Description
These Baked Cream Cheese Chicken Taquitos will make Taco Tuesday look boring! Crispy, creamy, and addictively good without the guilt of deep frying.
Ingredients
Scale
- 3 cups shredded chicken (rotisserie chicken works wonderfully)
- 8 oz cream cheese, softened
- 1 cup shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)
- 1/4 cup sour cream
- 4 oz can diced green chilies, drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional)
- 16–20 small flour tortillas (6-inch)
- Cooking spray or olive oil for brushing
- Lime wedges, avocado slices, and additional sour cream for serving
Instructions
- In a large mixing bowl, combine softened cream cheese and sour cream until smooth. Add shredded chicken, Mexican cheese, green chilies, and all seasonings, mixing thoroughly.
- Preheat oven to 425°F and line a baking sheet with parchment paper. Warm tortillas until pliable.
- Place 2-3 tablespoons of filling in a line across the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet.
- Brush or spray all sides of the taquitos with olive oil or cooking spray.
- Bake for 15-20 minutes until golden and crispy. For extra crunch, broil for the final 1-2 minutes.
- Let cool for 2-3 minutes before serving with desired accompaniments.