Creamy Jack Cheese Chicken

The pressure builds and you start counting down minutes until you eat. You can almost hear that little valve hiss when the pressure cooker hits its mark. It's like the sound of dinner getting closer. You feel your stomach rumble right along with the cooker warming up.

You remember the creamy chicken mixture you whipped up just before sealing the lid. That combo of cream cheese, salsa, spices—dang it tastes good already in your head. You’re kinda buzzing knowing how tender that chicken gonna be after the pressure release.

While the cooker does its tender pull thing on the chicken, you start laying out your tortillas for rolling. You get this little thrill thinking about those crispy edges once they hit the oven. The wait’s real but you know it’s gonna be worth it.

The Truth About Fast Tender Results

• The pressure cooker cuts cook time by over half, so chicken gets tender way faster than slow cooking.
• You get juicy chicken because the sealed pot traps moisture and keeps every bit of flavor in.
• That tender pull texture you get from this method would take hours in an oven or on stovetop.
• Slow release keeps meat moist while letting it cool down without letting steam escape too fast.
• Quick release gets you to the tasty part quicker, but you gotta watch out for that steam valve hiss.
• You can pre-cook the chicken right in the pressure cooker and still bake the taquitos crispy in no time.

To learn more about quick tender cooking methods, you may want to check our Classic Crockpot Pierogi Casserole with Kielbasa and explore how slow cookers help in quick meals.

The Complete Shopping Rundown

• 3 ounces cream cheese (low fat works fine but skip fat free)
• ¼ cup green salsa for that fresh tang
• 1 tablespoon fresh lime juice to brighten flavors
• ½ teaspoon cumin for some earthiness
• 1 teaspoon chili powder to give a kick
• ½ teaspoon onion powder to boost savory notes
• ¼ teaspoon garlic powder or granulated garlic, your call
• 3 tablespoons chopped cilantro for freshness
• 2 tablespoons sliced green onions for crunch
• 2 cups shredded cooked chicken (like 10-12 ounces)
• 1 cup grated pepperjack or plain jack cheese, around 4 ounces
• 12 soft taco size tortillas, size and type up to you
• Cooking spray or oil for that crispy finish
• Kosher salt to season just right

You might find some of these staples hanging out in your kitchen already. The creaminess comes from that cream cheese, so don’t grab fat free or it ain’t gonna work right. The green salsa adds zip and heat depending on your kind.

Grab fresh lime juice if you can, it makes a difference over bottled. The spices are simple but pack that real southwestern flavor punch. And cilantro, well that’s a must if you’re into fresh herbs.

The tortillas are the canvas here so pick what you like best, soft corn or flour. The shredded chicken is easy to prep ahead or you could use leftovers, which makes this an even quicker meal.

Your Complete Cooking Timeline

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it. This step gets ready your finishing crisp.
2. Mix the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder in a big bowl until smooth. You wanna get it nice and creamy with no lumps.
3. Add in chopped cilantro and sliced green onions and stir gently. That fresh green pop is important, don’t skip it.
4. Put your shredded cooked chicken into the bowl and fold everything together until it's all mixed well. This is the filling that’s gonna make your taquitos awesome.
5. Spoon roughly 2 to 3 tablespoons of the mixture onto the lower third of each tortilla. Then roll ’em up tight so the filling stays in place.
6. Place the taquitos seam-side down on your baking sheet. Lightly spray their tops with cooking spray and sprinkle a bit of kosher salt if you like a little extra flavor and crunch.
7. Bake those babies for 15 to 20 minutes until the edges look golden and crispy. Let ’em cool a bit before digging in, you don’t wanna burn your mouth on that hot cheesy goodness.

This whole process fits nicely in about 45 minutes total, with the pressure cooker making the chicken super tender quicker than you'd expect. The oven finish is key to turning creamy spicy filling into crunchy handheld bites you’ll wanna make again and again.

Smart Shortcuts for Busy Days

• Use pre-cooked rotisserie chicken to skip the pressure cooker step entirely, just shred and mix.
• Buy pre-shredded cheese and pre-chopped green onions to speed up prep time.
• Whip up the creamy filling the night before, cover and put in fridge to save time later.
• Swap green salsa for jarred salsa verde when you’re rushing but still want good flavor.
• Roll the taquitos and freeze them uncooked. When you want, bake straight from frozen adding a few extra minutes.

Your First Taste After the Wait

You bite into the crispy taquito shell and immediately get that satisfying crunch that tells you this is gonna be good. The tortilla edges golden up just right from the oven.

Then that creamy spicy chicken filling hits your tongue with bright bursts of lime and salsa. It’s rich but not heavy, thanks to the cream cheese base that melts perfectly inside.

The subtle heat from cumin and chili powder creeps up gently making you wanna take another bite before you even finish the first. Cilantro and green onion bring a fresh herbal snap.

You notice the textures playing so well together soft, creamy, and crunchy. It’s a dang tasty combo, perfect for game day or a quick weeknight dinner fix.

How to Store This for Later

• Refrigerate cooked taquitos: Cool completely then store in airtight container. They keep well for 3-4 days and reheat nicely in oven or air fryer.
• Freeze baked taquitos: After they fully cool, wrap individually in foil or parchment then in a freezer bag. Good for up to 1 month, just bake extra time from frozen.
• Freeze unbaked taquitos: Roll them tight, line on a baking sheet to freeze individually, then bag and store. Bake straight from frozen adding a few minutes more.
• Leftover filling: Keep filling in an airtight container in fridge for up to 2 days. Use it as a dip or for quesadillas next day.

Storing properly keeps the creamy filling fresh and the tortillas crisp after reheating. You’ll wanna avoid soggy soggy taquitos so never skip drying them a bit in the oven when reheating.

What People Always Ask Me

• Can I use chicken straight from the pressure cooker without baking? You can, but the baking step adds that essential crisp to the taquito shell. Pressure cooker makes chicken tender but tortillas stay soft without baking.
• What’s the easiest way to shred chicken? Use two forks to pull apart the cooked chicken or toss it in a stand mixer briefly. Either way works, just make sure it’s shredded evenly for mixing.
• Can I swap the green salsa for red salsa? Yep, but it will change flavor and color. Green salsa adds freshness, red salsa gives a deeper smoky tang. Choose based on your taste.
• Do I have to use cream cheese? It’s key for that creamy texture so you won’t get the same richness without it. A softened block of cream cheese works best.
• How do I avoid soggy tortillas? Rolling tight and baking seam side down keeps filling in place. Spraying with cooking spray and baking long enough gets that nice crisp.
• Any suggestions for dipping sauces? Sour cream, guac, or salsa make perfect dips. Even a drizzle of hot sauce amps up the whole flavor.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

Baked Creamy Chicken Taquitos You Gotta Try with Your Pressure Cooker

These baked creamy chicken taquitos are stuffed with a cheesy, spiced filling, brought to life with fresh salsa, lime juice, and herbs, then finished golden in the oven for irresistible crispness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Mexican

Servings 12 taquitos

Calories 158 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 3 ounces Cream cheese low fat works fine but skip fat free
• ¼ cup Green salsa for that fresh tang
• 1 tablespoon Fresh lime juice to brighten flavors
• ½ teaspoon Cumin
• 1 teaspoon Chili powder to give a kick
• ½ teaspoon Onion powder to boost savory notes
• ¼ teaspoon Garlic powder or granulated garlic
• 3 tablespoons Chopped cilantro for freshness
• 2 tablespoons Sliced green onions for crunch
• 2 cups Shredded cooked chicken 10-12 ounces
• 1 cup Grated jack cheese pepperjack or plain, about 4 ounces
• 12 Soft taco size tortillas any type you like
• Cooking spray or oil for that crispy finish
• Kosher salt to season just right

Instructions

 

Instructions

• Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
• Mix the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder in a big bowl until smooth.
• Add in chopped cilantro and sliced green onions and stir gently.
• Put shredded cooked chicken into the bowl and fold everything together until mixed well.
• Spoon roughly 2 to 3 tablespoons of the mixture onto the lower third of each tortilla and roll them up tight.
• Place the taquitos seam-side down on your baking sheet. Lightly spray tops with cooking spray and sprinkle kosher salt if desired.
• Bake for 15 to 20 minutes until edges look golden and crispy.
• Let taquitos cool slightly before serving to avoid burns.
• Serve with dipping sauces like sour cream, salsa, or guacamole.

Notes

Freeze uncooked taquitos for later, baking straight from frozen or storing cooked ones wrapped tight for quick reheats. Try rotisserie chicken or pre-prepped ingredients to save more time.