Baked Cream Cheese Chicken Taquitos
Crispy baked taquitos filled with a creamy chicken and cheese mixture, perfect for a quick dinner or party appetizer.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 1x
- Method: Appetizer, Main Course
- Cuisine: Mexican
Ingredients
Scale
- 8–10 flour or corn tortillas
- 1 cup shredded chicken
- 2 ounces cream cheese, softened
- 1/2 cup shredded Monterey-Jack cheese
- 1 clove garlic, minced (1/2 teaspoon)
- 1/4 cup salsa verde
- 1/4 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil (spray well if using foil) and set aside.
- In a large bowl, mix together the chicken, cream cheese, Monterey-Jack cheese, garlic, salsa verde, and ground cumin until well combined. Season with salt and pepper to taste.
- Spoon 2 tablespoons of the chicken mixture into each tortilla. Roll each tortilla tightly and place seam side down on the baking sheet. Secure with toothpicks if needed.
- Bake for 15-17 minutes, then broil for the last 1-2 minutes for extra crispiness.
- Serve immediately.
Notes
These taquitos can be frozen before baking for easy meal prep. For a lighter option, use corn tortillas, but note they can be trickier to roll. Serve with guacamole or salsa for extra flavor.
Nutrition
- Calories: 280
- Sugar: 2
- Sodium: 480
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
- Cholesterol: 65