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–+ servings

Creamy Chicken Taquitos

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Crispy tortillas filled with a smooth blend of cream cheese, sour cream, shredded chicken, and melty cheeses, perfect for weeknight dinners or party platters.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 taquitos
Course: Appetizer, Dinner
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup cream cheese, room temperature or use Neufchâtel for fewer calories
  • 1 cup sour cream adds tang and keeps the filling soft; Greek yogurt is a workable swap
  • 2 cups diced cooked chicken leftover, rotisserie, or boiled and shredded; dark meat gives more moisture
  • 1 cup shredded cheddar cheese melts well and gives familiar cheesy flavor
  • 1 cup shredded pepper jack cheese adds heat and complexity; swap for Monterey Jack if you prefer mild
For the Taquitos
  • 8-10 pieces flour or corn tortillas flour holds together better; warm corn tortillas briefly to prevent cracking if you choose them

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a lightly oiled rack.
  2. Soften the cream cheese in a bowl until smooth. Stir in the sour cream until fully combined.
  3. Add shredded cheddar and pepper jack; mix until evenly distributed.
  4. Fold in the diced chicken. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/2 teaspoon ground cumin or 1/2 teaspoon chili powder. Taste and adjust.
  5. Warm tortillas for 15–20 seconds per side in a skillet or microwave (wrapped in a damp paper towel) so they bend instead of crack.
Cooking
  1. Spoon about 2–3 tablespoons of filling across the lower third of each tortilla. Don’t overfill.
  2. Tightly roll each tortilla around the filling and place seam-side down on the prepared sheet. Secure with a toothpick if needed.
  3. Lightly brush or spray the taquitos with oil to help browning.
  4. Bake for 12–15 minutes, turning once halfway, until golden and edges are crisp and filling is hot. (Air-fryer: 350°F for 6–8 minutes, turn once.)
  5. Let rest for 2 minutes, remove toothpicks, and serve warm.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 24gProtein: 12gFat: 12gSaturated Fat: 7gSodium: 400mgFiber: 1gSugar: 1g

Notes

For a creamier interior, assemble and bake immediately; for firmer filling, chill for 15–20 minutes before baking. Store cooled taquitos in an airtight container for 3–4 days or freeze for up to 2 months.
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