Baked cream cheese chicken taquitos are the perfect quick and easy weeknight meal. Easy to make, delicious, and something everyone loves makes a meal like this a go-to for our meal planning. Paired up with some rice and beans or chips and guacamole, and you’re set!
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Cheese and chicken rolled in a tortilla is something that’s just easy and so satisfying. I grew up eating lots of California Mexican food, which included a fair amount of taquitos. Can’t really go wrong there. There are so many variations, but for these particular taquitos, we are stuffing them with a mix of cream cheese, shredded cheese, and shredded chicken. I throw in some salsa and seasoning too for flavor.
When I’m planning our meals I look for a few things. Typically I want to make something that’s easy, not too hands-on and uses simple ingredients. I also want to make sure there is a good amount of protein and fiber. I like these baked cream cheese chicken taquitos because the protein is rolled in a tortilla (fiber) and can be dipped in lots of veggies (salsa and guacamole). Perfect. Sometimes I even serve these on shredded lettuce so I can use them to scoop up some greens. Whatever works!
Ingredients needed for Cream Cheese Chicken Taquitos
- Cream cheese
- shredded cheese
- Shredded Chicken
- Tortillas (I use corn but small flour work too)
- Salsa (I like runnier salsa for these, not chunky)
- Olive Oil
How to make Baked Cream Cheese Chicken Taquitos.
- In a medium bowl, mix the softened cream cheese, shredded chicken, and shredded cheese.
- Stir in the salsa and seasoning.
- My tip to get tortillas pliable is – Microwave for about 15 seconds n batches of 3-4 then immediately plop them into a plastic bag. The steam will keep them soft. (these bags are perfect for that)
- Take one tortilla out at a time. Spoon a heaping spoonful onto one side. Roll, not too loose, then lay seam side down on a wire rack. (another option)
- Spray or gently brush the topside of each taquito with a little olive oil. Bake, remove and flip each taquito, rub with a little more oil, then place back in the oven to finish baking.
Why we love this recipe…
- A simple recipe everyone likes
- Easy to make and customize
- Can be made ahead, baked, and frozen. Just reheat at 325 for 10 minutes
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Tips for the Baked Cream Cheese Chicken Taquitos
- Corn tortillas can be hard to work with. My tip to get tortillas pliable is – Microwave for about 15 seconds n batches of 3-4 then immediately plop them into a plastic bag. The steam will keep them soft. (these bags are perfect for that)
- Don’t stuff them too much. The filling will pour out the sides. Roll them as tight as you can without breaking them. You have to be a bit gentle with homemade taquitos.
Cream Cheese Chicken Taquitos
Ingredients
- 2 cups shredded chicken
- 1/2 cup room temperature cream cheese
- 1/2 cup shredded cheese – jack or a jack/cheddar blend work well
- 1/2 cup runny salsa You don't want to use a chunky salsa for this
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp chili powder
- 10-12 smaller tortillas I use corn for these
- salt & pepper
- Guacamole, salsa, or sour cream for dipping.
Instructions
- Preheat oven to 425.
- In a medium bowl, mix the softened cream cheese, shredded chicken, and shredded cheese. Stir in the salsa and seasoning.
- Take one tortilla out at a time. Spoon a heaping spoonful onto one side. Roll as getnly yet tight as you can, then lay seam side down on a wire rack. Should make about 10-12 taquitos. Don't fill them too much
- Spray or gently brush the topside of each taquito with a little olive oil. Bake 10 minutes, remove and flip each taquito, rub with a little more oil, then place back in the oven for another 10 minutes.
- Serve with fresh guacamole, salsa, sour cream, or whatever you like!
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