guacamole, salsa, sour cream, shredded lettuce, and diced tomatoes.

# Notes:

01 - For extra crispiness, finish baking under the broiler for 1-2 minutes but watch carefully to prevent burning.
02 - Warm tortillas soften rolling and prevent cracking.
03 - Leftover taquitos reheat well in the oven to restore crunch.

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