Super Easy Chicken and Cream Cheese Rolled Tacos (Taquitos)
These rolled tacos are packed with chicken and cream cheese and are full of Mexican flavors! Roll up the chicken filling in corn or flour tortillas for the perfect meal or snack.Makes about 12-14 corn tortilla rolled tacos or 8-10 flour tortilla rolled tacos (depending on how much filling is used in each taco).
2 cupscooked chicken, shredded or diced or ground chicken
4oz.cream cheese
1cuppepper jack or Monterey jack cheese, grated
1/3cupgreen salsa (mild-unless you want them really spicy)I love Herdez Brand or La Victoria
2tbspcilantro, finely chopped
2 tbspgreen onions, finely chopped
2tspfresh lime juice
1tspground cumin
1/2tspchili powder
1/2tsponion powder
1/2tspgarlic powder
1/2tspsalt
1/4tspblack pepper
12-14corn tortillas or 8-10 flour tortillas*see notes about rolling the corn tortillas
cooking spray or olive oil and kosher salt for topping
Instructions
Preheat oven to 425 degrees and line baking sheet with parchment paper.
In a large bowl, mix chicken, cream cheese, salsa, grated cheese, cilantro and green onions and mix until well combined.
Add the lime juice and spices and mix well.
Place 1-2 tbsp. of your chicken filling in the center of a corn tortilla (you will use a bit more filling if using flour tortillas). Roll up the tortilla and place on baking sheet lined with parchment paper. You will end up with more rolled tacos if you use corn tortillas because you will not use as much filling per tortilla. I usually get 12-14 corn tortilla rolled tacos, and 8-10 flour tortilla rolled tacos.*see the blog post above about rolling corn tortillas so they don’t crack and tear as much!
Continue rolling your tacos until all of the filling is gone, lining up the rolled tacos on your baking sheet lined with parchment paper as you go. Spray the rolled tacos with cooking spray or lightly brush with olive oil and lightly sprinkle each rolled taco with a little bit of kosher salt.
Bake rolled tacos for 15-20 minutes until they are golden brown on the edges.
We love our rolled tacos with ranch dressing or Green Salsa Ranch Dressing.
These rolled tacos can be stored in the fridge for 3-4 days and can be reheated in the oven at 400° until heated through or can be reheated in the microwave.
Air Fryer Cooking
Prepare the rolled tacos and then cook in your air fryer on 365 °F for about 6 minutes. Check them after about 5 minutes and cook them until they are crispy and browned or done to your liking!*Each brand of air fryer will cook a bit different. Adjust your temperature and cooking time accordingly.
Notes
See the blog post above for some tips on how to roll corn tortillas so they don’t crack and tear as much!These rolled tacos freeze perfectly for a meal another day (or snack). Just make the rolled tacos and roll them up, place them on a baking sheet and then place the baking sheet in the freezer. (Do not bake before freezing). Once they are frozen, put the frozen rolled tacos in a zip top bag and freeze them for later. When you are ready to eat them, just take them out of the freezer, place them on a baking sheet lined with parchment paper and bake them at 400 degrees until heated through!You can also make the filling and freeze just the filling in a freezer safe container for up to 6 months. Thaw the filling, roll and cook the taquitos just like the recipe states when you are ready to eat it!We love to dip our Rolled Tacos in my Green Salsa Ranch Dressing.
Nutrition information is automatically calculated and should only be used as an approximation.