Creamy Baked Chicken Taquitos
These Creamy Baked Chicken Taquitos are the ultimate family-friendly dinner—crispy on the outside, creamy and flavorful on the inside.
Servings 12
Ingredients
- 8 ounces cream cheese low fat is fine; skip fat-free
- 1/3 cup green salsa
- 1 1/2 tbsp fresh lime juice
- 3/4 tsp cumin
- 1/2 tsp chili powder
- 3/4 tsp onion powder
- 1/2 tsp garlic salt or granulated garlic or garlic powder
- 3 tbsp chopped cilantro optional
- 3 tbsp sliced green onions
- 1 small can chopped black olives optional
- 3 cups shredded cooked chicken about 16 oz
- 1–1 ½ cups grated cheddar jack or Monterey Jack cheese about 6 oz
- Cooking spray or neutral oil
- 18-24 soft taco-size tortillas flour or corn
- Kosher salt
Serve With:
- Sour cream
- Guacamole
- Ranch or Cilantro-Lime Dressing
- Salsa verde
- Chopped lettuce
- pico de gallo or diced tomatoes
Instructions
- Make the filling: Place cream cheese in a large microwave-safe bowl. Warm for 30–60 seconds on medium power until softened.
- Stir in green salsa, lime juice, cumin, chili powder, onion powder, garlic salt, cilantro, olives, and green onions. Add shredded chicken and cheese, mixing well to combine.
- Assemble the taquitos: Heat oven to 425°F. Line a baking sheet with parchment or foil (avoid silicone mats—they trap steam and soften the bottoms).
- Warm tortillas so they’re soft and pliable.Flour tortillas: room temp or 15–30 seconds in the microwave.Corn tortillas: must be warmed or they’ll crack.
- Scoop about ¼ cup filling onto the lower third of each tortilla, leaving space from the edges. Roll tightly and place seam-side down on baking sheet.
- Lightly spray or brush with oil and sprinkle with a pinch of kosher salt.
- Bake: Bake 15–20 minutes until crispy and golden brown. Keep an eye after the 10-minute mark—tortillas vary in crisping. Once edges are browned and some filling begins to peek out, they’re ready.
- Cool slightly and serve warm.
