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Creamy Oven-Baked Chicken Taquitos

Crispy flour tortillas rolled around a rich, perfectly spiced, creamy shredded chicken and cheese filling, baked to golden perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Appetizer, Dinner
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken shredded
  • 4 oz cream cheese softened
  • 0.33 cup salsa or enchilada sauce
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Assembly
  • 12-15 small flour tortillas fajita size
  • 1 spray cooking spray or melted butter

Equipment

  • Large Mixing Bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper lightly coated with cooking spray.
  2. In a large bowl, mix the softened cream cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper until smooth.
  3. Fold in the shredded cooked chicken and shredded cheese until well coated.
  4. Warm the tortillas in the microwave for 20-30 seconds covered with a damp paper towel so they are pliable and don't crack.
  5. Spoon 2-3 tablespoons of the chicken mixture in a line across the lower third of each tortilla, then roll up tightly.
  6. Place the rolled taquitos seam-side down on the prepared baking sheet, ensuring they don't touch.
  7. Generously spray the tops of the taquitos with cooking spray (or brush with melted butter) for a crispy crust.
  8. Bake for 15-20 minutes until the edges are golden brown and crispy.
  9. Let cool for 3-5 minutes on the pan before serving with your favorite dipping sauces.

Notes

To freeze: assemble but do not spray with oil. Freeze flat on a baking sheet, then transfer to a bag. Bake from frozen at 400°F, adding 5-8 extra minutes.