Description
Description Friendly and bright, these baked cream cheese chicken taquitos combine crisp, golden shells with a creamy, savory filling that’s impossible not to love.
Ingredients
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper, to taste
- 10 small flour or corn tortillas
- Cooking spray or olive oil for brushing
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Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, and salt and pepper to taste. Mix until smooth and cohesive.
- Wrap 5–6 tortillas in a damp paper towel and microwave for 30–45 seconds to soften. Repeat with the remaining tortillas.
- Place about 1–2 tablespoons of the filling onto one end of each warm tortilla. Roll tightly and tuck the seam underneath.
- Place taquitos seam-side down on the prepared baking sheet. Lightly brush or spray each taquito with olive oil or cooking spray.
- Bake for 20–25 minutes, or until golden brown and crispy. Rotate the pan halfway through baking.
- Let the taquitos rest for 5 minutes before serving.
Notes
- Notes
- Aim for a filling that’s soft but not soupy. Flour tortillas tend to crisp up a bit differently than corn; choose according to preference. Can be made ahead by refrigerating before baking.