Baked Cream Cheese Chicken Taquitos (Print Format)

Crispy baked tortillas filled with creamy chicken and cheese mixture, perfect for parties or easy family dinners.

# Ingredients:

→ For the creamy chicken filling

01 - 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
02 - 4 oz cream cheese, softened at room temperature
03 - ½ cup shredded cheddar or Monterey Jack cheese
04 - ¼ cup salsa, your preferred heat level
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - Salt and freshly ground black pepper to taste
08 - ¼ cup chopped green onions or fresh cilantro (optional for freshness)

→ For assembly and baking

09 - 8-10 small flour or corn tortillas, 6-inch size
10 - Cooking spray or olive oil for brushing

→ For serving and toppings

11 - Guacamole, sour cream, salsa, or fresh pico de gallo for dipping
12 - Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

# Steps:

01 - Preheat your oven to 400°F and line a baking sheet with parchment paper or give it a light greasing. Warm your tortillas in the microwave for about 20-30 seconds to make them nice and pliable - this prevents any annoying cracks when you roll them up.
02 - In a mixing bowl, combine your shredded chicken with the softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix everything together until it's beautifully creamy and well combined. If you're using green onions or cilantro, fold those in now for that extra pop of freshness.
03 - Place a warm tortilla on your work surface and spoon about 2-3 tablespoons of the chicken mixture right down the center. Roll the tortilla tightly around the filling, making sure the seam is tucked underneath when you place it on your prepared baking sheet. Repeat with all your tortillas and filling.
04 - Lightly brush or spray each rolled taquito with olive oil or cooking spray - this is the secret to getting them beautifully golden and crispy in the oven. If you're feeling extra cheesy, sprinkle a little more shredded cheese on top.
05 - Pop them in the oven for 15-20 minutes, flipping them halfway through so they get evenly crispy on all sides. For extra crispiness, turn on the broiler for just 1-2 minutes at the end, but keep a close eye so they don't burn.
06 - Let them cool for just 2-3 minutes after taking them out of the oven, then serve them up with all your favorite dipping sauces. Guacamole, sour cream, and salsa are classics, but feel free to get creative with your toppings!

# Tips:

01 - These versatile taquitos work perfectly as appetizers for parties, a fun family dinner, or even alongside scrambled eggs for a creative brunch.
02 - For a gluten-free version, use corn tortillas but make sure to wrap them in a damp paper towel and microwave for 20 seconds to soften them up.
03 - You can assemble these ahead of time and freeze them on a baking sheet, then transfer to freezer bags. Bake straight from frozen, just add a few extra minutes.
04 - Want some heat? Add diced jalapeños to the filling or mix in a dash of your favorite hot sauce for that perfect kick.
05 - The cream cheese makes these incredibly creamy and helps hold everything together beautifully when you bite into them.

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