Baked Cream Cheese Chicken Taquitos with Salsa and Cheese (Print version)
Crisp baked chicken taquitos filled with cream cheese, salsa, shredded chicken, and melty cheese.
# Ingredients:
For the filling
01 -
4 oz (115 g) cream cheese, softened
02 -
1/3 cup (80 ml) salsa, drained if watery
03 -
1 teaspoon chili powder
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
1 tablespoon fresh lime juice
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
2 cups (280 g) cooked shredded chicken
10 -
1 cup (115 g) shredded Colby Jack or Monterey Jack cheese
11 -
2 tablespoons chopped cilantro
12 -
1 tablespoon sliced green onion
For rolling and serving
13 -
10 small flour tortillas, about 6 inches each
14 -
Olive oil spray or 1 tablespoon olive oil for brushing
15 -
1/2 cup salsa, for serving
16 -
1/4 cup shredded cheese, for topping or serving
17 -
Sour cream, guacamole, and lime wedges, optional
# Instructions:
01 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 -
In a medium bowl, stir the softened cream cheese, salsa, chili powder, cumin, garlic powder, lime juice, salt, and pepper until mostly smooth.
03 -
Fold in the shredded chicken, shredded cheese, cilantro, and green onion until the chicken is evenly coated.
04 -
Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, just until pliable.
05 -
Add about 3 tablespoons of filling near one edge of each tortilla. Roll tightly and place seam-side down on the baking sheet, leaving a little space between each taquito.
06 -
Spray or brush the tops lightly with oil. Bake for 15-18 minutes, until golden at the edges and crisp on top.
07 -
Rest for 2 minutes, then serve with salsa, extra shredded cheese, sour cream, guacamole, and lime wedges if desired.
# Good to know:
01 -
Use cooked chicken only. Rotisserie chicken is a good shortcut.
02 -
Warm tortillas before rolling to prevent cracking.
03 -
Best served right after baking while the shells are crisp.