Baked Creamy Chicken Taquitos That'll Make Your Pressure Cooker Sing
These creamy baked chicken taquitos combine juicy shredded chicken, melty cheese, green salsa, and spices for the perfect crisp oven roll-up.
Equipment
- 1 Mixing bowl Large
- 1 Microwave For softening tortillas
- 1 Baking sheet
Ingredients
Main ingredients
- 3 oz cream cheese low fat is fine, avoid fat free
- ¼ cup green salsa
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic or garlic powder
- 3 tablespoon chopped cilantro
- 2 tablespoon sliced green onions
- 2 cups shredded cooked chicken about 10-12 oz
- 1 cup grated pepperjack or plain jack cheese about 4 ounces
- 12 soft taco size tortillas or tortillas of your choice
- kosher salt
- cooking spray or oil
Instructions
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or spray lightly with oil.
- In a large bowl, mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic until smooth.
- Fold in chopped cilantro and sliced green onions. Add shredded chicken and grated cheese; mix until combined.
- If tortillas are stiff, wrap them in a damp paper towel and microwave for 20–30 seconds to soften.
- Place about ¼ cup of filling on the lower third of each tortilla, roll tightly, and place seam-side down on baking sheet.
- Repeat with remaining tortillas and filling. Spray tops lightly with cooking spray and sprinkle with kosher salt if desired.
- Bake for 15–20 minutes or until edges are golden and crisp. Let cool slightly before serving.
- Optional: serve with sour cream, guacamole, or lime-cilantro dressing.
Notes
Freeze rolled taquitos on a tray until solid, then store in a freezer bag. Bake directly from frozen at 425°F for about 20 minutes or airfry at 350°F for 7-8 minutes.