Baked Chicken Taquitos with Cream Cheese and Salsa (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Filling
01 -
2 cups cooked chicken, shredded
02 -
4 ounces cream cheese, softened
03 -
1 cup cheddar cheese, shredded
04 -
1/2 cup salsa
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon ground cumin
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Tortilla & Cooking
10 -
10 small flour or corn tortillas
11 -
Olive oil or cooking spray
# How to Make It:
01 -
Heat the oven to 425°F and line a baking sheet with parchment rated for that temperature.
02 -
Mix softened cream cheese with salsa, garlic powder, onion powder and cumin;
03 -
fold in cooked shredded chicken and Cheddar. Warm the tortillas until flexible, fill each with a narrow line of about 2–3 tablespoons and roll without overpacking.
04 -
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.
05 -
Serve promptly for the firmest wrappers; refrigerate any extra cooked filling and rolls promptly.
# Extra Suggestions:
01 -
Start with two tablespoons and increase only if the tortilla closes comfortably.