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Delicious creamy baked chicken taquitos ready to serve.

Creamy Baked Chicken Taquitos

Indulge in homemade taquitos filled with creamy chicken and cheese, offering comfort and convenience for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken adds convenience; any leftover chicken works too.
  • 4 oz cream cheese Softened for easy blending; Greek yogurt can substitute for a healthier option.
  • ½ cup shredded cheddar or Monterey Jack cheese Use mozzarella for a mild flavor.
  • ¼ cup salsa Your choice for heat; fresh pico de gallo for a zestier kick.
  • 1 teaspoon ground cumin Adds warmth; replace with taco seasoning for added flavor.
  • 1 teaspoon chili powder Boosts taste; adjust according to spice preference.
  • to taste salt and freshly ground black pepper Essential for enhancing flavors.
  • ¼ cup chopped green onions or fresh cilantro Optional for freshness; parsley can work if you’re not a cilantro fan.
Tortilla Components
  • 8-10 small flour or corn tortillas (6-inch size) Corn is gluten-free!
  • to taste cooking spray or olive oil Brush on tops for a flaky, golden finish.
Dipping Accompaniments
  • to taste guacamole, sour cream, salsa, or fresh pico de gallo Perfect accompaniment!

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray it with cooking spray.
  2. Mix the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper in a large bowl until well combined.
  3. Warm the tortillas slightly in the microwave for 20-30 seconds between damp paper towels to make them pliable.
  4. Place about 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, then roll it up tightly.
  5. Arrange the rolled taquitos seam-side down on the prepared baking sheet, ensuring they don’t touch.
  6. Lightly brush or spray the tops with oil.
Baking
  1. Bake for 15-20 minutes until the edges turn golden brown and crispy.
  2. Let the taquitos cool for 2-3 minutes before serving.

Notes

Warm tortillas to prevent cracking; avoid overfilling to prevent bursting during baking. Let cool slightly before serving for better texture.