Baked Cream Cheese Chicken Taquitos

Oh my gosh, you HAVE to try these Baked Cream Cheese Chicken Taquitos! I swear they’re my secret weapon whenever friends come over – disappear faster than I can refill the chip bowl. It all started when my cousin begged me to bring “those crispy little rolls” to every family potluck after she tried them once. The magic? That creamy, cheesy chicken filling wrapped up in a golden-brown tortilla that shatters perfectly with each bite.

What makes these taquitos special is how crazy simple they are compared to how impressive they taste. Just a handful of pantry staples transform into this irresistible appetizer that feels way fancier than it should. And since we’re baking them (no messy frying!), you get all that crunch without the guilt. Trust me, once you smell that garlic and cumin wafting through your kitchen, you’ll understand why this recipe never leaves my rotation.

Why You’ll Love These Baked Cream Cheese Chicken Taquitos

Listen, I don’t just make these taquitos every week because I’m obsessed (okay, maybe a little). They’ve got everything you want in a snack:

• That perfect crunch: Baking gives you all the crispy satisfaction of fried taquitos without the oil splatters or guilt.
• Seriously easy: 10 minutes of prep is all it takes – I’ve made these while half-asleep on Sunday mornings!
• Crowd magic: Kids, adults, picky eaters – nobody can resist that creamy chicken filling oozing out.
• Your rules: Add jalapeños for heat, swap cheeses, or go wild with toppings – they’re like edible blank canvases.

Honestly? The hardest part is keeping people from eating them straight off the baking sheet.

Ingredients for Baked Cream Cheese Chicken Taquitos

Gather these simple ingredients – I bet you have most in your kitchen already! The secret is using softened cream cheese (leave it out for 30 minutes) and hand-shredded chicken (rotisserie works great!). Here’s what you’ll need:

• 2 cups cooked shredded chicken (about 1 large breast)
• 4 oz cream cheese, softened (that’s half a block)
• 1 cup shredded cheddar cheese (mild or sharp – your call!)
• 1/2 tsp garlic powder (not garlic salt!)
• 1/2 tsp cumin (freshly ground if you’re fancy)
• 1/4 tsp chili powder (adjust to your heat tolerance)
• Salt and pepper to taste (I do 1/4 tsp salt, 1/8 tsp pepper)
• 10 small flour tortillas (6-inch size works best)
• 1 tbsp olive oil (for that perfect golden crisp)

See? Nothing weird or complicated – just pantry staples ready to become magic!

Equipment You’ll Need

You won’t need anything fancy for these taquitos – just the basics! Grab a mixing bowl for that creamy filling, a baking sheet (parchment paper makes cleanup a breeze), and a brush for lightly coating the tortillas with olive oil. That’s it – you’re ready to roll!

How to Make Baked Cream Cheese Chicken Taquitos

Okay, let’s get rolling – literally! These taquitos come together so fast you’ll be snacking before you know it. Just follow these simple steps for crispy perfection every time. First things first – crank that oven to 425°F so it’s nice and hot when your taquitos are ready to bake. Trust me, a properly preheated oven makes all the difference for that golden crunch!

Preparing the Filling

Here’s where the magic starts. Dump your softened cream cheese into a big bowl (I like to use my hands to really feel when it’s perfectly blended). Add the shredded chicken, cheddar, and all those gorgeous spices. Now get in there with a sturdy spoon or spatula and mix until every single strand of chicken is coated in that creamy, cheesy goodness. Pro tip: If your cream cheese was properly softened, it’ll blend smooth as silk with no lumps!

Rolling and Baking Tips

Quick trick – microwave your tortillas for 15 seconds wrapped in a damp towel so they roll without cracking. Spoon about 2 tablespoons of filling down the center of each tortilla, then roll them up tight like little burritos (but don’t overstuff or they’ll burst!). Place them seam-side down on your baking sheet – this keeps them from unraveling. Give each taquito a light brush of olive oil for that perfect golden-brown color. Bake for 15-20 minutes until they’re crispy enough to make that satisfying tap-tap sound when you knock on them!

Expert Tips for Perfect Baked Cream Cheese Chicken Taquitos

After making these taquitos more times than I can count (my neighbors keep requesting them!), I’ve picked up some game-changing tricks:

• Rotisserie chicken is your BFF: Saves you at least 20 minutes! Just shred it while warm – the juices make the filling extra moist. I always grab an extra chicken on grocery day just for this recipe.
• Tortilla triage: If they crack while rolling, microwave the stubborn ones for another 5 seconds with a damp paper towel. Too dry? They’ll fight you. Too wet? They’ll tear. You want them just pliable enough to roll without resistance.
• Give them space! Crowding the baking sheet = soggy bottoms. Leave about 1/2 inch between taquitos so hot air can circulate. If needed, bake in batches – it’s worth the wait!
• Cheese insurance: Sprinkle extra cheddar on top before baking for those irresistible crispy cheese edges everyone fights over!

These little tweaks turn good taquitos into “please give me the recipe!” taquitos every time.

Serving Suggestions

Oh, the fun part – loading up that platter! I always serve these taquitos with bowls of cool sour cream and zesty salsa for dipping (the creamy/spicy combo is *chef’s kiss*). For parties, I arrange them in a sunburst pattern with lime wedges and chopped cilantro in the center – makes people think you slaved for hours! They’re perfect alongside Mexican rice or a simple avocado salad for a full meal. Pro tip: Keep extras warm in a 200°F oven so nobody gets a cold taquito!

Storage and Reheating Instructions

These taquitos keep beautifully! Let them cool completely, then tuck them into an airtight container with parchment between layers. They’ll stay crispy for up to 3 days in the fridge. When that taquito craving hits again (and it will!), reheat them in a 350°F oven for 10 minutes – the microwave makes them soggy, but the oven brings back that perfect crunch!

Nutritional Information

Just so you know what you’re biting into! These numbers are estimates per taquito (because let’s be real – we all sneak an extra spoonful of filling!). Each crispy roll packs about 180 calories, 9g fat (4g saturated), and 10g protein. Not bad for something that tastes this indulgent!

Frequently Asked Questions

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give a more authentic crunch, but they’re trickier to roll without cracking – warm them in damp paper towels and work fast while they’re still pliable. Expect a slightly denser texture than the light crisp of flour tortillas.

Can I freeze these taquitos?
Yes! Freeze them before baking for best results. Arrange rolled taquitos on a baking sheet, freeze solid (about 1 hour), then transfer to freezer bags. When cravings hit, bake straight from frozen – just add 5-7 extra minutes. I always have a batch ready for surprise guests!

How can I adjust the spice level?
Start by cutting the chili powder in half if you’re sensitive to heat. My cousin swaps it for smoked paprika when her kids are eating them. Want more kick? Add a pinch of cayenne or diced jalapeños to the filling. Taste as you go – you’re the boss of your taquitos!

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