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Cream Cheese Chicken Taquitos

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Crispy rolled tortillas filled with shredded chicken and a rich, creamy cheese mix, perfect for snacks or meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 10–12 small flour tortillas
  • Cooking spray or vegetable oil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large pot, bring water to a boil and cook the chicken breasts for about 15–20 minutes or until fully cooked.
  3. Remove the chicken from the pot and shred it using two forks or a stand mixer.
  4. In a large bowl, combine the shredded chicken with cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, green onions, garlic powder, onion powder, chili powder, cumin, salt, and black pepper. Mix until well combined.
  5. Place about 2 tablespoons of the chicken mixture along the center of each tortilla.
  6. Roll up each tortilla tightly around the filling. Secure with a toothpick if necessary.
  7. Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
  8. Lightly spray the top of the taquitos with cooking spray or brush with vegetable oil for extra crispiness.
  9. Bake in the preheated oven for 15–20 minutes or until the tortillas are golden brown and crispy.
  10. Remove from the oven and let them cool slightly before serving.

Notes

Serve warm with salsa, guacamole, or sour cream. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/cream-cheese-chicken-taquitos/