Description
These Baked Cream Cheese Chicken Taquitos are a delicious and easy-to-make appetizer or meal option. Filled with a creamy mixture of shredded chicken, softened cream cheese, Monterey Jack cheese, garlic, and salsa verde, then seasoned with cumin and rolled into tortillas, these taquitos bake to crispy perfection in under 30 minutes. They're perfect for a quick weeknight dinner or game day snack, offering a flavorful twist on traditional taquitos with a creamy texture and a slightly tangy kick.
Ingredients
Taquito Filling
- 1 cup shredded chicken
- 2 ounces cream cheese, softened (reduced fat works well)
- 1/2 cup shredded Monterey Jack cheese
- 1 clove garlic, minced (about 1/2 teaspoon)
- 1/4 cup salsa verde
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Other
- 8-10 flour or corn tortillas
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or aluminum foil, making sure to spray the foil well with non-stick spray to prevent sticking.
- Mix Filling: In a large bowl, combine the shredded chicken, softened cream cheese, shredded Monterey Jack cheese, minced garlic, salsa verde, and ground cumin. Stir thoroughly until all ingredients are well blended. Season the mixture with salt and pepper according to your taste preferences.
- Assemble Taquitos: Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Roll each tortilla tightly to fully enclose the filling and place them seam side down on the prepared baking sheet. To secure them more firmly, you may insert toothpicks through each taquito if desired.
- Bake Taquitos: Place the baking sheet in the preheated oven and bake the taquitos for 15 to 17 minutes, until they are heated through and starting to crisp up.
- Broil for Crispiness: For extra crispiness, switch your oven to broil and broil the taquitos for an additional 1 to 2 minutes. Keep a close watch to ensure they do not burn.
- Serve: Remove the taquitos from the oven, discard any toothpicks if used, and serve immediately while hot and crispy.
Notes
- You can use either flour or corn tortillas based on your preference; just ensure they are pliable enough to roll without cracking.
- Reduced fat cream cheese is a good option to lighten the recipe without sacrificing creaminess.
- To make rolling easier, warm the tortillas slightly before filling to prevent cracking.
- These taquitos can be served with additional salsa, guacamole, or sour cream for dipping.
- Leftover taquitos can be refrigerated for 2-3 days and reheated in the oven to maintain crispiness.
