Irresistible Cream Cheese Chicken Taquitos
These Cream Cheese Chicken Taquitos are a quick and easy dinner solution, perfect for busy weeknights. Crispy tortillas are filled with a creamy, flavorful chicken mixture that's sure to be a crowd-pleaser. They can be baked or fried for a satisfying and customizable meal.
Equipment
- Large mixing bowl
- Measuring spoons
- Measuring cups
- Baking Sheet
- Skillet
- Tongs
- Paper towels
- Plate
- Microwave or Dry Skillet (for warming tortillas)
Ingredients
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 4 ounces green chiles, diced
- 1 tablespoon taco seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 10-12 corn tortillas 6-inch
- Cooking oil, for brushing or frying
- Optional: Sour cream, for serving
- Optional: Salsa, for serving
- Optional: Guacamole, for serving
- Optional: Chopped cilantro, for serving
- Optional: Shredded lettuce, for serving
Instructions
- Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, diced green chiles, taco seasoning, onion powder, and garlic powder. Mix well until everything is evenly combined.
- Warm the Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are pliable. You can also warm them in a dry skillet over medium heat for a few seconds per side.
- Assemble the Taquitos: Lay a warm tortilla on a flat surface. Spoon about 2-3 tablespoons of the chicken filling onto the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down on a baking sheet (if baking) or a plate (if frying).
- Bake the Taquitos: Preheat your oven to 400°F (200°C). Place the assembled taquitos seam-side down on a baking sheet. Brush or spray them lightly with cooking oil. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
- Fry the Taquitos: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Carefully place the taquitos seam-side down in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the taquitos from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve and Enjoy: Serve the Cream Cheese Chicken Taquitos immediately with your favorite toppings, such as sour cream, salsa, guacamole, chopped cilantro, and shredded lettuce.
Notes
Warming the tortillas is crucial to prevent cracking. If the filling is too dry, add sour cream or milk. For extra flavor, add chili powder, cumin, or smoked paprika. These taquitos can be made ahead and refrigerated for up to 24 hours or frozen for 2-3 months. Bake or fry from frozen, adding extra cooking time.