Can I freeze baked cream cheese chicken taquitos?

Absolutely! They freeze like a dream. Just wrap each cooled taquito individually in foil, then pop them in a freezer bag. When the craving hits, bake them straight from frozen at 375°F for about 15 minutes. The cream cheese filling stays miraculously creamy!

Will corn tortillas work instead of flour?

They sure will - just warm them first! I microwave corn tortillas between damp paper towels for 30 seconds to make them pliable. They give that authentic taqueria flavor, though they might crack a bit more than flour. Pro tip: Double-layer thin corn tortillas for extra strength.

How do I keep my taquitos from splitting open while baking?

Three secrets: 1) Don't overfill (2-3 tbsp max per tortilla), 2) Roll them tight like you're rolling a sleeping bag, and 3) Always place them seam-side down on the baking sheet. If they still split, a toothpick through the middle works wonders!

Can I make these ahead of time?

You bet! Assemble them up to a day in advance, cover tightly with plastic wrap, and refrigerate. Just add a few extra minutes to the baking time since they'll be cold. The filling actually tastes better after the flavors mingle overnight!

What's the best way to reheat leftovers?

Skip the microwave unless you like soggy taquitos (no thanks!). The oven or air fryer at 350°F for 5-7 minutes brings back that perfect crispiness. A quick spritz of oil makes them taste freshly baked again.

Crispy Baked Cream Cheese Chicken Taquitos in Just 30 Minutes

Name: Crispy Baked Cream Cheese Chicken Taquitos in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 4 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp cumin; 1/4 tsp salt; 1/4 tsp black pepper; 10 small flour tortillas; 1 tbsp olive oil

Crispy Baked Cream Cheese Chicken Taquitos in Just 30 Minutes

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Crispy baked taquitos filled with creamy chicken and cheese, perfect for a quick and delicious meal.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 10 taquitos 1x
Category: Appetizer
Method: Baking
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

2 cups cooked chicken, shredded
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
10 small flour tortillas
1 tbsp olive oil

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Instructions

Preheat oven to 400°F (200°C).
In a bowl, mix chicken, cream cheese, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper.
Spread the mixture evenly on tortillas and roll tightly.
Place taquitos seam-side down on a baking sheet.
Brush with olive oil.
Bake for 15-20 minutes until golden and crispy.
Serve warm with your favorite dipping sauce.

Notes

Use rotisserie chicken for quick prep.
For extra crispiness, spray taquitos lightly with cooking spray before baking.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 taquito
Calories: 180
Sugar: 1g
Sodium: 320mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 10g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/baked-cream-cheese-chicken-taquitos-recipe/