Baked Cream Cheese Chicken Taquitos
These Baked Cream Cheese Chicken Taquitos combine tangy cream cheese and shredded chicken in a crunchy tortilla, perfect for a busy weeknight or cozy gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
Scale
- 2 cups cooked chicken pieces, shredded
- 8 oz cream cheese, softened
- 1 cup salsa verde
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 12 units corn tortillas (6-inch size)
- 1 cup shredded Monterey Jack cheese
- 2 tbsp vegetable oil
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, salsa verde, ground cumin, chili powder, and garlic powder.
- Assemble the Taquitos: Take a corn tortilla and add a generous tablespoon of the filling mixture near one edge. Roll it tightly.
- Arrange on a Baking Sheet: Place the taquitos seam-side down on a greased baking sheet.
- Brush with Oil: Lightly brush the tops of each taquito with vegetable oil.
- Bake to Perfection: Pop the baking sheet into the oven and bake for about 20-25 minutes.
- Cool and Serve: Once out of the oven, let the taquitos cool for a few minutes before serving.
Notes
These taquitos can be made ahead of time and stored in an airtight container. For freezing, wrap tightly and bake directly from the freezer.
Nutrition
- Serving Size: 1 taquito
- Calories: 360
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg