Cream Cheese Taquitos (Printable Version)

Crisp tortillas stuffed with creamy chicken and cheese, loaded with Tex-Mex taste and ready for your favorite toppings.

# Ingredients Required:

→ For serving and toppings

01 - Top with shredded lettuce, sprinkle diced tomatoes, or toss on more cheese (if you want)
02 - Grab your favorites for dipping like guac, sour cream, salsa, or fresh pico

→ For assembly and baking

03 - Give 8 to 10 little corn or flour tortillas (6-inch) a whirl
04 - Use a spritz of cooking spray or a brush of olive oil for that crispy vibe

→ For the creamy chicken filling

05 - Toss in 1/4 cup green onions or cilantro if you're feelin' it
06 - Salt and a bit of black pepper to your liking
07 - Add 1 teaspoon of chili powder
08 - Mix in 1 teaspoon ground cumin
09 - Pour in 1/4 cup (60 ml) of any salsa you like, mild or hot
10 - 1/2 cup (about 56 g) shredded Monterey Jack or cheddar cheese
11 - 4 ounces cream cheese, let it hang out at room temp to soften
12 - 2 cups of shredded, cooked chicken (grab rotisserie if you want), about 280 g

# Guide to Cooking:

01 - Let your taquitos hang out for a few minutes after baking—they're super hot. Pile them on a plate, grab your go-to dips like guac, sour cream, or salsa, and throw on those toppings you love.
02 - Pop taquitos in the oven and roast them for 15–20 minutes. Flip them over partway so they get crispy all around. If you want them extra toasted, broil for just a minute or two—watch closely so they don't burn.
03 - Spray or brush each rolled taquito with some oil or spray. Add a handful of shredded cheese on top if you're feeling cheesy.
04 - Lay a warm tortilla down. Add a couple of spoonfuls of your creamy chicken in the middle. Roll it up nice and snug, then place seam side down on your tray. Do the same until you've used up everything.
05 - Drop your shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, plus some salt and pepper in a bowl. Blend it all up 'til it looks smooth and yummy. Stir in green onions or cilantro last, if you want.
06 - Heat your stack of tortillas in the microwave for 20 to 30 seconds. This keeps them soft and easy to roll so they won't crack.
07 - Kick things off by setting your oven to 400°F (204°C). Cover a baking sheet with parchment or give it a little grease.

# Extra Suggestions:

01 - Make these for a laid-back family meal, a party platter for your friends, or even next to scrambled eggs for brunch.
02 - Swap in corn tortillas and microwave with a damp paper towel for 20 seconds to keep things gluten-free.
03 - Roll your taquitos ahead and freeze them. Bake straight from frozen—just tack on a couple extra minutes.
04 - Level up the heat with some chopped jalapeños or a splash of your preferred hot sauce in the filling.
05 - Cream cheese makes everything lush and sticks the filling together when you eat.

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