Chicken Cream Cheese Taquitos (Print-Friendly Version)

# What You'll Need:

→ For serving and toppings

01 - Shredded lettuce, diced tomatoes, or a handful more cheese if you want, to sprinkle on top
02 - Guacamole, sour cream, salsa, or even some fresh pico de gallo for dipping on the side

→ For assembly and baking

03 - Spray oil or olive oil for brushing to help them brown
04 - 8 to 10 small tortillas—corn or flour, whatever’s in your pantry (about 6-inch rounds)

→ For the creamy chicken filling

05 - A quarter cup of fresh cilantro or sliced green onions for a pop of flavor (optional)
06 - A pinch or two of salt and ground black pepper, just taste as you go
07 - 1 teaspoon chili powder
08 - 1 teaspoon ground cumin
09 - 1/4 cup (60 ml) of your favorite salsa (pick how spicy you want it)
10 - 1/2 cup (about 56 g) of shredded Monterey Jack or cheddar
11 - 4 ounces cream cheese, sitting out so it’s nice and soft
12 - 2 cups cooked chicken, pulled apart with a fork (rotisserie works great, about 280 g)

# Step-by-Step Directions:

01 - Once they come out, hang on for about 2 or 3 minutes to let things settle. Dig in with your favorite dips—maybe guac, salsa, or sour cream—and load them up with more cheese, lettuce, or chopped tomatoes if that’s your thing.
02 - Pop the taquitos into the oven you already heated up. Let them cook for 15-20 minutes, flipping them over halfway through so they get crisp all over. If you really want them extra golden, broil for a minute or two, but keep an eye out so they don’t burn.
03 - Give each rolled-up taquito a light coat of oil or a spritz of cooking spray. Toss on more cheese on top if you want it gooey.
04 - Take a warmed tortilla and spread a few spoonfuls of chicken mix down the center. Roll it up snug and set it seam-side down on your sheet. Keep going till all your filling and tortillas are used up.
05 - Toss the chicken, soft cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper into a bowl. Mix till it’s nice and blended and creamy. If you like, drop in that cilantro or those green onions now.
06 - Stick your batch of tortillas in the microwave for about 20–30 seconds. That way, they won’t split when you start rolling later.
07 - Kick off by setting your oven to 400°F (204°C). Grab a baking sheet and either grease it or slap down some parchment paper.

# Helpful Notes:

01 - Serve these as a quick snack for parties, pack them for lunch, or throw them into a brunch spread with eggs on the side.
02 - Corn tortillas and a quick zap in the microwave with a damp paper towel make these wheat-free.
03 - You can roll these guys up ahead and freeze them. Just bake from frozen—just give them a few extra minutes in the oven.
04 - Want it hotter? Drop in chopped jalapeños or squirt in some hot sauce right in the filling.
05 - Cream cheese is what keeps the filling soft and stops it from falling apart after baking.

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