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–+ servings
Cream Cheese Chicken Taquitos

Cream Cheese Chicken Taquitos: Crispy Comfort in Minutes

Delightful Cream Cheese Chicken Taquitos are quick to make, perfect for busy weeknights and kid-friendly!
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 4 taquitos
Course: Dinner
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Chicken Use shredded rotisserie chicken for a quick protein boost.
  • 4 oz Cream Cheese This creamy ingredient is key for binding the filling; low-fat is an excellent alternative.
  • 0.5 cup Cheddar Cheese Adds flavor and melts beautifully; try Monterey Jack for a twist.
  • 0.25 cup Salsa Introduces flavor and moisture; swap with diced tomatoes or hot sauce if desired.
  • 1 tsp Garlic Powder Elevates the taste; fresh minced garlic can add even more flavor depth.
  • 1 tsp Onion Powder Complements the filling; fresh onions, sautéed first, can be used instead.
  • 1 tsp Cumin Imparts a warm, earthy flavor typical in Mexican cuisine; omit if it’s not your favorite.
  • Salt and Pepper To taste – Freshly cracked pepper enhances the overall flavor harmony.
For the Taquito Assembly
  • 10 small Tortillas Warm them up before rolling to prevent cracking.
  • Cooking Spray or Olive Oil For brushing the tops, ensuring a crispy finish; coconut oil can also be a good choice.

Equipment

  • baking sheet
  • Mixing Bowl
  • Microwave
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 2 cups of shredded cooked chicken, 4 oz of cream cheese, and ½ cup of shredded cheddar cheese. Add ¼ cup of salsa, 1 tsp of garlic powder, 1 tsp of onion powder, and 1 tsp of cumin. Season with salt and pepper to taste. Mix until smooth and creamy, about 2-3 minutes.
  3. Warm your tortillas slightly in the microwave for about 30 seconds. Take a tortilla, place 2-3 tablespoons of the creamy filling across the center, and roll it tightly. Place each taquito seam side down on the baking sheet, leaving space between them.
  4. Lightly brush the tops with cooking spray or olive oil. Bake for 15-18 minutes until edges are golden brown.
  5. Let the taquitos cool for a few minutes before serving. Serve hot with dips like sour cream, guacamole, or salsa.

Nutrition

Serving: 1taquitoCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

For best results, warm tortillas before rolling and freeze unbaked taquitos for quick meals later. Add jalapeños or black beans for extra flavor.

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