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These baked taquitos start with cooked shredded chicken, cream cheese, Cheddar and salsa. A thin line of filling lets each tortilla roll tightly without splitting. Heat the filling through while the lightly oiled wrappers turn crisp; this method does not cook raw chicken inside the rolls.
Start with two tablespoons and increase only if the tortilla closes comfortably. Ten small tortillas vary in diameter, so the filling may not divide into ten equal rolls. Bake extra filling separately in a small oven-safe dish rather than forcing bulging rolls.
Ingredient amounts and preparation
- Set out: 2 cups cooked chicken, shredded
- Set out: 4 ounces cream cheese, softened
- Set out: 1 cup cheddar cheese, shredded
- Set out: 1/2 cup salsa
- Set out: 1 teaspoon garlic powder
- Set out: 1 teaspoon onion powder
- Set out: 1 teaspoon ground cumin
- Set out: Salt, to taste
- Set out: Black pepper, to taste
- Set out: 10 small flour or corn tortillas; Olive oil or cooking spray
Cooking sequence and doneness
- Stage 1
- Heat the oven to 425°F and line a baking sheet with parchment rated for that temperature.
- Stage 2
- Mix softened cream cheese with salsa, garlic powder, onion powder and cumin;
- Stage 3
- fold in cooked shredded chicken and Cheddar.
- Stage 4
- Warm the tortillas until flexible, fill each with a narrow line of about 2–3 tablespoons and roll without overpacking.
- Stage 5
- Arrange seam-side down with gaps, coat the outsides lightly with the listed oil or spray, and bake about 15–18 minutes, continuing until the wrappers color and the filling reaches 165°F.
- Stage 6
- Serve promptly for the firmest wrappers; refrigerate any extra cooked filling and rolls promptly.
Softened cream cheese disperses through shredded chicken without leaving cold lumps. Use a spoon to combine it with salsa and seasonings before folding in the chicken and Cheddar. Thick salsa makes a more manageable filling than excess free tomato liquid.
How do I stop the tortillas cracking?
Warm a few tortillas at a time according to their package so they bend easily, then fill promptly. Do not try to hide an already split wrapper under more filling. Place the seam underneath to help it stay closed during baking.
Should the rolls touch on the tray?
Leave small gaps so hot air reaches the sides. Crowding traps moisture between the tortillas and softens those surfaces. Brush or spray a light, even film of oil rather than leaving floury dry patches or pooling oil under the seams.
Can I make the filling ahead?
Yes, using safely stored cooked chicken, but keep it refrigerated and fill near baking time. Its storage clock begins when the chicken was originally cooked. Chilled filling can need longer to heat than a freshly mixed batch; check the center of a thick roll.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see BBQ Chicken Wraps with Fresh Coleslaw or Black-Eyed Pea Cowboy Caviar with Beans and Corn. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
USDA’s temperature guidance specifies 165°F when reheating cooked poultry. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- How much filling goes in each tortilla?
Start with two tablespoons and increase only if the tortilla closes comfortably. Ten small tortillas vary in diameter, so the filling may not divide into ten equal rolls.
- Why soften the cream cheese first?
Softened cream cheese disperses through shredded chicken without leaving cold lumps. Use a spoon to combine it with salsa and seasonings before folding in the chicken and Cheddar.
- How do I stop the tortillas cracking?
Warm a few tortillas at a time according to their package so they bend easily, then fill promptly. Do not try to hide an already split wrapper under more filling.
- Should the rolls touch on the tray?
Leave small gaps so hot air reaches the sides. Crowding traps moisture between the tortillas and softens those surfaces.
- Can I make the filling ahead?
Yes, using safely stored cooked chicken, but keep it refrigerated and fill near baking time. Its storage clock begins when the chicken was originally cooked.