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Whenever I need something easy that everyone loves, these cream cheese chicken taquitos baked in the oven are my no-brainer. The outside gets super crisp, and the filling inside is creamy and rich thanks to all that cheesy chicken. The best part? Throw them together before and stash in the freezer—they go straight from frozen to hot with barely any effort at all.
I made these offhand for a get-together, and the tray vanished in less than ten minutes. Now folks ask for them at every backyard BBQ and birthday we throw.
Tasty Ingredients
- Shredded cheddar or Monterey Jack cheese: Mix both kinds if you’re after that extra melty goodness
- Cream cheese: Let it get soft before mixing so it stirs right in
- Shredded cooked chicken: Rotisserie is my pick for juicy, flavorful bites
- Ground cumin: For a cozy Tex-Mex feel, fresh is always best
- Salt and black pepper: Sprinkle as much as you like to balance out the flavors
- Small flour or corn tortillas: Heat them up so you don’t get any splits; grab corn for gluten-free
- Chopped green onions or cilantro: Bright pops of fresh flavor—choose bunches with green, perky leaves if going for cilantro
- Salsa: Pick your fave for the right heat and tartness, or swap with homemade pico if that’s your thing
- Cooking spray or olive oil: A quick brush gives a perfect crunchy finish; good-quality olive oil really shines
- Guacamole, sour cream, salsa or pico de gallo: Pick your dip—store-bought or homemade works
- Chili powder: Adds color and a classic smoky background; pure blends work best here
- Shredded lettuce, diced tomatoes or extra shredded cheese: Top with crunchy lettuce, juicy tomatoes, or even more cheese for a colorful bite
Easy Step-by-Step
- Cool and serve:
- Let them sit a couple minutes to avoid burning your mouth and let the inside firm up. Enjoy right away with toppings like guac, salsa, or whatever you love.
- Brush and bake:
- Spray or brush olive oil all over your rolled taquitos. Sprinkle more cheese if that’s your thing. Pop in the oven for about fifteen to twenty minutes. Halfway through, flip so both sides brown evenly. Want extra crunch? Broil for a minute or two at the very end—keep an eye on them!
- Assemble:
- Keep rolling until you’re out of tortillas or filling. Place all the taquitos seam side down right next to each other on the baking tray.
- Fill and roll:
- Lay out a warmed tortilla. Drop two or three spoonfuls of the mixture down the center. Fold it up tight and place seam down on your sheet.
- Make the filling:
- In a bowl, mix the shredded chicken, softened cream cheese, both cheeses, salsa, all your spices, salt, and pepper. Blend it until it’s creamy. If using fresh herbs, mix them in now.
- Preheat and prep:
- Turn your oven to 400 F and get a baking tray ready with parchment or spray. Warm tortillas for about thirty seconds to help with rolling.
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The combo of creamy cheese, salsa, and rotisserie chicken instantly brings back movie nights at my grandma’s, when she’d whip up crunchy Tex-Mex rolls for us. The filling is so melty and comforting, and I swear the aroma of cumin in the air makes me nostalgic every time.
Storing Leftovers
Let your taquitos cool all the way before storing. Stick them in a covered dish in the fridge for up to four days. For freezing, lay them in one layer till solid, then bag up. Warm in the oven at 375 F—about ten minutes from cold, or fifteen if frozen—to get that crispy shell again.
Swap Possibilities
This one loves a change-up. Try shredded turkey, beans, or pork if you don’t have chicken. If you want less creaminess use some Greek yogurt instead of all cream cheese. Dairy-free folks can pick plant-based cheese or use mashed avocado instead for a creamy vibe.
How to Serve
Stack up those taquitos and serve with bowls of guac, salsa, and sour cream for folks to grab and dip. Turn them into a meal by tossing some shredded lettuce and tomatoes on the side. They’re awesome next to eggs for breakfast or with a big Tex-Mex salad for dinner.
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Background Info
Taquitos are a classic Tex-Mex snack you’ll find at all sorts of parties south of the border. People usually fry them till crunchy but baking lightens things up. Creamy inside mixes like this popped up more recently as home cooks started mixing comfy food and party bites—now everyone wants them for a crowd.
Common Questions
- → What keeps my tortillas from breaking while rolling them?
Toss tortillas in the microwave to get them warm and bendy, so they're simple to wrap without tearing.
- → Is swapping in corn tortillas instead of the flour kind okay?
Totally fine. Warm corn tortillas up wrapped in a damp paper towel to help them stay soft and easy to roll.
- → Can I stash these in the freezer before I bake them?
For sure. Roll them up, freeze flat first, then put in bags and bake them straight from the freezer. Just give them extra baking time.
- → How do I give the filling more kick?
Mix in some chopped jalapeño or a dash of your go-to hot sauce for a spicier taquito.
- → Which dips and toppings go best?
Try sour cream, guac, salsa, or pico. Lettuce, chopped tomato, or more cheese are awesome too.