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This baked cream cheese chicken taquito recipe has been my family's weeknight dinner savior for years. The crispy outer shell combined with the creamy, flavorful chicken filling creates an irresistible meal that disappears within minutes at my dinner table.
I first discovered this recipe during a busy sports season when I needed quick dinners that everyone would actually eat. These taquitos quickly became requested weekly by my children who now love helping roll them up before baking.
Ingredients
- Cream cheese: provides the creamy base that holds everything together and keeps the filling moist
- Salsa: adds instant flavor and a touch of acidity without extra chopping
- Cumin: brings that authentic Mexican warmth essential for proper taquitos
- Chili powder: creates depth and a mild heat that even kids enjoy
- Garlic powder: infuses savory notes throughout the filling
- Lime juice: brightens all the flavors and balances the richness
- Shredded chicken: works perfectly as the protein base use rotisserie chicken for extra convenience
- Colby jack cheese: melts beautifully and adds stretchy texture to each bite
- Green onion: provides a mild onion flavor without overpowering the filling
- Cilantro: brings freshness and authentic Mexican flair choose bright green bunches for best flavor
- Flour tortillas: create the perfect crispy exterior choose 6inch size for ideal proportions
Step-by-Step Instructions
- Prepare Oven and Baking Sheet:
- Preheat your oven to 425°F which allows for proper crisping of the tortillas. Line a baking sheet with foil and spray generously with cooking spray to prevent sticking. The foil makes cleanup incredibly easy after baking.
- Create the Filling Mixture:
- Soften cream cheese in the microwave for about 20 seconds until just malleable. In a mixing bowl combine the softened cream cheese with salsa cumin chili powder garlic powder lime juice and salt. Mix thoroughly until smooth before folding in the shredded chicken shredded cheese green onion and cilantro. The warm cream cheese helps everything bind together perfectly.
- Fill and Roll Taquitos:
- Place about 3 tablespoons of filling about an inch from the edge of each tortilla. Roll tightly but gently to avoid tearing the tortilla and place seam side down on the prepared baking sheet. The proper placement helps seal the taquitos during baking. Space them about an inch apart so heat can circulate around each one.
- Bake to Crispy Perfection:
- Bake for 15 to 20 minutes watching carefully until the edges begin to brown and crisp up. The center should be heated through and the cheese fully melted. The baking method creates a healthier alternative to traditional frying while still achieving the desirable crispy texture.
The first time I made these taquitos my husband declared them better than our local Mexican restaurant's version. The cream cheese is truly the secret weapon here providing a richness that transforms ordinary chicken into something extraordinary. I've since made these for countless gatherings where they disappear within minutes.
Make-Ahead Options
These taquitos work wonderfully as a meal prep option. You can prepare the filling up to two days ahead and store it covered in the refrigerator. When ready to serve simply warm the filling slightly if it's too firm to spread roll into tortillas and bake as directed. You can also roll the taquitos completely assemble them on a baking sheet cover with plastic wrap and refrigerate for up to 24 hours before baking. This makes them perfect for busy weeknights or when entertaining guests.
Customize Your Filling
The beauty of this recipe lies in its adaptability. Try substituting shredded beef or pork for the chicken. For a vegetarian version black beans and corn make an excellent protein alternative. Spice lovers can add diced jalapeños or a dash of hot sauce to the filling mixture. For a more complex flavor profile roast a poblano pepper remove the skin and seeds then dice it finely before adding to the mixture. The base cream cheese mixture works wonderfully with countless variations.
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Serving Suggestions
These taquitos shine brightest when paired with complementary sides and dips. Serve with guacamole pico de gallo and sour cream for traditional accompaniments. A simple side salad with cilantro lime dressing balances the richness perfectly. For a complete fiesta arrange the taquitos on a platter surrounded by Mexican rice black beans and a variety of salsas ranging from mild to spicy. This creates an interactive meal where everyone can customize their plate.
Cultural Context
Taquitos which literally means little tacos originated in Mexican border towns but have been embraced and adapted throughout both Mexico and the United States. Traditional taquitos are typically fried and filled with shredded beef or chicken but contain no cream cheese. This recipe represents the beautiful evolution of Mexican American cuisine where traditional techniques meet contemporary ingredients and cooking methods. While purists might call these flautas rather than taquitos due to their flour tortilla base the crispy rolled presentation maintains the spirit of the classic dish.
Frequently Asked Questions
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but warm them first to prevent cracking while rolling.
- → How can I make these taquitos spicier?
Add diced jalapeños or increase the amount of chili powder and salsa for extra heat.
- → Can I prepare the filling in advance?
Absolutely! Prepare and refrigerate the filling up to 24 hours ahead for quicker assembly.
- → What are the best dipping sauces for these taquitos?
Serve with sour cream, guacamole, salsa verde, or a creamy ranch dressing for delicious dips.
- → Can I freeze the taquitos before baking?
Yes, assemble the taquitos and freeze them on a tray. Once frozen, transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the cooking time.