Cream Cheese Baked Chicken Taquitos

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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3 cups cooked shredded chicken
1 bar (8 oz) cream cheese, softened
1 cup shredded cheese, any variety
1 chile, seeded and diced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon coriander
15-20 small flour tortillas and/or corn tortillas

Heat oven to 425 degrees. Line a cookie sheet with tin foil. Set aside.

Combine the shredded chicken, cream cheese, shredded cheese, and all the spices in a mixing bowl. Mix together well.
Warm up the tortillas (you will want to warm up the corn tortillas a few at a time so they don’t tear) in the microwave for about 30 seconds. Place 2 tablespoons of filling onto each tortilla and roll up tightly.

Place seam side down on the cookie sheet. Repeat with remaining tortillas and filling.

Spray the taquitos with cooking spray and then sprinkle with kosher salt.

Cook for 18-20 minutes or until the taquitos are golden brown.
*recipe note: You can use either flour or corn tortillas, we like them both. The flour tortillas tend to get crispier so we prefer the flour tortillas.

To help make the blending of the ingredients easier, microwave the cream cheese for 15-20 seconds or until it’s very soft. It will make mixing everything together easier.

Slightly adapted from