Baked Cream Cheese Taquitos (Printable Version)
# What You'll Need:
→ For serving & toppings
01 -
Dollops of sour cream, chunky guac, fresh pico de gallo, or a few spoonfuls of salsa to dunk
02 -
Top with more cheese, crunchy lettuce, or diced tomatoes if you want
→ For assembling & baking
03 -
8–10 small tortillas, corn or flour, about 6 inches each
04 -
Olive oil or a quick spritz of cooking spray
→ For the creamy chicken inside
05 -
2 cups of chicken, cooked and shredded (about 280g), rotisserie works awesome
06 -
4 ounces cream cheese, let it hang out to really soften up
07 -
Half a cup shredded Monterey Jack or cheddar (about 56g)
08 -
Quarter cup salsa (60ml), mild or spicy—your call
09 -
1 teaspoon chili powder
10 -
1 teaspoon ground cumin
11 -
A good sprinkle of salt and a bit of black pepper for flavor
12 -
Handful of sliced green onions or cilantro (totally optional)
# Steps to Follow:
01 -
Let those taquitos chill for a few minutes after you take them out. Grab your dips—maybe some salsa or guac—and dig in! Add your favorite sprinkle or topping if you're feeling fancy.
02 -
Slide the tray in and cook for about 15–20 minutes. Flip 'em once for crispy all around. If you want some extra color, switch on the broiler for a minute or two but keep watching so they don't burn.
03 -
Give each rolled taquito a light brushing with oil or a quick spray. Want them cheesier? Throw more shredded cheese on top before they bake.
04 -
Grab a tortilla that’s warm. Lay it flat, then scoop a couple tablespoons of chicken mixture right in the middle. Wrap it up tight, seam side down on the tray. Keep going until you’ve got them all rolled.
05 -
Mix chicken, cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper in a bowl. Blend until it looks creamy. If you like, mix in cilantro or green onions at the end.
06 -
Pop your tortillas in the microwave for 20 to 30 seconds so they bend easily and won't split when you roll them.
07 -
Set the oven to 400°F (204°C). Lay down some parchment paper or grease your baking tray a bit so nothing sticks.
# Additional Tips:
01 -
Make a batch of these for a get-together, a chill family night, or even as a fun brunch side—great with eggs.
02 -
Want gluten-free? Switch in corn tortillas and warm them up in a damp paper towel so they roll without splitting.
03 -
To save time, assemble everything and freeze. Just bake straight from frozen, adding a few extra minutes as needed.
04 -
Craving more kick? Toss in some chopped jalapeños or a splash of your go-to hot sauce to spice things up.
05 -
Cream cheese makes all the filling stick together and taste super smooth.